Print

Rich and Hearty Chicken Stew Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This rich and hearty chicken stew is a comforting and flavorful meal perfect for cozy evenings. Tender chunks of boneless chicken thighs are simmered with baby potatoes, carrots, celery, and aromatic herbs in a creamy, savory broth, finished with a touch of lemon juice and fresh parsley for brightness. It is a wholesome, filling dish that delivers warmth and satisfaction in every bite.

Ingredients

Scale

Protein

  • 1.5 pounds boneless chicken thighs, cut into chunks

Vegetables

  • 3 large carrots, peeled and sliced
  • 2 celery stalks, finely chopped
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1.5 pounds baby potatoes, halved

Liquids and Dairy

  • 4 cups chicken broth
  • 1/2 cup heavy cream

Pantry Staples and Seasonings

  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Preheat Your Equipment: Place your Dutch oven or large pot over medium-high heat to get it ready for sautéing.
  2. Brown the Chicken: Season the chicken chunks with salt and pepper. Add olive oil to the hot pot and brown the chicken pieces on all sides until golden. Remove the chicken and set aside.
  3. Sauté the Vegetables: In the same pot, add diced onion, chopped celery, and sliced carrots. Cook, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for one more minute.
  4. Coat Vegetables with Flour: Sprinkle the flour over the vegetables and stir thoroughly to coat them, which will help thicken the stew later.
  5. Add Broth and Scrape Pot: Slowly pour in the chicken broth while scraping the bottom of the pot to lift any browned bits for extra flavor.
  6. Return Chicken and Add Herbs: Place the browned chicken back into the pot along with the halved baby potatoes, dried thyme, and bay leaves.
  7. Simmer the Stew: Bring the stew to a boil, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is tender and the stew has thickened.
  8. Finish with Cream and Lemon: Stir in the heavy cream and lemon juice, then simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve and Garnish: Ladle the stew into bowls, garnish with freshly chopped parsley, and serve with crusty bread for a complete meal.

Notes

  • For extra depth of flavor, brown the chicken in batches to avoid overcrowding the pot.
  • Use bone-in chicken thighs if preferred, but increase the cooking time until tender.
  • Baby potatoes can be substituted with Yukon gold or red potatoes cut into chunks.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: chicken stew, hearty stew, creamy chicken stew, comfort food, one-pot meal, Dutch oven recipe

Find it online: https://zarameals.com/rich-and-hearty-chicken-stew-recipe/