When only the coziest of dishes will do – Chicken Stew.
This savory and nourishing stew recipe is hearty yet light, and will warm you from the inside out. Packed with silky pulled chicken, hearty vegetables, and cozy dried herbs, it’s the ultimate cold-weather comfort food!
Please enable JavaScript in your browser to complete this form.
( function() {
const style = document.createElement( ‘style’ );
style.appendChild( document.createTextNode( ‘#wpforms-147344-field_4-container { position: absolute !important; overflow: hidden !important; display: inline !important; height: 1px !important; width: 1px !important; z-index: -1000 !important; padding: 0 !important; } #wpforms-147344-field_4-container input { visibility: hidden; } #wpforms-conversational-form-page #wpforms-147344-field_4-container label { counter-increment: none; }’ ) );
document.head.appendChild( style );
document.currentScript?.remove();
} )();
What’s the difference between stew and soup?
While chicken soup is a relatively quick-cooking recipe with a liquid-based broth, Chicken Stew features a deeply-flavored, gravy-type broth that’s slowly simmered over the course of an hour or so. It’s the perfect weekend meal.
Bone-in chicken thighs are seared then braised in stock with vegetables, dried herbs, and a touch of flour then simmered until the meat shreds easily. Think of it as chicken soup’s friend who studied abroad – a little fancy, and you won’t be able to stop talking about it. 😉
That said, stew is an inherently easy dish that you can imagine folks making then tucking into over the course of hundreds if not thousands of years. Simple, cozy, comfort food. It is SO delicious!
Main Ingredients Needed
Similar to chicken soup, the ingredients for Chicken Stew are everyday fridge and pantry staples you likely already have on hand. Here are the main ones you’ll need:
- Bone-in, skin-on chicken thighs: way less expensive than chicken breasts, and the meat becomes silky and tender once simmered in the stew.
- Vegetables: carrots, celery, onions, red bell pepper, and baby Yukon Gold potatoes pack each spoonful of stew with flavor, color, and nutrition.
- White wine: provides acidity to lighten and brighten the stew. If you don’t keep wine in the house, add a drizzle of fresh lemon juice instead.
- Chicken stock: whatever brand you like best. Homemade is great!
- Dried herbs: dried parsley, dried rosemary, dried thyme, ground sage, and a dried bay leaf add a ton of cozy flavor – no chopping required.
- Flour: gluten free “measure-for-measure” or “1-to-1” flour lends a slightly velvety thickness to the stew. If you don’t need to eat gluten free, you can use all-purpose flour instead.
What to serve with Chicken Stew
Chicken stew is a hearty, complete “meat and potatoes” meal in one. That said, I like to serve it with bread to sop up every drop of the savory broth. Here are some ideas:
- Gluten Free Biscuits
- Gluten Free Focaccia
- Gluten Free Flatbread
Serve with Gluten Free Biscuits
How to Make Chicken Stew
Step 1: Sear the chicken thighs.
Start by seasoning bone-in, skin-on chicken thighs on both sides with salt and pepper. Sear skin-side down in a large Dutch oven over medium-high heat until the skin is golden brown, then flip and sear until the second side is golden brown. The thighs do not need to be fully cooked through at this point.
Transfer the thighs to a plate using tongs then set them aside.
Step 2: Saute the vegetables.
Turn the heat down slightly then add diced carrots, celery, onion, and red bell pepper to the pot. Season with salt and pepper then saute until the vegetables are tender. Add minced fresh garlic then saute until it’s extremely fragrant.
Recipe Tip
As I shared in my Beef Stew recipe, I don’t like chunky stews. If you like your vegetables to be on the chunky side, simply cut them larger and plan on sauting for longer until they’re tender.
Step 3: Deglaze with white wine.
Add a splash of white wine, which will add acidity to an otherwise heavy, hearty stew, then simmer until it’s mostly evaporated, a minute or two. If you don’t keep wine in the house, plan on adding a drizzle of fresh lemon juice to the stew at the end of cooking.
Recipe Tip
Choose a wine you enjoy drinking, and avoid using sweet wines such as a sweet riesling or moscato. I recommend sauvignon blanc or pinot grigio.
Step 4: Thicken with flour.
Once the wine has mostly cooked off, sprinkle the vegetables with gluten free flour (or all-purpose flour if you’re not gluten free) then stir to combine and cook while stirring for one minute.
Recipe Tip
Use your favorite “measure for measure” or “1-to-1” gluten free baking flour blend. This recipe will not work with a single flour or starch like almond flour or cornstarch.
Step 5: Braise the chicken thighs.
Add chicken stock to the pot along with dried herbs then turn the heat up to bring the stock to a simmer. Once simmering, nestle the chicken thighs back into the pot then place a lid on top. Turn the heat down to low then simmer for 20 minutes, flipping the thighs over halfway through.
After 20 minutes, remove the chicken thighs to a plate or cutting board. Once they’re cool enough to handle, remove and discard the skin then shred the meat and set it aside.
You can see how tender and juicy the chicken thigh meat becomes when cooked in this way – it’s DELICIOUS!
Step 6: Simmer the potatoes.
While the chicken cools, add diced Yukon Gold potatoes to the pot, place the lid back on top, then simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.
Recipe Tip
I like to chop all the vegetables for this recipe prior to cooking, including the potatoes. To prevent them from browning, store the chopped potatoes in a bowl of fresh water in the refrigerator, then drain them just prior to adding to the pot.
Step 7: Stir the chicken into the stew.
Once the potatoes are tender, stir the shredded chicken thighs back into the pot, remove the bay leaf, then taste the stew and add more salt and pepper if needed.
Serve each bowl with freshly minced herbs, if desired, then dig in!
How to Store Leftovers
Chicken Stew leftovers should be cooled slightly then scooped into individual-sized storage containers. Microwave until hot.
Whether you’re looking to warm up from the cold, or simply enjoy a delicious and nourishing meal, my Chicken Stew is a total winner, and makes for a perfect delivery to a friend or family member in need.
Enjoy every luscious drop!
More Hearty Soups and Stews
- Stovetop Beef Stew
- Loaded Baked Potato Soup
- Short Rib Ragu
- Gluten Free Homestyle Beef and Noodles
- Homestyle Chicken and Noodles
- Gnocchi Chicken Pot Pie
- Creamy Chicken Wild Rice Soup
Chicken Stew
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Equipment
- Dutch oven
Ingredients
- 2 lbs bone-in, skin-on chicken thighs 4-6 thighs, trimmed of excess skin
- salt and pepper
- 1 Tablespoon extra virgin olive oil plus a drizzle
- 2 Tablespoons butter
- 2 carrots finely chopped, ~1 cup
- 2 ribs celery finely chopped, ~1 cup
- 1/2 red bell pepper finely chopped, ~3/4 cup
- 1 yellow onion chopped
- 3 cloves garlic pressed or minced
- 1/4 cup white wine see notes
- 2 slightly rounded Tablespoons gluten free flour blend or AP flour if not GF, see notes
- 4 cups chicken stock
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary crushed between your fingers
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1 bay leaf
- 15 oz baby Yukon gold potatoes cut in half if small, into quarters if medium-sized, or into sixths if large, ~3 cups
Instructions
- Line a small prep cup with foil then set it aside. Season both sides of the chicken thighs with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Once hot, add a drizzle of extra virgin olive oil – just enough to cover the bottom of the pot with a very thin layer – then add the chicken thighs skin-side down and sear until the skin is golden brown, 2-3 minutes. Flip then sear until the second side is golden brown, 2-3 minutes. The thighs do not have to be cooked through at this point, and you may need to do this in batches to avoid overcrowding the pot. Transfer the seared chicken thighs to a plate then set them aside.
- Carefully pour the excess oil/grease from the pot into the prepped, foil-lined cup, keeping the brown bits in the bottom. Return the pot to the stove then turn the heat down to medium.
- Add the remaining Tablespoon extra virgin olive oil and butter to the pot then, once melted, add the carrots, celery, bell pepper, and onion. Season with salt and pepper then saute until the vegetables are tender, 10-12 minutes, stirring occasionally. Add the garlic then saute until very fragrant, 1-2 minutes.
- Add the wine then use your spatula to scrape up any remaining brown bits in the bottom of the pot. Turn the heat up slightly then cook until the wine has mostly evaporated, 1-2 minutes.
- Turn the heat back down to medium then sprinkle the flour over the vegetables and cook while stirring for one minute. Add a big glug of chicken stock then stir to ensure there are no lumps of flour. Add the remaining chicken stock and dried herbs then turn the heat up to high to bring the stock to a simmer.
- Once simmering, place the chicken thighs back into the pot then place a lid on top, turn the heat down to low, and simmer until the chicken thighs are cooked through, 20 minutes, flipping the thighs over at the halfway mark. Transfer the chicken to a clean plate then discard the skin and shred the meat once it’s cool enough to handle. Set the shredded chicken aside.
- Meanwhile, add the potatoes to the pot, place the lid back on top, then simmer until the potatoes are tender, 20-30 minutes depending on how large they’re cut, stirring occasionally. Stir the shredded chicken into the stew then taste and add more salt and pepper if necessary. Remove the bay leaf then scoop into bowls and serve.
Notes
- Use a white wine you enjoy drinking – sauvignon blanc or pino grigio are good choices. Avoid using a sweet riesling or moscato.
- If you don’t have wine on hand, or don’t want to use it, stir a drizzle of fresh lemon juice into the stew at the end of cooking to lighten and brighten the flavors.
- Be sure you are using an all-purpose “cup for cup”, “1-to-1”, or “measure for measure” type gluten free flour blend. Single flours or starches like almond flour or cornstarch will not work in this recipe.
Nutrition
Photos by Ashley McLaughlin
READ: Nourishing Chicken Stew
iowagirleats.com (Article Sourced Website)
#Nourishing #Chicken #Stew
“I made this thinking it would a glorified chicken noodle soup. Boy was I wrong. It’s a delicious chicken stew tasting meal. We will definitely be making this again.”
– Brian