This fragrant, one-pot dish for substantial chicken stew simmers to perfection. Baby potatoes and delicate chicken bits are tucked within a flavorful soup that is abounding with flavor. Best feature? This stew is ideal for hectic weeknights since it nearly cooks itself. So take a piece of crusty bread and start eating!
Why You’ll Love This Delicious Chicken Stew
- There’s nothing more comforting than a steaming cup of chicken stew. It’s the perfect combination of rustic charm and gravy-like richness.
- Rich and Flavorful: Compared to chicken soup, this stew is more tastier and more substantial. It like a cozy embrace.
- Easy Cooking: No expertise as a master chef needed! Put basic ingredients, such as chicken thighs and vegetables, in a saucepan, let them to combine in a flavorful broth, and presto!
- Adaptable Spirits: Be imaginative! For added taste, use bone-in chicken thighs or add any leftover vegetables.
- Pair with Perfection: To finish off this cozy dinner, all you need is some crusty bread.
The key to this recipe for chicken stew is simple, tasty, and adaptable comfort. Explore the realm of substantial gratification and enhance your meals experiences!
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How to Make Chicken Stew
This dish, which requires searing chicken and sautéing aromatics to create a flavor that the crockpot just can’t match, is all about using the power of your cooktop to release great tastes. For this reason, I do not advise using a slow cooker to prepare this stew.
- Searing for Flavor: To begin, sear chicken thighs in a delicious mixture of butter and oil. It’s essential to a flavorful base.
- Aromatic Alchemy: In that flavor-filled foundation, we sauté garlic, onion, and carrots after removing the chicken. It’s similar to making a mouthwatering stew canvas.
- Seasoning Stars: After that, we add the potatoes, season, and put the chicken back in the pot.
- Simmering Bliss: Now that the broth has been added, add a bay leaf to the mixture, and simmer everything for 20 minutes to let the flavors meld.
- Creamy Twist: We add a small amount of half-and-half once the stew thickens, the stock decreases somewhat, and the potatoes become soft.
- Final Touch: For the ultimate presentation, add a sprinkling of lemon juice and a pinch of parsley, and you’re set to go!
Ingredients and Substitutions for Chicken Stew
- Chicken Thighs: Opt for skinless and boneless chicken thighs. They add more taste and cook until they are soft enough to melt in your mouth. Though you may also use bone-in thighs, steer clear of the chicken breasts as they will become dry and less tender.
- Potatoes: Yukon Gold, Russet, or red potatoes can be used in place of the baby potatoes in this delectable stew recipe.
- onion and garlic: Freshly cut onion and garlic are the stars of this dish. For optimal results, stay away from jarred or pre-chopped ingredients.
- Carrots: They give your stew a lovely texture, a pop of color, and a rich taste.
- To aid in searing the chicken and prepare the ground for a rich roux, use oil and unsalted butter.
- Flour: Your secret weapon for thickening stew is flour.
- Chicken Broth: If you’re in the mood for something nice, make some homemade bone broth, or go with premium store-bought chicken broth.
- Seasoning: A delectable combination of dried oregano, bay leaf, black pepper, and salt is used. Feel free to substitute dried thyme or marjoram for the oregano.
- Cream: Whole milk, 20% fat cream, or half-and-half are your options. Full-fat unsweetened coconut milk works well for a dairy-free twist.
- Citrus Juice: A tangy accent to bring out the tastes.
- Herbs: For a finishing touch that ties everything together, use fresh parsley or dill.
- Keep the cover off while boiling your stew to bring out the flavor. This makes the stew thicker and richer by allowing more liquid to evaporate. You will adore the more intense tastes!
- Veggie Diverse: Don’t be scared to use your imagination when cooking veggies. After removing the chicken from the saucepan, you might add celery or mushrooms. Add more texture and taste by adding any leftover green peas, corn, white or green beans, green bell peppers, sweet potatoes, or zucchini. It’s a fantastic method to finish up the food in your fridge.
- Sides that Shine: Serve your delicious chicken stew with a side of garlic bread or crusty bread to go with it. The ideal companions for dipping. Remember to provide a colorful side salad dressed with balsamic vinegar and olive oil. Your dinner is complete with that zesty, fresh touch.
- Prepare Ahead: This stew may be prepared one day in advance since it tastes even better the following day. Keep covered in the refrigerator.
- In the refrigerator: Keep chilled for up to three days in airtight containers.
- To store stew for a longer period of time, refrigerate it first and then transfer it to airtight freezer containers. You may store it in the freezer for up to three months and then use it to surprise your future self with a delicious dinner.
- Reheat Correctly: Use a saucepan on the stove over medium-low heat, whether it’s from the freezer or the refrigerator.
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- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 ½ pounds boneless/skinless chicken thighs cut into bite-sized pieces
- 4 garlic cloves minced
- 1 yellow onion finely chopped
- 2 medium carrots peeled thinly sliced
- 1 tsp each: salt black pepper, dried oregano
- 3 tbsp all-purpose flour
- 1.1 pounds baby potatoes cut in half
- 3 cups chicken broth
- 1 bay leaf
- ½ cup half-and-half
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Before you begin cooking, finish your preparations. Roughly chop the chicken thighs into bite-sized pieces, with a thickness of ½ inch (4 cm). Baby potatoes should be cut in half. Slice and peel the carrots. Finely cut the onion, mince the garlic, and chop the parsley.
- In a large saucepan with a heavy bottom, heat the oil and butter over medium-high heat. Add the chicken and arrange it in a single layer. After three minutes of searing without stirring, stir for a minute. Take off the chicken before it’s fully done; we’ll finish it off later by boiling it in stock. Move to a fresh bowl.
- Add the carrots, onion, and garlic. Cook on medium for two minutes. Add oregano, pepper, and salt and stir. Add the flour next, and whisk until well combined. After adding the chicken and potatoes, pour in the broth and insert the bay leaf. After bringing to a boil, lower the heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
- Add half-and-half when ready, then simmer for an additional five minutes. Add parsley and lemon juice to finish. After tasting, adjust the spices as needed. Have fun!
- Please read the blog post in its entirety for more tips + tricks.