Chicken Stew
Updated Feb. 26, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 2tablespoons olive oil
- 1medium onion, diced (about 6 ounces)
- 2medium carrots, peeled and diced (about 5 ounces)
- 3stalks celery, diced (about 3 ounces)
- 4garlic cloves, minced
- ½teaspoon sweet paprika
- Salt and black pepper
- 3tablespoons all-purpose flour
- 4cups chicken broth
- 1tablespoon apple cider vinegar
- 1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)
- 1pound baby potatoes, cut into quarters
- 1cup (1-inch pieces) green beans (about 4 ounces)
- ½cup heavy cream
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½teaspoon dried oregano
- Fresh parsley, for serving
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
666 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 45 grams protein; 1661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.
- Step 2
Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.
- Step 3
Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.
- Step 4
Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.
- The stew can be frozen for up to 3 months, then defrosted for easy reheating.
Private Notes
Comments
made this twice, once just as the recipe said. The second time I chopped the thighs into chunks and sautéed them first so they got a little color. Took them out, deglazed the pot with white wine, tipped that out and then sautéed everything else, added mushrooms, put chicken back into the pot with the broth and cream, lots of pepper, lots of seasoning. It was delicious. I think the sautéing of the chicken, even though it’s an extra step, is better. I also cooked it very gently for about an hour, because I had the time. Yummy-ness.
I spotted this recipe early this afternoon and realized I had almost all of the ingredients on hand (yay dried herbs!) to make it tonight. My only substitutes were--as suggested in the description--coconut milk instead of the heavy cream, and a red bell pepper instead of the green beans. I will definitely sub in both again as we loved the final result: a one-pot meal that was substantial and flavorful but not too rich. The family vote was unanimous: Winner, winner winter chicken dinner!
This stew is so delicious; I added some mushrooms and a bit more paprika, and I'm in love with the taste. It's so flavorful and nutritious. The warmth of the stew fills the room, making it the perfect comfort food. I can't wait to share it with my family during our cozy dinner together.
This is delicious, I made this while sick with a cold. I had to improvise with stock and used a veg based bouillon cubes, I do think there would be more depth and richness with concentrated bullion. I had my husband pick up rotisserie chicken which made this a quick meal, with mushrooms and chopped kale…the flour adds a nice thickness. I used All purpose no wheat flour, no green beans or dairy; as I am not opposed to these ingredients..I am trying to use up my pantry and clear the fridge.
I sub coconut milk for the heavy cream but otherwise I follow the recipe exactly. This stew is AWESOME, fairly easy to prep & make, and freezes well.
I love this recipe and make it regularly. I add swiss chard instead of green beans - chop the stems and cook with other veggies in first step - steam the chopped leaves at the end. Also use coconut milk instead of cream. Sometimes add a splash of dry sherry.