There’s something magical about a pot of chicken stew simmering away on the stove—like a warm hug in a bowl. The aroma alone transports me back to rainy days spent under cozy blankets, binge-watching whatever’s trending on Netflix. I mean, who knew a combination of tender chicken, hearty vegetables, and fragrant herbs could evoke such nostalgia and comfort, right?
Steps
- In a large pot, heat a tablespoon of olive oil over high heat and brown the diced chicken thighs until they are caramelized, then set aside.
- In the same pot, add the remaining olive oil, then sauté the onion, carrots, and celery for about 3 minutes until the onion begins to soften.
- Stir in 3 tablespoons of flour along with rosemary, thyme, sage, salt, and pepper, cooking for another 2 minutes to develop the flavors.
- Add the diced potatoes, sweet potatoes, red 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 to allow the flavors to meld.
- Remove the lid and mix in the green beans and heavy cream, simmering uncovered for an additional 10 minutes.
- To thicken the stew, shake a mixture of the remaining 2 tablespoons of flour and 1 cup of water or broth until smooth, then gradually stir it into the boiling stew until you reach the desired consistency.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, chopped
- 2 ribs celery, diced
- 5 tablespoons all-purpose flour, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
- 1 ½ cups diced potatoes, peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes, peeled
- ½ red bell pepper, finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans, cut into 1-inch pieces, or frozen peas, thawed
- ½ cup heavy whipping 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 I use chicken breasts instead of thighs in the chicken stew?
- Yes, you can use chicken breasts. It’s recommended to brown the chunks and add them in the last 20 minutes of cooking to prevent them from becoming overcooked.
- What can I do to make the chicken stew thicker?
- You can thicken the stew by using flour or cornstarch mixed with broth or water to create a slurry. Sweet potatoes naturally help in thickening as they soften during cooking. For additional thickening, instant potatoes can also be added gradually.
- Is it possible to freeze chicken stew?
- Yes, chicken stew can be frozen. It is advised to use flour as a thickener rather than cornstarch for better consistency upon reheating. Freezing in individual portions is helpful for quick defrosting and easy serving.
- Can I use other vegetables in the chicken stew recipe?
- Absolutely, you can incorporate other vegetables you enjoy, especially root vegetables, which work well in this recipe. Adjust based on your preferences and what’s available.
Tips
- For the best texture, consider using chicken thighs in your stew, as they handle simmering well. If you prefer chicken breasts, brown them separately and add them towards the end of cooking to prevent overcooking.
- To enhance the flavor of your stew, brown the chicken pieces at a high temperature before adding them to the pot. This step doesn’t fully cook the chicken but adds a rich caramelized flavor to the dish.
- If you need to thicken your stew further, create a slurry by mixing flour with broth or water. Pour this mixture gradually into the stew while stirring to achieve your desired consistency without lumps.
- When freezing the chicken stew, opt for flour as a thickening agent instead of cornstarch, as it maintains a better texture upon reheating. Freezing in individual portions can speed up defrosting and provide convenient serving sizes.
Equipment
- Dutch Oven or Large Pot – Essential for browning the chicken and simmering the stew.
- Shaker Jar or Mason Jar – Useful for making a slurry to thicken the stew.
- Measuring Cups and Spoons – For measuring ingredients accurately.
- Vegetable Peeler – To peel potatoes and sweet potatoes if using varieties that require peeling.
