One Pot Chicken Stew

So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

This bowl of chicken stew is a much needed hug-in-a-bowl. A bowl so hearty, so cozy, so darn comforting. And it’s just what you need on a chilly, cold brisk night.

Loaded with the most tender chunks of chicken (thank you, chicken thighs), red potatoes and all the veggies. All we need is a vessel for dipping. Some crusty bread, biscuits or even some cornbread. Take your pick.

tips and tricks for success

• Prep ahead of time. Save time by prepping and dicing the chicken and vegetables ahead of time (minus the potatoes as they will brown if chopped too early).
• Sear the meat. Browning the chicken first is key here. That dark crust on the chicken will create such richer, deeper flavors in your stew (plus, the browned bits at the bottom of the pot are all lovely bits here, adding so much flavor).
• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

One Pot Chicken Stew

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 30 minutes minutes

So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

5 stars (26 ratings)

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Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 3 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ cup dry white wine
• 2 ½ cups chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound red potatoes, cut into 3/4-inch chunks
• 2 tablespoons chopped fresh parsley leaves

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Equipment

• Dutch Oven

Instructions

• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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