Hearty Chicken Stew Potatoes Carrots (Printer-Friendly Version)
Juicy chicken simmered with potatoes, carrots, and herbs for a nourishing, cozy dinner on chilly nights.
# Ingredients Needed:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken thighs
02 -
3 medium carrots, peeled and cut into 1/2-inch slices
03 -
3 celery stalks, sliced
04 -
1 large yellow onion, diced
05 -
1 pound golden potatoes, cut into 1-inch cubes
06 -
4 cloves garlic, minced
→ For Thickening and Sautéing
07 -
1/2 cup all-purpose flour
08 -
2 tablespoons unsalted butter
→ Broth and Flavor Base
09 -
3 cups low-sodium chicken broth
10 -
1 cup low-sodium vegetable broth
→ Fresh Herbs
11 -
1 teaspoon chopped fresh parsley
12 -
1 teaspoon fresh thyme leaves
13 -
1 teaspoon minced fresh rosemary
14 -
1 teaspoon chopped fresh sage
→ Optional Add-Ins
15 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Pat chicken thighs dry and coat evenly with 1/4 cup of flour seasoned lightly with salt and pepper.
02 -
Melt butter over medium-high heat in a large heavy-bottomed pot. Add chicken in batches and brown on both sides until golden, about 3–4 minutes per side. Transfer chicken to a plate.
03 -
In the same pot, add onion, carrots, and celery. Cook, stirring often, for 4–5 minutes until vegetables are beginning to soften. Stir in garlic and cook for 1 minute until fragrant.
04 -
Sprinkle remaining 1/4 cup flour over the vegetables. Stir continuously to coat the mixture and eliminate any raw flour taste, about 1 minute.
05 -
Slowly pour in chicken broth and vegetable broth, scraping up any browned bits from the pot bottom. Stir constantly as the liquid thickens and becomes smooth.
06 -
Return browned chicken and add potato cubes to the pot. Sprinkle with parsley, thyme, rosemary, and sage.
07 -
Bring stew to a gentle simmer. Cover and cook on low for 35–40 minutes, stirring occasionally, until chicken is fully cooked and potatoes are fork-tender.
08 -
Taste for salt and pepper. Adjust seasonings as needed, and serve hot. Optionally garnish with additional fresh herbs.
# Helpful Hints:
01 -
For extra flavor, use fresh herbs and high-quality broth. Brown the chicken deeply to develop rich flavor base. The stew thickens and flavors deepen when made ahead or if cooked with the lid off for the last 10 minutes.
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze in batches for up to 3 months.
03 -
For a lighter option, substitute boneless, skinless chicken breast and add extra vegetables such as peas, green beans, or mushrooms.