Nothing beats a pot of hearty chicken stew on a chilly evening. This recipe is packed with tender chicken, chunky vegetables, and a rich, flavorful broth.
The mix of russet and sweet potatoes adds just the right balance of starch and sweetness, while a splash of white wine deepens the flavor. Serve it with crusty bread to soak up every last drop!
Back in my restaurant days, a big pot of stew was always on for staff meals—easy, filling, and full of flavor. This version brings that same kitchen wisdom to home cooking.
Using boneless chicken thighs keeps things tender, and thickening with a simple flour slurry makes the broth silky without extra fuss. Got frozen peas instead of green beans? Use them!
This stew comes together in under an hour and tastes even better the next day. So grab your pot, pour a little extra wine, and let’s get cooking!
What I Didn’t Expect About This Recipe?
- It’s the ultimate cozy meal. There’s nothing quite like a steaming bowl of chicken stew on a cold day. It’s warmth in a bowl—simple as that.
- It fits any lifestyle. Whether you’re cooking for a family, meal-prepping for the week, or just making a quick dinner for yourself, this stew works beautifully.
- It gets better over time. Leftovers? Even better! The flavors deepen overnight, making the next-day bowl even more delicious.
- It’s packed with nutrients. Lean protein, fresh vegetables, and a flavorful broth—this stew is as wholesome as it is satisfying.
- It’s endlessly adaptable. Swap in seasonal veggies, add a little spice, or stir in a handful of grains—the possibilities are endless.
Chicken Stew Recipe
Equipment
- Mason jar
Ingredients
- 1 ½ pounds boneless skinless chicken thighs about 8 thighs diced 1-inch
- 2 tablespoon olive oil
- 2 carrots diced
- 1 small onion chopped
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- salt and black pepper to taste
- 1 ½ cups diced potatoes peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces or frozen peas, thawed
- ½ cup heavy whipping cream
Instructions
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn’t have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
- To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
