Introduction: Can a Weeknight Meal Be Cozy, Creamy, and Packed with Flavor?
Craving a hearty, soul-warming dish that’s quick enough for a busy evening yet comforting enough for a leisurely Sunday? Chicken Stew, created by Dan Pelosi, delivers tender chicken thighs, vibrant vegetables, and a creamy, flavorful broth infused with sweet paprika and herbs. Rated 5.0 out of 5 stars from 2,029 reviews, this versatile recipe is a one-pot wonder. Ready to cozy up with a bowl of comfort? Let’s dive into this delicious recipe!
Overview: Why Chicken Stew Shines
Chicken Stew is loved for its rich, creamy texture, deep flavors, and easy preparation. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 45 minutes cooking, totaling 1 hour.
- Difficulty Level: Easy—requires chopping, sautéing, and simmering, perfect for all skill levels.
- Why It’s Special: Boneless chicken thighs stay juicy in a creamy broth enriched with chicken stock, apple cider vinegar, and heavy cream, while vegetables and herbs add texture and depth. This recipe serves 4, ideal for weeknight dinners, Sunday suppers, or cozy gatherings.
Perfect as a standalone meal or paired with crusty bread for dipping.
Essential Ingredients
Chicken Stew uses simple ingredients for a rich, comforting result. Here’s what you’ll need for 4 servings:
- 2 tablespoons butter: Adds richness to the base.
- 2 tablespoons olive oil: For sautéing vegetables.
- 1 medium onion, diced (about 6 ounces): Provides sweet, savory depth.
- 2 medium carrots, peeled and diced (about 5 ounces): Adds sweetness and texture.
- 3 stalks celery, diced (about 3 ounces): Contributes crunch and flavor.
- 4 garlic cloves, minced: Infuses savory aroma.
- ½ teaspoon sweet paprika: Adds warm, subtle smokiness.
- Salt and black pepper: Seasons the stew.
- 3 tablespoons all-purpose flour: Thickens the broth.
- 4 cups chicken broth: Forms the flavorful base.
- 1 tablespoon apple cider vinegar: Brings a tangy balance.
- 1 ½ pounds boneless, skinless chicken thighs (3-4 depending on size): Juicy, tender protein.
- 1 pound baby potatoes, cut into quarters: Adds hearty texture.
- 1 cup (1-inch pieces) green beans (about 4 ounces): Provides vibrant color and crunch.
- ½ cup heavy cream: Creates a silky, creamy broth.
- ½ teaspoon dried sage: Adds earthy flavor.
- ½ teaspoon dried thyme: Contributes herbal warmth.
- ½ teaspoon dried oregano: Enhances savory notes.
- Fresh parsley, for serving: Adds fresh, bright garnish.
- Lemon wedges, for serving: Optional for a zesty finish.
Why These Ingredients Matter
- Chicken Thighs: Stay juicy and tender compared to breasts.
- Heavy Cream: Wraps the stew in a silky, rich texture.
- Vegetables: Onion, carrots, celery, potatoes, and green beans add heartiness and balance.
- Paprika and Herbs: Create a warm, aromatic flavor profile.
- Apple Cider Vinegar: Adds a subtle tang to brighten the dish.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (cook 15-18 minutes) or ground chicken.
- Butter: Use plant-based butter for vegan (if using plant-based protein).
- Olive Oil: Replace with avocado oil or vegetable oil.
- Flour: Use gluten-free 1:1 flour or cornstarch (1 ½ tablespoons) for gluten-free.
- Chicken Broth: Substitute with vegetable broth or water with bouillon.
- Heavy Cream: Swap with coconut milk for dairy-free or omit for a lighter stew.
- Green Beans: Use peas, zucchini, or asparagus (adjust cooking time).
- Potatoes: Replace with parsnips, turnips, or sweet potatoes.
- Vegan Option: Use plant-based chicken, vegetable broth, and coconut milk.
- Gluten-Free: Use gluten-free flour; ensure broth is gluten-free.
- Flavor Variations:
- Spicy Chicken Stew: Add ½ teaspoon chili flakes or 1 tablespoon hot sauce with the broth.
- Mushroom Chicken Stew: Include 1 cup sliced mushrooms with the vegetables.
- Curry Chicken Stew: Add 1 teaspoon curry powder with the paprika.
- Lemon-Herb Chicken Stew: Double the lemon wedges and add 1 teaspoon fresh rosemary.
- Tomato Chicken Stew: Stir in ½ cup crushed tomatoes with the broth.
Step-by-Step Instructions
Making Chicken Stew is a simple, one-pot process that yields a cozy, flavorful meal. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons butter, 2 tablespoons olive oil, 1 onion, 2 carrots, 3 celery stalks, 4 garlic cloves, ½ teaspoon paprika, salt, pepper, 3 tablespoons flour, 4 cups chicken broth, 1 tablespoon apple cider vinegar, 1 ½ pounds chicken thighs, 1 pound baby potatoes, 1 cup green beans, ½ cup heavy cream, ½ teaspoon each sage, thyme, oregano, parsley, lemon wedges.
- Dice onion, carrots, and celery; mince garlic; quarter potatoes; cut green beans into 1-inch pieces.
- Chop parsley for garnish.
Tip: Prep vegetables in advance for efficiency; cut potatoes and green beans uniformly for even cooking.
Step 2: Sauté the Vegetables
- In a large pot or Dutch oven, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
- Add diced onion, carrots, celery, minced garlic, ½ teaspoon sweet paprika, and a big pinch of salt.
- Cook, stirring frequently, until the onion is translucent, 5-7 minutes.
Tip: Stir occasionally to prevent sticking; keep heat medium to avoid burning garlic.
Step 3: Thicken the Base
- Add 3 tablespoons flour to the vegetables; stir for 1 minute to cook out the raw flour taste.
- Pour in 4 cups chicken broth and 1 tablespoon apple cider vinegar; stir until flour is fully incorporated and no lumps remain.
Tip: Whisk broth in gradually to avoid clumps; scrape the pot for maximum flavor.
Step 4: Simmer the Stew
- Add 1 ½ pounds chicken thighs, 1 pound quartered baby potatoes, 1 cup green beans, ½ cup heavy cream, ½ teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper.
- Bring to a gentle boil over medium-high heat, then reduce to a simmer.
- Partially cover the pot and simmer until the chicken is cooked through (internal temperature 165°F), about 20 minutes.
Tip: Stir occasionally to ensure even cooking; partially cover to thicken the broth.
Step 5: Shred and Finish
- Transfer chicken thighs to a plate.
- Fully cover the pot and cook vegetables for 5-10 minutes until desired tenderness.
- Shred chicken into bite-sized pieces using two forks; return to the pot.
- Stir to combine; season with additional salt and pepper to taste.
Tip: Shred chicken while hot for ease; taste and adjust seasoning before serving.
Step 6: Serve
- Ladle stew into bowls, about 1 ½ cups per serving.
- Garnish with fresh parsley and serve with lemon wedges for a bright finish.
- Pair with crusty bread or holiday dishes like roasted broccoli or the best baked mac and cheese.
Tip: Serve hot for maximum comfort; offer hot sauce for extra zing.
Assembly: Building the Perfect Chicken Stew
Making Chicken Stew is all about creating a cozy, flavorful one-pot meal. Here’s how to make it shine:
- Vegetables: Sautéed onion, carrots, celery, and garlic form a flavorful base.
- Chicken and Potatoes: Add protein and heartiness.
- Creamy Broth: Heavy cream and flour create a silky, rich texture.
- Herbs and Garnishes: Sage, thyme, oregano, and parsley elevate flavor and presentation.
Presentation Tips
- Serve in deep bowls for a cozy, comforting vibe.
- Garnish with parsley and a lemon wedge for color and brightness.
- Pair with holiday sides like easy chicken tacos or drinks like the best mulled wine for a festive spread.
Storage and Make-Ahead Tips
Chicken Stew is great for leftovers and freezes beautifully.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months in freezer-safe containers; thaw in the fridge overnight.
- Make-Ahead:
- Prep vegetables and herbs up to 1 day ahead; refrigerate.
- Cook stew up to 2 days ahead; reheat gently to avoid separating the cream.
- Reheating: Reheat in a pot over medium-low heat with a splash of broth or water, stirring gently, for 10-12 minutes. Microwave in short bursts, stirring to maintain creaminess.
- Tip: If frozen coconut milk separates, blend before adding to reheated stew.
Recipe Variations
Chicken Stew is versatile and easy to customize. Here are some fun twists:
- Coconut Chicken Stew: Replace heavy cream with coconut milk for a dairy-free version.
- Vegan Chicken Stew: Use plant-based chicken, vegetable broth, and coconut milk.
- Gluten-Free: Use gluten-free flour or cornstarch; ensure broth is gluten-free.
- Spicy Chicken Stew: Add 1 diced jalapeño with the vegetables.
- Root Vegetable Stew: Swap green beans for parsnips or turnips.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with cream and portion size).
- Protein: High, from chicken.
- Fat: High, from butter, oil, and cream.
- Carbs: Moderate, from potatoes and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Cozy Bliss!
Chicken Stew is the dish that brings hearty, comforting flavors to every spoonful. With its tender chicken, creamy broth, and vibrant vegetables, it’s perfect for weeknight dinners, Sunday suppers, or chilly evenings. Easy to make with a big flavor payoff, this recipe is sure to become a favorite. So, grab your Dutch oven, simmer up this cozy classic, and enjoy a bowl of warmth. We’d love to hear how your stew turns out—share your creations in the comments or on social media!
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Chicken Stew
Description
Craving a hearty, soul-warming dish that’s quick enough for a busy evening yet comforting enough for a leisurely Sunday? Chicken Stew, created by Dan Pelosi, delivers tender chicken thighs, vibrant vegetables, and a creamy, flavorful broth infused with sweet paprika and herbs
Ingredients
Chicken Stew uses simple ingredients for a rich, comforting result. Here’s what you’ll need for 4 servings:
- 2 tablespoons butter: Adds richness to the base.
- 2 tablespoons olive oil: For sautéing vegetables.
- 1 medium onion, diced (about 6 ounces): Provides sweet, savory depth.
- 2 medium carrots, peeled and diced (about 5 ounces): Adds sweetness and texture.
- 3 stalks celery, diced (about 3 ounces): Contributes crunch and flavor.
- 4 garlic cloves, minced: Infuses savory aroma.
- ½ teaspoon sweet paprika: Adds warm, subtle smokiness.
- Salt and black pepper: Seasons the stew.
- 3 tablespoons all-purpose flour: Thickens the broth.
- 4 cups chicken broth: Forms the flavorful base.
- 1 tablespoon apple cider vinegar: Brings a tangy balance.
- 1 ½ pounds boneless, skinless chicken thighs (3–4 depending on size): Juicy, tender protein.
- 1 pound baby potatoes, cut into quarters: Adds hearty texture.
- 1 cup (1-inch pieces) green beans (about 4 ounces): Provides vibrant color and crunch.
- ½ cup heavy cream: Creates a silky, creamy broth.
- ½ teaspoon dried sage: Adds earthy flavor.
- ½ teaspoon dried thyme: Contributes herbal warmth.
- ½ teaspoon dried oregano: Enhances savory notes.
- Fresh parsley, for serving: Adds fresh, bright garnish.
- Lemon wedges, for serving: Optional for a zesty finish.
Why These Ingredients Matter
- Chicken Thighs: Stay juicy and tender compared to breasts.
- Heavy Cream: Wraps the stew in a silky, rich texture.
- Vegetables: Onion, carrots, celery, potatoes, and green beans add heartiness and balance.
- Paprika and Herbs: Create a warm, aromatic flavor profile.
- Apple Cider Vinegar: Adds a subtle tang to brighten the dish.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (cook 15-18 minutes) or ground chicken.
- Butter: Use plant-based butter for vegan (if using plant-based protein).
- Olive Oil: Replace with avocado oil or vegetable oil.
- Flour: Use gluten-free 1:1 flour or cornstarch (1 ½ tablespoons) for gluten-free.
- Chicken Broth: Substitute with vegetable broth or water with bouillon.
- Heavy Cream: Swap with coconut milk for dairy-free or omit for a lighter stew.
