As the chilly winds of autumn start to creep in, there’s nothing quite like wrapping your hands around a steaming bowl of creamy chicken stew. It’s like a comforting hug from the inside out, blending tender chicken and hearty vegetables in a luscious, velvety broth that feels like a cozy blanket. (I swear, it’s like the universe knew exactly what we needed during these unpredictable times!) Whether you’re curling up with a book or sharing laughs at the dinner table, this stew promises to be your go-to comfort food—each spoonful a reminder of warmth and home.
Steps
- Heat a large pot or Dutch oven over high heat and brown the chicken pieces in a tablespoon of olive oil until caramelized, then set them aside.
- In the same pot, cook the onion, carrots, and celery in the remaining olive oil for about 3 minutes until the onion softens slightly.
- Stir in 3 tablespoons of flour along with the dried rosemary, thyme, sage, salt, and pepper. Cook this mixture over medium heat for about 2 minutes.
- Add the diced potatoes, sweet potatoes, red bell pepper, white wine, browned chicken, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer covered for 30 minutes.
- Uncover the pot, stir in the green beans and heavy cream, and simmer for an additional 10 minutes. If you prefer a thicker stew, prepare a slurry by shaking 2 tablespoons of flour with 1 cup of water or broth until smooth, then gradually add it to the boiling stew while stirring.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs (approximately 8 thighs), cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, chopped
- 2 stalks of celery, diced
- 5 tablespoons all-purpose flour, separated
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
- 1 ½ cups of diced potatoes, peeled if using russet or baking potatoes
- 1 ½ cups of diced sweet potatoes, peeled
- ½ red bell pepper, finely diced
- ¼ cup white wine
- 4 cups chicken broth or stock
- 1 cup green beans, cut into 1-inch pieces, or alternatively, frozen peas, thawed
- ½ cup heavy cream
Nutritional Values
Calories: 611 | Carbohydrates: 30g | Protein: 32g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 179mg | Sodium: 403mg | Potassium: 1010mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9020IU | Vitamin C: 24.8mg | Calcium: 77mg | Iron: 3.8mg
FAQ
- Can chicken breasts be used instead of thighs in this chicken stew recipe?
- Yes, chicken breasts can be used as an alternative to thighs. It’s recommended to brown the breast pieces and add them during the last 20 minutes of cooking to ensure they remain tender.
- What is the best way to thicken chicken stew?
- Sweet potatoes naturally help thicken the stew as they soften. Additionally, you can use flour or cornstarch mixed with water or broth to create a slurry, which can be gradually added to the stew until the desired consistency is achieved.
- Can chicken stew be frozen for later use?
- Absolutely, chicken stew can be frozen. It’s preferable to use flour as the thickening agent if you plan to freeze it, as it retains a better texture upon reheating. Freezing in individual portions can also make defrosting more convenient.
- Is it necessary to add heavy cream to the chicken stew?
- Adding heavy cream is optional and depends on your preference. It lends a creamy texture to the stew, but you can omit it or adjust the amount according to your taste.
- What other vegetables can be added to this stew?
- While the recipe includes carrots, potatoes, and sweet potatoes, you can incorporate other vegetables you enjoy, such as peas, green beans, or additional root vegetables, to customize the stew to your liking.
Tips
- For best results, use chicken thighs instead of breasts, as they hold up better during simmering. If you prefer using chicken breasts, brown the chunks and add them during the final 20 minutes of cooking.
- To add a creamy texture to your stew, stir in a bit of heavy cream towards the end of cooking. If you prefer a lighter stew, you can skip this step or adjust the cream amount to your liking.
- To thicken the stew, consider using sweet potatoes, which naturally break down and help thicken the broth. Additionally, you can use a flour or cornstarch slurry, or even instant potatoes for extra thickness as needed.
- If you plan to freeze the stew, use flour as the thickening agent rather than cornstarch, as it maintains a better consistency when reheated. Freezing in individual portions allows for quicker defrosting and easier serving.
Equipment
- Dutch Oven or Large Pot: Essential for browning the chicken and simmering the stew.
- Mason Jars or Shaker Jar: Useful for making a slurry to thicken the stew without lumps.
- Immersion Blender (optional): If you prefer a smoother texture for your stew.
- stocked kitchen.
