Description
This comforting Chicken Stew features tender chunks of chicken thighs simmered with root vegetables, aromatic herbs, and creamy broth, offering a hearty and flavorful meal perfect for any day.
Ingredients
Scale
Chicken and Oil
- 1 ½ pounds boneless skinless chicken thighs (about 8 thighs, diced 1-inch)
- 2 tablespoons olive oil
Vegetables and Seasonings
- 2 carrots (diced)
- 1 small onion (chopped)
- 2 ribs celery (diced)
- 5 tablespoons all-purpose flour (divided)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper (to taste)
- 1 ½ cups diced potatoes (peeled if using russets or baking potatoes)
- 1 ½ cups diced sweet potatoes (peeled)
- ½ red bell pepper (finely diced)
Liquids and Additional Ingredients
- ¼ cup white wine
- 4 cups chicken broth (or chicken stock)
- 1 cup green beans (cut into 1-inch pieces, or frozen peas, thawed)
- ½ cup heavy whipping cream
Instructions
- Brown the chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken thighs and brown them on all sides, but they do not need to be fully cooked through. Once browned, remove the chicken from the pot and set aside.
- Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, diced carrots, and celery. Cook for about 3 minutes or until the onion is slightly softened.
- Add flour and seasonings: Stir in 3 tablespoons of the all-purpose flour along with dried rosemary, thyme, ground sage, salt, and black pepper to taste. Continue cooking over medium heat for about 2 minutes to cook off the raw flour taste.
- Add potatoes and liquids: Add the diced potatoes, sweet potatoes, finely diced red bell pepper, white wine, browned chicken, and chicken broth to the pot. Bring the mixture to a boil.
- Simmer stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes to allow flavors to meld and vegetables to become tender.
- Finish with green beans and cream: Remove the lid and stir in the green beans (or thawed peas) and heavy whipping cream. Simmer uncovered for an additional 10 minutes to thicken slightly and incorporate the cream.
- Optional thickening: If you desire a thicker stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake well to remove lumps, then slowly add the mixture a little at a time to the boiling stew, stirring continually until the desired consistency is reached.
Notes
- This chicken stew is a hearty comfort food perfect for cold days.
- Using boneless skinless thighs ensures tender, juicy chicken.
- Peeling potatoes is recommended if using russets or baking potatoes to avoid a tough texture.
- White wine adds a subtle depth of flavor but can be omitted for a non-alcoholic version or substituted with extra broth.
- The stew can be thickened to your preference with the flour slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 611 kcal
- Sugar: 6 g
- Sodium: 403 mg
- Fat: 39 g
- Saturated Fat: 12 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 179 mg
