When the air gets crisp and you’re in need of something to warm you up from the inside out, there’s nothing quite like a hearty bowl of Chicken Stew. It’s the kind of meal that makes you feel at home, no matter where you are. Packed with nutrients and flavors, this stew is not just satisfying; it’s also incredibly versatile and forgiving, allowing you to make it your own. So, let’s dive into the recipe and start cooking up some comfort.
Ingredients
- 2 lbs chicken pieces (breasts, thighs, or a mix), cut into chunks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Brown the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Simmer the Stew: Return the chicken to the pot. Add the potatoes, chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the vegetables are tender.
- Thicken the Stew: If you prefer a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water in a small bowl to create a slurry. Stir the slurry into the stew and simmer for an additional 5-10 minutes, or until the stew reaches your desired thickness.
- Add the Peas: Add the frozen peas to the pot and cook for another 5 minutes, or until the peas are heated through.
- Garnish and Serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Pro Tips
- Using Bone-In Chicken: For an even richer flavor, consider using bone-in chicken pieces. Just remember to remove the bones before serving.
- Make It Ahead: Chicken Stew tastes even better the next day as the flavors have more time to meld. It’s a great make-ahead meal for busy weeks.
- Freezing: This stew freezes beautifully. Just cool it completely and store it in freezer-safe containers for up to 3 months.
Serving Suggestions
Serve your Chicken Stew with a side of crusty bread for dipping, a simple green salad, or a dollop of creamy mashed potatoes for the ultimate comfort meal.
FAQs
- Can I make this in a slow cooker?
Absolutely! Just brown the chicken and sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- What if I don’t have all the vegetables listed?
Feel free to use whatever vegetables you have on hand. Chicken Stew is very forgiving and adaptable to your taste preferences and what’s available.
