Hearty Chicken Stew: A Comforting One‑Pot Meal

Why You’ll Love This Recipe

• One‑pot simplicity: Minimizes cleanup while maximizing flavor.

• Rich, gravy-like broth: Lightly thickened for comfort without being heavy.

• Customizable and freezer‑friendly: Add your favorite veggies or herbs, and stash leftovers for later meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken pieces (thighs preferred for juiciness)

• Yellow onion, diced

• Carrots, sliced

• Celery, diced

• Garlic, minced

• Baby potatoes or Yukon Gold, halved

• Butter and olive oil

• All‑purpose flour (for coating & thickening)

• Chicken and/or vegetable broth

• Dried herbs (parsley, thyme, rosemary, sage)

• Salt and freshly cracked black pepper

• Optional: white wine, Worcestershire sauce, heavy cream, or mushrooms depending on preference

Directions

1. Prep veggies and chicken: Cut all vegetables and chicken into bite‑sized pieces. Coat the chicken with some flour.

2. Brown chicken: In a large pot or Dutch oven, heat butter + oil, then sear the chicken until browned. Remove and set aside.

3. Saute veggies: Add onion, celery, carrots, garlic, and soften until fragrant. Scrape up any browned bits.

4. Add thickener and seasonings: Sprinkle remaining flour over veggies, cook briefly, then stir in herbs and pepper.

5. Return chicken and add liquids: Add chicken back to pot along with potatoes, broth(s), and any optional flavor boosters (wine, Worcestershire). Stir to combine.

6. Simmer: Cover, bring to boil, then reduce heat. Simmer for about 30 minutes until potatoes are tender and broth has thickened. Optionally finish with cream/parmesan or parsley.

Servings and timing

• Servings: 4–6 bowls.

• Prep time: ~15 minutes.

• Cook time: ~45 minutes.

• Total time: ~1 hour.

Variations

• Creamy twist: Add a splash of heavy cream and sprinkle parmesan at end.

• Wine‑deglazed: Use white wine when deglazing to deepen flavor.

• Veggie swap: Include mushrooms, peas, corn, sweet potatoes, or green beans.

• Hearty boost: Blend in chickpeas or beans for extra protein and fiber.

storage/reheating

• Refrigerator: Keep in an airtight container for up to 3–5 days.

• Freezer: Store in single–serve or family portions for up to 3 months.

• Reheating: Gently warm on stovetop (add splash of broth if thick) or microwave. If using cream/parmesan, add fresh at reheating.

FAQs

1. Can I use chicken breast instead of thigh?

Yes, but thighs remain juicier. If using breast, avoid overcooking—remove earlier if needed.

2. Can this be made in a slow cooker?

Absolutely. Brown chicken & sauté veggies first, then transfer all ingredients (minus cream/parmesan) to slow cooker on low for 4–6 hours.

3. How do I thicken the stew without flour?

Use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), adding toward end until desired thickness.

4. Is there a gluten‑free option?

Yes—substitute gluten‑free flour or skip flour and use cornstarch slurry.

5. Can I make it dairy‑free?

Replace butter with olive oil; omit cream and parmesan.

6. Can I add mushrooms?

Definitely—cremini or button mushrooms make a great addition.

7. How to boost flavor further?

Add Worcestershire sauce, hot sauce, mustard powder, or Parmesan rind for extra depth.

8. Best potatoes to use?

Waxy types like red or Yukon Gold hold up well without getting mushy.

9. Can I batch‑freeze it?

Yes. Freeze without cream or dairy toppings—add them when reheating.

10. What should I serve with it?

Crusty bread, garlic bread, or over mashed potatoes/rice. Keeps it simple and comforting.

Conclusion

This hearty chicken stew is comfort in a bowl—simple to prepare, flexible with add‑ins, and ideal for meal prep or freezing. Whether it’s a chilly evening or busy weeknight, this one‑pot meal delivers warmth, nourishment, and ease. Try it once, and it’ll likely become a staple in your cooking rotation.

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