Go Back
A comforting bowl of homemade Chicken Stew is shown as the featured image.
Lady Maria

Easy Chicken Stew

This easy chicken stew recipe delivers a deeply flavorful and comforting meal. Browning the chicken and vegetables before simmering creates a rich base, while a simple flour slurry thickens the broth to perfection. Serve with crusty bread for a complete and satisfying dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth preferably homemade
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 lb Yukon gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1/4 cup all-purpose flour or cornstarch
  • 1/2 cup cold water
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large Dutch oven or pot
  • Cutting board
  • knife
  • measuring cups and spoons
  • small bowl
  • whisk
  • paper towels

Method
 

  1. Sear the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the chicken in batches, being careful not to overcrowd the pot. Brown on all sides (about 3-4 minutes per batch). Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Build the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot (deglazing). Add the thyme, rosemary, and bay leaf. Bring to a simmer.
  4. Simmer and Thicken: Return the chicken to the pot. Add the potatoes. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken and potatoes are tender.
  5. Add the Peas: Stir in the frozen peas during the last 5 minutes of cooking.
  6. Thicken the Stew (if desired): In a small bowl, whisk together the flour (or cornstarch) and cold water to create a slurry. Gradually whisk the slurry into the simmering stew until it thickens to your desired consistency. Simmer for another 2-3 minutes to cook out the flour taste.
  7. Season and Serve: Remove the bay leaf. Taste and adjust seasonings as needed. Garnish with fresh parsley, if desired. Serve hot with crusty bread.

Notes

For a richer flavor, use homemade chicken broth. Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave. For a thicker stew, increase the amount of flour or cornstarch slurry. You can also add other vegetables like corn, green beans, or mushrooms.