Description
One Pot Chicken Stew is a classic, hearty, and comforting meal featuring tender chicken thighs, potatoes, carrots, celery, and aromatic herbs simmered in a rich, savory broth. This easy-to-make stew cooks all ingredients in a single pot, creating a deliciously satisfying dish perfect for chilly evenings and meal prepping.
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into large bite-sized pieces
- Salt, to taste
- Black pepper, to taste
Vegetables
- 3 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids & Fats
- 3 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
Thickening Agents
- 2 tablespoons all-purpose flour
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Cut the boneless, skinless chicken thighs into large bite-sized pieces. Season generously with salt and black pepper on all sides to enhance flavor.
- Brown Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken pieces and brown on all sides, about 4-5 minutes. This step locks in juices and adds depth to the stew. Once browned, transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat until the vegetables begin to soften, approximately 5-6 minutes, stirring occasionally to prevent sticking.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about 1-2 minutes until fragrant and the tomato paste is well incorporated.
- Thicken Stew Base: Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly. Cook for another minute to eliminate the raw flour taste.
- Add Broth Gradually: Slowly pour in the chicken broth while stirring continuously to prevent lumps, creating a smooth, flavorful base for the stew.
- Combine Ingredients: Return the browned chicken pieces to the pot. Add chunked potatoes, dried thyme, dried rosemary, and the bay leaf. Stir gently to combine all ingredients evenly.
- Simmer Stew: Bring the stew to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for about 35-40 minutes, or until the chicken is fully cooked and tender, and the vegetables are soft.
- Final Touches: Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and black pepper as needed.
- Garnish and Serve: Sprinkle freshly chopped parsley over the stew for a burst of color and freshness. Serve the stew warm, ideally paired with crusty bread or your preferred side.
Notes
- You can add mushrooms, peas, green beans, corn, or parsnips for extra flavor and variety.
- Chicken breasts can substitute thighs, but cook carefully to avoid drying out.
- Add frozen vegetables towards the end of cooking to maintain texture.
- For added depth, stir in a splash of white wine before simmering.
- To make the stew creamy, mix in heavy cream, half-and-half, or cream cheese near the end of cooking.
- Store leftover stew in an airtight container in the fridge for up to 4 days; reheat gently.
- The stew freezes well; cool completely before freezing in freezer-safe containers.
- Use waxy or all-purpose potatoes to hold their shape during cooking.
- Serve with crusty bread, biscuits, mashed potatoes, or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
