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.