Description
This comforting chicken stew features tender diced chicken thighs simmered with hearty root vegetables, aromatic herbs, and a rich creamy broth. Perfect for a satisfying and flavorful meal, the stew combines the earthy flavors of potatoes, sweet potatoes, carrots, celery, and green beans with a hint of white wine and fresh seasonings, cooked slowly to develop deep, hearty flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs (about 8 thighs, diced 1-inch)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper to taste
Vegetables
- 2 carrots (diced)
- 1 small onion (chopped)
- 2 ribs celery (diced)
- 1 ½ cups diced potatoes (peeled if using russets or baking potatoes)
- 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)
Liquids and Thickening
- 2 tablespoons olive oil
- 5 tablespoons all-purpose flour (divided)
- ¼ cup white wine
- 4 cups chicken broth (or chicken stock)
- ½ cup heavy whipping cream
Instructions
- Brown Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken thighs and brown them on all sides without cooking through completely. Once browned, remove the chicken from the pot and set aside.
- Sauté Vegetables and Prepare Roux: In the same pot, add the remaining 1 tablespoon of olive oil. Cook the chopped onion, diced carrots, and celery for about 3 minutes, until the onion is slightly softened. Stir in 3 tablespoons of the all-purpose flour along with the dried rosemary, thyme, ground sage, and season with salt and black pepper. Cook this mixture for about 2 minutes over medium heat to develop flavor.
- Add Main Ingredients and Simmer: Add the diced potatoes, sweet potatoes, finely diced red bell pepper, white wine, browned chicken, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes until the vegetables are tender and the chicken is cooked through.
- Finish Cooking with Green Beans and Cream: Remove the lid, stir in the green beans and heavy whipping cream. If you want a thicker stew, prepare a slurry by mixing the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar, shaking well to remove lumps. Add this slurry gradually to the boiling stew, stirring to reach your desired thickness. Continue to simmer uncovered for an additional 10 minutes to let flavors meld and the stew thicken.
Notes
- This stew is perfect for a cozy dinner and can be served with crusty bread or over rice for a heartier meal.
- Using a combination of potatoes and sweet potatoes adds a nice balance of sweetness and earthiness.
- Adjust the thickness of the stew by adding more or less of the flour slurry depending on your preference.
- Fresh herbs can be used in place of dried if preferred – just increase the quantity accordingly.
- Leftovers reheat well and flavors develop further after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 611 kcal
- Sugar: 6 g
- Sodium: 403 mg
- Fat: 39 g
- Saturated Fat: 12 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 179 mg
