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Chicken Stew

Chicken stew with tender chicken thighs, chunky potatoes, and a thick golden broth made by simmering chicken and vegetables, then finishing with cream and peas. Baked-in flavor comes from browning the chicken and building the base with onion, celery, carrots, garlic, and herbs.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless chicken thighs cut into 2-inch pieces
  • 1 tsp olive oil
  • 2 tbsp unsalted butter for browning
Vegetables
  • 3 potatoes medium, peeled and cubed
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic cloves, minced
  • 1 cup frozen peas
Broth & Thickener
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp all-purpose flour
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 0.1 salt and pepper to taste
  • 0.1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken thighs with salt and pepper, then brown in the butter and olive oil in a Dutch oven over medium-high heat for 4 minutes per side. Remove the chicken to a plate.
Build the vegetable base
  1. Sauté the onion, carrots, and celery in the Dutch oven for 5 minutes. Add the garlic and cook for 1 minute.
Thicken the broth
  1. Stir in the flour and cook for 1 minute until it looks absorbed into the vegetables. Gradually pour in the chicken broth while stirring constantly.
Simmer with herbs and chicken
  1. Add the thyme, rosemary, and bay leaf, then return the chicken to the pot. Bring to a boil, reduce the heat, and simmer for 20 minutes.
Cook the potatoes
  1. Add the potatoes and simmer for 15 minutes until tender. Keep the heat at a steady simmer so the stew thickens without boiling hard.
Finish with cream and peas
  1. Stir in the heavy cream and frozen peas, then simmer for 5 minutes. Remove the bay leaf, season to taste, and garnish with fresh parsley.

Notes

For the richest texture, keep the stew at a gentle simmer after adding the broth and cream so the cream doesn’t split. Refrigerate in a covered container up to 3–4 days; freeze up to 2 months (thaw overnight in the fridge and reheat gently). For a lighter option, swap heavy cream for half-and-half, added at the end and simmered only until warmed through.