Hey everyone, I have to say that this chicken stew has secured its spot as my favorite recipe of 2021! It strikes the perfect balance between the richness of a beef stew and the lightness of chicken soup. The flavor is spot on and it’s the kind of dish that I could enjoy for breakfast, lunch, and dinner without getting tired of it. Trust me, you need to give this chicken stew a try!
What is Chicken Stew?
Chicken stew is similar to chicken soup, but with a more mature and slightly rough appearance. It has a rustic charm, thanks to its rich and thickened broth that resembles gravy. This hearty dish is loaded with an abundance of vegetables, making it a complete meal in a bowl. Don’t forget to have some crusty bread on hand to soak up all the delectable gravy!
For Best Results, Use Chicken Thighs
I understand that not everyone is a fan of dark meat, but the addition of tender chicken thighs truly elevates the flavor of this dish. I highly recommend avoiding chicken breast, but if you insist, go for a bone-in chicken breast to enhance the taste. Simply shred the meat and remove the bones once the stew has simmered.
Broth Matters
For this chicken stew, it is essential to opt for a high-quality, delectable broth. Personally, I rely on Better Than Bouillon as my go-to choice due to its exceptional taste and rich flavors. To enhance the overall flavor profile and intensify the broth’s color, I recommend combining two types of broth: chicken and vegetable. This infusion of flavors not only adds complexity but also contributes to a more vibrant culinary experience.
Potato Options
If small baby potatoes are not accessible, you can opt for red potatoes or Yukon gold potatoes as a substitute for my chicken stew. Simply ensure that the potatoes are cut into 1-inch cubes to ensure they cook within a similar timeframe as the baby potatoes.
How to Make Chicken Stew – Step by Step Photos
Begin by dicing a single yellow onion, slicing half a pound of carrots (around 3 to 4 carrots), and slicing 3 ribs of celery. Additionally, mince 4 cloves of garlic.
Cut the potatoes, which weigh approximately 1.5 lbs, into 1-inch pieces. Since I used baby potatoes, I only had to halve them.
Cut approximately 1.75 pounds of boneless, skinless chicken thighs into 1-inch chunks. Evenly distribute 2 tablespoons of all-purpose flour over the chicken pieces and mix until they are thoroughly coated.
In a large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Heat the mixture over medium heat until it becomes hot and starts sizzling. Add the chicken thigh pieces and allow them to cook until they turn brown on all sides (it is not necessary for the chicken to be fully cooked, only browned on the outside). Avoid excessive stirring in order to promote browning. It is desired for some flour to brown slightly on the bottom of the pot. Transfer the browned chicken to a clean plate or bowl.
After taking out the chicken, incorporate the onion, carrot, celery, and garlic into the pot. Keep sautéing over medium heat for approximately 5 minutes, enabling the vegetables’ moisture to dissolve the browned bits at the bottom of the pot.
After the vegetables have been slightly softened, incorporate an additional 2 tablespoons of all-purpose flour. Keep sautéing for approximately 2 more minutes, during which the flour will once again start to coat the bottom of the pot.
Place the browned chicken back into the pot, adding the potatoes, 1 tsp of dried parsley, ½ tsp of dried thyme, ½ tsp of dried rosemary, ½ tsp of dried sage, approximately ¼ tsp of freshly cracked pepper, 2 cups of chicken broth, and 2 cups of vegetable broth.
Combine everything and stir to dissolve any flour stuck to the bottom of the pot.
To cook the stew, cover the pot with a lid and set the heat to medium-high. Let it reach a boiling point. Once it starts boiling, uncover the pot and reduce the heat to medium-low. Keep the stew simmering over medium-low heat, stirring occasionally, for approximately 30 minutes. Make sure the potatoes are tender and the broth has thickened before serving.
If desired, taste the stew and add salt if necessary. I did not add any salt, but this will mostly depend on the saltiness of the broth you used. You can also include some freshly chopped parsley.
Remember to prepare a batch of crusty, homemade bread for dipping into that incredible stew!
