Chicken and Vegetable Stew
Chicken and Vegetable Stew
A hearty, no-fuss chicken and vegetable stew that’s built for weeknights, meal prep, and satisfying family dinners. This recipe uses basic pantry staples and fresh vegetables, and it delivers deep flavor through simple browning, aromatics, and a long simmer. It’s flexible — swap in seasonal vegetables, use bone-in or boneless chicken, and adjust herbs to your taste.
Ingredients (serves 4–6)
2 tablespoons olive oil (or neutral oil)
1 1/2 to 2 pounds chicken (boneless skin-on thighs recommended; bone-in thighs or a mix of thighs and breasts also work)
Salt and freshly ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and cut into 1/2-inch rounds
2 celery stalks, sliced 1/2-inch
1 medium red bell pepper, diced (optional)
8 ounces mushrooms, quartered (optional)
2 medium Yukon Gold potatoes or russets, peeled and cut into 1-inch cubes
1 cup frozen peas (or fresh if available)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
1 bay leaf
1/2 teaspoon smoked paprika (optional)
4 cups low-sodium chicken broth (add more as needed)
1/2 cup dry white wine (or extra broth; optional)
1 tablespoon tomato paste (for depth; optional)
2 tablespoons chopped fresh parsley (for finishing)
1 tablespoon lemon juice or a splash of vinegar (to brighten)
Optional thickener: 1–2 tablespoons cornstarch mixed with 2 tablespoons cold water, or 1/4 cup heavy cream
Equipment
Large Dutch oven or heavy-bottomed stockpot
Wooden spoon or spatula
Sharp knife and cutting board
Ladle
Method
Prep the chicken: Pat chicken dry and season generously with salt and pepper. If using bone-in pieces, you can brown them whole and remove bones later; boneless thighs can be cut into 1 1/2–2-inch pieces if you prefer smaller pieces in the stew.
Brown the chicken: Heat oil in a large Dutch oven over medium-high heat. When shimmering, add chicken in a single layer, skin-side down if applicable. Brown well, 4–6 minutes per side, without crowding—work in batches if needed. Transfer browned chicken to a plate and set aside. Don’t worry if it’s not cooked through.
Build flavor with aromatics: Reduce heat to medium. Add the onion and a pinch of salt; cook, stirring, until soft and beginning to brown, about 5–7 minutes. Add garlic and cook 30–60 seconds until fragrant.
Add vegetables: Stir in carrots, celery, and bell pepper (and mushrooms if using). Cook 4–6 minutes until they start to soften. Add tomato paste now if using and cook 1 minute to caramelize.
Deglaze: Pour in the white wine (or 1/2 cup broth) to deglaze the pan, scraping up browned bits from the bottom. Let the liquid reduce by half, about 2 minutes.
Simmer: Return chicken to the pot along with potatoes, thyme, oregano, bay leaf, smoked paprika (if using), and the remaining chicken broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook until the chicken is tender and potatoes are cooked through, about 25–30 minutes for diced boneless pieces; 35–45 minutes for bone-in.
Finish vegetables and season: Remove lid, stir in frozen peas and mushrooms if you held them back, and simmer uncovered 5–8 minutes. Taste and adjust salt and pepper. Stir in lemon juice or a splash of vinegar to lift the flavors.
Optional thickening/creaming: If you prefer a thicker stew, whisk the cornstarch slurry and slowly stir it into the simmering stew; cook 2–3 minutes until slightly thickened. Alternatively, stir in heavy cream for a richer finish.
Herb finish: Turn off heat, stir in chopped fresh parsley, and let rest a few minutes before serving. Remove bay leaf and any large herb stems.
Serving suggestions
Serve over buttered egg noodles, mashed potatoes, or a scoop of rice for a comforting meal.
Crusty bread or warm dinner rolls are excellent for soaking up the broth.
A simple green salad or steamed greens on the side keeps the plate balanced.
Make-ahead
