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
