Description
This hearty Chicken Stew (Casserole) recipe combines tender chunks of chicken with a medley of vegetables simmered in a flavorful broth. Perfect for a warming family dinner, this classic American comfort food is easy to prepare on the stovetop and can be thickened to your desired consistency. Served garnished with fresh parsley and great alongside crusty bread or rice.
Ingredients
Scale
Chicken and Protein
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- ½ cup frozen peas
Seasonings and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Liquids and Thickening
- 2 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 2 tablespoons flour or cornstarch (optional, for thickening)
Instructions
- Brown the Chicken: In a large Dutch oven or casserole pot, heat the olive oil over medium-high heat. Add the chicken pieces in batches so they brown evenly without overcrowding. Cook about 4–5 minutes per batch until golden on all sides. Remove the browned chicken and set aside.
- Cook the Aromatics: In the same pot, add the diced onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften, stirring occasionally.
- Add Flavorings: Stir in the minced garlic, tomato paste, dried thyme, dried rosemary, and bay leaf. Cook for an additional 1 minute to bloom the herbs and aroma.
- Combine Chicken and Potatoes: Return the browned chicken to the pot along with the diced potatoes. Mix well to combine all ingredients.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 35–40 minutes, until the chicken is tender and vegetables are cooked through.
- Incorporate Peas: Add the frozen peas during the last 5 minutes of cooking to allow them to heat through without losing their bright color and texture.
- Thicken the Stew (Optional): For a thicker stew, whisk the flour or cornstarch with a few tablespoons of cold water to create a slurry. Stir this into the stew and simmer uncovered for an additional 5–10 minutes until the stew reaches the desired consistency.
- Final Touches: Remove the bay leaf, then season the stew carefully with salt and black pepper to taste.
- Serve: Garnish with chopped fresh parsley and serve warm. This stew pairs excellently with crusty bread or over a bed of rice.
Notes
- This chicken stew is great served with crusty bread or over rice for a filling meal.
- Leftovers keep well and develop even deeper flavors the next day.
- Try substituting sweet potatoes for a sweeter flavor profile.
- Adding mushrooms is a great way to introduce extra depth and earthiness to the stew.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop or Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg
