Print

Hearty Chicken Stew with Baby Potatoes and Herbs Recipe

Print Recipe

★★★★★

4.2 from 24 reviews

This hearty Chicken Stew is a comforting one-pot meal perfect for family dinners. Tender boneless, skinless chicken thighs are browned and simmered with fresh vegetables and aromatic herbs in a rich broth until potatoes are tender and the stew thickens. The combination of sautéing and simmering develops deep flavors, resulting in a warming dish that’s easy to prepare and full of savory goodness.

Ingredients

Scale

Vegetables

  • 1 yellow onion
  • 3 ribs celery
  • 4 cloves garlic
  • 1/2 lb. carrots
  • 1.5 lbs. baby potatoes

Protein

  • 1.75 lbs. boneless, skinless chicken thighs

Flour & Fats

  • 4 Tbsp all-purpose flour, divided
  • 2 Tbsp butter
  • 1 Tbsp olive oil

Herbs & Spices

  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/4 tsp freshly cracked black pepper
  • 1 Tbsp chopped fresh parsley (optional)

Liquids

  • 2 cups chicken broth
  • 2 cups vegetable broth

Instructions

  1. Prepare the vegetables: Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half. Preparing these ahead ensures a smooth cooking process.
  2. Coat the chicken: Cut the chicken thighs into 1-inch pieces. Sprinkle 2 tablespoons of the flour over the chicken and toss until evenly coated, which will help with browning and thickening the stew later.
  3. Heat fats in pot: Add the butter and olive oil to a large pot. Warm over medium heat until hot and sizzling, creating the perfect environment to brown the chicken.
  4. Brown the chicken: Add the flour-coated chicken pieces to the pot and allow them to brown on all sides without stirring too much. Once browned and a flavorful crust forms on the pot’s bottom, transfer the chicken to a bowl with a slotted spoon. The chicken does not need to be fully cooked at this stage.
  5. Sauté vegetables: In the same pot, add the onion, celery, garlic, and carrots. Sauté until the onions become soft and use the moisture from the vegetables to scrape up the browned bits on the pot’s bottom, adding depth of flavor.
  6. Add flour to vegetables: Sprinkle the remaining 2 tablespoons of flour over the vegetables and continue sautéing for about two minutes. This coats the pot’s bottom again and will help thicken the stew.
  7. Combine ingredients: Return the browned chicken to the pot. Add the halved potatoes, dried parsley, thyme, rosemary, sage, black pepper, chicken broth, and vegetable broth. Stir well to mix and dissolve any flour stuck to the pot’s bottom.
  8. Simmer the stew: Cover the pot with a lid and bring it to a boil. Once boiling, remove the lid and reduce heat to medium-low. Let the stew simmer uncovered for about 30 minutes, stirring occasionally until the potatoes are tender and the broth has thickened.
  9. Final seasoning and serve: Taste the stew and add salt if needed, depending on the saltiness of your broths. Optionally, stir in fresh chopped parsley for brightness. Serve the stew hot for a comforting meal.

Notes

  • Using boneless, skinless chicken thighs ensures tender, flavorful meat that doesn’t dry out during cooking.
  • All-purpose flour is used to both coat the chicken and thicken the stew; ensure to cook it well to avoid a raw flour taste.
  • If preferred, you can substitute baby potatoes with Yukon gold or red potatoes cut into similar sizes.
  • Simmer the stew uncovered to allow the broth to reduce and thicken naturally.
  • Adjust salt only after cooking as broth sodium levels vary widely.
  • Fresh parsley added at the end brightens the flavors but can be omitted if unavailable.
  • This stew stores well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: chicken stew, comfort food, one pot meal, hearty dinner, chicken thighs, vegetable stew, easy chicken recipe

Find it online: https://epicrecipebox.com/hearty-chicken-stew-with-baby-potatoes-and-herbs-recipe/