Ah, hearty chicken stew—perfect comfort food! Thick, flavorful, and packed with tender chicken, vegetables, and rich broth. Here’s a detailed recipe:
Ingredients (Serves 4–6)
- 1.2 kg (2.5 lb) chicken thighs or drumsticks, bone-in and skin removed (or boneless if preferred)
- Salt and pepper to taste
- 2–3 tbsp olive oil or butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2–3 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup (150 g) frozen peas (optional)
- 4 cups (1 L) chicken broth
- 1 cup (240 ml) water
- 2 tsp dried thyme (or 1 tbsp fresh)
- 2 tsp dried rosemary (or 1 tbsp fresh)
- 2 bay leaves
- 2 tbsp flour (optional, for thickening)
Instructions
- Brown the chicken:
- Season chicken with salt and pepper.
- Heat oil or butter in a large pot over medium-high heat.
- Brown chicken 3–4 minutes per side, then remove and set aside.
- Sauté vegetables:
- In the same pot, sauté onion and garlic until fragrant and soft.
- Add carrots, celery, and potatoes; cook 3–4 minutes.
- Add liquids and seasonings:
- Return chicken to the pot.
- Pour in chicken broth and water. Add thyme, rosemary, bay leaves, and extra salt/pepper.
- Bring to a boil, then reduce heat and simmer, covered, 30–40 minutes until chicken and vegetables are tender.
- Thicken the stew (optional):
- Mix 2 tbsp flour with a little water to make a slurry. Stir into stew and simmer 5 more minutes until thickened.
- Add peas (optional):
- Stir in peas in the last 5 minutes of cooking.
- Serve:
- Remove bay leaves before serving.
- Serve hot with crusty bread or over rice.
✅ Tips for a richer stew:
- Use dark meat (thighs/drumsticks) for more flavor.
- For extra depth, add ½ cup white wine when sautéing vegetables.
- Can be made ahead—flavors deepen after a day in the fridge.
If you want, I can also give a one-pot version with chicken cut into bite-sized pieces that’s ready in under 40 minutes—super fast and still hearty.
Do you want me to do that version?
