Hearty Chicken Stew With Potatoes and Carrots
A thick, homestyle chicken stew with tender thighs, potatoes, carrots and celery simmered in a thyme and garlic gravy. One-pot comfort food that freezes well.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 10 min total About 10 cupsEasy
Photo: kae71463 · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Chicken stew is the comforting, homestyle cousin of chicken soup: thicker, heartier and full of chunky vegetables. Chicken thighs stay tender as they simmer, and browning them first builds a deeply savoury base.
A little flour thickens the broth into a silky gravy, and a splash of cream and fresh parsley at the end makes it feel special. Serve with crusty bread or biscuits for dunking.
Equipment you'll need
- Large Dutch oven
- Instant-read thermometer
Tips for success
- Thighs are more forgiving than breasts in a stew and stay juicy.
- If the stew is too thin, mash a few potato pieces against the side of the pot.
- Cool leftovers quickly in shallow containers and refrigerate within 2 hours.
Substitutions and variations
- Use chicken breast, added for the last 15 minutes only so it does not dry out.
- Add mushrooms or parsnips with the carrots.
- Thicken with a cornstarch slurry instead of flour for a gluten-free stew.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze for up to 3 months (the potatoes may soften slightly).
To reheat: Reheat on the stove over medium heat, stirring and adding a splash of broth if needed, until steaming hot throughout (165°F / 74°C).
Recipe
Hearty Chicken Stew With Potatoes and Carrots
A thick, homestyle chicken stew with tender thighs, potatoes, carrots and celery simmered in a thyme and garlic gravy. One-pot comfort food that freezes well.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Yield
- About 10 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Brown the chicken
Toss the chicken with 1 teaspoon salt, the pepper and 2 tablespoons flour. Heat the oil in the Dutch oven over medium-high heat and brown the chicken in two batches, about 5 minutes per batch. Transfer to a plate.
Step 2: Cook the vegetables
Add the onion, carrots and celery to the pot and cook for 6 minutes, scraping up the browned bits. Add the garlic and tomato paste for 1 minute, then sprinkle in the remaining flour and stir for 1 minute.
Step 3: Simmer
Gradually stir in the broth. Add the potatoes, thyme, bay leaves, remaining salt and the chicken with its juices. Bring to a boil, then cover partially and simmer for 30 to 35 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C).
Step 4: Finish
Stir in the peas and cream and simmer for 3 minutes. Remove the bay leaves, adjust the seasoning and sprinkle with parsley.
Cuisine: American · Course: Dinner
Estimated nutrition per serving
- Calories
- 360
- Protein
- 32 g
- Fat
- 12 g
- Carbs
- 30 g
- Fibre
- 4 g
- Sugars
- 6 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/chicken-stew
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