Okay guys, this chicken stew recipe is definitely at the top of my list of all-time favorite recipes! Chicken Stew is thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point, it’s totally cozy, and it’s just one of those things that I could happily eat for three meals per day and still want more the next day. With nearly 200 5-star reviews, you have to try this chicken stew!
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No but why is this seriously one of the best stews I’ve ever made? I’ve made it many times now and each time it is SO delicious, hearty and cozy. It is definitely one of my go-to’s. Simple and so good.
Courtney O
Thank you!
What is Chicken Stew?
Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thick, gravy-like broth. It’s packed full of vegetables and is a true meal in a bowl. It’s just the perfect comfort food for fall and winter. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!
Ingredients
Here’s what you’ll need to make this incredible chicken stew recipe:
- Chicken Thighs: Dark meat chicken thighs stay tender and moist in the stew and add just enough fat to make the gravy extra rich. We use boneless, skinless thighs to make it easy, although you could use bone-in and remove the bones later, if desired.
- Flour: The chicken thighs are lightly coated in flour before browning to get even more of that delicious brown color and flavor, and it helps thicken the broth into a gravy.
- Vegetables: A classic mirepoix mix of onion, carrot, and celery, plus a little garlic gives this stew a rich and hearty flavor, plus tons of color and texture. Small gold potatoes are added to make the stew even more hearty. If they aren’t available, simply cut Yukon gold potatoes into 1-inch cubes.
- Butter: A little bit of butter combines with the flour in the pot to create a roux that helps thicken the broth into a gravy. It also helps make the flavor of the stew extra rich.
- Herbs: A robust mix of parsley, thyme, rosemary, and sage give this stew a warm and cozy flavor. Not to mention, they make your house smell great while it cooks!
- Broth: We use a combination of vegetable and chicken broth in the stew for maximum flavor and a deep golden-brown color.
Storage Instructions
This chicken stew gets even tastier the next day! Divide the stew into single-serving portions, then refrigerate for up to 5 days. You can also freeze this stew in a large container or single-serving portions for up to 3 months. Make sure to label and date! Refrigerated or frozen chicken stew can be reheated using the microwave, or in a saucepot on the stove over medium-low heat, stirring often.
Recipe Tips
- Use chicken thighs instead of chicken breast. Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavor.
- Make sure to brown the chicken well. All of the brown bits stuck to the bottom of the pot after browning the chicken (called “fond”) flavors the gravy and gives it a nice deep color.
- Use good quality broths. Skip boxed broth and opt for something full-flavored. I like Better Than Bouillon, which really packs a flavor punch. Homemade broth is great, too!
Serving Suggestions
This chicken stew is a total one pot meal, but I like to serve it up with a little bread to sop up all that soupy goodness once I’ve emptied the bowl. Classic dinner rolls are so good, or try my no knead focaccia bread!
Chicken Stew
Servings 6 1.5 cups eachIngredients
- 1 yellow onion ($0.28)
- 3 ribs celery ($0.64)
- 4 cloves garlic ($0.32)
- 1/2 lb. carrots ($0.32)
- 1.75 lbs. boneless, skinless chicken thighs ($6.52)
- 4 Tbsp all-purpose flour, divided ($0.02)
- 2 Tbsp butter ($0.18)
- 1 Tbsp olive oil ($0.16)
- 1.5 lbs. baby potatoes ($2.89)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 1/2 tsp dried rosemary ($0.05)
- 1/2 tsp dried sage ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups chicken broth ($0.26)
- 2 cups vegetable broth ($0.26)
- 1 Tbsp chopped fresh parsley (optional) ($0.10)
Instructions
- Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
- 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.
- Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
- Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
- Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
- Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
- Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
- Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
- Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.
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Equipment
- Dutch Oven
- Chef’s Knife
- Garlic Press
Nutrition
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How to Make Chicken Stew – Step by Step Photos
Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.
Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.
Chop about 1.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.
Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.
Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.
Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.
Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.
Stir everything to combine and dissolve any flour off the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.
Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.
Don’t forget to make some crusty homemade bread to dip in that amazing stew!
I’ve made this recipe so many times and love it! Easy and quick. I don’t use flour to thicken but instead cook extra potatoes then take half out and mash them to thicken the stew. I also add frozen peas right at the end!
Looking forward to new receipts.
I’m making this tomorrow and didn’t read that it said dried herbs instead of fresh. I bought fresh so I’m wondering if that would be ok? And if so, how much would you recommend?
I would do a tbsp of fresh parsley, and then 1 1/2 teaspoons thyme, rosemary, and sage.
Fresh herbs you will usually need more than dried. Start with double what it calls for then adjust if you want more! Can’t go wrong with what you like!
Followed recipe but, added heavy cream and Franks hot sauce and is very good!
Y’all better update your prices.This is 2024 . Can’t be done for the price you have listed.
I love this stew. Going to
Make it tonight for the second time.
I was wondering if I could freeze it.
It should freeze well!
Made it multiple times to have together with friends before our Dungeons & Dragons session. A good hunk of bread with some thick salty butter and a tasty bowl of steaming chicken stew is the perfect combination to get into an adventurer mindset. Great recipe, clear instructions and good pictures. I usually only use chicken broth for an extra strong chicken flavor.
My only criticism is that “prep time: 15 min” completely ignores the time it takes to dice and mince the onion, celery, carrot, garlic and potatoes. Overall prep time for me is almost 1.5 hours (including clean up). Still worth it though! Would recommend this recipe :)
Thanks for a great recipe. Made it last night with 1/2 white potatoes and 1/2 sweet potatoes. Also threw in a few parsnips and a cup of peas (for color). Yummy. Eating healthy and minding my calories, too.
I also added parsnips and frozen peas (right at the end) plus Worcestershire which adds zing!!
This recipe looks delicious. Do you think a gluten free flour blend would work just as well?
I would say so! We don’t use it in our kitchen though so keep that in mind. But from what I’ve heard it should be fine.
I’m sure you’ve already tried, but for others reading. The gluten-free flour works well, but it takes longer to absorb moisture/fat so add it to the sautéing veggies earlier than indicated and cover with the lid to steam it a bit. Cover the chicken thighs in a bowl with foil to encourage full moisture absorption after cooking them too. I also added 1/2 lb extra potatoes to add more starch to thicken it more.
You actually don’t need flour. Follow the recipe without flour but add extra potatoes and when done, take those out n mash them, throw them back in. It thickens the stew beautifully!!!
I am gf you can use AP flour on the chicken or make a solution if you have no corn allergy use corn starch as a thickening agent mixed with a little broth. If corn is a problem (it is 4 me) I use tapioca starch mixed with either water or broth and it thickens right up or just use immersion blender for a little bit of a more natural thickener. Any method you choose will work.
A really good recipe, thanks! I also like to throw in a handful of bay leaves when I make it.
This was absolutely delicious!! Only tweaks I made were to add a bay leaf and deglaze the pan with white wine!! Will definitely make again!! Thank you!
Hi, just wondering if this can be made in the Instant Pot?
I certainly think that you could! Although we haven’t tested it that way so I can’t give you an exact cooking time. Definitely don’t skip browning in the instant pot if you do try it!
This is everything I want in a chicken stew! Thick and satisfying and perfectly seasoned.
This recipe is stellar. I’m glad I doubled it, because we’re going to be happily eating it all week. So hearty.
I added a ham hock while it was cooking, and it was next level with that added but of smokiness.
This is one of my fav recipes! Husband loves too. Any idea how many ww points? The nutrition info doesn’t give me enough for the WW calculator.
Unfortunately, we’re not familiar with the WW grading system.