Making Chicken Stew

Chicken, potatoes, sweet potatoes, onions, and carrots make up the wonderful dish known as a chicken stew.

All of it is cooked until soft in a rich, seasoned chicken broth. Along with beef stew, it’s one of our all-time favorite dinners.

A dish like this chicken stew is a complete meal in and of itself, loaded with vegetables, nutritious carbs, and protein. To mop up any leftovers in the bowl, we serve it with a salad or Easy Homemade Buttermilk Biscuits. It truly is the pinnacle of chicken soup.

From hearty chicken rice soup to crock pot chicken noodle soup, chicken soups are the epitome of comfort food. The solution is this simple chicken.

Making A Chicken Stew

The delicate chicken and veggies in this easy chicken dish are cooked in a delightfully seasoned broth. Although breasts can also work well in this recipe, I like to use thighs because they seem to stand up better to boiling.

I would advise frying the chunks of chicken breasts before adding them in the last 20 to 30 minutes of cooking. Add whatever more vegetables you enjoy—root vegetables are excellent!

Using high heat, brown the chicken. You only need to caramelize and flavor it; you don’t need to cook it all the way through.
To soften onions, carrots, and celery, add flour (to thicken a bit).
Including broth, herbs, and vegetables. Either homemade or store-bought chicken stock will do.
Simmer.
Crazy simple, huh? To give this chicken a little bit of creaminess at the very end, I add a small amount of heavy cream. If you’d rather, you can omit the cream or use more if you’d like.

How To Make Chicken Stew Thicker?

This substantial chicken dish benefits greatly from the addition of sweet potatoes, which soften considerably and contribute to the stew’s thickening. This chicken will thicken from the flour used at the beginning, but you can thicken it even more if you’d like!

Either cornstarch or flour combined with either broth or water can be used. You can choose either flour or cornstarch because, in my experience, flour tends to reheat and freeze better. Additionally, you can gradually thicken by including instant potatoes.

Creating a Slurry

Shake vigorously after adding 2 teaspoons of flour to 1 cup of broth (broth is my preferred liquid). While stirring, gradually add the slurry to the simmering chicken. Allow the stew to boil for a few minutes after it has thickened.

Before adding the flour mixture, you’ll want to make sure there are no lumps. I use a shaker jar or a mason jar and shake it vigorously.

Chicken stew is freezer-friendly.?

Chicken stew is freezer-friendly! It will have a better consistency if you use flour rather than cornstarch as a thickener if you intend to freeze it.

I freeze food in single servings since they defrost more quickly and allow me to remove whichever many I need to serve.

Cook the chicken in 1 tablespoon of olive oil in a big saucepan or Dutch oven; it doesn’t need to be fully done. Take out of the pot and reserve.

For about 3 minutes, or until the onion is just beginning to soften, cook the remaining olive oil with the onion, carrot, and celery. Add seasonings, 3 tablespoons of flour, and salt and pepper to taste. Cook for roughly 2 minutes on medium heat.

Add the browned chicken, potatoes, sweet potatoes, red pepper, white wine, and broth. Bring to a boil, then lower the heat and cover the pot to simmer for 30 minutes.

Remove the lid, then stir in the cream and green beans. If preferred, thicken (below) and simmer uncovered for a further 10 minutes.

The remaining 2 tablespoons of flour and 1 cup of water or broth should be combined in a mason jar to thicken. Shake vigorously (making sure there are no lumps), then gradually add to the boiling stew to achieve desired consistency.

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