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Hearty Chicken Stew with Vegetables and Herbs Recipe

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★★★★★

4.2 from 72 reviews

This hearty Chicken Stew recipe combines tender boneless, skinless chicken thighs with fresh vegetables and aromatic herbs, simmered to perfection in a flavorful broth. The stew features a thickened, savory sauce developed by browning chicken and sautéing vegetables before slow simmering, resulting in a comforting and satisfying meal perfect for family dinners.

Ingredients

Scale

Vegetables

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

Protein

  • 1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces

Spices and Herbs

  • 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

Other Ingredients

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

Instructions

  1. Prepare the Vegetables and Chicken: Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes. Cut the chicken thighs into 1-inch pieces and sprinkle 2 tablespoons of flour over the chicken, tossing to coat evenly.
  2. Brown the Chicken: Heat butter and olive oil in a large pot over medium heat until hot and sizzling. Add the flour-coated chicken to the pot, allowing it to brown on all sides without stirring initially. Once browned, use a slotted spoon to remove the chicken to a bowl. The chicken doesn’t need to be fully cooked at this point.
  3. Sauté Vegetables: Add the onion, celery, garlic, and carrots to the pot. Sauté until the onions become soft, using the moisture from the vegetables to scrape and dissolve the browned bits stuck to the bottom of the pot for added flavor.
  4. Add Remaining Flour: Sprinkle the remaining 2 tablespoons of flour over the vegetables in the pot. Continue to sauté over medium heat for about two more minutes, allowing the flour to coat the bottom of the pot and create a roux for thickening.
  5. Combine Ingredients and Broth: Return the browned chicken to the pot. Add the halved baby potatoes, dried parsley, thyme, rosemary, sage, black pepper, chicken broth, and vegetable broth. Stir well to combine and loosen any remaining browned bits from the bottom of the pot.
  6. Simmer the Stew: Place a lid on the pot and bring the stew 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 to a rich consistency.
  7. Season and Serve: Taste the stew and add salt if needed, depending on the broth’s saltiness. Stir in fresh chopped parsley if desired, and serve hot for a comforting meal.

Notes

  • Use both chicken and vegetable broth for a well-rounded flavor, but you can substitute all chicken broth if preferred.
  • Coating the chicken with flour before browning creates a flavorful crust and helps to thicken the stew.
  • Don’t skip scraping the browned bits off the pot after sautéing the vegetables; these add depth to the stew’s flavor.
  • Simmer the stew uncovered to allow the broth to thicken and concentrate in flavor.
  • Adjust seasoning at the end since broth saltiness can vary significantly.
  • Optional fresh parsley added before serving adds a burst of fresh color and flavor.

Keywords: chicken stew, comfort food, hearty dinner, boneless chicken thighs, vegetable stew, homemade chicken stew

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