This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans and peas in a rich creamy chicken broth that is perfectly seasoned. Chicken Stew is great comfort food and perfect for that middle of the week pick me up. I love to serve it with fresh biscuits and soft butter.
It is only August but our weather is more like fall. We are getting rounds of wet stormy weather just like September. I just love the soups, stews, chili and chowders that go along with the season. Are you big on the foods of fall? Have you tried any of my soup and stew recipes? This Chicken Stew recipe, Cheeseburger Soup, French Onion Soup and Cabbage Roll Soup are just a few of our family favorites. Of course if you ask me soup is good anytime of the year even in the heat of the summer. That is of course if you are lucky enough to have air conditioning.
How to make Chicken Stew
Start by heating a little canola or vegetable oil in a Dutch Oven or heavy stock pot over medium heat. Add the cut chicken thighs and cook for several minutes browning on all sides. Plate and chicken and then add a little more oil to the Dutch Oven. Now add the onions, celery and carrots and cook for several minutes stirring a few times. Then reduce the heat and add the minced garlic, poultry seasoning, salt and pepper. Remove the veggies and seasonings to a plate.
Now melt a little butter in the Dutch Oven over low heat. Whisk in the flour and cook for about 2 minutes whisking constantly. Slowly whisk in the chicken broth. Once whisked in add the vegetables and seasonings back in. Next add the potatoes and green beans simmering for about 20 minutes. Now add the peas and the cooked chicken simmering for about another 10 minutes or until the potatoes and carrots are tender.
Recipe notes and tips for Chicken Stew
- This Chicken Stew recipe is great with either chicken thighs or chicken breasts. It is also delicious with turkey.
- Use Yukon Gold or red potatoes as they are a little waxy and will hold up quite well in this stew. Do not use russet potatoes as they will be mushy and may even break down.
- If you hate peas (if have lots of readers that do) substitute black eyed peas or lima beans. As I always say don’t throw the baby out with the bath water.
- Do you like everything with a little kick? No worries; add a little Cajun seasoning and or a few pinches of ground cayenne pepper.
- Chicken Stew reheats wonderfully right on the stove top on a low simmer.
- For an over the top treat which I sometimes indulge my family with. Simply mix up a batch of dumplings and drop by rounded tablespoons on to the simmering stew. Cover and cook for 15 minutes without removing the lid.
- If the Chicken stew becomes too thick stir in a quarter cup chicken broth at a time until desired consistency.
Can you freeze Chicken Stew?
Yes you most certainly can and this particular stew thickened with flour is a great candidate. Freeze in heavy plastic airtight containers leaving room for expansion. Lay a sheet of plastic cling wrap over the top of the stew. This keeps moisture from forming on the top of the stew to help prevent freezer burn. Defrost overnight in the refrigerator. For best results move the contents to a pot and heat up on the stove.
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PrintChicken Stew
This family friendly Chicken Stew is loaded with hearty vegetables in a creamy white chicken broth with a perfect blend of herbs and spices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: main meal chicken
- Method: stovetop
- Cuisine: American
Ingredients
- 1 1/2 pounds chicken thighs cut in bite size pieces (boneless skinless)
- 2 tablespoons canola oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 carrots peeled and cut in 1/2 inch rounds
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup butter
- 1/4 cup all purpose flour
- 3 cups low sodium chicken broth
- 2 small Yukon Gold potatoes diced
- 1 cup green beans trimmed and cut in 1 inch segments
- 1 cup frozen peas
Instructions
- Heat 1 tablespoon canola oil in dutch oven or heavy stock pot over medium heat. Add cut chicken thighs and brown. Plate the chicken.
- Heat 1 tablespoon canola oil in dutch oven. Add onions, celery and carrots. Cook for 3-4 minutes; stirring several times. Reduce heat to low. Add minced garlic, poultry seasoning, salt and pepper. Remove the veggies and seasonings to a plate.
- Melt butter in dutch oven over low heat. Whisk in the flour and cook for 2-3 minutes whisking constantly. Slowly whisk in the chicken broth. Once whisked in add the vegetables and seasonings back in. Add the potatoes and green beans simmering for 20-25 minutes. Then add the peas and the cooked chicken simmering for another 5-10 minutes or until the potatoes and carrots are tender.
Notes
- If stew becomes too thick stir in a quarter cup chicken broth at a time until desired consistency.
- This recipe is great with either chicken thighs or chicken breasts. It is also delicious with turkey.
- Use Yukon Gold or red potatoes as they are a little waxy and will hold up quite well in this stew. Do not use russet potatoes as they will be mushy and may even break down.
- If you hate peas (if have lots of readers that do) substitute black eyed peas or lima beans. As I always say don’t throw the baby out with the bath water.
- Do you like everything with a little kick? No worries add a little Cajun seasoning and or a few pinches of ground cayenne pepper.
- This stew reheats wonderfully right on the stove top on a low simmer.
- For an over the top treat which I sometimes indulge my family with. Simply mix up a batch of dumplings and drop by rounded tablespoons on to the simmering stew. Cover and cook for 15 minutes without removing the lid.
Keywords: how to make chicken stew, best chicken stew recipe, easy chicken stew, chicken stew recipe, chicken vegetable stew,
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