Why You’ll Love This Recipe
- Rich Flavor: The combination of browned chicken thighs and a medley of herbs creates a deep, savory taste.
- Hearty and Filling: Packed with vegetables and potatoes, this stew is both nutritious and satisfying.
- Perfect for Meal Prep: The flavors deepen over time, making leftovers even more delicious.
- 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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Prepare the Vegetables: Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half.
- Coat the Chicken: Cut the chicken thighs into 1-inch pieces. Sprinkle 2 tablespoons of flour over the chicken and toss until evenly coated.
- Brown the Chicken: In a large pot, heat the butter and olive oil over medium heat until sizzling. Add the flour-coated chicken and brown on all sides. Once browned, remove the chicken to a clean bowl.
- Sauté the Vegetables: In the same pot, add the diced onion, celery, and garlic. Sauté until the onions are translucent.
- Add Carrots and Potatoes: Add the sliced carrots and halved potatoes to the pot. Continue to sauté for a few more minutes.
- Create the Roux: Sprinkle the remaining 2 tablespoons of flour over the vegetables. Stir well to coat and cook for about 2 minutes.
- Add Broths and Herbs: Pour in the chicken and vegetable broths. Stir in the dried parsley, thyme, rosemary, sage, and black pepper. Return the browned chicken to the pot.
- Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the vegetables are tender and the stew has thickened.
- Serve: Taste and adjust seasoning as needed. Garnish with chopped fresh parsley if desired. Serve hot.
- Servings: This recipe yields approximately 6 servings, with each serving being about 1.5 cups.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Protein Options: Substitute chicken thighs with boneless, skinless chicken breasts or even turkey for a different flavor profile.
- Vegetable Additions: Incorporate vegetables like peas, green beans, or mushrooms to enhance the stew’s texture and taste.
- Herb Substitutions: Experiment with fresh herbs instead of dried ones for a more vibrant flavor.
- Spice Level: Add a pinch of red pepper flakes or a dash of hot sauce for a subtle kick.
- Refrigeration: Allow the stew to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days.
- Freezing: For longer storage, freeze the stew in single-serving portions for up to 3 months. Ensure containers are labeled with the date.
- Reheating: Reheat refrigerated or frozen stew in the microwave or on the stove over medium-low heat, stirring occasionally until heated through.
1. Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. However, thighs tend to remain juicier and more flavorful during the cooking process.
2. How can I make the stew thicker?
If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to release their starches or add a slurry of cornstarch and water during the simmering process.
3. Is it necessary to use both chicken and vegetable broth?
Using both broths adds depth to the flavor
chicken stew
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This hearty chicken stew recipe features tender chicken thighs, a medley of vegetables, and a savory herb-infused gravy. Packed with nutritious ingredients like potatoes, carrots, and celery, it’s the perfect comfort food for chilly fall and winter evenings. Ideal for meal prep, this stew is even more delicious the next day as the flavors deepen. Enjoy it with your family or as a satisfying meal on a cold night!
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, for garnish)
Instructions
- Prepare the Vegetables: Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half.
- Coat the Chicken: Cut the chicken thighs into 1-inch pieces. Sprinkle 2 tablespoons of flour over the chicken and toss to coat evenly.
- Brown the Chicken: Heat butter and olive oil in a large pot over medium heat. Add the chicken and brown on all sides. Once browned, remove and set aside.
- Sauté the Vegetables: In the same pot, add the onion, celery, and garlic. Sauté until onions are translucent.
- Add Carrots and Potatoes: Add sliced carrots and halved potatoes, continuing to sauté for a few more minutes.
- Make the Roux: Sprinkle the remaining 2 tablespoons of flour over the vegetables. Stir well and cook for 2 minutes.
- Add Broths and Herbs: Pour in chicken and vegetable broths, then stir in parsley, thyme, rosemary, sage, and black pepper. Add the browned chicken back into the pot.
- Simmer: Bring the stew to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until vegetables are tender and stew thickens.
- Serve: Taste and adjust seasoning as needed. Garnish with chopped fresh parsley. Serve hot.
Notes
- Protein Options: Chicken breasts can be substituted for thighs, though thighs tend to remain more juicy.
- Vegetable Additions: Add peas, green beans, or mushrooms for more variety.
- Herb Substitutions: Fresh herbs can replace dried ones for a more vibrant flavor.
- Spice Level: For a kick, consider adding red pepper flakes or a dash of hot sauce.
- Storage: Refrigerate leftovers for up to 5 days or freeze in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Comfort Food, Stew
- Method: Stovetop
- Cuisine: American
