Hearty Chicken Stew

Hearty chicken potato stew in Dutch oven.

5 from 1 vote

Brimming with tender chunks of chicken, carrots, potatoes, and herbs, my hearty chicken stew is just the thing to make when you're craving the comforts of home!

Prep Time10

Cook Time3

Total Time3 10

Course: Soup

Cuisine: American

Servings:

Author: James Delmage

Ingredients

3 tablespoons olive oil
3 pounds boneless skinless chicken thighs cut in half
3 tablespoons unsalted butter
1 large onion chopped
2 large celery ribs diced
4 cloves garlic minced
1/4 cup all-purpose flour
1 cup dry white wine
3 cups low sodium chicken stock
2 teaspoons Worcestershire sauce
4 sprigs thyme
2 large bay leaves
1 pound carrots peeled and cut into 1-inch chunks
1 1/4 pound Yukon Gold potatoes cut into 1-inch pieces
1 cup frozen peas
salt and pepper to taste

For cornstarch slurry (optional)

1 tablespoon cornstarch
2 tablespoons water

US Customary - Metric

Instructions

Preheat oven to 325°F and make room on the middle rack for a large Dutch oven.
Pat the chicken pieces dry then season with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven to medium heat. Once shimmering sear the chicken pieces on both sides until well browned. Work in batches to not overcrowd the pot. Place all of the seared chicken onto a plate and tent with foil.
Turn the heat down to medium-low and add the butter, onion, and celery to the pot along with a pinch of salt and saute until soft and translucent (about 10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
Add the flour and cook for 1 minute or until no white spots remain.
Add the wine and turn the heat to high. Using a wooden spoon, scrape up all of the brown bits and boil for 20 seconds. Whisk in the stock, add the chicken, and bring to a boil.
Add the carrots, potatoes, thyme, bay leaves, and Worcestershire sauce. Stir it all together and bring the stew to a boil. Once boiling, turn off the heat and cover the pot with a heavy lid. Place the pot in the oven and cook for 45 minutes.
After 45 minutes, remove the lid and cook for another 30-60 minutes or until the potatoes and carrots are tender. 15 minutes before removing the pot from the oven, mix in the peas.
Remove the thyme and bay leaves and any excess fat that has risen to the top. Taste test the stew and season with salt and pepper.
If the stew isn't thick enough to your liking, boil on the stovetop for 5-10 minutes to reduce and thicken. Alternatively, bring the stew to a simmer and add a cornstarch slurry and stir until thickened (about 1 minute). Serve in bowls with crusty bread. Enjoy!

Notes

Not thick enough. If you want a thicker stew use a slurry of cornstarch. Simply place the pot on the burner over medium heat and drizzle in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of water. Conversely, if the soup is too thick, just thin with a bit more chicken stock or water.
Stovetop cooking. This stew can be made on the stovetop over medium-low to low, just check every so often for sticking. I prefer to cook stews in the oven to avoid sticking.
Herbs. Other herbs such as sage or rosemary can be added if you like.
Leftovers. Chicken potato stew can be saved for up to 3 days in the refrigerator and 3 months in the freezer. Reheat in the microwave or over medium-low heat on the stovetop until hot.

Nutrition

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