Hearty Chicken Stew with Creamy Herb Broth Recipe
This rich and hearty chicken stew is a comforting one-pot meal featuring tender boneless chicken thighs simmered with baby potatoes, carrots, celery, and aromatic herbs. Thickened with a touch of flour and enriched with heavy cream and a splash of lemon juice, this stew offers a perfect balance of creamy texture and vibrant flavors, ideal for a satisfying dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless chicken thighs, cut into chunks
- 3 large carrots, peeled and sliced
- 2 celery stalks, finely chopped
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1.5 pounds baby potatoes, halved
Liquids and Seasonings
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Other Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- Preheat Your Equipment: Preheat your Dutch oven or large pot over medium-high heat to prepare for searing the chicken.
- Brown the Chicken: Season the chicken chunks with salt and pepper. Add olive oil to the hot pot and brown the chicken on all sides until golden. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced onion, chopped celery, and sliced carrots. Sauté until softened and fragrant. Then stir in minced garlic and cook for an additional minute.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir well to coat, which will help thicken the stew later.
- Add Broth and Return Chicken: Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Return the browned chicken pieces to the pot along with halved baby potatoes, dried thyme, and bay leaves.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 35 to 40 minutes. Stir occasionally until the chicken is tender and the stew has thickened nicely.
- Finish the Stew: Stir in the heavy cream and lemon juice. Let it simmer for 5 more minutes to blend the flavors. Taste and adjust salt and pepper as needed.
- Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve warm, ideally with crusty bread on the side for a complete meal.
Notes
- For extra flavor, brown the chicken in batches to avoid overcrowding the pot.
- You can substitute heavy cream with half-and-half for a lighter stew.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- If you prefer a thicker stew, simmer a little longer or add a slurry of flour and water before finishing.
- Leftovers keep well and taste even better the next day after flavors meld.
Keywords: chicken stew, hearty stew, one-pot meal, chicken thighs, comfort food, creamy stew, easy dinner
