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Chicken Stew

Chicken stew made with browned chicken thighs, a thick golden broth, and tender potatoes, carrots, and celery. Simmered until rich and cozy, finished with cream and peas for a hearty texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken stew base
  • 2 lb boneless chicken thighs
  • 3 medium potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 cup frozen peas
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 0.1 salt to taste
  • 0.1 pepper to taste
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken thighs with salt and pepper, then brown in butter and olive oil in a Dutch oven over medium-high heat for 4 minutes per side. Remove to a plate.
Build the stew vegetables
  1. Sauté the onion, carrots, and celery in the pot for 5 minutes. Add the garlic and cook for 1 minute.
  2. Stir in the all-purpose flour and cook for 1 minute until absorbed.
  3. Gradually pour in the chicken broth while stirring constantly. Add the dried thyme, dried rosemary, and bay leaf, then return the chicken to the pot.
Simmer and finish
  1. Bring the mixture to a boil, reduce heat, and simmer for 20 minutes. Visual cue: the broth should bubble gently with a thickening texture.
  2. Add the potatoes and simmer for 15 more minutes until tender. Visual cue: a knife should slip in easily through the potato cubes.
  3. Stir in the heavy cream and frozen peas, then simmer for 5 minutes. Visual cue: the broth turns creamy and the peas brighten in color.
  4. Remove the bay leaf, then season with salt and pepper to taste and garnish with fresh parsley. Visual cue: parsley speckles the surface just before serving.

Notes

For the thickest stew, let the broth simmer steadily during the 20-minute stage (avoid a rapid boil). Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months, though cream may slightly change texture when reheated. For a lighter option, use half-and-half instead of heavy cream and add it at the same step.