Rustic Chicken Stew
A creamy, one-pot chicken stew loaded with root vegetables, tender chicken, and a flavorful broth. High in protein, fiber-rich, and quick to make, this dish is perfect for weekday dinners or meal prep. Serve warm with fresh parsley for a comforting, nutritious meal the whole family will enjoy.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 sharp knife or kitchen scissors
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 medium sweet onion diced
- 3 celery stalks diced or sliced
- 4 garlic cloves minced
- ½ pound carrots sliced
- 1 parsnip sliced
- 1½ pounds yellow baby potatoes halved
- 1½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 4 tablespoons all-purpose flour unbleached, organic, or Einkorn
- 2 tablespoons salted butter or olive oil for dairy-free version
- 2 tablespoons avocado oil or olive oil
- 32 ounces chicken broth
- ½ cup heavy cream or half-and-half or coconut cream for dairy-free
- Salt and black pepper to taste
- 2 tablespoons fresh flat-leaf parsley chopped (optional)
Instructions
- Prepare the Vegetables: Begin by prepping all your vegetables to ensure smooth cooking. Dice the sweet onion into small, even pieces for uniform cooking and maximum flavor release. Slice the celery stalks into thin, bite-sized pieces. Mince the garlic finely, which will help infuse the stew with a rich aroma. Slice the carrots and parsnips into even rounds, roughly ¼-inch thick, so they cook evenly. Finally, cut the yellow baby potatoes in half to ensure they soften in the broth while retaining some texture. Set all vegetables aside in separate bowls to streamline the cooking process.
- Prepare the Chicken: Take the boneless, skinless chicken thighs and cut them into roughly 1-inch chunks using a sharp knife or kitchen scissors. Pat the chicken dry with paper towels to remove excess moisture, which helps achieve a nice browning later. Sprinkle 2 tablespoons of flour over the chicken chunks and toss until every piece is lightly coated. This flour coating will help thicken the stew and create a light crust when searing.
- Heat the Oils and Butter: In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of avocado oil and 2 tablespoons of butter (or olive oil if making it dairy-free). Heat over medium heat until the butter melts completely and begins to sizzle. Swirl the pot gently to combine the oil and butter evenly. This fat mixture will provide a rich base for browning the chicken and developing deep flavor in the stew.
- Brown the Chicken: Carefully add the flour-coated chicken pieces to the hot pot. Allow them to sear without stirring immediately—this helps form a golden-brown crust on the bottom. Let the chicken cook for about 2–3 minutes per side, turning only when each side is nicely browned. Remember, at this stage, the chicken does not need to be fully cooked through; the goal is to create flavor and texture. Once browned, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, celery, garlic, carrots, and parsnips. Sprinkle with a pinch of salt and black pepper to start building the stew’s seasoning. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the onions turn translucent and the vegetables begin to soften. Be sure to scrape up the browned bits left from the chicken—these are packed with flavor and will enrich the stew base.
- Add Flour to the Vegetables: Sprinkle the remaining 2 tablespoons of flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste. This step will help thicken the broth later, creating a creamy texture without needing extra cream at this stage.
- Combine Chicken and Potatoes: Return the browned chicken to the pot, distributing the pieces evenly. Add the halved baby potatoes on top, making sure they are well mixed with the chicken and vegetables. This layering ensures that the potatoes cook evenly and absorb the stew’s flavors.
- Add Broth and Stir: Pour in the full 32 ounces of chicken broth, gently stirring to combine and dissolve any remaining flour stuck to the bottom of the pot. Stirring well ensures that the stew thickens evenly and prevents lumps from forming. Taste the broth and adjust with a pinch of salt and black pepper if needed.
- Simmer the Stew: Cover the pot with a lid and bring the mixture to a gentle boil over medium heat. Once boiling, remove the lid and reduce the heat to medium-low. Allow the stew to simmer uncovered for approximately 30 minutes. Stir occasionally to prevent sticking and to ensure all ingredients cook uniformly. The potatoes should be tender, and the broth should thicken slightly, creating a rich, hearty texture.
- Finish with Cream and Parsley: Once the vegetables and chicken are fully cooked and the broth is slightly thickened, stir in ½ cup of heavy cream or half-and-half (or coconut cream for dairy-free). This will create a smooth, creamy consistency without overpowering the flavors. Remove from heat and sprinkle with 2 tablespoons of freshly chopped flat-leaf parsley if desired. The parsley adds a fresh, bright flavor that balances the richness of the stew.
- Serve Warm: Ladle the Rustic Chicken Stew into bowls, making sure each serving has a good mix of chicken, potatoes, and vegetables. Serve immediately while hot for maximum flavor and comfort. This stew pairs well with crusty bread, a side salad, or can be enjoyed on its own for a wholesome, protein-rich meal perfect for lunch, dinner, or meal prep.
Notes
- This stew is incredibly versatile—feel free to swap chicken thighs for chicken breasts, but thighs provide more flavor and tenderness.
- Using baby potatoes ensures faster cooking and a creamier texture; larger potatoes may need additional simmering.
- For a dairy-free version, replace butter with olive or avocado oil and use coconut cream instead of heavy cream.
- Browning the chicken and sautéing vegetables thoroughly adds depth to the flavor. Don’t rush these steps.
- You can add other root vegetables like turnips or rutabaga for variation and extra nutrients.
