Chicken Stew

Ingredients

• 15 ml (1 tablespoon)olive oil
• 680 g (1½ pounds)boneless, skinless chicken breasts
• to seasonsalt and pepper
• 28 g (2 tablespoons)unsalted butter
• 1 mediumyellow onion, chopped
• 4 mediumcarrots, sliced into rounds
• 3 ribscelery, chopped
• 4 clovesgarlic, minced
• 24 g (3 tablespoons)plain flour
• 830 ml (3½ cups)low-sodium chicken stock
• 454 g (1 pound)baby potatoes, halved
• 1 teaspoonItalian seasoning
• 1 teaspoondried thyme
• ½ teaspoondried rosemary
• 2bay leaves
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• to tastechopped fresh parsley (optional, for serving)

Instructions

1. 1

   Brown the chicken

   Heat the olive oil in a large Dutch oven or other heavy-based pot over medium heat. Pat the chicken dry and season it with salt and pepper. When the pot is hot, brown the chicken on both sides, then transfer it to a clean plate; it will not be cooked through yet.

2. 2

   Soften the vegetables

   Add the butter to the pot. Once it has melted, add the onion, carrots and celery. Cook for about 5 minutes, stirring occasionally and scraping up the browned bits from the bottom, until the vegetables have softened.

3. 3

   Add garlic and flour

   Stir in the garlic and flour and cook for 30 seconds.

4. 4

   Build the stew

   Stir in the chicken stock, then add the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot, settling the chicken into the stock.

5. 5

   Simmer until tender

   Bring the stew to a low simmer, cover the pot and cook for 20–25 minutes, adjusting the heat to keep it gently simmering. The chicken should reach 74°C (165°F) and the vegetables should be soft.

6. 6

   Shred the chicken

   Transfer the cooked chicken to a clean bowl or cutting board. Once cool enough to handle, shred it and stir it back into the stew.

7. 7

   Finish and serve

   Remove and discard the bay leaves. Garnish with chopped fresh parsley if desired, then serve.

What is chicken stew?

Chicken stew is a comforting one-pot dish built around chicken, vegetables and a savoury broth. This American-style version uses potatoes, carrots and celery, with herbs for a fragrant, hearty finish.

The chicken is browned first, then gently simmered with the vegetables and stock. Flour helps give the broth a thicker, stew-like body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 30g protein, 25g carbs, 10g fat.

The potatoes and flour contribute most of the carbohydrates, while olive oil and butter provide much of the fat. Chicken is the main source of protein. Pair a serving with a simple green salad for a fresh side.

The chicken and browning

Chicken breasts: boneless, skinless breasts are easy to brown and shred for serving. Patting them dry helps them colour in the hot pot.

Browned bits: scrape the tasty residue from the pot as the vegetables soften. It becomes part of the stew’s flavour when the stock is added.

Building a thick broth

Flour: cook it briefly with the garlic before adding stock so it is distributed through the base. Stir as you pour in the stock to help keep the mixture smooth.

Stock: low-sodium chicken stock lets the herbs and vegetables come through while leaving room to season with the measured salt and pepper.

Vegetables and herbs

Potatoes: halving the baby potatoes gives them time to soften during the simmer. Keep the pieces roughly similar in size so they cook at a similar pace.

Seasoning: Italian seasoning, thyme, rosemary and bay leaves give the broth its savoury herbal character. Remove the bay leaves before serving.

Checking doneness

Gentle simmer: keep the stew at a low simmer rather than a rapid boil. Adjust the heat as needed while it cooks, with the pot covered.

Chicken and vegetables: check that the chicken has reached 74°C (165°F) and that the vegetables are soft before taking the chicken out to shred.

Serving the stew

Bread: serve with crusty bread to scoop up the thick broth. A simple green salad provides a fresh contrast to the warm, hearty stew.

Parsley: scatter over chopped fresh parsley just before serving if you like. It adds a fresh note without changing the stew’s basic method.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown.
• Use a heavy-based pot that is large enough to hold the chicken and vegetables comfortably.
• Scrape up browned bits as the vegetables cook to incorporate them into the stew.
• Stir the flour into the vegetables and garlic before adding the stock.
• Keep the stew at a low simmer and adjust the heat if it starts boiling rapidly.
• Remove the bay leaves before serving.

Variations

• Fresh herbs: finish with chopped parsley for a fresh, herby note.
• Thigh meat: use boneless, skinless chicken thighs instead of breasts, checking that they are cooked through before shredding.
• Extra vegetables: add more carrots or celery while keeping the same cooking method.
• More herbs: adjust the dried thyme or rosemary to suit your taste.
• Bread on the side: serve with crusty bread to make the most of the broth.

Common mistakes to avoid

• Wet chicken: it may brown less effectively; pat it dry before seasoning.
• Crowded pot: the chicken may brown unevenly; use a pot with enough room for both pieces.
• Rapid boiling: it can make the simmer harder to control; reduce the heat to maintain a low simmer.
• Lumpy broth: adding stock too quickly can make the flour base harder to blend; stir as you pour.
• Unsoftened vegetables: give the stew the full 20–25 minutes and check the vegetables before serving.
• Bay leaves left in: remove and discard them before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan until piping hot throughout, stirring occasionally; add a little stock or water if the stew has thickened.

Frequently asked questions