Chicken and Vegetable Stew
A creamy, one-pot chicken and vegetable stew packed with tender chicken, hearty potatoes, and colorful vegetables. High in protein and fiber, this easy-to-make stew is perfect for weeknight dinners or meal prep, delivering comfort and nutrition in every bite.
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.
