Hearty Chicken Stew

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This stovetop chicken stew is a comforting meal made with tender chicken thighs, veggies, yukon gold potatoes, and a splash of cream for extra richness. It's hearty yet light to be enjoyed any time of the year. This chicken stew is a simple, one-pot meal perfect for busy weeknights or weekends.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 779kcal

Author: Tania

Equipment

6-quart Dutch oven

Ingredients

3 pounds boneless chicken thighs excess fat trimmed
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons unsalted butter
1 medium yellow onion diced
3 stalks stalks celery diced
4 medium carrots peeled and sliced
5 cloves fresh garlic, minced
2 teaspoons fresh thyme leaves
2 teaspoon Better Than Bouillon chicken base
1 cup dry white wine
3 medium yukon gold potatoes diced into small ½ inch cubes
4 cups chicken broth divided, plus more as needed
3 dried bay leaves
2 sprigs fresh rosemary
5 tablespoons cornstarch dissolved with ⅓ cup broth or water
⅓ cup heavy cream or to taste
3 tablespoons finely chopped Italian parsley
Salt and pepper
Olive oil for searing

Instructions

Season chicken: Cut the chicken thighs into medium 2-inch chunks. Season evenly with olive oil, garlic powder, Italian seasoning, salt (1 teaspoon), and ground black pepper.
Sear chicken: Heat a few drizzles of olive oil in a 6-quart Dutch oven over medium-high heat. Sear the chicken in batches, undisturbed, until deeply golden on all sides. Remove and set aside. Repeat with the remaining chicken.
Cook the vegetables: Reduce heat to medium and melt the butter. Add the onions, celery, and carrots. Sauté for 6 minutes, until softened, scraping the browned bits to release. Note: If the browned bits look like they are burning, add a small splash of wine or broth to quickly deglaze.
Build the flavor and deglaze: Add the garlic and thyme and cook for 2 more minutes until fragrant. Stir in the Better Than Bouillon chicken base. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine is reduced by about halfway. Season with salt and pepper to taste.
Simmer on the stovetop. Return the chicken to the pot and add potatoes. Then, add chicken broth, bay leaves, and rosemary sprigs. Makes sure everything is covered with broth, if not top it off with more. Bring to a simmer, cover, and cook for about 30 minutes until tender.
Thicken: Dissolve cornstarch with broth, then stir it into the stew. It will thicken as it heats up. Simmer uncovered for 5 to 8 minutes until thickened. Season with more salt and pepper to taste, and adjust the consistency as needed.
Finish: Stir in the heavy cream (to taste) and chopped Italian parsley. Remove the bay leaves and rosemary sprigs before serving. Enjoy!

Notes

Yukon Golds are what I recommend because they hold their shape during simmering. Red potatoes work too, but avoid Russets as they tend to become too soft.
Sear the chicken in batches. This step leaves behind browned bits that provide the flavor base. Use a wooden spoon to scrape these bits up during deglazing.
Deglazing: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Thickening: Add the cornstarch slurry (cornstarch mixed with broth) only at the end of cooking. Adding it too early can result in an overly thick texture or a burnt aftertaste.
Finishing with cream: Stir in the heavy cream after turning off the heat to prevent the stew from becoming too heavy or curdling.
Don’t overdo it with the cream. I find that just ¼ or ⅓ cup is enough to give it thatrich taste. But if you like your stew creamy, definitely add more to taste.
Make-ahead: The flavors only get better overnight, making it a great make-ahead meal or for meal prep.
Prep ahead: You can also chop vegetables and season the chicken a day in advance.
Freeze for up to 2 months in portions.
Reheating: Thaw overnight in the fridge or reheat from frozen on low heat with the lid on. Add a splash of broth or cream when reheating to refresh the consistency.

Substitutions and Variations

No wine? Substitute an equal amount of chicken broth plus a splash of apple cider vinegar for similar acidity.
Dairy-free: Simply omit the dairy entirely or use a dairy-free cream option. Unsweetened coconut milk or cream works too.
Dried herbs: If using dried instead of fresh herbs, use half or one-third of the amount called for, as dried herbs are more potent.
Slow cooker: To adapt for a crockpot, sear the chicken and sauté the aromatics first, then cook on high for 3.5-4 hours, adding the cornstarch slurry in the final 20 minutes.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition