Description
This comforting chicken stew features tender boneless chicken thighs simmered with hearty root vegetables, aromatic herbs, and a creamy broth. Perfect for a cozy meal, it balances rich flavors and wholesome ingredients to create a satisfying dish that warms the soul.
Ingredients
Scale
Protein
- 1 ½ pounds boneless skinless chicken thighs (about 8 thighs, diced 1-inch)
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
- ¼ cup white wine
- 4 cups chicken broth (or chicken stock)
- ½ cup heavy whipping cream
Fats and Oils
- 2 tablespoons olive oil
Seasonings and Others
- 5 tablespoons all-purpose flour (divided)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper (to taste)
Instructions
- Brown the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken thighs and brown them until golden on the outside, but they do not need to be cooked through. Remove the chicken from the pot and set aside.
- Sauté Vegetables and Create Roux: To the same pot, add the remaining tablespoon of olive oil. Cook the chopped onion, diced carrots, and celery for about 3 minutes or until the onion softens slightly. Stir in 3 tablespoons of the flour along with dried rosemary, thyme, sage, salt, and black pepper. Cook over medium heat for about 2 minutes to form a flavorful base.
- Add Vegetables, Wine, Chicken, and Broth: Add the diced potatoes, sweet potatoes, red bell pepper, white wine, browned chicken, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 30 minutes to allow flavors to meld and the vegetables to become tender.
- Add Green Beans and Cream: Remove the lid, stir in the green beans and heavy whipping cream. If you prefer 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 until smooth with no lumps. Gradually add the slurry to the boiling stew until the desired thickness is reached. Simmer uncovered for an additional 10 minutes.
- Final Seasoning and Serving: Taste the stew and adjust seasoning with salt and pepper as needed. Serve hot for a rich, hearty meal.
Notes
- This stew combines rich chicken flavor with root vegetables and carefully balanced herbs, making it a perfect comfort food for chilly days.
- To thicken the stew, use the flour and water/broth slurry method to avoid lumps and control thickness.
- You can substitute green beans with thawed frozen peas if preferred.
- For a lighter variation, reduce or omit the heavy cream.
- Serve this stew with crusty bread or over a bed of rice to soak up the flavorful broth.
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
