Easy Flavorful Chicken Stew
A wholesome, one-pot chicken stew simmered with tender chicken, potatoes, and carrots in a fragrant herb-infused broth. Quick to make, protein-rich, and low in saturated fat, this satisfying stew is perfect for busy weeknights, meal prep, or a comforting family dinner.
Equipment
- 1 × 6-quart Dutch oven or large pot
- Measuring Cups and Spoons
Ingredients
- 1 large onion finely chopped
- 5 garlic cloves 4 minced, 1 grated
- 4 large carrots diced
- 2 large celery stalks diced
- 2 lbs boneless skinless chicken thighs or breasts, cubed
- 2 lbs potatoes cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- Pinch of red pepper flakes
- 4 bay leaves
- 2 1/2 cups low-sodium chicken broth
- 3 tbsp fresh dill or parsley finely chopped
Instructions
- Prepare the Aromatic Base: Begin by finely chopping 1 large onion, making sure the pieces are uniform for even cooking. Mince four garlic cloves, and grate one additional clove for added depth of flavor. Dice 4 large carrots and 2 celery stalks into small, bite-sized pieces. These vegetables form the aromatic foundation of the stew, providing natural sweetness, fiber, and a rich texture to every spoonful.
- Heat the Cooking Pot: Place a 6-quart Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of extra virgin olive oil and swirl gently to coat the bottom evenly. Heating the oil properly ensures that the vegetables will sauté without sticking and allows the flavors to develop beautifully.
- Sauté the Vegetables: Add the chopped onions, minced garlic, diced carrots, and celery to the hot oil. Stir frequently to prevent burning and allow the vegetables to soften evenly. Sauté for approximately 5 minutes until the onions turn translucent and the mixture emits a fragrant, savory aroma. This step enhances the flavor of the broth by releasing the natural sweetness of the vegetables.
- Add the Chicken and Spices: Cut 2 pounds of boneless, skinless chicken thighs or breasts into bite-sized cubes. Gently add the chicken to the pot with the sautéed vegetables. Sprinkle in 1 tablespoon dried rosemary, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Stir carefully to coat the chicken evenly with the aromatic herbs and spices. Sauté for 2 minutes, allowing the chicken to lightly brown and the spices to release their full flavor.
- Incorporate the Broth and Potatoes: Pour in 2 1/2 cups of low-sodium chicken broth, ensuring the liquid covers the chicken and vegetables. Add 2 pounds of cubed potatoes and 4 bay leaves, stirring gently to combine. The potatoes will absorb the savory flavors from the broth and chicken, creating a rich, hearty consistency.
- Bring to a Boil and Simmer: Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and allow the stew to simmer for 20 minutes. Check occasionally to ensure it’s not sticking to the bottom, stirring gently if needed. The potatoes should become fork-tender and the chicken fully cooked, while the broth thickens slightly and the flavors meld beautifully.
- Finish with Fresh Herbs and Garlic: Once the stew has simmered and the potatoes are tender, turn off the heat. Remove the bay leaves, then add 3 tablespoons of finely chopped fresh dill or parsley. Stir gently to distribute the fresh herbs evenly throughout the stew. For an extra burst of flavor, add the grated garlic clove from Step 1. This step enhances the aroma and adds a vibrant, fresh finish to the dish.
- Serve and Enjoy: Ladle the hot chicken stew into bowls, making sure each serving has a generous portion of chicken, vegetables, and flavorful broth. Garnish with a little extra fresh dill or parsley if desired. Serve immediately while warm. This stew pairs beautifully with crusty bread, rice, or a light side salad for a complete, comforting meal that is satisfying, wholesome, and packed with nutrients.
Notes
- Potatoes: For the best texture, use red or white potatoes. They hold their shape better during simmering. Russets are starchy and can break down slightly, creating a thicker broth.
- Chicken Choice: Boneless, skinless chicken thighs remain juicy, while breasts cook faster and leaner. Either works; just adjust cooking time if using larger pieces.
- Herbs and Spices: Fresh herbs like dill or parsley brighten the flavor at the end, while dried herbs during cooking deepen the overall taste. Adjust spice levels to suit your preference.
- Cooking Method: This stew is ideal for one-pot cooking, which makes cleanup simple and allows flavors to meld beautifully.
