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Chicken Stew

Chicken stew with a thick golden broth, tender chicken thighs, and chunky potatoes simmered until fork-ready. Finished with heavy cream and peas for a hearty American main with a comforting texture.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless chicken thighs, cut into 2-inch pieces Season with salt and pepper before browning.
Potatoes and vegetables
  • 3 medium potatoes, peeled and cubed
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced Use minced garlic for even flavor distribution.
  • 1 cup frozen peas
Broth and seasoning
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp all-purpose flour Cook briefly to remove raw flour taste.
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • salt and pepper to taste Use to season at key stages, including after simmering.
  • fresh parsley for garnish Add at the end for brightness.

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken thighs with salt and pepper, then brown in butter and olive oil in a Dutch oven over medium-high heat, 4 minutes per side, until golden. Remove the chicken to a plate, visible with caramelized edges.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the Dutch oven for 5 minutes, stirring, until softened. Add the minced garlic and cook 1 minute until fragrant, visible in the pan.
Thicken the broth
  1. Stir in the flour and cook 1 minute until absorbed, forming a light paste coating the vegetables. The mixture should look slightly thickened and no longer floury.
Simmer the stew
  1. Gradually pour in the chicken broth while stirring constantly to prevent lumps, until smooth. Stir until the pot looks evenly combined.
  2. Add the thyme, rosemary, and bay leaf, then return the browned chicken to the pot. Bring to a boil, then reduce heat and simmer 20 minutes, with steady gentle bubbles.
Cook the potatoes
  1. Add the cubed potatoes and cook 15 more minutes until tender. The potatoes should be easily pierced with a fork, visible as softened chunks in the broth.
Finish with cream and peas
  1. Stir in the heavy cream and frozen peas, then simmer 5 minutes until warmed through. The stew should look creamy and the peas bright green.
  2. Remove the bay leaf, then season to taste and garnish with fresh parsley. Serve with visible parsley flecks and a thick golden broth coating the chicken and vegetables.

Notes

Pro tip: When adding flour, cook it for a full minute before liquid so the broth thickens smoothly without a raw taste. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until hot. Freeze up to 2 months, but expect slight texture change after thawing. For a lighter option, use half-and-half instead of heavy cream for a creamier but less rich result.