Description
This Hearty Chicken and Vegetable Stew is a comforting one-pot meal packed with tender chicken, a medley of colorful vegetables, and a creamy, savory broth. Perfect for weeknight dinners, meal prep, or freezing for later, this stew is versatile and delicious year-round.
Ingredients
Scale
- For the Chicken and Vegetables:
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, chopped
- 2 ribs celery, diced
- 1 ½ cups diced potatoes (peeled if using russets)
- 1 ½ cups diced sweet potatoes (peeled)
- ½ red bell pepper, finely diced
- 1 cup green beans, cut into 1-inch pieces, or frozen peas (thawed)
- For the Broth and Seasoning:
- 5 tablespoons all-purpose flour (divided)
- 4 cups chicken broth or stock
- ¼ cup white wine
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
- ½ cup heavy whipping cream
Instructions
- Brown the Chicken:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, then remove and set aside.
- Cook the Aromatics:
- Add the remaining olive oil to the pot. Sauté the onions, carrots, and celery for about 3 minutes or until softened.
- Add Seasonings and Flour:
- Stir in 3 tablespoons of flour, rosemary, thyme, sage, salt, and pepper. Cook for 2 minutes to remove the raw flour taste.
- Add Vegetables and Deglaze:
- Add the potatoes, sweet potatoes, and bell pepper to the pot. Pour in the white wine, stirring to scrape up any browned bits from the bottom.
- Simmer the Stew:
- Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat and simmer covered for 30 minutes.
- Finish with Cream and Green Beans:
- Stir in the green beans (or peas) and heavy cream. Simmer uncovered for an additional 10 minutes.
- Thicken if Needed:
- Combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a jar. Shake well, then slowly add the slurry to the boiling stew until desired thickness is reached.
- Serve and Enjoy:
- Taste and adjust seasoning. Ladle the stew into bowls and serve warm with crusty bread or biscuits.
Notes
- For a gluten-free version, replace the flour with cornstarch or a gluten-free flour blend.
- Coconut milk or cashew cream can replace heavy cream for a dairy-free option.
- The stew freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups & Stews
- Method: One-Pot Cooking
- Cuisine: Comfort Food
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg