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Chicken Stew Recipe

Chicken Stew is warm, hearty, and is the perfect dish to combat the winter or fall! Made with tender chicken thighs in a savory vegetable-laden broth!

Course Main Course
Cuisine American
Keyword Chicken Stew Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 563 kcal
Author Catalina Castravet

Ingredients

  • 2 lbs chicken thighs boneless and skinless - cut into 1-2 inch cubes
  • 2 tablespoons olive oil
  • 2 medium carrots cut into thick rounds
  • 1 large onion cut into wedges
  • 1 red bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic whole
  • 2 cloves garlic minced
  • 3 tablespoons flour
  • 1/2 teaspoon rosemary fresh or dried
  • 1/2 teaspoon thyme fresh or dried
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 1 1/2 lbs baby potatoes peeled and cut into cubes
  • 1/4 cup white wine
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 cup sweet peas frozen
  • 1/2 cup heavy cream
  • 3-5 springs fresh rosemary
  • 2 tablespoons cornstarch

Instructions

  1. Place a large pot or dutch oven over medium heat and add the olive oil. Once the oil is hot add the chicken, do not overcrowd, you may need to cook it in batches. Cook until golden brown, it doesn't need to be fully cooked through. Remove from pot and set aside on a plate, cover with foil.
  2. Add onion, carrot, red bell pepper, and celery and cook stirring for about 3-5 minutes or until the onion is slightly softened. Add whole and minced garlic and cook for 30 seconds.
  3. Sprinkle on top 3 tablespoons of flour, rosemary, thyme, paprika, plus salt and pepper to taste. Stir and cook over medium heat for about 2-3 minutes.
  4. Add potatoes, white wine, browned chicken and broth. Add bay leaves. Bring to a boil, reduce heat and simmer covered for 30 minutes.
  5. Remove lid and stir in peas and cream.

  6. To thicken combine 2 tablespoons cornstarch with 1/2 cup of water of broth in a small bowl, until dissolved. Add a little at a time to the boiling stew and stir to reach desired consistency.
  7. Discard bay leaves.
  8. Serve garnished with fresh parsley and rosemary.

Recipe Video

Nutrition Facts
Chicken Stew Recipe
Amount Per Serving
Calories 563 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Cholesterol 150mg50%
Sodium 724mg31%
Potassium 1139mg33%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 6g7%
Protein 31g62%
Vitamin A 4436IU89%
Vitamin C 71mg86%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.