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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/hearty-chicken-and-vegetable-stew-with-potatoes-recipe/