Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
6 Servings
Don’t let the 90 minutes cook time put you off this comforting chicken stew recipe. It’s perfect for cold months, where a big bowl of deliciousness is needed.
The cook time is actually closer to 30 minutes, with an hour mostly letting it simmer. Plus, the combo of chicken, veggies, and whatever side you put with it (my recommendation is mashed potatoes) can make it filling, and perfect as leftovers.
The ingredients are also affordable, and can scale to feed many mouths with ease. So as grocery costs keep going up, this is the kind of recipe to rely on. No matter if you’re in college or coming back home from a busy day at work.
Check out the ingredients and cooking steps below.
Chicken Stew Ingredients
- 2 pounds chicken thighs, bone-in and skin-on (900g)
- 2 tablespoons olive oil (30ml)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 4 cups chicken broth (960ml)
- 1 cup dry white wine (240ml)
- 2 tablespoons tomato paste (30ml)
- 1 teaspoon dried thyme (5ml)
- 1 teaspoon dried rosemary (5ml)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (120ml)
- Fresh parsley, chopped (for garnish)
Chicken Stew Instructions
- Season the chicken thighs with salt and pepper. Do both sides.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the chicken skin-side down until golden, this will take about 5 minutes per side, then remove and set aside.
- Add the onion and garlic to the same pot. Cook for 2 to 3 minutes until softened, stir and scrape as needed.
- Add the carrots, celery, and potatoes. Cook for 5 minutes, stirring now and then so they pick up flavor from the pot.
- Stir in the tomato paste, thyme, rosemary, and bay leaves. Let it cook 1 to 2 minutes until it smells fragrant.
- Pour in the chicken broth and white wine, scraping the bottom to lift the browned bits.
- Bring it to a gentle simmer.
- Return the chicken to the pot.
- Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the vegetables are cooked through.
- Stir in the heavy cream during the last 10 minutes, so it warms through without overcooking.
- Remove and discard the bay leaves.
- Taste the broth, then adjust with salt and pepper if needed.
- Sprinkle chopped parsley on top right before serving.
- Serve with crusty bread, or spoon it over mashed potatoes for a more filling meal.
Nutrition
Calories: 380cal
Carbohydrate: 20g
Protein: 32g
Fat: 18g
Cholesterol: – -mg
Sodium: 600mg