Hearty Chicken Root Vegetable Stew
A cozy, one-pot chicken stew brimming with tender root vegetables, fragrant herbs, and a rich, savory broth. Perfect for weeknight dinners or meal prep, this dish combines protein, fiber, and healthy fats for a wholesome, satisfying meal.
Equipment
- 6- to 8-quart heavy pot with lid
- Wooden spoon
- Cutting board
- Knife
- Measuring Cups and Spoons
- Plate for chicken
Ingredients
- 1 tbsp olive oil
- 3 lbs skin-on bone-in chicken thighs and drumsticks
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 onions cut into ½"-thick wedges
- 2 garlic cloves minced
- 4 carrots peeled and cut diagonally into 1" pieces
- 4 celery stalks cut into 1" pieces
- ½ cup white wine
- 3 tbsp all-purpose flour
- 3 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried Italian seasoning
- 2 turnips peeled and cut into 1" pieces
- 1 large rutabaga peeled and cut into 1" pieces
- Chopped celery leaves optional, for garnish
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the stew. Preheating is crucial, as it allows the chicken and vegetables to cook evenly and develop rich flavors throughout the dish.
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with a paper towel to remove excess moisture. This step ensures the chicken browns beautifully instead of steaming. Season generously with sea salt and freshly ground black pepper on all sides to enhance the natural flavor of the meat.
- Sear the Chicken: In a large 6- to 8-quart heavy pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, place the chicken skin-side down in the pot. Allow it to cook undisturbed for 6–8 minutes, or until the skin turns golden brown and crisp. Flip the pieces and cook for an additional 6 minutes. This step locks in juices and builds a deep, savory flavor for the stew. Transfer the seared chicken to a plate and set aside.
- Sauté Aromatics: Remove all but 2 tablespoons of fat from the pot, leaving just enough to sauté the vegetables. Add the onions and cook, stirring occasionally, for 2–4 minutes until they turn soft and translucent. Next, add the minced garlic, carrots, and celery, stirring gently for another 2 minutes. The gentle sautéing releases the natural sweetness of the vegetables, forming a flavorful base for your stew.
- Deglaze with Wine: Pour in ½ cup of white wine and bring it to a gentle boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these bits are full of concentrated flavor. Allow the wine to simmer until it nearly evaporates, about 1 minute. This step adds acidity and depth to the stew’s broth.
- Thicken the Broth: Sprinkle 3 tablespoons of all-purpose flour evenly over the vegetables. Stir constantly for 1 minute to cook the flour, which will help thicken the stew later. This forms a smooth, velvety base that clings to the chicken and vegetables.
- Build the Broth: Slowly add 3 cups of low-sodium chicken broth, stirring constantly to prevent lumps. Mix in 2 tablespoons of tomato paste, 2 teaspoons of Worcestershire sauce, 2 bay leaves, and 1 teaspoon of dried Italian seasoning. Bring the mixture to a gentle boil. At this stage, the aromatic herbs and tomato paste infuse the broth with rich, layered flavors that complement the chicken perfectly.
- Nestle the Chicken: Carefully place the seared chicken back into the pot, arranging the pieces skin-side up. The chicken will partially cook in the broth while retaining its golden, crispy skin. Cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes to allow the chicken to absorb the flavors of the aromatic broth and vegetables.
- Add Root Vegetables: After 45 minutes, remove the pot from the oven and gently nestle the turnips and rutabaga around and under the chicken. These root vegetables are hearty and take longer to cook, so adding them now ensures they become tender without overcooking. Leave the pot uncovered and return it to the oven for another 40 minutes.
- Check for Doneness: After baking, test the chicken and vegetables for tenderness. The chicken should reach an internal temperature of 165°F (74°C), and the root vegetables should be fork-tender. If needed, cook a few more minutes to achieve the perfect texture.
- Final Seasoning: Taste the stew and adjust the seasoning with additional salt and freshly ground black pepper as desired. The final seasoning ensures every bite is perfectly balanced and flavorful.
- Garnish and Serve: Transfer the stew to serving bowls or serve directly from the pot. Sprinkle with chopped celery leaves for a fresh, vibrant finish. This final touch adds color, aroma, and a hint of herbal brightness to the rich, comforting stew.
Notes
- For best flavor, use skin-on, bone-in chicken. The bones add richness to the broth while the skin crisps nicely during searing.
- Root vegetables like turnips, rutabaga, carrots, and celery provide natural sweetness and fiber. Feel free to substitute parsnips or potatoes if preferred.
- Deglazing with white wine lifts the flavorful browned bits from the pot, giving the stew depth and complexity. Chicken broth alone works, but wine adds extra nuance.
- Make sure to stir the flour thoroughly when thickening the broth to avoid lumps and achieve a smooth, velvety consistency.
- This stew is perfect for meal prep as it tastes even better the next day once the flavors meld.
