This hearty chicken and vegetable stew is a comforting, protein-packed meal that’s perfect for busy weeknights or meal prep.
Loaded with tender chicken, nutrient-rich vegetables, and a creamy, satisfying sauce, it delivers fiber, essential vitamins, and healthy fats without being heavy.
Quick to make, naturally high in protein, and versatile, it’s a wholesome dish the whole family will enjoy.
Chicken and Vegetable Stew
Equipment
- 1 chopping board
- 1 knife
- 1 Shallow Casserole or Large Pan
- 1 wooden spoon
- 1 Measuring Jug
Ingredients
- 1 kg skinless boneless chicken thighs, cut into large chunks
- 2 tbsp olive oil
- 1 medium onion peeled and chopped
- 3 medium carrots peeled and diced
- 3 garlic cloves peeled and chopped
- 2 tbsp plain flour
- 1 tbsp dried thyme
- 50 ml white wine
- 800 ml chicken stock
- 2 white potatoes peeled and diced into small cubes
- 1 bay leaf
- 1 tsp salt
- ¼ tsp black pepper
- 150 g frozen peas
- 2 tbsp thickening granules or cornflour slurry
- 50 ml double cream
- 1 tbsp fresh parsley chopped
Instructions
- Prepare the Chicken: Begin by patting your chicken thighs dry with a paper towel. This helps them brown nicely rather than steam. Cut each thigh into generous chunks to ensure tender, juicy pieces after cooking. Set aside on a plate while you prepare the vegetables. Browning the chicken first builds a rich flavor base for the stew.
- Heat the Oil: In a large shallow casserole or heavy-bottomed pan, pour in 1 tablespoon of olive oil and warm over medium-high heat. Allow the oil to shimmer but not smoke. This is crucial to get a nice sear on the chicken and prevent sticking.
- Brown the Chicken: Carefully add the chicken pieces in a single layer, avoiding overcrowding, so each piece browns evenly. Cook for 3-4 minutes per side until golden brown. Use a slotted spoon to remove the chicken from the pan and set aside. Don’t worry if some pieces aren’t fully cooked yet; they will finish cooking in the stew.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pan. Toss in the chopped onion, diced carrots, and garlic. Stir continuously over medium heat for 4-5 minutes until the onion turns translucent, the garlic becomes fragrant, and the carrots start to soften. This step develops the base flavor of your stew.
- Add Herbs and Flour: Sprinkle in the dried thyme and plain flour. Stir thoroughly to coat the vegetables and cook the flour slightly. This will remove any raw flour taste and create a light roux that will help thicken the stew naturally. Cook for 1-2 minutes while stirring to avoid burning.
- Deglaze with White Wine: Pour in the white wine and gently scrape the bottom of the pan with a wooden spoon to lift any flavorful browned bits from the chicken and vegetables. Let it simmer for 1 minute to allow the alcohol to evaporate while leaving behind a rich, complex flavor.
- Add Stock and Potatoes: Slowly pour in the chicken stock and add the diced potatoes and bay leaf. Stir to combine all the ingredients evenly. Return the browned chicken to the pan and sprinkle in the salt and black pepper. Bring the stew to a gentle simmer over low heat, covering with a lid.
- Simmer Until Tender: Allow the stew to cook for 35-40 minutes on low heat, stirring occasionally to prevent sticking. Check that the potatoes and chicken are tender by piercing with a fork. This slow simmer ensures the flavors meld together beautifully and the chicken becomes melt-in-your-mouth soft.
- Add Peas: Once the chicken and potatoes are tender, remove the lid and add the frozen peas. Cook uncovered for an additional 5 minutes, stirring occasionally, until the peas are heated through and retain their bright color and fresh taste.
- Thicken and Enrich: If your stew needs a thicker consistency, prepare a cornflour slurry or use thickening granules as per package instructions. Stir it gently into the stew to avoid lumps. Once thickened, pour in the double cream and fold in chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed. This final step creates a creamy, luxurious finish.
- Serve and Enjoy: Ladle the stew into warm bowls, making sure each portion gets a mix of chicken, potatoes, and vegetables. Garnish with extra parsley if desired. Serve immediately with crusty bread, over rice, or enjoy it on its own as a wholesome, comforting meal.
Notes
- Always brown the chicken first: This develops deeper flavor and helps the meat stay tender during simmering. Avoid overcrowding the pan to ensure even browning.
- Choose the right potatoes: Waxy or all-purpose potatoes hold their shape better than starchy varieties like Russets.
- Adjust thickness carefully: Use a cornflour slurry or thickening granules gradually, stirring slowly to avoid lumps.
- Vegetables can vary: Feel free to add parsnips, swede, cabbage, or green beans for extra nutrition and color.
- Flavor flexibility: Herbs like tarragon, rosemary, or a pinch of chili flakes can be added for a twist without overpowering the creamy base.
Chef’s Secrets: Enhance Flavor And Texture
The secret to a truly comforting stew lies in layering flavors.
Browning the chicken first adds richness, while sautéing the onions, garlic, and carrots releases natural sweetness that balances the savory sauce.
Deglazing with white wine lifts those caramelized bits from the pan, giving a subtle depth.
Cooking low and slow ensures the chicken stays tender and the potatoes absorb the flavors fully.
Finally, adding cream at the end keeps it silky without curdling, while fresh parsley adds brightness and a fresh aroma just before serving.
Serving Suggestions: Delicious Meal Pairing Ideas
This stew is versatile and pairs beautifully with a range of sides.
Serve it with crusty bread or garlic baguette to soak up the creamy sauce.
It’s also excellent over a bed of steamed rice, mashed potatoes, or buttered noodles.
For a lighter meal, pair with a simple green salad or steamed vegetables.
Garnishing with extra parsley or a squeeze of lemon can brighten the dish and add a subtle, fresh note.
Storage Tips: Keep Stew Fresh Longer
This chicken and vegetable stew stores exceptionally well.
Allow it to cool slightly before transferring to airtight containers.
Refrigerate for up to 3 days, reheating gently over low heat to prevent the cream from splitting.
For longer storage, freeze in single-portion containers for up to 3 months.
When reheating from frozen, thaw in the fridge overnight and stir well while warming to restore creaminess.
Avoid boiling to maintain texture and flavor integrity.
Frequently Asked Questions
1. Can I use chicken breast instead?
Yes, boneless, skinless chicken breast works, but it cooks faster and can dry out if overcooked. Slice into uniform pieces and simmer gently, checking frequently for tenderness.
2. How do I thicken the stew without cream?
A simple cornflour or potato starch slurry works perfectly. Mix a small amount with cold water and stir into the simmering stew until desired consistency is reached.
3. Can I make this stew in advance?
Absolutely! It tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently, adding a splash of stock or cream if needed.
4. What vegetables work best in this stew?
Classic root vegetables like carrots, potatoes, parsnips, and swede are ideal. You can also add peas, cabbage, or green beans towards the end of cooking for color and nutrients.
5. How can I make it spicier or more flavorful?
Add a finely chopped red chili or a pinch of chili flakes while sautéing the vegetables. Fresh herbs like rosemary or tarragon can also enhance the aroma and depth of the stew without overpowering it.
