Cozy Rustic Chicken Stew
A creamy, one-pot Rustic Chicken Stew loaded with tender chicken, colorful vegetables, and baby potatoes. Quick, wholesome, and packed with protein and fiber, it’s a comforting meal perfect for weeknights or meal prep.
Equipment
- 1 large pot or Dutch oven (5–6 quarts)
- 1 cutting board
- 1 sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 medium sweet onion diced
- 3 celery stalks diced or sliced
- 4 garlic cloves minced
- ½ pound carrots sliced
- 1 parsnip sliced
- 1½ pounds yellow baby potatoes halved
- 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 4 tablespoons all-purpose flour or organic Einkorn flour
- 2 tablespoons salted butter or olive oil for dairy-free
- 2 tablespoons avocado oil or olive oil
- 32 ounces chicken broth
- ½ cup heavy cream or half-and-half; substitute coconut cream for dairy-free
- Salt and pepper to taste
- 2 tablespoons fresh flat-leaf parsley chopped (optional)
Instructions
- Prepare the Vegetables: Begin by washing and prepping all your vegetables. Dice the sweet onion into small, uniform pieces for even cooking. Slice the celery sticks thinly or dice them into bite-sized pieces. Mince the garlic finely to release maximum flavor. Slice the carrots into thin rounds, and the parsnip into similar-sized pieces to ensure they cook evenly. Cut the baby potatoes in half, keeping pieces roughly the same size to promote even tenderness. Setting all vegetables aside in separate bowls will make the cooking process smooth and organized.
- Coat the Chicken: Cut the boneless, skinless chicken thighs into roughly 1-inch chunks. Place the chicken pieces in a mixing bowl, sprinkle 2 tablespoons of flour over them, and toss until each piece is lightly and evenly coated. This step helps the chicken brown beautifully and also contributes to the stew’s thickened, silky texture.
- Sear the Chicken: Heat a large pot or Dutch oven over medium heat and add the butter and avocado oil. Once melted and shimmering, carefully add the flour-coated chicken pieces in a single layer. Allow the chicken to sear without moving it for a few minutes until the bottom develops a golden-brown crust. Turn the pieces to brown on all sides. The chicken does not need to be fully cooked at this stage—just nicely browned. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the diced onion, celery, garlic, carrots, and parsnip. Stir and sauté over medium heat until the onion becomes translucent and soft, and the vegetables begin to release their natural sweetness. While stirring, scrape the browned bits off the bottom of the pot with a wooden spoon; these bits are packed with flavor and will enrich the stew.
- Create the Base: Sprinkle the remaining 2 tablespoons of flour over the sautéed vegetables and continue cooking for about two minutes. Stir constantly to cook the flour and avoid lumps. This step will help thicken the stew naturally once the liquids are added, giving the broth a creamy, velvety texture without additional thickeners.
- Combine Chicken and Potatoes: Return the browned chicken to the pot, mixing it gently with the vegetables. Add the halved baby potatoes and pour in the chicken broth. Stir thoroughly, ensuring that the flour is fully incorporated and no lumps remain. The chicken, potatoes, and vegetables should be evenly distributed, forming a hearty and balanced base for the stew.
- Simmer the Stew: Place a lid on the pot and bring the mixture to a gentle boil over medium heat. Once boiling, remove the lid and reduce the heat to medium-low. Let the stew simmer uncovered, stirring occasionally to prevent sticking, for about 30 minutes. During this time, the potatoes will soften, the chicken will cook through, and the broth will thicken naturally.The aroma will intensify, filling your kitchen with a comforting, hearty scent.
- Add Cream and Season: Once the potatoes are tender and the stew has reached a desirable thickness, stir in the heavy cream or coconut cream for a dairy-free option. Taste the stew and adjust seasoning with salt and pepper according to your preference. The cream adds a luscious richness and smooth texture that complements the tender chicken and vegetables.
- Garnish and Serve: Finally, sprinkle the chopped fresh parsley over the stew for a pop of color and fresh flavor. Serve the Rustic Chicken Stew hot in bowls, making sure each serving includes chicken, potatoes, and vegetables in every spoonful. This stew is ideal for cozy weeknight dinners, meal prep, or sharing with family and friends.
- Enjoy Your Meal: Sit back and savor the comforting flavors of this protein-packed, fiber-rich stew. The combination of tender chicken, hearty vegetables, and creamy broth makes it both satisfying and nutritious—a perfect example of wholesome, everyday cooking.
Notes
- Use uniform vegetable cuts to ensure even cooking.
- Browning the chicken adds both flavor and color to the stew.
- Substitute coconut cream and olive oil for a dairy-free version.
- Flour helps naturally thicken the broth; make sure to cook it briefly to avoid a raw taste.
- Stir occasionally during simmering to prevent sticking and achieve a smooth consistency.
- Fresh herbs like parsley add a bright, fresh finish—optional but highly recommended.
