This chicken stew is my top choice for 2021’s favourite recipe! It is thicker than chicken soup but lighter than beef stew. It’s delicious, and I love it. This chicken stew is a must-try!
What is CHICKEN STOW?
The chicken soup is the older brother of chicken stew, but it is more rustic. The broth is thickened and richer, almost like gravy. This is a complete meal in one bowl, packed with vegetables. You’ll want to eat some crusty bread to soak up the delicious gravy.
For the best results, use chicken thuggishness
Although I understand that not everyone likes dark meat, the tender chicken thighs elevate this dish to a new level. Although I do not recommend using chicken breasts, you can use bone-in chicken breasts to add more flavour. Then, shred the bones and let the stew simmer for another hour.
This chicken stew requires a flavorful, high-quality broth. Because Better than Bouillon is my favourite, it makes a great broth and has a lot of flavours. I used both chicken broth and vegetables to make my broth. This adds complexity and depth to the flavour and colour.
For my chicken stew, I used small baby potatoes. However, if they aren’t readily available, you can substitute red and Yukon gold potatoes. Cut the potatoes into 1-inch cubes to cook them simultaneously as my baby potatoes.
This hearty chicken stew features tender chicken thighs and vegetables in a flavorful, rich, hearty combination.
Prep time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: Each 1.5 cup
- 1 yellow onion ($0.28)
- 3 ribs celery ($0.64)
- 4 cloves of garlic ($0.32)
- 1/2 lb. Carrots ($0.32)
- 1.75 lbs. Chicken thighs ($6.52)
- 4 Tbsp all-purpose flour, divided ($0.02)
- 2 Tbsp Butter ($0.18)
- 1 Tbsp olive oil ($0.16)
- 1.5 lbs. Baby potatoes ($2.89)
- 1 teaspoon dried parsley ($0.10)
- 1/2 tsp dried Thyme ($0.05).
- 1/2 tsp dried rosemary ($0.05
- 1/2 tsp dried sage ($0.05)
- 1/4 teaspoon freshly cracked black pepper ($0.02)
- 2 cups chicken broth ($0.26)
- 2 cups vegetable broth ($0.26)
- 1 Tbsp chopped fresh Parsley (optional) ($0.10)
- Before you start, chop the celery and onion, mince the garlic and slice the carrots.
- Slice the chicken thighs into 1-inch strips. Toss the chicken in 2 tablespoons flour and turn it over until evenly coated.
- In a large saucepan, combine the butter and olive oils. Heat the butter and oil until they become hot and bubbly on medium heat.
- The flour-coated chicken should be added to the pot, butter, oil and olive oil. Let the chicken brown on all sides. Once the chicken has browned and the bottom is covered in flour, transfer the chicken to a bowl using a slotted spoon. This is not the time to cook the chicken. It’s enough to brown on the outside.
- Continue to saute the onion, celery and garlic in the pot until they are soft. The moisture from the vegetables can be used to dissolve the browned bits.
- After the vegetables have softened slightly, add 2 Tbsp flour and continue to cook on medium heat for approximately two more minutes. Once the flour has been incorporated into the pot, it will coat the bottom.
- The browned chicken should be returned to the pot. Add the potatoes, parsley and rosemary to the pot. Mix to combine.
- Cover the pot with a lid and let it boil for a while. Turn the heat down to medium-low once the pot has reached a boil. Let the stew simmer on medium-low heat, occasionally stirring, until the potatoes are tender.
- Add salt to the stew. I didn’t add any salt, but it depends on how salty the broth was. Serve hot with a tablespoon of chopped fresh parsley.