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Golden chicken pieces with potatoes, carrots and celery in a thick tomato broth.
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5 from 4 votes

Easy Chicken Stew

A warm bowl of Chicken Stew with tender bone-in chicken, creamy potatoes, carrots, celery, and rich broth makes a hearty meal when you’re craving something savory.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Cuisine: American
Servings: 4 1 piece servings
Author: Mariam Ezzeddine

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 tablespoons all-purpose flour
  • 2 tbsps tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 cups low-sodium chicken broth
  • 7-8 baby golden potatoes peeled and halved
  • 1 dried bay leaf
  • 1 tsp fresh thyme
  • bread slices to serve (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 350°F.
  • Heat a large oven-proof pot or Dutch oven over medium heat. Add the oil and sear the chicken pieces for 2-3 minutes until lightly browned. Season the chicken with salt and pepper, then transfer it to a plate and set aside.
  • Add the garlic and onion to the same pot and cook for 2-3 minutes, until the onions are translucent.
  • Add the carrot chunks and celery to the pot and cook for 1 more minute.
  • Sprinkle the flour over the vegetables and mix. Add the tomato paste, Worcestershire sauce, bay leaf, thyme, and chicken broth. Stir the mixture until well combined. Season with additional salt if needed.
  • Arrange the chicken pieces over the vegetables in the pot. Cover the pot and bake for 40 minutes.
  • Remove the lid and add the potatoes to the pot. Bake uncovered for 40-45 minutes, until the potatoes and chicken are cooked through and golden brown.
  • Ladle the chicken stew into a large bowl and serve warm with bread slices on the side.

Notes

  • Use an oven-proof pot with a lid that can go directly from the stovetop into the oven.
  • Add any chicken juices that collect on the plate back to the pot when returning the chicken.
  • Place the chicken skin-side up to help it brown during the uncovered baking time.
  • Use low-sodium chicken broth to control the amount of salt in the stew.
  • Leave enough space between the chicken pieces when searing, and cook them in batches if needed to help them brown instead of steam.

Nutrition

Calories: 425kcal | Carbohydrates: 30g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 701mg | Potassium: 1009mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5422IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 3mg