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Overhead shot of a bowl of hearty chicken stew, garnished with fresh herbs.

Homemade Chicken Stew

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5 from 9 reviews

This comforting Homemade Chicken Stew tastes like it’s been cooking for hours, but is actually quick, easy and all made in one pan. It’s a full meal in a bowl, so no extra sides are needed.

  • Total Time: 40 minutes
  • Yield: 4 serves 1x

Ingredients

Scale

CHICKEN

  • 2 tbsp olive oil
  • 800 g (1 lb 12 oz) boneless, skinless chicken thighs, diced into 2–3 cm (3/4–11/4 inch) pieces
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • ¼ cup (60 ml) water

STEW

  • 1 brown onion, diced
  • 1 tbsp freshly grated garlic
  • 2 stalks celery, diced
  • 2 carrots, sliced into rounds
  • ½ cup (125 ml) dry white wine (optional, can be omitted)
  • 2 tbsp unsalted butter
  • 2 tbsp plain (all-purpose) flour (or up to ¼ cup/35 g if needed)
  • 5 cups (1.25 litres) chicken stock
  • 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
  • 2 medium potatoes, cut into 3 cm (11/4 inch) pieces (waxy are best)
  • 1 tbsp Worcestershire sauce
  • ¼ cup (60 ml) thickened (heavy) cream (optional)
  • ½ cup (50 g) freshly grated parmesan
  • 2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish
  • Crusty buttered bread, to serve

Instructions

  1. Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and sprinkle it with salt and pepper. Cook for 3–4 minutes, tossing regularly until browned all over. Remove the chicken and set aside (it will continue cooking in the stew).
  2. Add the water to the pan and stir to scrape up any tasty bits stuck to the bottom of the pan.
  3. To the same pan, add the onion, garlic, celery and carrot. Cook, stirring, for 3–4 minutes until slightly softened.
  4. Add the white wine and cook, stirring, for 1–2 minutes, or until most of the liquid has evaporated.
  5. Add the butter and cook for 1 minute, or until melted, then add the flour, stirring for 1 minute or until the flour has dissolved and formed a paste around the vegetables.
  6. Return the chicken to the pan. Add the chicken stock, dried thyme, potatoes and Worcestershire sauce. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 15–18 minutes or until the vegetables are tender and the soup has thickened.
  7. Turn the heat off. Add the cream and parmesan (if using), followed by the parsley. Stir to combine.
  8. To serve, divide the stew among four bowls, top with extra parsley and season again with salt and pepper if needed. Serve with the crusty buttered bread on the side.

Equipment

Notes

Make ahead

You can make the entire stew up to 3 days in advance and store in the fridge in an airtight container – but don’t add the cream or parmesan. Reheat gently on the stovetop, adding a splash of stock or water if needed to loosen it. Add the cream and parmesan just before serving for best results.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge for best results. Reheat on the stovetop or in the microwave with a splash of stock or water.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Comfort food

Find it online: https://simplehomeedit.com/recipe/homemade-chicken-stew/