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Dipping a piece of crusty bread into chicken stew.
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Hearty Chicken Stew

This Hearty Chicken Stew is one of those dinners that feels like a big cozy hug. It’s warm, comforting, and packed with tender chicken, hearty vegetables, and a flavorful, creamy broth.
Course Main Course
Cuisine American
Keyword hearty chicken stew
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 379kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of seasoning cubed chicken with salt and pepper then browning in a large dutch oven.
  • 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
    Three images side-by-side of cooking veggies and adding seasonings and herbs.
  • 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 Timer
    3 Tbsp. unsalted butter, 1/3 cup all-purpose flour
    Side-by-side image of adding the butter and flour to the cooked veggies and letting it cook for a few minutes to get rid of raw flour taste.
  • 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
    Side-by-side of adding the broth and potatoes to chicken stew.
  • 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
    Side-by-side of adding the heavy cream, frozen peas, and parsley to stew and stirring until everything is combined.

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

Serving: 1serving | Calories: 379kcal | Carbohydrates: 27g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 790mg | Potassium: 860mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4295IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 2mg