Here’s a comforting Chicken Stew with Potatoes recipe—hearty, flavorful, and perfect for cozy dinners:
Ingredients (Serves 4–6)
- 4 chicken thighs or drumsticks (bone-in or boneless)
- 2 tbsp olive oil or butter
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 3 large potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups (1 L) chicken broth
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 tsp paprika (optional)
- Salt and black pepper to taste
- 1–2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Instructions
- Brown the chicken:
In a large pot or Dutch oven, heat olive oil over medium heat. Season chicken with salt and pepper, then brown on all sides (5–6 minutes). Remove and set aside. - Sauté aromatics:
In the same pot, add onion, garlic, carrots, and celery. Cook 3–4 minutes until softened. - Add potatoes and broth:
Stir in diced potatoes, thyme, paprika, and chicken broth. Bring to a gentle boil. - Simmer the stew:
Return chicken to the pot. Reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and potatoes are tender. - Optional thickening:
If you want a thicker stew, mix 1–2 tbsp flour with a little cold water to make a slurry, then stir into the stew and simmer 3–5 minutes. - Serve:
Taste and adjust seasoning. Garnish with chopped parsley. Serve hot with crusty bread or over rice.
💡 Tips:
- Bone-in chicken adds more flavor, but boneless is quicker and easier to eat.
- You can add peas or green beans in the last 5 minutes for extra veggies.
- Leftovers taste even better the next day as the flavors meld.
I can also give a slow-cooker version where all ingredients cook together for a hands-off, extra tender chicken stew.
Do you want me to share that version?
