Yes! 🥣 Here’s a hearty, comforting chicken stew—rich, thick, and loaded with veggies. Perfect for cold days.
Hearty Chicken Stew
Ingredients (Serves 4–6)
- 2 lbs (900 g) bone-in chicken thighs or breasts
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas (optional)
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt & black pepper, to taste
- 2–3 tbsp flour (optional, for thickening)
Instructions
- Brown the chicken
- Heat oil in a large pot over medium-high heat.
- Season chicken with salt and pepper, then brown on all sides (2–3 minutes per side).
- Remove and set aside.
- Sauté vegetables
- In the same pot, add onion, carrots, and celery.
- Cook 5 minutes until softened.
- Add garlic and cook 30 seconds.
- Build the stew
- Sprinkle flour over vegetables and stir to coat (optional, for thicker stew).
- Gradually stir in chicken broth.
- Add potatoes, thyme, rosemary, bay leaves, and browned chicken.
- Simmer
- Bring to a boil, reduce heat, and simmer 30–40 minutes, until chicken is cooked through and vegetables are tender.
- Finish
- Remove bay leaves.
- Stir in peas and cook 5 more minutes.
- Adjust seasoning with salt and pepper.
- Serve
- Serve hot with crusty bread or over rice for a complete meal.
Tips
- Extra thick stew: mash a few potatoes in the pot or add a slurry of flour + water.
- Slow cooker option: Cook all ingredients (except peas) on LOW 6–7 hours or HIGH 3–4 hours. Add peas in the last 15 minutes.
- Flavor boost: add a splash of white wine when sautéing vegetables.
- Make-ahead: Stew tastes even better the next day as flavors meld.
If you want, I can give you a creamy chicken stew version with a parmesan twist—it’s like chicken pot pie in a bowl 😏.
Do you want me to do that?