- Green Beans: Use peas, zucchini, or asparagus (adjust cooking time).
- Potatoes: Replace with parsnips, turnips, or sweet potatoes.
- Vegan Option: Use plant-based chicken, vegetable broth, and coconut milk.
- Gluten-Free: Use gluten-free flour; ensure broth is gluten-free.
- Flavor Variations:
- Spicy Chicken Stew: Add ½ teaspoon chili flakes or 1 tablespoon hot sauce with the broth.
- Mushroom Chicken Stew: Include 1 cup sliced mushrooms with the vegetables.
- Curry Chicken Stew: Add 1 teaspoon curry powder with the paprika.
- Lemon-Herb Chicken Stew: Double the lemon wedges and add 1 teaspoon fresh rosemary.
- Tomato Chicken Stew: Stir in ½ cup crushed tomatoes with the broth.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons butter, 2 tablespoons olive oil, 1 onion, 2 carrots, 3 celery stalks, 4 garlic cloves, ½ teaspoon paprika, salt, pepper, 3 tablespoons flour, 4 cups chicken broth, 1 tablespoon apple cider vinegar, 1 ½ pounds chicken thighs, 1 pound baby potatoes, 1 cup green beans, ½ cup heavy cream, ½ teaspoon each sage, thyme, oregano, parsley, lemon wedges.
- Dice onion, carrots, and celery; mince garlic; quarter potatoes; cut green beans into 1-inch pieces.
- Chop parsley for garnish.
Tip: Prep vegetables in advance for efficiency; cut potatoes and green beans uniformly for even cooking.
Step 2: Sauté the Vegetables
- In a large pot or Dutch oven, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
- Add diced onion, carrots, celery, minced garlic, ½ teaspoon sweet paprika, and a big pinch of salt.
- Cook, stirring frequently, until the onion is translucent, 5-7 minutes.
Tip: Stir occasionally to prevent sticking; keep heat medium to avoid burning garlic.
Step 3: Thicken the Base
- Add 3 tablespoons flour to the vegetables; stir for 1 minute to cook out the raw flour taste.
- Pour in 4 cups chicken broth and 1 tablespoon apple cider vinegar; stir until flour is fully incorporated and no lumps remain.
Tip: Whisk broth in gradually to avoid clumps; scrape the pot for maximum flavor.
Step 4: Simmer the Stew
- Add 1 ½ pounds chicken thighs, 1 pound quartered baby potatoes, 1 cup green beans, ½ cup heavy cream, ½ teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper.
- Bring to a gentle boil over medium-high heat, then reduce to a simmer.
- Partially cover the pot and simmer until the chicken is cooked through (internal temperature 165°F), about 20 minutes.
Tip: Stir occasionally to ensure even cooking; partially cover to thicken the broth.
Step 5: Shred and Finish
- Transfer chicken thighs to a plate.
- Fully cover the pot and cook vegetables for 5-10 minutes until desired tenderness.
- Shred chicken into bite-sized pieces using two forks; return to the pot.
- Stir to combine; season with additional salt and pepper to taste.
Tip: Shred chicken while hot for ease; taste and adjust seasoning before serving.
Step 6: Serve
- Ladle stew into bowls, about 1 ½ cups per serving.
- Garnish with fresh parsley and serve with lemon wedges for a bright finish.
- Pair with crusty bread or holiday dishes like roasted broccoli or the best baked mac and cheese.
Tip: Serve hot for maximum comfort; offer hot sauce for extra zing.
FAQs
1. Why is my stew too thin?
Insufficient simmering or too little flour can cause this; simmer longer or add an extra tablespoon of flour.
2. Can I use chicken breasts?
Yes, use boneless breasts; cook for 15-18 minutes to avoid drying out.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour and ensure broth is gluten-free.
4. Why did my cream curdle?
High heat after adding cream can cause curdling; simmer gently and add cream at the end.
5. Can I make this in advance?
Yes, prep vegetables ahead or cook the stew up to 2 days ahead; reheat gently.
6. What are the health benefits of this dish?
Chicken provides protein; vegetables offer fiber and vitamins; high in fat from cream, so enjoy in moderation.