Chicken Stew Recipe
This nourishing 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
Scale
- 1 1/2 pounds boneless skinless chicken thighs cut in bite size pieces
- 2 tablespoons olive 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
- 1 bay leaf
- 2 small Yukon Gold potatoes diced
- 1 cup green beans trimmed and cut in 1 inch segments
- 1 cup frozen peas
- chopped fresh thyme or parsley
Instructions
- Heat 1 tablespoon olive oil in Dutch oven or heavy stock pot over medium heat. Add cut chicken thighs and brown. Plate the chicken.
- Heat 1 tablespoon olive oil in a 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 bay leaf, potatoes, and green beans simmering for 20-25 minutes. Add the peas and the cooked chicken simmering for another 5-10 minutes or until the potatoes and carrots are tender. Garnish with fresh thyme or parsley.
Notes
- 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 the taste of 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.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
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Find it online: https://www.smalltownwoman.com/chicken-stew/