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Healthy Chicken Stew recipe served on a white plate

Easy Chicken Stew

5 from 1 vote
Created by Mariam E.
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.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Main Dish
Cuisine American
Servings 4 1 piece servings
1 piece servings


  • 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)


  • 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.


  • 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.


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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