Chicken Stew with Vegetables

This chicken stew with vegetables is a hearty, comforting dish featuring tender chicken pieces simmered with potatoes, carrots, celery, and aromatic herbs. The slow, gentle cooking produces a flavourful broth and soft, well-balanced textures, making the stew ideal for cool weather or nourishing family meals.

Why You’ll Love This Recipe

This recipe delivers depth of flavour with minimal complexity. The combination of chicken, vegetables, and herbs creates a wholesome stew that feels both rustic and refined. It reheats exceptionally well, making it suitable for meal preparation. The dish is also flexible, allowing easy customization based on available ingredients while maintaining a satisfying, home-cooked quality.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chicken thighs or drumsticks
potatoes
carrots
celery
onion
garlic
chicken broth
olive oil
bay leaves
fresh thyme or dried thyme
salt
pepper
butter
flour (optional, for thickening)

Directions

1. Heat olive oil in a large pot over medium heat.

2. Season the chicken with salt and pepper, then sear on all sides until lightly browned. Remove and set aside.

3. Add chopped onion, celery, and carrots to the pot. Sauté until the vegetables begin to soften.

4. Stir in minced garlic and cook briefly until fragrant.

5. Return the chicken to the pot and add potatoes, bay leaves, and thyme.

6. Pour in chicken broth until the ingredients are just covered.

7. Bring to a gentle simmer, cover, and cook for 35–45 minutes, or until the chicken is tender.

8. For a thicker stew, mix a small amount of butter and flour into a paste and stir it into the liquid. Simmer for a few additional minutes.

9. Adjust seasoning and serve hot.

Servings and Timing

Serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 40–45 minutes
Total time: approximately 1 hour

Variations

– Replace potatoes with sweet potatoes for a sweeter profile.
– Add peas or green beans during the final minutes of cooking.
– Use boneless chicken thighs for easier serving.
– Add a splash of white wine when sautéing the vegetables for added depth.
– Stir in fresh parsley or dill before serving for brightness.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to four days.
Reheat gently on the stovetop, adding a small amount of broth if needed.
The stew may be frozen for up to three months; thaw in the refrigerator before reheating.
Avoid boiling vigorously during reheating to preserve the vegetables’ texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, but thighs provide richer flavour and remain more tender during longer cooking times.

Why is my stew too thin?

Add a butter-flour mixture or simmer uncovered for a few minutes to reduce the liquid.

Can I make this stew in advance?

Yes. The flavours deepen after resting, making it ideal for preparing ahead.

Can I use frozen vegetables?

Yes, though add them toward the end to prevent overcooking.

Should I remove the chicken skin?

Removing the skin reduces fat content, though leaving it on adds flavour during cooking.

How can I make the stew more flavourful?

Add herbs, sauté the vegetables thoroughly, and use high-quality chicken broth.

Can I make this in a slow cooker?

Yes. Cook on low for 6–7 hours or on high for 3–4 hours.

Can I use bone-in chicken?

Bone-in chicken enhances broth richness and is recommended.

Can I add tomatoes?

Yes. A small amount of diced tomatoes can add brightness and acidity.

Why are my vegetables too soft?

Reduce cooking time or cut vegetables into larger pieces to preserve texture.

Conclusion

This chicken stew with vegetables offers familiar comfort with well-balanced flavours and nourishing ingredients. Its combination of tender chicken, aromatic herbs, and hearty vegetables makes it a dependable dish suitable for family meals or weekly meal preparation. Straightforward and adaptable, it remains a timeless recipe for any season.

Print