Name: Chicken Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 yellow onion; 3 ribs celery; 4 cloves garlic; 1/2 lb. carrots; 1.75 lbs. boneless, skinless chicken thighs; 4 Tbsp all-purpose flour, divided; 2 Tbsp butter; 1 Tbsp olive oil; 1.5 lbs. baby potatoes; 1 tsp dried parsley; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp dried sage; 1/4 tsp freshly cracked black pepper; 2 cups chicken broth; 2 cups vegetable broth; 1 Tbsp chopped fresh parsley (optional)

There’s just something about a big bowl of chicken stew that brings a sense of warmth and comfort, especially on those chilly evenings. This chicken stew, packed with tender chunks of chicken thighs, soft potatoes, and plenty of savory vegetables, is the perfect recipe to cozy up to. What makes it truly stand out is its rich, velvety broth that thickens just right as it simmers, creating a flavorful base that’s both hearty and satisfying. The blend of herbs adds a wonderful earthy depth that brings everything together in the most delicious way.

I first made this recipe one Sunday evening when I wanted something that felt like a warm hug in food form. The smell of onions and garlic sautéing in butter was enough to pull my family into the kitchen, and before I knew it, the pot was nearly empty! Trust me, this chicken stew has a way of gathering everyone around the table.

A family memory that adds a little heart to the stew

Growing up, my grandmother would often make a similar chicken stew, and her kitchen always smelled like a cozy mix of herbs, garlic, and something roasting in the oven. I remember her telling me that the secret to a good stew is patience—letting the ingredients cook slowly and meld together. Of course, I never quite had her patience back then! But now, as I stir a pot of this stew on the stove, I think about those memories and appreciate the wisdom she passed down. It’s amazing how the smell of certain foods can take you back in time, almost like you’re standing in the kitchen with someone you love. This recipe is my way of holding on to those moments and creating new memories around my own table.

The origin story: A stew for the ages

Stews have been around for centuries, and they’ve always been a go-to dish for both peasants and royals alike. What’s great about a stew is that it’s adaptable—it’s a recipe that can use whatever ingredients you have on hand and transform them into something warm and nourishing. This particular chicken stew brings in flavors from various culinary traditions. While the herbs used are often found in Mediterranean cooking, the combination of chicken, root vegetables, and broth is a classic staple in homes across the world. It’s simple, hearty, and full of flavor—just the kind of meal that has stood the test of time.

Let’s talk ingredients: the heroes of the stew

The beauty of this chicken stew is in its simplicity, and each ingredient plays a crucial role in making it come together.

Chicken thighs: I love using chicken thighs here because they stay juicy and tender even after simmering in the broth. If you prefer a leaner option, chicken breasts will work too, but they can dry out a bit more quickly.
Baby potatoes: These potatoes absorb the broth beautifully, becoming soft but not mushy. If you’re out of baby potatoes, you can swap them with Yukon gold or red potatoes. Just be sure to cut them into bite-sized pieces.
Onion, celery, and garlic: This trio is the flavor base of the stew, providing that savory aroma that makes the whole kitchen smell amazing. Feel free to adjust the garlic based on your preference—more or less won’t hurt!
Carrots: A little sweetness from the carrots balances the savory broth perfectly. No carrots? You can throw in parsnips for a similar effect.
Herbs: Parsley, thyme, rosemary, and sage add a beautiful layer of earthy, aromatic flavor. If you only have Italian seasoning or herbes de Provence, feel free to substitute those in.

Kitchen gear: What you need (and what you can totally skip)

To whip up this chicken stew, you don’t need anything fancy—just a few key tools that will make the process easier.

A large heavy-bottomed pot: This is essential for getting a good sear on the chicken and allowing everything to simmer evenly. If you don’t have a Dutch oven, a large stockpot will work fine too.
Sharp knife: A sharp knife makes chopping the vegetables and chicken easier and faster. Dull knives not only slow you down but are also more dangerous because they can slip.
Slotted spoon: You’ll use this to remove the chicken after browning it. If you don’t have one, a regular spoon will work, but it might take a little more time to fish the pieces out.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Cooking this stew is pretty straightforward, but there are a few tips and tricks I’ve picked up along the way to make sure it comes out perfect every time.

