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

Scale

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.

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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.