Hearty Chicken Stew
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If you love a cozy bowl of stew, you’re going to want to keep this one in your back pocket. It’s the kind of meal that makes the house smell amazing while it cooks and gives you a big, satisfying dinner without a ton of fuss.
The best part? It tastes like you spent all afternoon making it, but it’s actually pretty simple to throw together. Everything simmers in one pot until the chicken is super tender, the potatoes are perfectly soft, and the broth is rich and creamy. Add some crusty bread or warm biscuits on the side, and dinner is officially done!
Plus, it makes great leftovers, so you can enjoy an easy lunch or dinner the next day, too.
And if you love this chicken stew, be sure to also check out my Dutch Oven Beef Stew (or Slow Cooker Beef Stew) for a tasty beef option!
Table Talk with Tawnie
I love a good beef stew recipe, but this chicken stew has equally won my heart over! Unlike beef, I always have chicken in the freezer so this stew makes a lot of sense when I want something cozy and don’t want to place another grocery order or leave the house! It’s comforting, nourishing, warming, and all the things you want to cozy up with on a chilly night. I hope you adore it as much as I do…and yes use chicken thighs for best results!!
- Chicken thighs: Boneless, skinless chicken thighs are perfect for this stew because they stay juicy and tender as they simmer. Cut them into 1½-inch pieces so they’re easy to brown and bite-sized in the finished stew.
- Chicken broth: Regular low-sodium chicken broth works great, but you can swap in chicken bone broth if you’d like an extra boost of protein. I also love using my homemade chicken broth in this recipe to add extra flavor!
- Veggies: A simple mix of onion, carrots, and celery gives the stew that classic, cozy flavor base. Let them cook down until soft and slightly caramelized for the best flavor.
- Potatoes: Yukon Gold potatoes are my go-to here because they get perfectly tender while holding their shape in the stew. Make sure to cut them into 1-inch chunks so they cook evenly and you get a little potato in each bite.
- White wine: Use a dry white wine like Pinot Grigio or Sauvignon Blanc. It adds a little brightness and depth to the broth without making the stew taste overly wine-y. I also recommend using a wine you love to drink since there will be some leftover in the bottle and you can enjoy a glass while cooking!
- Fresh herbs: You’ll need fresh thyme, rosemary, and parsley. Or, you can use dried herbs. You’ll also need 2 bay leaves.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook the chicken
Heat the olive oil in a large Dutch oven over medium-high heat and brown the chicken for 3-4 minutes per side until deeply golden.
Build the base
Reduce heat to medium and sauté the veggies for 10–12 minutes. Stir in the tomato paste, then add the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until mostly reduced, then add the garlic, Worcestershire sauce, Dijon mustard, thyme, rosemary, and bay leaves.
Add flour and butter
Melt the butter, then stir in the flour and cook for 2 minutes.
Make and simmer
Slowly whisk in the chicken broth and bouillon until smooth, then add the potatoes, chicken, and juices. Bring to a gentle boil, reduce heat, and partially cover. Simmer for 30–35 minutes.
Finish & enjoy!
Remove the bay leaves and stir in the frozen peas, heavy cream, and parsley. Simmer for another 3-5 minutes. Serve hot with crusty bread or warm buttermilk biscuits and enjoy!!
Expert Tips
- Don’t skip browning the chicken: Work in batches so the chicken has plenty of room to brown instead of steam. Those golden bits add so much flavor to the finished stew.
- Take your time with the veggies: Let the onion, carrots, and celery cook until deeply softened and beginning to caramelize. This creates a much more flavorful base.
- Scrape up the browned bits: When you add the white wine, use a wooden spoon to scrape up all those flavorful bits from the bottom of the pot.
- Cut the potatoes evenly: Aim for roughly 1-inch chunks so they cook at the same rate and become perfectly tender without turning mushy.
- Want it thicker? One of my favorite tricks is to mash about 1½ cups of the cooked potatoes and stir them back into the stew. It’s an easy way to naturally thicken the broth without adding more flour.
- Add the cream at the end: Stir in the heavy cream after the stew has finished simmering to keep the broth rich and creamy without overcooking the cream.
- Taste before serving: The bouillon adds extra flavor and salt, so wait until the very end to add additional salt and pepper.
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Variations / Substitutions
- Use chicken breast: Swap the chicken thighs for boneless, skinless chicken breasts. Just be careful not to overcook them, as they can dry out more easily.
- Add greens: Stir in baby spinach or chopped kale during the last 5 minutes of cooking.
- Swap the potatoes: Replace half or all of the Yukon Gold potatoes with sweet potatoes for a slightly sweeter twist.
- Add mushrooms: Sauté sliced mushrooms with the onions, carrots, and celery for extra savory flavor.
