Description
This hearty Chicken Stew is a comforting one-pot meal perfect for chilly days, featuring tender browned chicken thighs simmered with fresh vegetables and aromatic herbs in a rich, thickened broth.
Ingredients
Scale
Vegetables
- 1 yellow onion
- 3 ribs celery
- 4 cloves garlic
- 1/2 lb. carrots
- 1.5 lbs. baby potatoes, halved
Chicken
- 1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
Dairy & Oils
- 2 Tbsp butter
- 1 Tbsp olive oil
Dry Ingredients & Seasonings
- 4 Tbsp all-purpose flour, divided
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 tsp freshly cracked black pepper
Liquids
- 2 cups chicken broth
- 2 cups vegetable broth
Optional Garnish
- 1 Tbsp chopped fresh parsley
Instructions
- Prepare vegetables: Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before beginning to cook.
- Coat chicken: Cut the boneless chicken thighs into 1-inch pieces and sprinkle 2 tablespoons of flour over them. Toss until chicken pieces are evenly coated with flour.
- Heat fat in pot: Add butter and olive oil to a large pot and heat over medium until hot and sizzling.
- Brown chicken: Add the flour-coated chicken pieces to the pot and allow them to brown on all sides without stirring too much. When browned and a layer of flour has formed on the bottom of the pot, remove the chicken with a slotted spoon to a clean bowl. The chicken does not need to be cooked through at this stage.
- Sauté vegetables: Add onion, celery, garlic, and carrots to the same pot. Sauté them until the onions are soft, using the moisture released to scrape up and dissolve the browned bits from the bottom of the pot.
- Add remaining flour: Sprinkle the remaining 2 tablespoons of flour over the vegetables and continue to sauté over medium heat for about two more minutes until the flour coats the bottom of the pot again.
- Combine ingredients: Return the browned chicken to the pot. Add the halved baby potatoes, dried parsley, thyme, rosemary, sage, black pepper, chicken broth, and vegetable broth. Stir well to combine and dissolve any flour residue from the bottom.
- Simmer stew: Cover the pot with a lid and bring the mixture to a boil. Once boiling, remove the lid and reduce heat to medium-low. Let the stew simmer uncovered, stirring occasionally, for about 30 minutes until the potatoes are tender and the broth thickens.
- Final seasoning and serve: Taste the stew and add salt if needed, depending on your broth’s saltiness. Optionally, stir in 1 tablespoon of fresh chopped parsley. Serve hot.
Notes
- You can adjust the herb quantities to your taste or substitute fresh herbs if available for a brighter flavor.
- The stew thickens naturally from the flour coating the chicken and vegetables; no additional thickener is necessary.
- If you prefer a thicker stew, you can continue simmering uncovered to reduce the broth further.
- Using a mixture of chicken and vegetable broth adds depth of flavor and balances the stew.
- This stew stores well and tastes even better the next day once the flavors meld.
