One Pot Chicken Stew

This one pot chicken stew has been my go-to comfort meal when the weather turns chilly. It brings together tender chicken, hearty potatoes and vibrant vegetables into a rich, cozy broth that fills the house with inviting aromas. Easy to prepare and generously portioned, it’s perfect for feeding a hungry family or enjoying as leftovers throughout the week.

I first tried this recipe on a cold autumn evening and the warm, savory flavors instantly became a family favorite. Now it’s the dish everyone requests when they need a little extra comfort.

Ingredients

• Two pounds boneless skinless chicken thighs: cut into chunks for tender juicy meat
• Kosher salt and freshly ground black pepper: to season and enhance all flavors
• Two tablespoons olive oil: to brown the chicken and build a flavorful base
• One medium sweet onion: diced for natural sweetness and depth
• Three carrots: peeled and diced to add subtle earthiness
• Two ribs celery: diced for a mild savory crunch
• Three cloves garlic: minced for aromatic warmth and bright notes
• Three tablespoons allpurpose flour: to thicken the stew naturally
• One tablespoon tomato paste: to provide richness and a subtle tang
• Half a cup dry white wine: to deglaze the pot and lift the flavor profile
• Two and a half cups chicken stock: for the savory liquid body
• Four sprigs fresh thyme: because fresh herbs add brightness and complexity
• Two bay leaves: to infuse a subtle herbal fragrance
• One pound red potatoes: cut into chunks for hearty texture that soaks up the stew
• Two tablespoons chopped fresh parsley: to finish with freshness and color

Instructions

Sear the Chicken:

Season the chicken thoroughly with salt and pepper. Heat olive oil in a large Dutch oven over medium heat. Working in batches, cook the chicken pieces until evenly browned on all sides, about six to eight minutes. Remove and set aside. This step locks in moisture and builds a rich flavor base for the stew.

Cook the Vegetables:

Add the onion carrots and celery to the pot. Cook gently for three to four minutes stirring occasionally until they soften. This helps release their natural sweetness and creates a more rounded stew.

Add Garlic and Flour:

Stir in the minced garlic and cook until fragrant which takes about one minute but be careful not to burn it. Then whisk in the flour and tomato paste. Cook the mixture until the flour is lightly browned about one minute. This combination will thicken the stew and deepen the flavor.

Deglaze with Wine:

Pour in the white wine and stir well, scraping up any browned bits stuck to the bottom of the pot. These bits add an incredible depth of flavor that is key to a great stew.

Simmer with Broth and Herbs:

Add the chicken stock thyme sprigs bay leaves and the browned chicken back to the pot. Bring everything to a boil then reduce heat to a simmer. Let it cook gently until the chicken becomes very tender about twenty minutes.

Add Potatoes and Finish Cooking:

Stir in the red potatoes and continue to simmer until the potatoes are just tender and the stew has thickened nicely this usually takes around fifteen minutes. Remove and discard the thyme sprigs and bay leaves. Stir in the fresh parsley and taste to adjust the seasoning with salt and pepper.

Serve:

Serve immediately with crusty bread or warm biscuits to soak up all the luscious broth.

Fresh thyme really steals the show here. Its fragrant herbal notes balance the richness of the chicken and potatoes perfectly. One of my fondest memories is making this stew with my kids gathered around the stove, chatting as the aroma filled the kitchen, turning a simple meal prep into a special family moment.

Storage Tips

Store leftover stew in airtight containers and refrigerate for up to four days. Reheat gently on the stove to keep the chicken tender and the broth luscious. For longer storage portion into freezersafe bags flatten to freeze quickly, then thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs can be swapped for bonein pieces for even more flavor but cooking time may increase. Use vegetable broth for a lighter base or a splash of apple cider vinegar in place of white wine for tang if preferred. Yukon gold potatoes can substitute red potatoes for a creamier texture.

Serving Suggestions

Serve this stew with warm crusty artisan bread or fluffy buttermilk biscuits to soak up the delicious broth. A simple green salad with a tangy vinaigrette helps balance the meal with freshness. For cozy gatherings, a glass of the same white wine used in cooking ties the whole experience together.

This stew is cozy and versatile, perfect for weeknight dinners or special family meals. It warms the home and feeds both body and soul.

Common Questions About Recipes

→ What type of chicken is best for this stew?

Boneless, skinless chicken thighs work best as they stay tender and retain moisture during slow cooking.

→ Can I use frozen vegetables for the stew?

Fresh vegetables are preferred for texture, but frozen carrots and celery can be used if fresh aren't available.

→ How do I thicken the stew naturally?

Whisking in all-purpose flour and tomato paste at the start helps create a rich, thick broth as the stew simmers.

→ Is it possible to make this stew in advance?

Yes, this stew can be fully cooked ahead, cooled, and frozen in portions for convenient reheating later.

→ What herbs complement the flavors in this dish?

Fresh thyme and bay leaves add aromatic depth, while parsley provides a bright finish when stirred in just before serving.