Hearty Chicken Stew

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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There's nothing quite like a bowl of hearty chicken stew to warm you up on a chilly day. This recipe combines tender chicken with a medley of vegetables and herbs, creating a comforting dish that's perfect for family dinners or cozy nights in.

Ingredients for Hearty Chicken Stew

Chicken thighs bring rich flavor and tenderness to the stew, thanks to their juicy meat and bones. The chicken broth serves as the savory base that ties everything together. Olive oil is used to brown the chicken and sauté the veggies, adding a subtle earthiness. Onion and garlic are the aromatic duo that lays a flavorful foundation. Carrots and celery add sweetness and a bit of crunch, while potatoes give heartiness and help thicken the stew slightly. Thyme, rosemary, and a bay leaf infuse the stew with herbal notes, making it fragrant and warming. Finally, a bit of salt and pepper brings all the flavors into balance.

Tips & Tricks

  • For a thicker stew, mash some of the potatoes against the side of the pot before serving.
  • Bone-in chicken provides more flavor, but if you’re in a hurry, boneless thighs work too.
  • Make this dish a day ahead — the flavors meld beautifully overnight.

Serving Suggestions

This hearty chicken stew is best served hot, straight from the pot. It's perfect with a side of crusty bread for dipping, or over a bed of fluffy rice to soak up the delicious broth. A simple green salad on the side makes a fresh, crunchy companion.

Frequently Asked Questions

Can I use chicken breasts instead?
Yes, but they might not be as juicy as thighs. Adjust cooking time accordingly to prevent drying out.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave before serving.

Hearty Chicken Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chicken thighs, skin-side down, and let them brown. This should take about 5 minutes per side. You’re looking for a nice golden crust. Once browned, remove the chicken and set it aside for now.

In the same pot, toss in the diced onions and minced garlic. Stir them around, scraping up any browned bits from the chicken — that’s pure flavor! Cook until the onions are translucent, about 3-4 minutes.

Add the sliced carrots, celery, and cubed potatoes to the pot. Let them cook for about 5 minutes, stirring occasionally. This helps the veggies start to soften and soak up some of those delicious flavors.

Now, return the browned chicken to the pot, nestling it among the veggies. Pour in the chicken broth, ensuring everything is mostly submerged. Toss in the thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer. This will take around 45-50 minutes — enough time for the chicken to cook through and the vegetables to become tender.

After simmering, remove the chicken thighs. Shred the meat with two forks, discarding the skin and bones, and return the shredded meat to the stew. Stir everything together, taste, and adjust the seasoning with salt and pepper as needed.

Why You'll Love This Recipe

  • Uses simple, accessible ingredients you likely already have.
  • Packed with flavor and nutrition from a variety of vegetables.
  • Flexible recipe — easy to adapt with your favorite veggies or spices.
  • Perfect for meal prep, as it tastes even better the next day.

Ingredients

2 lbs bone-in chicken thighs
4 cups chicken broth
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 carrots, sliced
3 celery stalks, sliced
2 large potatoes, cubed
1 teaspoon thyme
1 teaspoon rosemary
1 bay leaf
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and brown on all sides, then remove and set aside.
2. In the same pot, add diced onions and garlic, sauté until onions are translucent.
3. Add carrots, celery, and potatoes, cook for 5 minutes.
4. Return the chicken to the pot and add chicken broth, thyme, rosemary, and bay leaf. Bring to a boil.
5. Reduce heat, cover, and let simmer for 45-50 minutes, or until chicken is cooked through and vegetables are tender.
6. Remove chicken, shred the meat, and return it to the stew. Adjust seasoning with salt and pepper.
7. Serve hot with crusty bread if desired.

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