Chicken Stew

Ingredients

• 680–907 g (1½–2 lb)boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) chunks
• 10 ml (2 tsp), dividedseasoned salt
• 5 ml (1 tsp), dividedlemon pepper
• 28 g (2 tbsp)unsalted butter
• 15 ml (1 tbsp)olive oil
• 454 g (1 lb)carrots, peeled and sliced
• 1 largesweet onion, diced
• 3 ribscelery, chopped, including the leaves
• 4 medium clovesgarlic, minced
• 2–3 cups (about 300–450 g), or 3 large potatoesrusset potatoes, cut into 2 cm (¾-inch) cubes
• 7.5 ml (1½ tsp)Herbes de Provence or dried Italian seasoning
• 2–3 mediumbay leaves
• 946 ml (32 fl oz)low-sodium chicken stock
• 30 g (¼ cup)plain flour
• 237 ml (1 cup)double cream or single cream
• 1 cup (about 145 g)frozen petits pois
• To tastethyme sprigs, for garnish

Instructions

1. 1

   Season the chicken

   Season the chicken pieces all over with 5 ml (1 teaspoon) of the seasoned salt and 2.5 ml (½ teaspoon) of the lemon pepper.

2. 2

   Brown the chicken

   Set a Dutch oven over medium-high heat and melt the butter with the olive oil. Add the chicken and brown it for 2–3 minutes in total; it does not need to be cooked through. Transfer it to a plate.

3. 3

   Soften the vegetables

   Add the carrots, celery, onion and garlic to the pot. Scrape up the browned bits from the bottom, then cook for 4–5 minutes, until the vegetables are starting to soften and brown.

4. 4

   Add the stock

   Return the chicken to the pot and add the potatoes, bay leaves, remaining 5 ml (1 teaspoon) seasoned salt, remaining 2.5 ml (½ teaspoon) lemon pepper, and the Herbes de Provence or Italian seasoning. Stir in the chicken stock and bring it to a boil, then immediately reduce the heat to medium-low.

5. 5

   Simmer the stew

   Cover the pot with the lid slightly ajar and simmer for 25 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.

6. 6

   Thicken with cream

   In a small bowl, whisk the flour into the cream. Uncover the stew and stir in the mixture until combined, then add the peas. Simmer uncovered for 5–8 minutes.

7. 7

   Ladle and serve

   Ladle the stew into bowls and serve with bread, garnished with thyme or parsley.

What is Southern chicken stew?

Chicken stew is a hearty American one-pot meal, with chicken and vegetables simmered in seasoned stock. This Southern-style version finishes with cream and flour for a fuller, gently thickened broth.

Chicken thighs stay tender through simmering, while potatoes and carrots make the stew substantial. Serve it with cornbread or crackers to scoop up the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 21g protein, 23g carbs, 14g fat.

The potatoes, carrots and peas contribute most of the carbohydrates, while the butter, olive oil and cream provide much of the fat. Chicken thighs are the main source of protein. For a balanced plate, serve a bowl with a generous side of non-starchy vegetables and a modest portion of bread.

The ingredients that build flavour

Chicken thighs: Browning the chunks first gives the pot savoury browned bits that become part of the stew’s flavour. They can still be undercooked when removed from the pot, as they finish cooking in the stock.

Seasoning: Dividing the seasoned salt and lemon pepper between the chicken and vegetables spreads their flavour through the dish. Herbes de Provence or dried Italian seasoning supplies the dried-herb note.

Why brown the vegetables?

Browned bits: Scrape the bottom of the pot as the vegetables cook so the browned chicken residue lifts into the base. This also helps keep those flavourful bits from sticking.

Softening: Cook the vegetables just until they begin to soften and brown. They will continue cooking in the broth, so they do not need to be tender at this stage.

Getting the texture right

Potatoes: Cut them into even 2 cm cubes so they cook at a similar pace. They are ready when a fork passes through easily without the pieces falling apart.

Cream mixture: Whisk the flour into the cream before adding it to the pot to help it blend smoothly. Simmer uncovered for 5–8 minutes after adding it, until the broth thickens.

Timing the simmer

Covered simmer: Keep the lid slightly ajar and simmer for 25 minutes after bringing the stock to a boil and lowering the heat. Check that the chicken is cooked through and the potatoes are fork-tender before thickening the broth.

Final simmer: Add the peas with the cream and flour mixture, then cook uncovered for 5–8 minutes. This gives the broth time to thicken and the peas time to heat through.

What to serve with the stew

Bread: Cornbread, crackers or another bread make a simple accompaniment for the creamy broth. Add them at the table rather than to the pot so they keep their texture.

Garnish: Finish the bowls with thyme or parsley, as suggested in the method. A little fresh herb gives the finished stew a brighter note.

Recipe notes & tips

• Brown the chicken in batches if the pieces crowd the bottom of the pot.
• Scrape the pot well when adding the vegetables to lift the browned bits.
• Keep the potato cubes close to the same size for more even cooking.
• Whisk the flour thoroughly into the cream before stirring it into the stew.
• Taste the broth before serving and adjust the seasoning if needed.
• Garnish each bowl with thyme or parsley just before serving.

Variations

• Use Italian seasoning: Choose it instead of Herbes de Provence for a different dried-herb blend.
• Choose half-and-half: Use it in place of heavy cream for a less rich broth.
• Add parsley: Use chopped parsley as the finishing garnish instead of thyme.
• Serve with crackers: Offer them on the side for dipping into the broth.
• Use cornbread: Serve a piece alongside each bowl for a classic-style accompaniment.

Common mistakes to avoid

• Crowding the chicken: The pieces may steam rather than brown; brown them in batches if needed.
• Skipping the pot scrape: The browned bits add flavour, so loosen them when you add the vegetables.
• Cutting uneven potatoes: Pieces of different sizes cook at different rates; aim for even 2 cm cubes.
• Adding flour directly: It may not blend smoothly; whisk it into the cream first.
• Boiling hard during simmering: The stew can cook unevenly; lower the heat to medium-low after it boils.
• Thickening too early: Wait until the chicken and potatoes are cooked before stirring in the cream mixture.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally; add a splash of stock or water if the stew has thickened too much.

Frequently asked questions