Easy Chicken Stew: Comfort in a Bowl
Chicken stew: enjoy this hearty and comforting recipe featuring tender chicken, root vegetables, and a rich broth. Perfect for a cozy family meal.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (4-6 thighs, trimmed of excess skin)
- salt and pepper
- 1 tablespoon extra virgin olive oil (plus a drizzle)
- 2 tablespoons butter
- 2 carrots (finely chopped, ~1 cup)
- 2 ribs celery (finely chopped, ~1 cup)
- 1/2 red bell pepper (finely chopped, ~3/4 cup)
- 1 yellow onion (chopped)
- 3 cloves garlic (pressed or minced)
- 1/4 cup white wine (dry white wine recommended)
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 teaspoon dried herbs (e.g., thyme, rosemary)
- 1.5 lbs Yukon Gold potatoes (peeled and 1-inch diced)
- 1 bay leaf
Instructions
- Season chicken thighs with salt and pepper.
- Sear chicken thighs in olive oil until golden brown (2-3 minutes per side). Transfer to a plate.
- Sauté carrots, celery, bell pepper, and onion in olive oil and butter for 10-12 minutes. Add garlic for 1-2 minutes.
- Deglaze with white wine, scraping up brown bits, and cook until mostly evaporated (1-2 minutes).
- Stir in flour for one minute, then gradually add chicken stock and dried herbs. Bring to a simmer.
- Return chicken to the pot, cover, and simmer for 20 minutes, flipping halfway. Shred chicken and set aside.
- Add potatoes to the pot, cover, and simmer for 20-30 minutes until tender. Stir in shredded chicken, season, and serve.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.