Hearty Chicken Stew Dinner (Printer-Friendly)
Tender chicken with potatoes and veggies in a golden, savory sauce. Perfect comfort for chilly evenings.
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken thighs
02 -
0.5 cup all-purpose flour
03 -
1 large yellow onion, diced
04 -
3 medium carrots, peeled and sliced
05 -
3 celery stalks, sliced
06 -
4 garlic cloves, minced
07 -
1 pound gold potatoes, cut into bite-sized chunks
08 -
2 tablespoons unsalted butter
→ Herbs and Seasonings
09 -
1 teaspoon chopped fresh parsley
10 -
1 teaspoon chopped fresh thyme
11 -
1 teaspoon chopped fresh rosemary
12 -
1 teaspoon chopped fresh sage
13 -
Salt and black pepper, to taste
→ Liquids
14 -
3 cups low-sodium chicken broth
15 -
1 cup vegetable broth
# Steps to Make This:
01 -
Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Lightly dust them in the flour, shaking off any excess.
02 -
Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken in a single layer and brown on both sides for 3–5 minutes per side, working in batches if needed. Remove chicken to a plate and set aside.
03 -
Add onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened, stirring to scrape up browned bits from the bottom.
04 -
Sprinkle in remaining flour and cook, stirring for 1–2 minutes to eliminate the raw taste.
05 -
Gradually pour in chicken broth and vegetable broth, stirring constantly to prevent lumps. Bring mixture to a simmer.
06 -
Return browned chicken thighs and any juices to the pot. Add potatoes and stir to combine.
07 -
Stir in parsley, thyme, rosemary, and sage. Reduce heat to low, cover, and simmer for 40–45 minutes, stirring occasionally, until chicken is tender and potatoes are cooked through.
08 -
For a thicker stew, remove lid for the last 10 minutes to allow the sauce to reduce. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley if desired.
# Additional Notes:
01 -
Browning the chicken is essential; the caramelized fond adds depth to the sauce. Fresh herbs brighten the flavor, but dried herbs may be used in half the quantities.
02 -
Stew improves in flavor when made ahead and refrigerated overnight, allowing tastes to meld.
03 -
Store leftovers in an airtight container in the refrigerator up to 5 days, or freeze for up to 3 months.
04 -
Skip the lid for the final simmer if you prefer a thicker consistency.