Chicken Stew Recipe
American · Main course · 60 min total
A hearty and comforting chicken stew with tender vegetables in a rich, savory broth, perfect for a cozy dinner.
15
min prep
min prep
45
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Gradually pour in chicken broth while stirring to prevent lumps. Add thyme, rosemary, and bay leaf. Bring to a boil.
- Return the chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is tender and vegetables are cooked through.
- Stir in frozen peas and cook for 2-3 minutes. If using, stir in heavy cream for a richer stew. Season with salt and pepper to taste. Remove bay leaf. Garnish with parsley before serving.
Tips
- To thicken the stew further, mash some of the vegetables against the side of the pot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew freezes well for up to 3 months.
AI estimate may be inaccurate · Terms