This hearty chicken stew is the perfect comfort food, packed with tender chicken, fresh vegetables, and a rich, flavorful broth. Whether you’re serving it for a family dinner or saving it for meal prep, this stew will warm you up from the inside out. Plus, it’s easy to make and doesn’t require any fancy ingredients.
Why You’ll Love This Recipe:
- Comforting and filling: This stew is loaded with vegetables and tender chicken for a satisfying meal.
- Simple ingredients: Everything you need is likely already in your kitchen!
- Great for meal prep: Make a big batch and enjoy leftovers throughout the week.
- Customizable: You can swap in your favorite vegetables or herbs for variety.
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
How to Make Chicken Stew:
This chicken stew comes together with minimal effort but delivers maximum flavor. Just follow these easy steps.
Step-by-Step Instructions:
- Brown the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside. - Sauté the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. This step builds the foundation of flavor for the stew. - Add the Vegetables:
Stir in the sliced carrots, cubed potatoes, and chopped celery. Cook for about 5 minutes, allowing the vegetables to start softening. - Incorporate the Tomato Paste and Herbs:
Add the tomato paste, thyme, rosemary, and bay leaf to the pot. Stir everything together so the vegetables are evenly coated in the tomato paste and herbs. - Add the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, return the browned chicken to the pot, and let the stew simmer gently for 30 minutes, or until the vegetables are tender and the chicken is cooked through. - Season and Serve:
Remove the bay leaf, then taste and adjust the seasoning with salt and pepper. Garnish the stew with freshly chopped parsley before serving.
Helpful Tips:
- Customize the Veggies: Feel free to add or swap out vegetables. Peas, green beans, or sweet potatoes would all work well.
- Thicken the Stew: If you prefer a thicker stew, you can mash some of the potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
- Brighten the Flavor: A squeeze of lemon juice or a splash of apple cider vinegar at the end can add a nice, bright contrast to the rich broth.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Notes:
- Chicken Substitutions: While chicken thighs add extra richness, you can use boneless, skinless chicken breasts if you prefer.
- Vegetarian Option: To make this stew vegetarian, substitute the chicken with chickpeas or a plant-based meat alternative, and use vegetable broth instead of chicken broth.
Nutritional Information:
(Approximate per serving)
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 5g
- Sodium: 800mg
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, though they may not be as tender and flavorful as thighs. Be sure not to overcook them to avoid dryness.
Can I make this in a slow cooker?
Absolutely! Simply brown the chicken and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How do I make this stew thicker?
You can mash a few of the potatoes directly in the pot or stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) to thicken the broth.
Storage Instructions:
- Refrigerator: Store in an airtight container for up to 4 days. The flavors will develop even more as it sits!
- Freezer: Chicken stew freezes well for up to 3 months. Let the stew cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat on the stove.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting dishes:
Conclusion:
This chicken stew is the ultimate comfort meal, filled with tender chicken, hearty vegetables, and a savory broth. Whether you make it for a weeknight dinner or meal prep it for the week ahead, it’s sure to become a family favorite.
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Chicken Stew
Description
This hearty chicken stew is the perfect comfort food, packed with tender chicken, fresh vegetables, and a rich, flavorful broth. Whether you’re serving it for a family dinner or saving it for meal prep, this stew will warm you up from the inside out. Plus, it’s easy to make and doesn’t require any fancy ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Brown the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside. - Sauté the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. This step builds the foundation of flavor for the stew. - Add the Vegetables:
Stir in the sliced carrots, cubed potatoes, and chopped celery. Cook for about 5 minutes, allowing the vegetables to start softening. - Incorporate the Tomato Paste and Herbs:
Add the tomato paste, thyme, rosemary, and bay leaf to the pot. Stir everything together so the vegetables are evenly coated in the tomato paste and herbs. - Add the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, return the browned chicken to the pot, and let the stew simmer gently for 30 minutes, or until the vegetables are tender and the chicken is cooked through. - Season and Serve:
Remove the bay leaf, then taste and adjust the seasoning with salt and pepper. Garnish the stew with freshly chopped parsley before serving.
Notes
- Chicken Substitutions: While chicken thighs add extra richness, you can use boneless, skinless chicken breasts if you prefer.
- Vegetarian Option: To make this stew vegetarian, substitute the chicken with chickpeas or a plant-based meat alternative, and use vegetable broth instead of chicken broth.
