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Chicken Stew

Chicken Stew

Melena
Warm, hearty, and packed with comforting flavor — this Classic Chicken Stew is the ultimate one-pot meal for cozy nights! Tender chicken, hearty vegetables, and fragrant herbs come together in a rich broth that nourishes your soul. Perfect for family dinners, cold weather, or meal prep — it’s comfort food made simple.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • Core Ingredients
  • 1½ lbs 680g chicken thighs (boneless or bone-in, skinless)
  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 3 medium potatoes diced
  • 4 cups chicken broth or stock
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 1 bay leaf
  • Optional Add-Ins
  • ½ cup peas corn, or green beans
  • 1 tbsp tomato paste for richer flavor
  • 1 tbsp flour or cornstarch slurry for thickening
  • ¼ cup heavy cream for creamy version
  • Fresh parsley for garnish
  • Splash of lemon juice

Instructions
 

  • Prepare & Brown the Chicken
  • Pat chicken dry and season with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium heat. Brown chicken on both sides for 4–5 minutes, then remove and set aside.
  • Sauté the Aromatics
  • In the same pot, add onion, celery, and carrots. Cook for 5 minutes until softened. Add garlic and tomato paste (if using); cook 1 minute more.
  • Build the Stew Base
  • Add potatoes, paprika, thyme, rosemary, and bay leaf. Pour in chicken broth and return the browned chicken to the pot. Stir to combine.
  • Simmer Gently
  • Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, stirring occasionally, until the chicken is tender and vegetables are soft.
  • Thicken (Optional)
  • For a thicker stew, mash a few potatoes in the pot or stir in a cornstarch slurry. For a creamy version, add heavy cream and simmer 5 more minutes.
  • Finish & Serve
  • Taste and adjust seasoning with salt, pepper, and a splash of lemon juice. Garnish with fresh parsley. Serve hot with crusty bread or biscuits.

Notes

  • Don’t rush the simmer: slow cooking deepens the flavor.
  • Brown your chicken first: this adds richness and color.
  • Add cream at the end: prevents curdling.
  • Make ahead: flavors improve overnight!