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Chicken Stew Recipe
Chicken Stew is warm, hearty, and is the perfect dish to combat the winter or fall! Made with tender chicken thighs in a savory vegetable-laden broth! Chicken Stew smells amazing as it cooks! It has a creamy base which I love to sip and mop with bread. And the vegetables add more flavors and pop of colors to it, making it more appetizing. My favorite aspect of this dish is the chicken itself. This recipe makes use of the thigh part which becomes fall-apart tender as it cooks. The natural fat in it adds juiciness and flavor to the meat. You see, there is not a lot that is needed for this dish. Everything is simple and you can make it just about any time. You will also use just one pot for this! The flavors and texture of this dish will make anyone think that it has been left simmering for hours but, you can finish cooking within an hour!
How do you store chicken stew?
- Refrigerate: Put it in the fridge, placed in an airtight container, for up to 3 or 4 days.
- Freeze: Extend its shelf life by freezing it in a freezer bag. Consume within 4 to 6 months. To reheat, thaw first in the fridge then, reheat on the stovetop.
Recipe tips:
- To make sure that you mix the slurry well, place the cornstarch and water in a mason jar and shake well.
- If you intend to freeze this, you might as well use a flour and water mixture as the thickening agent, not cornstarch. The outcome has a better texture.
- You can add sweet potatoes in it which can also act as a thickener.
Try our Honey Garlic Salmon
Ingredients
- 2 lbs. chicken thighs (boneless and skinless – cut into 1–2-inch cubes)
- 2 tablespoons olive oil
- 2 medium carrots (cut into thick rounds)
- 1 large onion (cut into wedges)
- 1 red bell pepper (diced)
- 2 stalks celery diced.
- 4 cloves garlic (whole)
- 2 cloves garlic (minced)
- 3 tablespoons flour
- 1/2 teaspoon rosemary (fresh or dried)
- 1/2 teaspoon thyme (fresh or dried)
- 1/2 teaspoon paprika
- salt and pepper to taste.
- 1 1/2 lbs. baby potatoes (peeled and cut into cubes)
- 1/4 cup white wine
- 4 cups chicken broth
- 2 bay leaves
- 1 cup sweet peas (frozen)
- 1/2 cup heavy cream
- 3-5 springs fresh rosemary
- 2 tablespoons cornstarch
Instructions
- Place a large pot or dutch oven over medium heat and add the olive oil. Once the oil is hot add the chicken, do not overcrowd, you may need to cook it in batches. Cook until golden brown, it doesn’t need to be fully cooked through. Remove from pot and set aside on a plate, cover with foil.
- Add onion, carrot, red bell pepper, and celery and cook stirring for about 3-5 minutes or until the onion is slightly softened. Add whole and minced garlic and cook for 30 seconds.
- Sprinkle on top 3 tablespoons of flour, rosemary, thyme, paprika, plus salt and pepper to taste. Stir and cook over medium heat for about 2-3 minutes.
- Add potatoes, white wine, browned chicken and broth. Add bay leaves. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in peas and cream.
- To thicken combine 2 tablespoons cornstarch with 1/2 cup of water of broth in a small bowl, until dissolved. Add a little at a time to the boiling stew and stir to reach desired consistency.
- Discard bay leaves.
- Serve garnished with fresh parsley and rosemary.
