This hearty chicken stew is the kind of meal that makes a kitchen feel instantly welcoming. Tender browned chicken, hearty vegetables, fragrant herbs, and a savory tomato-infused broth come together in one pot for a deeply comforting dinner. A final handful of peas adds a touch of sweetness and color, while a little flour gives the broth a wonderfully thick, satisfying texture.
Ingredients
- Chicken pieces
- Olive oil
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Onions, chopped
- Garlic, chopped
- Carrots, chopped
- Potatoes, chopped
- Celery, chopped
- Thyme
- Oregano
- 1 bay leaf
- Chicken broth
- Tomato paste
- Frozen peas
- Flour, as needed for thickening
- Fresh parsley, chopped, for garnish
How to Make
- Heat the pot. Place a large pot or Dutch oven over heat and add a drizzle of olive oil.
- Brown the chicken. Season the chicken pieces with salt, black pepper, and paprika. Add them to the hot pot and cook until nicely browned on the outside. Transfer the chicken to a plate and set aside.
- Sauté the vegetables. Add the chopped onions, garlic, carrots, potatoes, and celery to the same pot. Cook until the vegetables begin to soften and their aromas are released.
- Add the herbs. Stir in the thyme and oregano, then add the bay leaf. Mix everything together so the herbs can infuse the vegetables.
- Build the stew. Pour in the chicken broth and add the tomato paste. Stir well, then return the browned chicken to the pot. Bring the mixture to a gentle boil.
- Simmer until tender. Reduce the heat, cover the pot, and simmer gently for 25–30 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Finish the stew. Stir in the frozen peas and allow them to heat through. If you prefer a thicker stew, mix a little flour with some broth, then stir the mixture into the pot.
- Garnish and serve. Remove the bay leaf, sprinkle the stew with fresh parsley, and serve hot with crusty bread or fluffy rice.
Important Recipe Tips
- Pat the chicken pieces thoroughly dry before seasoning. This helps them brown more effectively and develop better flavor.
- Low-sodium chicken broth makes it easier to control the salt. Add seasoning gradually and adjust to taste.
- The finished stew can be frozen for up to 3 months in airtight, freezer-safe containers. When reheating, add a splash of broth if needed to restore moisture.
- For a gluten-free thickener, regular flour can be replaced with cornstarch or arrowroot powder.
- You can vary the vegetables with options such as sweet potatoes, parsnips, or butternut squash.
- Refrigerate leftovers in airtight containers within 2 hours of cooking. Thaw frozen stew overnight in the refrigerator, then reheat gently over medium-low heat, stirring occasionally.
- Potatoes and vegetables may become softer after storage. Adding fresh herbs while reheating can brighten the flavor. Refrigerated leftovers should be discarded after 3–4 days.
- Serve the stew with crusty baguette, white or brown rice, or a simple green salad. Fresh parsley or chives make a lovely finishing touch.
Final Thought
Gather everyone around the table and enjoy this comforting one-pot chicken stew while it is warm and fragrant. With tender chicken, hearty vegetables, and a rich, savory broth, it is a simple homemade meal made for relaxed evenings and satisfying appetites.
