Easy Chicken Stew is simmered in a savory broth filled with vegetables and tender chicken. A classic one pot dinner that's hearty and comforting.
Prep Time15 minutesmins
Cook Time1 hourhr
Course: Dinner
Cuisine: American
Keyword: Chicken Stew
Servings: 6
Calories: 507kcal
Author: Kellie
Cost: $13
Equipment
1 dutch oven
Ingredients
2tablespoonsbutter
6bonelessskinless Chicken thighs
Kosher salt and pepper
1large oniondiced
1celery stalkdiced
2large carrotspeeled and chopped
4garlic clovesminced
8ouncesmushroomswiped clean and cut in half
1tablespoonItalian seasoning
1tablespoongarlic powder
1/2tablespoononion powder
3tablespoonsflour
1lbbaby Yukon potatoesquartered
1cupwhite wine
15ounceCanned diced tomatoes
3cupsChicken stock
3/4cupHeavy cream
1cupfrozen peasthawed
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.
Notes
Chicken stew is a great make ahead dinner because the flavor develops even more the next day. Make a double batch and freeze for quick weeknight winter meals.