Chicken Stew is a hearty, filling and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery and chicken cooked until fall apart tender.
Stews are a fall favorite! Try this Slow Cooker Chicken Tortellini Soup, Best Ever Slow Cooker Beef Stew or Vegetable Beef Soup for more stew ideas this fall.
Homemade Chicken Stew
Nothing says comfort food like a warm stew. I took one of my favorite Beef Stew Recipes and replaced the beef with chicken thighs. It is just as rich and comforting as Beef Stew and is perfect for those cold winter days! The BEST thing about this recipe is everything is made in one pot!
This chicken stew cooks in the oven for 1 1/2 hours or until the chicken is super tender and falls apart easily. It is best to cut the celery, carrots, potatoes and onions on the larger side. This will help them since they will be cooking for a long period of time in the oven without breaking down.
Ingredients for Chicken Stew:
This stew is perfect for your family! I love to serve this chicken stew with crusty bread and a side salad. This is a comfort food for sure!
- Chicken: I like to use boneless skinless chicken thighs. They have the most flavor and hold up better when cooking for longer periods of time.
- Vegetables: Onions, carrots, baby potatoes and celery are added.
- Spices: Bay leaves, fresh thyme and sage are added. Feel free to substitute dried in place of the fresh.
- Dry sherry: You can also substitute white wine in place of the dry sherry or leave it out if you prefer.
- Chicken broth: Gives the dish a lot of flavor. I prefer to use low sodium chicken broth to ensure the stew is not too salty.
How to Make Stew:
Enjoy this homemade chicken stew this fall. Wow your family with how simple it is to make a hearty and delicious family dinner!
- Brown the Chicken: Take the chicken and season it on both sides with salt and pepper. Heat butter in a large dutch oven over medium high heat. Add the chicken in the pan and sear on both sides until golden brown. This takes about 2-3 minutes on each side. (You just want to get color on the chicken it won’t be fully cooked). Lastly, remove the chicken from the pan and set aside.
- Sauté Veggies: Add in the carrots, onion and celery to the pan and saute for 5 minutes.
- Deglaze the Pan: Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
- Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour. Carefully remove the pot from the oven and add in the potatoes. Place the pot back to the oven and cook for 30 more minutes or until the potatoes are tender.
- To Thicken Stew: Remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove.
- Serve: Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
Here Are More Soup Recipes To Enjoy!
- The BEST Chicken Noodle Soup
- Award Winning Cheeseburger Soup
- Creamy Tuscan Garlic Tortellini Soup
- Minestrone Soup
- Slow Cooker Pasta e Fagioli Soup
Chicken Stew
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp unsalted butter
- 1 large onion, large dice
- 3 medium carrots, sliced into 1/2 inch slices
- 3 ribs celery, large dice
- 1/2 cup dry sherry
- 1 tsp fresh thyme
- 2 tsp fresh sage
- 3 whole bay leaves
- 1 1/2 pounds mini tri-color potatoes, cut in half
- 4 cups chicken stock
- 2 tbsp cornstarch
- parsley for serving, if desired
Instructions
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Preheat oven to 350 degrees.
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Season chicken on both sides with salt and pepper.
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Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
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Add in the carrots, onion and celery to the pan and saute for 5 minutes.
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Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
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Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves.
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Cover and place in the oven for 1 hour.
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Carefully remove the pot from the oven and add in the potatoes.
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Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
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To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
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Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
Nutrition
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