$12.22 RECIPE / $2.04 SERVING
Okay, people, this chicken stew is a strong contender for my favorite recipe of 2021!
It’s heartier and thicker than chicken soup but lighter than beef stew. The flavor is spot on, and it’s one of those dishes that I could eat three times a day and still like. To put it another way, you must try this chicken stew!
CHICKEN STEW: WHAT IS IT?
Chicken stew is a rougher cousin of chicken soup. With a rich, thickened broth that has a gravy-like consistency, it’s a little more rustic.
It’s a complete meal in a bowl, with plenty of vegetables. Oh, and some crusty bread to sop up all that yummy gravy!
USE CHICKEN THIGH FOR BEST RESULTS
I understand that some people dislike dark meat, but those tender chicken thighs truly elevate this dish.
If you must use chicken breast, go for a bone-in chicken breast for a little extra flavor, then shred and remove the bones once the stew has simmered.
MATTERS IN BROTH
For this chicken stew, you’ll want to use a delicious, high-quality broth. I made my broth with Better Than Bouillon because it’s one of my favorites and has a lot of flavors. I also used a combination of chicken and vegetable broths, which I think adds to the flavor variety and helps the broth’s color.
OPTIONS FOR POTATO
For my chicken stew, I used small baby potatoes, but you may use red potatoes or Yukon gold potatoes instead if those aren’t available. Simply chop the potatoes into 1-inch cubes to cook at the same time as my baby potatoes.
- 1 yellow onion ($0.28)
- 3 ribs celery ($0.64)
- 4 cloves of garlic ($0.32)
- 1/2 lb. carrots ($0.32)
- 1.75 lbs. boneless, skinless chicken thighs ($6.52)
- 4 Tbsp. all-purpose flour, divided ($0.02)
- 2 Tbsp. butter ($0.18)
- 1 Tbsp. olive oil ($0.16)
- 1.5 lbs. baby potatoes ($2.89)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 1/2 tsp dried rosemary ($0.05)
- 1/2 tsp dried sage ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups chicken broth ($0.26)
- 2 cups vegetable broth ($0.26)
- 1 Tbsp. chopped fresh parsley (optional) ($0.10)
- Before you start, dice the onion and celery, mince the garlic, slice the carrots, and cut the young potatoes in half.
- 1″ chunks of chicken thighs Toss the chicken in 2 tablespoons of flour until uniformly coated.
- In a large pot, melt the butter and olive oil. Heat the butter and oil over medium heat until hot and bubbling.
- Allow the flour-coated chicken to brown on all sides in a pot with butter and oil (avoid stirring until browned on the bottom). Remove the chicken to a clean bowl with a slotted spoon once it has browned and there is a good brown layer of flour on the bottom of the pot. At this point, the chicken only needs to be browned on the outside.
- Continue to sauté the onion, celery, garlic, and carrots until the onions are tender. Scrape the browned parts off the bottom of the pot using the liquid provided by the veggies.
- Add the remaining 2 tbsp. flour to the pot and continue to sauté over medium heat for another two minutes. The flour will start to coat the pot’s bottom again.
- Put the browned chicken back in the pot. Potatoes, parsley, thyme, rosemary, sage, pepper, chicken stock, and vegetable broth are also added. Stir to incorporate and dissolve any flour that has accumulated at the bottom of the kettle.
- Cover the saucepan and bring it to a boil. Remove the lid once it reaches a boil and reduces the heat to medium-low. Allow the stew to boil, uncovered, for about 30 minutes, or until the potatoes are soft and the stock has thickened.
- Taste the stew and season with salt if necessary. If desired, top with a tablespoon of fresh minced parsley and serve immediately.
- Serving: 1.5 cups
- Calories: 355 kcal
- Carbohydrates: 32 g
- Protein: 30 g
- Fat: 12 g
- Sodium: 802 mg
- Fiber: 4 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING CHICKEN STEW
- 1/2 pound carrots (3-4 carrots), 3 ribs celery, and 4 garlic cloves diced.
- 1 pound of potatoes, chopped into 1-inch chunks I only had to cut the potatoes in half because I used baby potatoes.
- 1 pound boneless, skinless chicken thighs. Toss the chicken pieces in 2 tablespoons of all-purpose flour until thoroughly covered.
- In a large pot, melt and heat 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat until hot and bubbly. Cook until all sides of the chicken thighs are browned (the chicken does not need to be cooked through, just browned on the outside). Browning can be prevented by stirring too frequently. On the bottom of the pot, you want the flour to brown a little. Place the browned chicken on a dish or bowl that is clean.
- After the chicken has been removed, add the onion, carrot, celery, and garlic to the saucepan. Continue to sauté for another 5 minutes over medium heat, allowing the liquid provided by the veggies to dissolve some of the browned bits from the bottom of the pot.
- 2 tablespoons of all-purpose flour, once the vegetables have softened slightly Sauté for another 2 minutes. The flour will begin to coat the pot’s bottom once more.
- Return the browned chicken to the pot, along with 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1/4 teaspoon freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.
- Stir to mix everything and dissolve any flour stuck to the bottom of the kettle.
- Turn the heat to medium-high and bring the pot to a boil. Remove the lid and reduce the heat to medium-low.
- Allow the stew to simmer for 30 minutes over medium-low heat, stirring periodically, or until the potatoes are soft and the liquid has thickened.
- Taste the stew and add salt as needed. If desired, garnish with chopped parsley.
Make some crusty handmade bread to dunk in that delicious stew!