Hearty Chicken Vegetable Stew (Printer-Friendly)
Tender chicken, potatoes, and carrots simmered in a savory, herb-infused sauce for cozy dinners.
# What You'll Need:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken thighs
02 -
1 large yellow onion, diced
03 -
3 medium carrots, peeled and sliced
04 -
3 celery stalks, sliced
05 -
4 garlic cloves, minced
06 -
1 pound golden potatoes, diced
→ Sauce and Seasonings
07 -
1/2 cup all-purpose flour
08 -
2 tablespoons unsalted butter
09 -
1 teaspoon chopped fresh parsley
10 -
1 teaspoon chopped fresh thyme
11 -
1 teaspoon chopped fresh rosemary
12 -
1 teaspoon chopped fresh sage
13 -
3 cups chicken broth
14 -
1 cup vegetable broth
15 -
Salt and ground black pepper, to taste
# Steps to Follow:
01 -
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper. Lightly dust the thighs in all-purpose flour until evenly coated.
02 -
Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the floured chicken thighs in a single layer. Sear for 3-4 minutes per side until deeply golden. Remove chicken from pot and set aside.
03 -
Reduce the heat to medium. In remaining drippings, add onions, carrots, celery, and garlic. Cook, stirring frequently, until onions soften and carrots begin to turn golden, about 5 minutes.
04 -
Sprinkle in the remaining flour and stir well for 1 minute. Gradually pour in chicken broth and vegetable broth, stirring constantly to prevent lumps. Scrape up browned bits from the pot bottom.
05 -
Return seared chicken to the pot. Add potatoes, parsley, thyme, rosemary, and sage. Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until chicken is fork-tender and vegetables are soft.
06 -
Remove lid and simmer for an additional 10 minutes to thicken, if desired. Shred chicken into large pieces using two forks. Adjust seasoning with additional salt and pepper as needed. Serve hot.
# Extra Suggestions:
01 -
For best texture and flavor, brown the chicken thoroughly before simmering and use fresh herbs where possible.
02 -
Stew can be refrigerated for up to 5 days or frozen for up to 3 months; reheat gently, stirring occasionally for best results.
03 -
Leftovers work well as a filling for pot pies or served over cooked rice, mashed potatoes, or buttered noodles.
04 -
A squeeze of fresh lemon or a pinch of red pepper flakes brightens up the finished dish.