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
extra-virgin olive oil
boneless skinless chicken thighs
medium white onion, finely diced
garlic cloves, minced
medium carrots, peeled and cut into 1-inch pieces
celery sticks, medium diced
(32-ounce) box low-sodium chicken stock (or homemade)
Yukon gold potatoes, halved
freshly ground black pepper
Flat-leaf parsley, chopped, for garnish
- 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.
- 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.
- 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.
- 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.
- Ladle into bowls, garnish with parsley, and serve immediately.