Prep your ingredients first. Before you even turn on the stove, get everything chopped and ready. Trust me, having your onions, garlic, carrots, and potatoes all prepped in advance will make the cooking process go so much smoother.
Coat the chicken in flour for a better sear. Tossing the chicken in a little bit of flour before browning gives it a beautiful golden color and helps thicken the broth later. Don’t worry if the chicken isn’t fully cooked through when you pull it out of the pot—it will finish cooking in the stew.
Scrape up those brown bits! When sautéing the vegetables after browning the chicken, make sure to use the moisture from the veggies to scrape up all those brown bits from the bottom of the pot. That’s where a lot of the flavor comes from.
Don’t rush the simmer. Once everything is in the pot, let the stew simmer gently. The low, slow simmer helps the flavors develop and allows the potatoes to cook through without turning mushy.
Taste and adjust. Always give your stew a taste before serving. Depending on the salt content of your broth, you might not need to add much salt, but it’s always good to check.

Fun variations to make this stew your own

One of the best things about this chicken stew is how easy it is to adapt based on your dietary needs or what you have in the fridge.

Gluten-free version: Swap out the all-purpose flour for a gluten-free flour blend or cornstarch. You can also thicken the stew by mashing some of the potatoes directly in the pot, which will give the broth a creamy texture without the need for flour.
Vegetarian option: If you want to go meatless, simply omit the chicken and add more vegetables like mushrooms, parsnips, or even chickpeas. You can use all vegetable broth in place of the chicken broth for a fully vegetarian version.
Low-carb twist: Replace the potatoes with cauliflower florets. They’ll soften up nicely in the broth while keeping the carb count lower.
Spicy kick: If you like a bit of heat, try adding a pinch of crushed red pepper flakes or a diced jalapeño. It adds just the right amount of warmth without overpowering the stew.

Serving suggestions for a cozy dinner

When it comes to serving this chicken stew, I like to keep things simple. Ladle it into bowls, making sure everyone gets a good balance of chicken, veggies, and that thick, flavorful broth. For a little pop of color and freshness, sprinkle some freshly chopped parsley over the top.

If you’re feeling fancy, serve the stew with some warm crusty bread on the side to soak up every last bit of broth. A side salad with a light vinaigrette can help balance out the richness of the stew, and a few slices of buttered baguette never hurt anyone!

Drink pairings

I love a crisp sparkling water with a hint of citrus—it cuts through the richness of the stew beautifully. You could also serve a refreshing iced herbal tea like lemon balm or chamomile for a soothing option. If you’re feeling indulgent, a cold ginger ale or a warm apple cider would complement the savory, herbaceous flavors of the stew as well.

Storing and reheating tips

Chicken stew is one of those dishes that gets even better the next day, so don’t worry if you have leftovers! Let the stew cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. When reheating, you can either warm it on the stove over low heat or microwave individual servings. If the stew has thickened too much in the fridge, just add a splash of broth or water to loosen it up while reheating.

For longer storage, this stew freezes wonderfully. Divide it into portions, freeze in airtight containers, and it’ll last for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating.

Scaling the recipe for a crowd (or just yourself!)

This recipe makes about 4-6 servings, but it’s easy to adjust depending on your needs. If you’re cooking for a larger group, just double the ingredients and use a bigger pot. You might need to simmer the stew a bit longer to make sure everything is cooked through. If you’re only cooking for one or two, you can easily halve the recipe or make the full batch and freeze the leftovers for later.

Frequently asked questions

1. Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts can dry out faster than thighs, so be careful not to overcook them.

2. What if I don’t have all the herbs listed?
No worries! You can substitute with dried Italian seasoning or herbes de Provence if you don’t have each herb individually. The flavor will still be delicious.

3. Can I add more vegetables?
Of course! Feel free to throw in any veggies you like—mushrooms, parsnips, and green beans would all be great additions.

4. Can I make this stew in a slow cooker?
Yes! Brown the chicken and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

5. How do I thicken the stew if it’s too thin?
If your stew ends up a bit thinner than you’d like, you can mix a little cornstarch with cold water and stir it in while the stew simmers. It should thicken up nicely!