There’s nothing like a bowl of comforting soup or stew when the weather starts turning a little colder. We love a good stew or slow-braised meal during fall and winter. This hearty chicken stew recipe is exactly that. Packed with vegetables, this stew is filled with flavor and the perfect dish for chilly nights.
Ingredients and Substitutions
Chicken thighs. I use boneless skinless chicken thighs but chicken breast or even bone-in pieces can be substituted. Flour. You can also thicken the stew with cornstarch. Salt and black pepper. Extra Virgin Olive oil. Vegetables: I used onions, carrots, celery, potatoes and garlic. Leeks or shallots can be substituted in place of the onions. Other vegetables like mushrooms, green beans and peas can also be added. Herbs: Bay leaf and fresh thyme. Rosemary, sage and parsley are all good in chicken stews. White wine. I used Sauvignon Blanc but Chardonnay, Chenin Blanc or Pinot Grigio will all work. Chicken broth/chicken stock.
How to make chicken stew
Can I make this ahead?
Chicken stew is a great make-ahead dish. Cook the stew then transfer to freezer-safe containers and freeze for up to 3 months. Leftovers can be kept in airtight containers for up to 3 days and reheated before serving.
What can I add to chicken stew?
For more flavor and texture, you can add a variety of vegetables to chicken stew. Baby potatoes, kale, spinach, butternut squash, sweet potato and mushrooms are all good additions. You can also top the stew with dumplings for the last 10 minutes if you’d prefer a more traditional chicken and dumplings recipe. Legumes or beans like chickpeas, cannellini beans or lentils can also be added. I would suggest using canned beans/legumes to cut down on cooking time.
Stew recipes
