Celery

Chicken Stew With Potatoes, Carrots & Celery

December 10, 2020
5 Stars
Photo by James Ransom. Prop Stylist: Gerri Williams. Food Stylist: Anna Billingskog.
Author Notes

Nourishing, easy, and flavorful, this chicken stew feels like a big warm hug if you ever need one. Whether it's putting a comforting meal on the table on a weeknight or nursing a loved one back to health, this recipe will come to your rescue. The best part? It takes only 30 minutes to put together.

Just as rich and heartwarming as beef stew, this chicken stew only uses one pot. I prefer chicken thighs because they have extra flavor after searing, but you can certainly use breasts or even store-bought rotisserie chicken for an even quicker turnaround (with the latter, just skip the first step). This recipe is a great place to start your stew journey: I kept it simple with carrots, celery, and potatoes. Feel free to throw in vegetables like peas, green beans, and mushrooms—at the same time as the carrots and celery—to make it even more delicious and hearty.

The leftovers freeze super well. I always make a double batch that comes in handy on a rainy day. Thaw in the fridge for at least several hours or up to a couple days, then reheat on a low simmer until warm. And dinner is ready. —Rachel Gurjar

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 2 to 4
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds boneless skinless chicken thighs
  • 1 medium white onion, finely diced
  • 4 garlic cloves, minced
  • Kosher salt
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 cups celery sticks, medium diced
  • 1/4 cup all-purpose flour
  • 1 (32-ounce) box low-sodium chicken stock (or homemade)
  • 1 pound Yukon gold potatoes, halved
  • 1/2 teaspoon freshly ground black pepper
  • Flat-leaf parsley, chopped, for garnish
In This Recipe
Directions
  1. In a heavy-bottomed pot, heat the olive oil over medium high heat. Add chicken thighs and sear until brown, about 3 minutes on each side. Transfer to a chopping board and cut the thighs into halves. Set aside.
  2. To the same pot, still over medium heat, add the onion and garlic and cook until translucent and soft, about 3 minutes. Season with salt, add the thyme and rosemary, and cook until fragrant, about 2 minutes. Add the carrots and celery and cook until translucent, about 8 minutes.
  3. Add the flour and cook, stirring constantly, for 3 minutes, until all the vegetables are coated and the raw taste has cooked off. Slowly pour in the chicken stock, stirring to break up any lumps of flour.
  4. Add the chicken potatoes, and pepper. Bring to a boil, then reduce the heat. Simmer for 20 minutes until the chicken and potatoes are fully cooked and the liquid has slightly thickened. Taste and adjust the seasoning if needed. Discard thyme and rosemary sprigs.
  5. Ladle into bowls, garnish with parsley, and serve immediately.

See what other Food52ers are saying.

  • Rachel Gurjar
    Rachel Gurjar
  • Dani
    Dani
  • goonll
    goonll
  • Susanlinds
    Susanlinds
Rachel Gurjar

Recipe by: Rachel Gurjar

Rachel is an immigrant from Mumbai, India now based out of Brooklyn, New York. She is a chef, photographer and food editor who loves to cook and develop delicious recipes from her culture and beyond. In her free time, you will find her exploring street food around the city!

20 Reviews

Dani December 7, 2021
This recipe really hit the spot. Quick, easy and really delicious. The only thing I would change next time is to add some green beans and maybe mushrooms. I like lots of veg in my stew. This is a keeper.
 
goonll February 3, 2021
Fantastic! Very easy to prepare! I did some adjustments, such as using almond flour (GF) and vegetables I had on hand. It turned out wonderful! This is my go to for chicken soup from now on! 👍
 
Susanlinds December 30, 2020
This looks so appealing and hits all the comfort notes. To just halve the potatoes seems odd. I am wondering if you are referring to regular size or mini size Yukon golds?
Thanks so much.
 
Gingle December 30, 2020
I bought small baby Yukon gold potatoes that were about the size of an egg, and cut them in half or quarters. I wanted bite sized pieces.
 
Susanlinds December 30, 2020
Thanks for your input.
I cut my larger potatoes in 8ths.

That worked too.
 
Gingle December 25, 2020
I made this delicious stew the day before Christmas. It was so warm and comforting, it's my new favorite stew. I like this version oh so much more than it's beef cousin. It's "lighter" - if that's a word one can use about stew. I think it's because it doesn't have wine in it, although one could have done so. I took the advice of one of the commenters below, but instead of regular tomato paste, I used sun-dried tomato paste. It added a bit more tang, I think. We served it with fresh crusty bread, and it was delicious! Thank you for the recipe and the inspiration!
 
Mona C. January 7, 2021
How much tomato paste did you use?
 
Gingle January 7, 2021
It comes in like a toothpaste tube. I squeezed out maybe one or two tablespoons.
 
MissChristina December 22, 2020
Was trying to find a way to use up end-of-the-week groceries, and this recipe randomly popped up on my feed. Somehow, conveniently, I had exactly all these items left in my pantry/fridge. I made the stew with a few tweaks: added 2 tablespoons of tomato paste before stirring in the flour, and made some egg noodles to add in. The creamy-tomato-y flavor was a hit.
 
Gingle December 23, 2020
Did you substitute the potatoes for the noodles? I like the sound of the addition of the tomatoes. That sounds like it would add some nice richness.
 
Author Comment
Rachel G. December 23, 2020
so glad you loved this!! I do love the addition of tomato paste!
 
MissChristina December 25, 2020
I used both potatoes and noodles. The additional carbs were needed for hungry boys.
 
MissChristina December 25, 2020
I used both potatoes and noodles. The added carbs were needed for hungry boys!
 
Krissa December 19, 2020
This is a delicious stew. Only changes I made was adding about 1/2c. White wine and some frozen peas at the end.
 
Author Comment
Rachel G. December 23, 2020
love! I think peas are a delish addition.
 
Claudia December 19, 2020
Nourishing and pleasing, perfect to feed the family - additional bread for the hungry boys included - and so easy to put together, perfect for the busy days leading up to Christmas.
 
Author Comment
Rachel G. December 23, 2020
so glad!!
 
scroger December 19, 2020
Excellent recipe! Used more veggies and broth than called for, but allowed everything to cook down until the potatoes are soft through and through. Love the thickness and flavor in a recipe that has no cream, butter or milk.
 
Patricia V. December 17, 2020
Very flavorful with so little work! Tastes like it cooked for hours. Perfect for times when I can't plan ahead.
 
Patricia V. December 17, 2020
Very flavorful with so little work! Tastes like it cooked for hours.