- Add more veggies: Stir in frozen corn, green beans, or a handful of chopped zucchini toward the end of cooking.
- Make it lighter: Replace the heavy cream with evaporated milk or half-and-half.
- Skip the wine: If you prefer not to cook with wine, simply replace it with an equal amount of additional chicken broth.
- Add some heat: Stir in a pinch of crushed red pepper flakes or a little cayenne with the herbs.
Storage / Freezing
- Storage: Let the stew cool slightly, then store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. If the stew has thickened in the fridge, add a splash of chicken broth to loosen it up.
- Freezing: This stew can be frozen, although the potatoes and cream may change texture slightly after thawing. For best results, freeze the stew without the cream and add fresh cream when reheating. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Better Than Bouillon Chicken Base
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Hearty Chicken Stew
Ingredients
- 2 lbs. boneless skinless chicken thighs (cut into 1½-inch pieces)
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. olive oil
- 1 large yellow onion (diced)
- 3 large carrots (peeled and sliced into 1/2-inch rounds)
- 3 celery stalks (diced)
- 5 cloves garlic (minced)
- 1 tsp. tomato paste
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 Tbsp. chopped fresh thyme (or ¾ tsp. dried)
- 1 tsp. chopped fresh rosemary (or ½ tsp. dried)
- 2 bay leaves
- 3 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 5½-6 cups low-sodium chicken broth
- 1 tsp. Better Than Bouillon Roasted Chicken Base
- 1½ lbs. Yukon Gold potatoes (cut into 1-inch chunks)
- 1 cup frozen peas
- 1/3-1/2 cup heavy cream
- 2 Tbsp. chopped fresh parsley
- Salt and pepper (to taste)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the chicken: Pat the chicken dry with paper towels and season with the kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in two batches, brown the chicken for 3-4 minutes per side until deeply golden Start Timer. It doesn't need to cook through. Transfer to a plate and set aside.2 lbs. boneless skinless chicken thighs, 2 tsp. kosher salt, 1/2 tsp. black pepper, 2 Tbsp. olive oil
- Build the flavor base: Reduce the heat to medium. If needed, add another drizzle of olive oil. Add the onion, carrots, and celery. Cook for 10-12 minutes, stirring occasionally Start Timer, until the vegetables are deeply softened and beginning to caramelize. Stir in the tomato paste. Then, pour in the white wine and scrape up all of the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes Start Timer, or until mostly reduced. Add the garlic and cook for 30 seconds until fragrant. Stir in the Worcestershire sauce, Dijon mustard, thyme, rosemary, and bay leaves.1 large yellow onion, 3 large carrots, 3 celery stalks, 5 cloves garlic, 1 tsp. tomato paste, 1/2 cup dry white wine, 2 tsp. Worcestershire sauce, 1 tsp. Dijon mustard, 1 Tbsp. chopped fresh thyme, 1 tsp. chopped fresh rosemary, 2 bay leaves
- Add butter and flour: Add the butter and allow it to melt. Sprinkle the flour evenly over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. Start Timer3 Tbsp. unsalted butter, 1/3 cup all-purpose flour
- Make the stew: Slowly whisk in the chicken broth until smooth and stir in the Better Than Bouillon Roasted Chicken Base until dissolved. Add the potatoes. Return the browned chicken and any accumulated juices back to the pot. Bring to a gentle boil.5½-6 cups low-sodium chicken broth, 1 tsp. Better Than Bouillon Roasted Chicken Base, 1½ lbs. Yukon Gold potatoes
- Simmer: Reduce the heat to low. Cover partially and simmer for 30-35 minutes Start Timer, stirring occasionally, until the potatoes are fork-tender, the chicken is fall-apart tender, and the broth has thickened. For an even heartier stew: Remove about 1½ cups of the cooked potatoes, mash them with a fork, and stir them back into the stew. This naturally thickens the broth without adding more flour. Remove the bay leaves.
- Finish: Stir in the frozen peas, heavy cream, and parsley. Simmer for another 3-5 minutes Start Timer. Taste and add additional salt and pepper if needed. Serve hot with crusty bread or warm buttermilk biscuits.1 cup frozen peas, 1/3-1/2 cup heavy cream, 2 Tbsp. chopped fresh parsley, Salt and pepper
Notes
- Extra greens: Stir in baby spinach or chopped kale during the last 5 minutes.
- Potatoes: Swap half of the Yukon potatoes for sweet potatoes.
- Mushrooms: Add sliced mushrooms with the onions, carrots, and celery.
- Corn: Stir in 1 cup frozen corn with the peas.
- Heavy cream: Replace the heavy cream with evaporated milk or half-and-half for a lighter finish.
- Spice: Add a pinch of crushed red pepper flakes if you like a little heat.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
