Chicken Stew
Chicken Stew features tender chicken thighs served in a medley of golden potatoes, peas, mushrooms, and even more veggies! It’s all held together by the most flavorful creamy chicken broth. Serve this stew on a cold day to warm you up in the most delicious way!
Chicken Stew
Chicken stew is a one bowl wonder. What I mean by that is that it’s a whole well-rounded meal all in one bowl! Veggies like carrots, mushrooms and peas offer nutrients while the chicken offers up a good amount of protein. Toss some golden potatoes in the mix and you’ve got yourself a filling meal that’s served in a single bowl, and better yet, made in a single pot!
One pot recipes are fabulous not just because they’re so easy to toss together, but also because that means less dishes for you to clean up later. That’s a huge win in my kitchen! Truly though, this is one of my favorite easy stew recipes ever. You essentially just toss everything into a dutch oven (or big pot) and cook until it’s creamy and ready to serve. Keep scrolling for more info on those instructions, of course.
When the whole family is hungry (and cold, if you live in Philadelphia like me) you need trusty recipes like this one to get you through the winter! It checks all of the necessary boxes. It’s rich with vitamins, it’s protein packed, it’s comforting as can be and oh so flavorful. There are plenty of seasonings in the mix to make sure that every spoonful is anything but bland.
How to Make Chicken Stew
This one pot stew recipe is so easy to make with ingredients you may already have on hand! Scroll to the bottom of this page for more detailed steps and ingredients.
- Sear the chicken. Melt butter in a dutch oven over medium heat. While that melts, pat the chicken thighs dry with a paper towel and season with some salt and pepper. Cook the thighs until golden brown on both sides, then transfer to a plate and keep warm.
- Cook the veggies. Add the onion and celery to the pot and cook until softened. Then, stir in the carrots and cook for a few minutes before adding the garlic. Cook just until fragrant.
- Add mushrooms, seasonings and flour. Stir in the mushrooms and all of the seasonings. Cook just until the mushrooms begin to brown a little bit and start to soften. Sprinkle flour all over and stir to coat.
- Add wine. Stir the wine into the pot. Use a wooden spoon to scrape the bottom of the pot to deglaze it – that’s where you’ll get a lot of the flavor. Cook for a few minutes until the wine is reduced by half.
- Simmer. Add in the potatoes, tomatoes and stock. Bring everything to a boil. Once boiling, turn the heat down to low and simmer for about 10-15 minutes or until the potatoes are fork tender. While it’s simmering, cut the chicken into bite sized pieces. Stir them back into the mix.
- Make it creamy. Stir in the cream and peas. Keep simmering for another 5-10 minutes.
Tips and Variations to Try
Stew is one of those dishes that can vary from kitchen to kitchen and always taste great. Here are just a few ways you can easily customize your chicken stew recipe:
- The veggies: This recipe calls for mushrooms, celery, carrots, peas and mushrooms. You can add other vegetables like leeks, cabbage or spinach if you’d like. Feel free to skip any of the veggies listed if they’re not your faves!
- Seasonings: I like to use Italian seasoning, garlic powder, onion powder and salt and pepper to taste. You can always sprinkle in other seasonings that you like. I recommend doing a taste test right at the end before adding salt and pepper.
- Flour: This is used to thicken the stew. You can swap it with gluten-free flour or cornstarch for a gluten-free alternative.
- White wine: Try to use a dry white wine that’s not too sweet! Sauvignon blanc works best for me.
Enjoy more of my favorite comforting stew recipes!
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Get the Recipe: Chicken Stew Recipe
Ingredients
- 2 tablespoons butter
- 6 boneless, skinless Chicken thighs
- Kosher salt and pepper
- 1 large onion, diced
- 1 celery stalk, diced
- 2 large carrots, peeled and chopped
- 4 garlic cloves, minced
- 8 ounces mushrooms, wiped clean and cut in half
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 3 tablespoons flour
- 1 lb baby Yukon potatoes, quartered
- 1 cup white wine
- 15 ounce Canned diced tomatoes
- 3 cups Chicken stock
- 3/4 cup Heavy cream
- 1 cup frozen peas, thawed
Equipment
- 1 dutch oven
Instructions
- In a large dutch oven over medium heat, melt the butter. Pat the chicken thighs dry with a paper towel, season with salt and pepper.
- Add the chicken to the pan and cook until golden brown, approximately 4-5 minutes. Turn the chicken over and cook for another 4-5 minutes until golden. Transfer to a platter and keep warm.
- Add the onion and celery to the pot. Cook for 2-3 minutes until beginning to soften.
- Stir in the carrots and cook for an additional 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.
- Add the mushrooms, Italian seasoning, garlic powder and onion powder. Continue to cook for 3-4 minutes until the mushrooms start to soften and brown slightly.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Add the wine to the pan and deglaze by scraping the bottom of the pot with a wooden spoon to release the brown bits. Cook for 2-3 minutes until the wine is reduced by half.
- Add the potatoes, tomatoes and chicken stock to the pot bringing the mixture to a boil.
- Turn the heat to low and simmer for 10-15 minutes or until the potatoes are tender.
- While the stew simmers, cut the chicken into bite sized pieces and return to the pot.
- Stir in the heavy cream and peas. Continue to simmer for an additional 5-10 minutes.
- Season with salt and pepper, to taste.