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Healthy Chicken Stew recipe served on a white plate

Easy Chicken Stew

5 from 4 votes
Created by Mariam Ezzeddine
A delicious and cozy recipe, this Chicken Stew comes together with only a few simple ingredients. This is a hearty and flavorful recipe that the whole family will love. Chicken thighs, drumsticks, carrots, and potatoes all cooked up in one pot, this recipe is foolproof.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 4 1 piece servings
1 piece servings

Ingredients

  • 1 tbsp olive oil
  • 1.5 lb chicken thighs and drumsticks skin on and bone in
  • ¾ tsp. salt
  • ¾ tsp. ground pepper
  • 2 tsps. minced garlic
  • 1 medium onion cut into wedges
  • 2 medium carrots cut into 2 inch pieces
  • 2 medium celery sticks cut into 2 inch pieces
  • 2 tbsps. all purpose flour
  • 2 tbsps. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 2 cups chicken broth low sodium
  • 7-8 baby golden potatoes peeled and halved
  • 1 bay leaf dried
  • 1 tsp. fresh thyme
  • bread slices to serve (optional)

Instructions

  • Preheat the oven to 350F.
  • Heat an oven proof pot over a medium heat. Add oil and sear the chicken pieces for 2-3 minutes until light brown and season the chicken with salt and pepper. Once done transfer the chicken pieces to a plate and keep aside.
  • To the same pot add garlic and onion and cook for 2- 3 minutes until the onions turn translucent.
  • Add in the carrot chunks and celery; cook for 1 more minute.
  • Sprinkle flour and mix it with the veggies. Add tomato paste, worcestershire sauce, bay leaf, thyme and chicken broth. Stir until everything comes together. (Check for salt in this stage)
  • Arrange the chicken pieces on top of the veggies and then bake for 40 minutes while covered.
  • Remove the lid and add the potatoes and bake again for 40- 45 minutes without lid until the potatoes and chicken are cooked through and golden brown.
  • Serve the chicken stew while it is still warm along with some bread slices on the sides.

Notes

  • There’s no need to cook the chicken through, you just want the caramelization and flavor from the searing. The chicken will continue to cook through in the oven.
  • I do not recommend swapping the chicken thighs and drumsticks for breasts. They will not be as tender and flavorful and the chicken breasts will dry out. But it's up to you.
  • If you do not have fresh herbs, you can use dried herbs instead.
  • I recommend using a Dutch oven as it distributes the heat well.
  • Cook your aromatics low and slow. You want to get all the flavor out of your onions and garlic, so cook them on a lower heat otherwise they will burn.
  • You can sear the chicken in batches so you don’t overcrowd the pot.

Nutrition

Calories: 421kcal | Carbohydrates: 29g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 515mg | Potassium: 981mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5407IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 3mg
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