Hearty Chicken and Vegetable Stew with Potatoes Recipe

Introduction

This hearty chicken stew is packed with tender chicken, fresh vegetables, and a fragrant blend of herbs. It’s a comforting, nourishing meal perfect for cozy evenings or family dinners. The rich broth thickens naturally and is full of comforting flavors.

Ingredients

• 1 yellow onion
• 3 ribs celery
• 4 cloves garlic
• 1/2 lb. carrots
• 1.75 lbs. boneless, skinless chicken thighs
• 4 Tbsp all-purpose flour, divided
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1.5 lbs. baby potatoes
• 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
• 2 cups chicken broth
• 2 cups vegetable broth
• 1 Tbsp chopped fresh parsley (optional)

Instructions

1. Step 1: Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
2. Step 2: Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
3. Step 3: Add the butter and olive oil to a large pot. Heat over medium until hot and sizzling.
4. Step 4: Add the flour-coated chicken to the pot and brown on all sides, avoiding stirring until browned on the bottom. When browned and a brown layer forms on the pot’s bottom, remove the chicken with a slotted spoon to a clean bowl. The chicken does not need to be fully cooked.
5. Step 5: Add the onion, celery, garlic, and carrots to the pot and sauté until onions are soft. Use the moisture from the vegetables to dissolve and scrape the browned bits from the pot bottom.
6. Step 6: Once vegetables soften, add the remaining 2 Tbsp flour to the pot and sauté over medium for about two minutes until the flour coats the pot bottom again.
7. Step 7: Return the browned chicken to the pot. Add the potatoes, dried parsley, thyme, rosemary, sage, black pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour from the pot bottom.
8. Step 8: Cover the pot with a lid and bring to a boil. Once boiling, remove the lid and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 30 minutes or until potatoes are tender and broth thickens.
9. Step 9: Taste the stew and add salt if needed. Stir in fresh chopped parsley if desired, and serve hot.

Tips & Variations

• Use thigh meat for juicier chicken, but breast meat works if you prefer leaner.
• Swap baby potatoes for Yukon gold or red potatoes for different textures.
• For extra flavor, add a splash of white wine when sautéing vegetables.
• Add frozen peas or green beans in the last 5 minutes for more veggies.
• If you prefer a thicker stew, mash a few potatoes against the pot or add an extra tablespoon of flour mixed with broth before simmering.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the stew for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more easily than thighs. Be careful not to overcook them during browning and simmering.

Is it possible to make this stew in a slow cooker?

Absolutely. Brown the chicken and sauté the vegetables before transferring everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.

Hearty Chicken and Vegetable Stew with Potatoes Recipe

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5 from 138 reviews

This hearty Chicken Stew recipe features tender boneless, skinless chicken thighs simmered with fresh vegetables like carrots, celery, onions, and baby potatoes in a flavorful broth thickened with a golden roux. Perfect for a comforting meal, it balances savory herbs and aromatic garlic to create a warming, satisfying dish ideal for any season.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 yellow onion, diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 1/2 lb. carrots, sliced
• 1.5 lbs. baby potatoes, halved

Protein and Coating

• 1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 Tbsp all-purpose flour, divided

Fats and Oils

• 2 Tbsp butter
• 1 Tbsp olive oil

Seasonings and Herbs

• 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
• 1 Tbsp chopped fresh parsley (optional)

Liquids

• 2 cups chicken broth
• 2 cups vegetable broth

Instructions

1. Prepare Ingredients: Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half to get all your vegetables ready for cooking.
2. Coat Chicken: Cut the chicken thighs into 1-inch pieces. Sprinkle 2 tablespoons of the flour over the chicken and toss well until each piece is evenly coated, which will help create a nice crust when browning.
3. Heat Fats: In a large pot, heat the butter and olive oil over medium heat until they are hot and sizzling, preparing the pot for browning the chicken.
4. Brown Chicken: Add the flour-coated chicken pieces to the pot. Let them brown on all sides, avoiding stirring too soon to ensure a golden crust forms. Once browned, remove the chicken with a slotted spoon into a clean bowl. The chicken does not need to be fully cooked at this stage.
5. Sauté Vegetables: Add the diced onion, celery, minced garlic, and sliced carrots to the pot. Cook until the onions become soft, using the moisture released by the vegetables to deglaze the pot by scraping the browned bits off the bottom.
6. Add Remaining Flour: Sprinkle the remaining 2 tablespoons of flour over the vegetables and sauté for about two more minutes. This step helps form a roux to thicken the stew later.
7. Combine Ingredients: Return the browned chicken to the pot along with the halved baby potatoes, dried parsley, thyme, rosemary, sage, black pepper, chicken broth, and vegetable broth. Stir thoroughly to combine and dissolve any flour stuck to the bottom.
8. Simmer Stew: Place a lid on the pot and bring the mixture to a boil. Once boiling, remove the lid and reduce the heat to medium-low. Let the stew simmer gently without the lid, stirring occasionally, for approximately 30 minutes until the potatoes are tender and the broth has thickened to your liking.
9. Season and Serve: Taste the stew and add salt if necessary depending on your broth’s salt content. For a fresh flavor boost, stir in a tablespoon of chopped fresh parsley if desired. Serve the stew hot for a comforting meal.

Notes

• Use boneless, skinless chicken thighs for tenderness and rich flavor.
• Coating the chicken with flour before browning helps develop a beautiful crust and thickens the stew.
• Simmering without the lid allows the stew to thicken naturally by evaporation.
• Adjust herbs and seasoning based on your preference or what you have available.
• This stew freezes well for up to 3 months; thaw overnight before reheating gently on the stove.

Keywords: chicken stew, comfort food, hearty stew, chicken thighs recipe, easy dinner, one pot meal, homemade stew