Marry This Chicken Stew Recipe is a hearty and creamy recipe, which is made with tender chicken and golden potatoes. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Jump to RecipeChicken Stew Recipe Ingredients
A comforting blend of chicken and root vegetables.
- 1 (4-pound) chicken, cut into 8 pieces (backbone discarded)
- 1 1/2 tsp. kosher salt, plus more for seasoning
- 1/2 tsp. black pepper, plus more for seasoning
- 3 Tbsp. vegetable oil, plus more for the pan
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 (1-inch piece) fresh ginger, peeled and finely chopped
- 1/2 tsp. ground turmeric
- 2 Tbsp. all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb. baby golden potatoes, halved
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium parsnips, peeled and cut into 1-inch chunks
- 1 cup heavy cream
- 1 Tbsp. chopped fresh parsley, plus more for serving
How To Make Chicken Stew
A step-by-step guide to rich flavor.
- Season and Brown the Chicken: Pat the chicken pieces dry and season them generously with kosher salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches to avoid overcrowding the pan, brown the chicken on all sides, about 3 to 5 minutes per batch. Add more oil if needed. Transfer the browned chicken to a plate and set aside.
- Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the drippings in the pot. Add the chopped celery and onion and cook, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the garlic, ginger, and turmeric and cook until fragrant, about 30 seconds to 1 minute more.
- Thicken and Simmer: Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually pour in the chicken broth while stirring to combine. Add the potatoes, carrots, parsnips, 1 ½ teaspoons salt, and ½ teaspoon pepper.
- Combine and Cook: Return the browned chicken pieces to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for about 45 minutes, or until the vegetables are tender and the chicken is cooked through.
- Shred Chicken and Finish with Cream: Remove the cooked chicken from the stew and place it on a cutting board to cool for about 10 minutes. Once cool enough to handle, shred or cut the meat into bite-sized pieces, discarding the skin and bones. Stir the shredded chicken back into the stew along with the heavy cream and 1 tablespoon of fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with more parsley.
Recipe Tips
Make your best stew ever.
- How to get the most flavorful stew? Don’t skip browning the chicken. This step creates a fond (the browned bits) on the bottom of the pot, which builds a deep, rich flavor base for the entire stew.
- Can I use boneless, skinless chicken? Yes, you can use boneless, skinless chicken thighs or breasts. Cut them into 2-inch chunks and brown them as directed. You can skip the shredding step, but you may need to reduce the simmering time to 25-30 minutes to prevent the chicken from becoming dry.
- How to thicken chicken stew? The flour in this recipe provides a nice thickness. If you prefer an even thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew during the last few minutes of cooking.
- What other vegetables can I add? This stew is very forgiving. Feel free to add 1 cup of frozen peas or chopped green beans during the last 5 minutes of cooking. Sliced mushrooms can also be sautéed with the onions for extra flavor.
What To Serve With Chicken Stew
Perfect pairings for a cozy meal.
This rich and creamy stew is perfect for soaking up with a side. Serve it with:
- Crusty bread or dinner rolls
- Fluffy buttermilk biscuits
- A simple green salad with a light vinaigrette
- Spoonful over egg noodles or mashed potatoes
How To Store Chicken Stew
Enjoy leftovers for days.
- Refrigerate: Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freeze: This stew freezes well. Cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Note that the cream may separate slightly upon reheating, but it will still be delicious.
Chicken Stew Nutrition Facts
An estimated breakdown per serving.
- Calories: 550 kcal
- Carbohydrates: 30 g
- Protein: 35 g
- Fat: 30 g
- Sodium: 900 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe adapts well to a slow cooker. Brown the chicken and sauté the vegetables on the stovetop as directed, then transfer everything (except the cream and parsley) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir it back in with the heavy cream and parsley just before serving.
If you’re using skin-on chicken, some fat will render out. You can easily skim any excess fat off the surface of the stew with a large spoon before you add the heavy cream and parsley at the end.
Absolutely. To make a dairy-free version, simply substitute the heavy cream with an equal amount of full-fat coconut milk or a dairy-free cream alternative. The taste and texture will be slightly different but still delicious.
Try More Recipes:
Chicken Stew Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes55
minutes550
kcalA rich, creamy, and comforting one-pot chicken stew loaded with tender shredded chicken and hearty root vegetables, perfect for a cozy family dinner.
Ingredients
1 (4-lb) chicken, cut into 8 pieces
Salt, pepper, and vegetable oil
2 celery stalks & 1 medium onion
3 cloves garlic & 1-inch piece ginger
1/2 tsp. turmeric & 2 Tbsp. all-purpose flour
4 cups chicken broth
1 lb. baby potatoes, 3 carrots, 2 parsnips
1 cup heavy cream & 1 Tbsp. fresh parsley
Directions
- Season and brown the chicken pieces in a Dutch oven; set aside.
- Sauté celery, onion, garlic, ginger, and turmeric in the same pot.
- Stir in flour, then slowly whisk in chicken broth.
- Add potatoes, carrots, and parsnips to the pot.
- Return chicken to the pot, bring to a simmer, cover, and cook for 45 minutes.
- Remove chicken, shred the meat, and discard bones/skin.
- Stir shredded chicken, heavy cream, and parsley back into the stew and serve.
Notes
- Don’t skip browning the chicken; it’s essential for developing the deep, savory flavor of the stew.
- Cut the vegetables into uniform, 1-inch chunks to ensure they cook evenly.
- For the best flavor, let the stew rest for a few minutes off the heat before serving.
- The stew will thicken as it cools. Add a splash of broth when reheating if needed.
