This hearty One Pot Chicken Stew combines tender chunks of chicken, root vegetables, and aromatic herbs in a rich, velvety broth that develops incredible depth of flavor. A rustic comfort food classic that simmers to perfection in a single pot, this stew strikes the perfect balance between simplicity and soul-satisfying richness while minimizing cleanup time.

Why You’ll Love This Recipe

– True one-pot cooking – everything cooks in a single Dutch oven or stockpot for maximum flavor and minimal cleanup
– Rich, developed flavors without hours of cooking time
– Customizable with whatever vegetables you have on hand
– Perfect make-ahead meal that tastes even better the next day
– Hearty and filling enough to serve as a complete meal with just some crusty bread on the side

Ingredients

– Chicken Thighs: Boneless, skinless thighs provide rich flavor and stay tender throughout cooking, but you could substitute chicken breast for a leaner option.
– Salt and Pepper: Kosher salt and freshly ground black pepper are essential for layering flavor throughout the cooking process.
– Olive Oil: Used for browning the chicken and sautéing vegetables. Can substitute with avocado oil or butter for different flavor profiles.
– Sweet Onion: Adds aromatic sweetness as the base flavor. Yellow or white onions work well too.
– Carrots: Provides natural sweetness and beautiful color. Choose firm, bright orange carrots for best results.
– Celery: Adds aromatic depth and slight texture to the base of the stew.
– Garlic: Fresh minced garlic delivers essential aromatic flavor. You can adjust according to your preference.
– All-Purpose Flour: Acts as a thickening agent for the stew. For gluten-free options, substitute with cornstarch or rice flour.
– Tomato Paste: Concentrated tomato flavor adds richness and depth without making the stew tomato-forward.
– White Wine: Deglazes the pot and adds acidity and complexity. Use a dry variety you enjoy drinking.
– Chicken Stock: Forms the flavorful liquid base. Homemade is best, but a good quality store-bought low-sodium version works well.
– Fresh Thyme: Provides earthy, lemony notes that complement the chicken beautifully.
– Bay Leaves: Adds subtle depth and complexity to the broth during simmering.
– Red Potatoes: Waxy potatoes that hold their shape during cooking. Yukon golds are an excellent alternative.
– Fresh Parsley: Brightens the finished dish with color and fresh flavor.

Variations

Creamy Chicken Stew
Transform this classic stew into a creamy delight by stirring in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. This variation creates a richer, more indulgent stew perfect for colder evenings. For extra richness, add a splash of cream and a handful of grated parmesan cheese just before serving.

Mediterranean Chicken Stew
Give this stew a Mediterranean twist by adding olives, diced bell peppers, and a can of drained white beans during the last 15 minutes of cooking. Swap the thyme for rosemary and oregano, and finish with fresh lemon zest and crumbled feta cheese for a bright, tangy flavor profile that transports you to the Mediterranean coast.

Root Vegetable Chicken Stew
Embrace seasonal root vegetables by incorporating parsnips, turnips, and sweet potatoes alongside or in place of the regular potatoes. Add a pinch of nutmeg and cinnamon to enhance the natural sweetness of the root vegetables. This hearty variation is perfect for fall and winter when these vegetables are at their peak.

How to Make the Recipe

Step 1: Brown the Chicken
Season chicken chunks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium heat until shimmering. Working in batches to avoid overcrowding, add the chicken pieces and brown them on all sides until golden, about 6-8 minutes per batch. Remove chicken to a plate and set aside. This step builds the foundation of flavor for your stew.

Step 2: Create the Flavor Base
Add diced onion, carrots, and celery to the same pot, using the chicken drippings to sauté until the vegetables begin to soften, approximately 3-4 minutes. Stir in minced garlic and cook just until fragrant, about 1 minute, being careful not to burn it. This aromatic base, known as mirepoix, forms the flavor foundation of the stew.

Step 3: Build the Stew
Sprinkle flour and tomato paste over the vegetables and cook, stirring constantly for about 1 minute until the flour is lightly browned. Pour in wine, scraping the bottom of the pot vigorously to release all the flavorful browned bits. Add chicken stock, thyme, bay leaves, and return the browned chicken to the pot. Bring everything to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes until the chicken becomes very tender.

Step 4: Finish and Serve
Add potatoes to the simmering stew and continue cooking for about 15 minutes until the potatoes are fork-tender and the stew has thickened to a rich consistency. Remove and discard the thyme sprigs and bay leaves. Stir in fresh parsley and adjust seasoning with additional salt and pepper to taste. Ladle the hot stew into bowls and serve immediately.

Tips for Making the Recipe

– Don’t skip browning the chicken – this crucial step develops deep flavor compounds that form the backbone of your stew
– Cut vegetables in uniform sizes so they cook evenly and are finished at the same time
– Use a wooden spoon to scrape up all the browned bits when deglazing with wine – these contain concentrated flavor
– Keep the simmer gentle, not boiling, to prevent the chicken from becoming tough
– Taste before serving and adjust seasoning if needed – flavors concentrate as the stew cooks
– Allow the stew to rest for 10-15 minutes after cooking to let flavors meld and thicken slightly

How to Serve

Serve this hearty chicken stew in deep bowls with crusty artisan bread or warm dinner rolls for sopping up the delicious broth. For a complete meal, pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the stew. A glass of the same white wine used in the recipe makes an excellent pairing.

For an elevated presentation, serve in shallow wide bowls with a sprinkle of additional fresh herbs, a drizzle of good olive oil, and flaky sea salt. For family-style serving, bring the entire Dutch oven to the table with a ladle and let everyone help themselves to the rustic comfort food experience.

Make Ahead

This chicken stew is perfect for making ahead as the flavors continue to develop and improve over time. Prepare the stew completely up to 2 days in advance, cool completely, then store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop over medium-low heat, adding a splash of chicken stock if the stew has thickened too much during storage.

For longer storage, freeze the completely cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The potatoes may change slightly in texture after freezing, but the flavor remains excellent. For best results when planning to freeze, consider slightly undercooking the potatoes.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they tend to dry out more easily than thighs. If using breasts, reduce the initial simmering time to about 15 minutes to prevent the meat from becoming tough. Check for doneness and proceed with adding the potatoes once the chicken is just cooked through.

How can I make this stew gluten-free?
To make this stew gluten-free, replace the all-purpose flour with either 2 tablespoons of cornstarch or rice flour. Mix your chosen thickener with a small amount of cold broth to create a slurry before adding it to the pot. Alternatively, you can puree a portion of the cooked vegetables and broth to naturally thicken the stew.

What can I substitute for white wine?
If you prefer not to use wine, substitute with additional chicken stock plus 1 tablespoon of white wine vinegar or lemon juice to add acidity. For deeper flavor without alcohol, use 2 tablespoons of white grape juice mixed with 1 teaspoon of vinegar to deglaze the pot and capture those flavorful browned bits.

How do I thicken the stew if it’s too thin?
If your stew is too thin after the cooking time, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering stew and cook for an additional 5 minutes. Alternatively, mash some of the cooked potatoes against the side of the pot to naturally thicken the broth.

Conclusion

This One Pot Chicken Stew represents comfort food at its finest – hearty, flavorful, and satisfying without being complicated. The beauty lies in its simplicity and the way humble ingredients transform into something greater than their parts. Whether you’re looking for a cozy weekend meal or an impressive yet effortless dinner for guests, this stew delivers on all fronts. The single-pot preparation makes it accessible for weeknights while the rich, developed flavors make it special enough for any occasion. Give this recipe a try and discover your new favorite way to enjoy a classic comfort food that’s sure to become a regular in your meal rotation.

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