Easy Homemade Chicken Stew

5 from 1 vote

Savor this Easy Homemade Chicken Stew, a one-pot delight packed with tender chicken, hearty vegetables, and rich flavors, perfect for any family meal.

Prep Time15

Cook Time1

Course: Main Course, Main Dish

Cuisine: American

Keyword: chicken, potatoes, stew

Servings:

Calories: 458kcal

Ingredients

2 tbsp Olive oil
2 lbs Chicken thighs cut into 1 inch pieces
3 tbsp Unsalted butter
1 cup Onion about 1 medium onion, diced
2 ribs Celery 1 cup, diced
3 Carrots medium, diced, 1 cup
4 cloves Garlic minced
1 Bay leaf
1/4 tsp Sage
1/2 tsp Thyme
3 tbsp Flour
4 cup Chicken stock or broth
1 lb Potatoes mix of Yukon Gold and Russet
1/2 cup Heavy cream
1 cup Frozen green peas
1/3 cup Fresh parsley optional
1/2 tsp Kosher salt
1/4 tsp Black pepper

Instructions

Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
2 tbsp Olive oil
Brown the chicken thighs on both sides, then remove and set aside.
2 lbs Chicken thighs
In the same pot, melt unsalted butter. Add onion, celery, and carrots, cooking until softened. About 5 minutes.
3 tbsp Unsalted butter, 1 cup Onion, 2 ribs Celery, 3 Carrots
Stir in garlic, bay leaf, sage, and thyme, cooking for an additional minute.
4 cloves Garlic, 1 Bay leaf, 1/4 tsp Sage, 1/2 tsp Thyme
Sprinkle in flour and stir to combine, cooking for two minutes.
3 tbsp Flour
Gradually add chicken stock, stirring continuously.
4 cup Chicken stock
Add potatoes and browned chicken back into the pot.
1 lb Potatoes
Bring to a boil, then reduce to a simmer and partially cover. Cook for 30 minutes.
Stir in heavy cream and continue cooking for 5 minutes.
1/2 cup Heavy cream
If using, stir in fresh parsley.
1/3 cup Fresh parsley
Add frozen green peas, cook for another 5 minutes.
1 cup Frozen green peas
Season with salt and pepper to taste.
1/2 tsp Kosher salt, 1/4 tsp Black pepper
Serve hot.

Notes

Leftovers?

Refrigeration:

Cool the stew completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.

Freezing:

Allow the stew to cool completely. Portion the stew into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutrition