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!
It’s so good I can’t believe I’m making it again.
This turned out really good! The flavor was great. I added some mushrooms which were delicious. The only thing I would change is perhaps less butter or oil. It got really rich and probably didn’t need all the fats.
I made this Friday evening….I cheated!! I was pressed for time so I put it all in the slow cooker. Once everything was cooked I put in some starch & water mixture to thicken it. It was good however the rosemary overpowered the taste. I guess because I didnt use crushed rosemary. I added some salt and it was good. Made some cornbread!! What a cozy night!
This stew is SO good. Made it today to get us through the snowstorm. I added a bit of Chef Prudhomme’s poultry magic and a big squeeze of lemon (at the end) and it is fabulous. I also couldn’t get chicken thighs, but it is still great with chicken breast.
What amount would you recommend if you sub the spices for poultry seasoning instead?
I made this last night and I can’t stop thinking about it!! So freakin delicious. Like some others here, I subbed the herbs and used Bell’s seasoning. I also added some green beans. This is one of my new favorites. I prefer it to beef stew, even.
I can’t wait to make this. I’m wondering has anyone tried it with crab meat?
Added crab meat 1 cup an family loved it.
I really enjoyed this, it’s was a quick and hands off make (for the most part).
The only modification I made was to use poultry seasoning instead of the individual spices. I used about 1.5 tsp.
Husband isn’t a fan of soups and stews for dinner but he had two bowls, so I guess it was satisfying enough!
This recipe gives you a huge payoff for the short ingredient list and easy prep! I had to use frozen sliced carrots because my fresh ones got used up. I added them with the potatoes and it was fine. I also used a heaping teaspoon of poultry seasoning instead of the herbs suggested because I don’t keep dried rosemary on hand. I might add a sprig of fresh next time, though. But seriously. Make this.
Absolutely comforting, simple, easy and delicious. These are the recipes that make BB special! I added some peas and a squeeze of lemon at the end. Thanks for another amazing recipe to add to the rotation!
Love this recipe!! We make it at least twice a month since we found it. It hits the spot perfectly and fills a niche, especially when my wife only eats chicken and fish. It’s as satisfying as beef stew (and in my opinion, more delicious!) and makes an excellent work lunch the next day. Thanks Beth and the team for another winner!
This was great, Beth! We love stews very “saucy” so I used a bit more chicken broth and added about 1/2-3/4 cup good white wine to deglaze pan after sautéing the vegetables. Also increased the amount of potatoes and in place of the individual herbs I used an herbes de province blend. Delicious!
This stew was wonderful! I like hearty foods, but I married a vegetarian. I swapped the chicken for two cans of kidney beans and opted for only vegetable broth, making a warm and filling vegetarian stew both of use could enjoy. Budget-friendly too, which is the best.
Another home run Beth!!! So comforting and flexible. The baby potatoes are perfect. Perfect comfort food for winter. My friend and I are always sharing your recipes back and forth. Thank you!
This stew, legit, hit the spot. I made a separate 2-serving batch, for my grandmother, substituting gluten free flour. I really appreciate finding a good recipe that can be easily modified, taking her allergy into consideration, without drastically changing the flavor profile.
Ugh. I have a household member that only eats turkey or fish, and I’m turkeyed out. I bought some turkey wings & drumsticks. the other day & am at a loss at what to do with them. I would like your opinion on substituting either one for the chicken thighs. I know that it would be a lil more work, cutting meat off the bone & such. I would not make any other modifications to the recipe.
When all 5 kids eat it and some ask for seconds it is a winner! Thank you!