Creamy Chicken Stew
Tender chicken, colorful root vegetables, and a creamy, seasoned broth come together in this simple, comforting stew. Quick to make and full of protein and fiber, it’s perfect for a nourishing weeknight meal or make-ahead lunch option.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Mason jar (for optional thickening)
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium carrots diced
- 1 small onion chopped
- 2 celery ribs diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- Salt and black pepper to taste
- 1 ½ cups potatoes diced and peeled
- 1 ½ cups sweet potatoes diced and peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or stock
- 1 cup green beans trimmed and cut into 1-inch pieces (or thawed frozen peas)
- ½ cup heavy whipping cream
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Dice the chicken thighs into roughly 1-inch pieces for even cooking. Chop the onion, dice the carrots and celery, peel and cube the potatoes and sweet potatoes, and finely dice the red bell pepper. Measure out the flour, herbs, and seasonings. Having everything prepped and ready ensures a smooth cooking process.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced chicken pieces. Sear them until they develop a golden-brown crust on the outside, but don’t worry if the chicken isn’t fully cooked at this stage. Browning adds rich flavor to the stew. Once browned, remove the chicken from the pot and set aside on a plate.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onion, diced carrots, and celery. Cook for approximately 3 minutes, stirring occasionally, until the onion becomes slightly translucent and the vegetables begin to soften. This step releases the natural sweetness and flavors of the vegetables, forming the base of your stew.
- Create the Flavor Base: Sprinkle 3 tablespoons of the flour over the sautéed vegetables and stir well to combine. Add the dried rosemary, thyme, ground sage, and salt and black pepper to taste. Cook this mixture for about 2 minutes over medium heat, allowing the flour to lightly toast and the seasonings to bloom, which will deepen the flavor of the stew.
- Add Liquids and Main Vegetables: Carefully pour in the white wine, scraping the bottom of the pot to release any flavorful browned bits left from the chicken. Then, add the chicken broth, diced potatoes, sweet potatoes, and red bell pepper. Stir everything gently to combine. This step starts building the rich, comforting broth that will cook the chicken and vegetables to tender perfection.
- Return Chicken to Pot: Place the browned chicken pieces back into the pot, nestling them among the vegetables and broth. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 30 minutes. This simmering process allows the flavors to meld together and ensures the chicken becomes tender and juicy.
- Add Green Vegetables and Cream: After 30 minutes, remove the lid and stir in the green beans (or thawed peas) and the heavy cream. The cream adds a velvety richness, while the green vegetables provide freshness, color, and additional fiber. Continue simmering uncovered for an additional 10 minutes to allow the flavors to combine fully and the vegetables to cook just until tender.
- Optional Thickening: If you prefer a thicker stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake vigorously until smooth and free of lumps. Gradually add this mixture to the simmering stew, stirring constantly, until the desired thickness is reached. Be careful to add it slowly, as the stew will thicken quickly.
- Taste and Adjust Seasoning: Taste the stew and adjust the seasoning as needed, adding extra salt or pepper if desired. This final adjustment ensures the stew is perfectly balanced in flavor, rich, and comforting.
- Serve and Enjoy: Ladle the warm chicken stew into bowls, making sure each serving gets a mix of chicken, vegetables, and creamy broth. This stew is perfect served on its own or with a slice of crusty bread for dipping. It also makes excellent leftovers, as the flavors deepen even more the next day.
Notes
- Use boneless, skinless chicken thighs for maximum tenderness and flavor; chicken breasts can dry out during simmering.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the stew.
- Browning the chicken before simmering adds a rich depth of flavor that can’t be achieved by simply boiling.
- Adjust the cream quantity to taste for a lighter or richer stew; coconut cream can be substituted for a dairy-free option.
- Stir occasionally while simmering to prevent sticking at the bottom and to evenly distribute flavors.
- If you prefer a thicker consistency, prepare the flour slurry carefully and add gradually while stirring.
