When the weather turns chilly, there’s nothing quite as comforting as a warm, hearty bowl of chicken stew. This recipe, packed with tender chicken thighs, a medley of vegetables, and a rich, creamy broth, is the perfect way to warm up on a cold day. The combination of herbs like rosemary, thyme, and sage adds a depth of flavor that makes this stew truly special. Whether you’re looking for a satisfying dinner for the family or a dish to make ahead for the week, this chicken stew is a versatile and delicious option.
Ingredients:
- 1 ½ lbs boneless, skinless chicken thighs (about 8 thighs), diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, diced
- 2 stalks celery, diced
- 5 tablespoons all-purpose flour, divided
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon sage
- Salt and pepper, to taste
- 1 ½ cups potatoes, peeled and diced
- 1 ½ cups of peeled and cubed sweet potatoes
- ½ red pepper, finely diced
- ¼ cup white wine
- 4 cups of chicken broth or stock
- 1 cup green beans or peas
- ½ cup heavy cream
Instructions:
- Prepare the Chicken: Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season the diced chicken thighs with salt and pepper. Add 2 tablespoons of flour and toss the chicken to coat it lightly. Once the oil is hot, add the chicken to the pot in batches, making sure not to overcrowd the pan. Brown the chicken on all sides, about 4-5 minutes per batch.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced carrots, onion, celery, and red pepper to the pot. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent.
- Add the Flour and Herbs: Sprinkle the remaining 3 tablespoons of flour over the sautéed vegetables, stirring constantly to coat the vegetables evenly. Cook for 2 minutes to rid the mixture of any uncooked flour taste. Add the rosemary, thyme, and sage, stirring to combine the herbs with the flour-coated vegetables.
- Deglaze with Wine: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This step not only adds flavor but also helps to thicken the stew as it cooks.
- Add the Broth and Potatoes: Return the browned chicken to the pot, along with the diced potatoes and sweet potatoes. Pour in the chicken broth or stock, stirring to combine all the ingredients. Let the stew simmer for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Finish with Cream and Vegetables: Once the potatoes are tender, stir in the green beans or peas and the heavy cream. Simmer for an additional 5-10 minutes, or until the green beans or peas are tender and the stew has thickened to your liking.
- Serve: Ladle the hot stew into bowls and serve with crusty bread for a complete and comforting meal. The stew can be garnished with fresh herbs, such as parsley, for an added touch of color and flavor.
Conclusion:
This Hearty Chicken Stew is a comforting and satisfying dish that’s perfect for any occasion. The combination of tender chicken, creamy potatoes, and fresh vegetables, all enveloped in a rich, herb-infused broth, makes this stew a go-to recipe for cold nights or when you need a little extra warmth and comfort. Simple to make yet full of flavor, it’s a dish that will bring the whole family together around the table. Enjoy it fresh, or store leftovers in the fridge for a quick and delicious meal later in the week.