Chicken Stew Recipe
A heartwarming stew featuring tender chicken pieces, wholesome root vegetables, and aromatic herbs in a rich, savory broth. A delightful choice for ultimate comfort and nourishment.
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Servings: 6
Ingredients
- 1 small onion finely chopped
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces (approximately 8 thighs)
- ½ red bell pepper minced
- 2 tablespoons olive oil divided
- 2 carrots diced
- 5 tablespoons all-purpose flour divided
- 1 ½ cups diced potatoes peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes peeled
- ¼ cup white wine
- 2 ribs celery diced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
- Salt and black pepper to taste
- 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
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Sear the diced chicken pieces until browned, though not fully cooked. Remove from the pot and set aside.
- In the same pot, sauté the onion, carrots, and celery in the remaining tablespoon of olive oil until the onion softens slightly, about 3 minutes. Sprinkle in 3 tablespoons of flour, followed by the dried thyme, rosemary, sage, and a pinch of salt and pepper. Cook for an additional 2 minutes, stirring frequently.
- Add the diced potatoes, sweet potatoes, minced red bell pepper, white wine, chicken broth, and the browned chicken to the pot. Stir well and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and cook for 30 minutes.
- Uncover the pot and mix in the green beans (or thawed peas) and heavy cream. If desired, thicken the stew by combining the remaining 2 tablespoons of flour with 1 cup of water or broth in a sealed mason jar. Shake thoroughly to remove any lumps, then gradually stir this mixture into the simmering stew until your desired consistency is achieved.
- Continue simmering uncovered for another 10 minutes before serving.
Notes
This stew pairs beautifully with a slice of warm, crusty bread or a side of fluffy rice. For added depth of flavor, consider substituting the white wine with dry sherry or apple cider. Adjust the seasoning to taste before serving.