Hearty Chicken Stew: A Comfort Food Classic

Few dishes warm the soul quite like a well-made chicken stew. With tender, golden-brown chicken pieces nestled among a medley of vibrant vegetables, this one-pot wonder offers rich, savory depth in every spoonful. Whether you’re looking to feed a family or meal prep something wholesome and satisfying, chicken stew is a timeless favorite that brings comfort and nourishment in equal measure.

The beauty of this hearty dish lies in its simplicity. Earthy carrots, pearl onions, buttery potatoes, and peas simmer together with flavorful chicken thighs in a robust broth seasoned to perfection. This stew doesn’t just fill your belly—it wraps you in a cozy hug of flavor, perfect for chilly evenings, lazy Sundays, or when you simply crave something fulfilling. Let’s dive into what you’ll need to make it.

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Ingredients for this Chicken Stew

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 1 cup pearl onions (fresh or frozen)
• 2 cups baby potatoes, halved
• 1 cup mushrooms, halved
• 1½ cups frozen green peas
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

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Step 1: Sear the Chicken

Begin by patting the chicken thighs dry with paper towels. Season them generously with salt and pepper on both sides. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5–6 minutes until golden brown. Flip and cook for another 3–4 minutes. Transfer to a plate and set aside.

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Step 2: Sauté the Aromatics

Reduce the heat to medium. In the same pot, add butter and stir in the diced onions. Cook for 2–3 minutes until they begin to soften, then add the minced garlic. Stir for another 30 seconds until fragrant, being careful not to burn it.

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Step 3: Build the Flavor Base

Add chopped carrots, pearl onions, mushrooms, and baby potatoes to the pot. Cook for 5–6 minutes, allowing the vegetables to lightly brown. Sprinkle the flour over the vegetables and stir well, coating everything evenly. This will help thicken the stew later.

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Step 4: Add the Liquids and Herbs

Pour in the chicken broth and add the tomato paste, dried thyme, and bay leaf. Stir to combine, scraping up any brown bits from the bottom of the pot—those are full of flavor!

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Step 5: Return the Chicken

Place the seared chicken thighs back into the pot, nestling them among the vegetables. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 40–45 minutes, or until the chicken is cooked through and the vegetables are tender.

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Step 6: Add Final Touches

Remove the lid and stir in the frozen peas. Let the stew simmer uncovered for another 5–7 minutes. Taste and adjust seasoning with salt and pepper if needed. Discard the bay leaf before serving.

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Step 7: Garnish and Serve

Finish the stew by sprinkling freshly chopped parsley over the top. Serve hot with crusty bread, over rice, or simply enjoy it as-is in a deep bowl for the ultimate comfort meal.

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Storage Instructions

Chicken stew stores beautifully, making it perfect for leftovers or meal prepping. Allow the stew to cool completely before transferring it to airtight containers.

• Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
• Freezer: You can freeze this stew for up to 3 months. For best results, freeze it in individual portions. Thaw overnight in the refrigerator before reheating.
• Reheating Tip: When reheating, you might need to add a splash of broth or water to loosen the stew, as it may thicken in storage.

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Estimated Nutrition

Per 1 serving (based on 6 servings)

• Calories: 390
• Protein: 30g
• Fat: 22g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 650mg

Note: Nutrition values may vary depending on specific ingredients used.

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Frequently Asked Questions

1. Can I use boneless chicken instead of bone-in thighs?

Yes, boneless thighs or even chicken breasts work, though bone-in pieces provide richer flavor and juicier meat.

2. Can I make this in a slow cooker?

Absolutely! After searing the chicken and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4.

3. What if I don’t have pearl onions?

You can substitute them with diced regular onions or shallots for a similar taste.

4. Can I add other vegetables?

Of course. Parsnips, celery, turnips, or green beans can be great additions or swaps.

5. Is this stew gluten-free?

Not by default, since flour is used as a thickener. Use gluten-free flour or cornstarch to make it gluten-free.

6. How do I make this stew creamier?

For a creamy variation, stir in ½ cup of heavy cream or coconut milk near the end of cooking.

7. Can I make it spicy?

Yes! Add red pepper flakes or a chopped chili when sautéing the garlic to introduce some heat.

8. What’s the best way to serve chicken stew?

Serve it in a deep bowl with crusty bread, over mashed potatoes, or even ladled onto rice for a hearty meal.

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