Best Chicken Stew Recipe

Ben Carraoli

I just made this chicken stew and couldn’t wait to share how comforting and satisfying it turned out. It’s the kind of dish I come home to when I’m craving warm, hearty food that still feels wholesome. I used tender chicken pieces, root vegetables, and a rich, seasoned broth that simmered away beautifully.

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Prep Time 15

Cook Time 40

Servings: 6

Ingredients Method Notes

Ingredients

1½ pounds boneless skinless chicken thighs about 8 thighs, diced 1-inch — I prefer thighs because they hold up better during simmering.
2 tablespoons olive oil — for browning the chicken and building flavor.
2 carrots diced — adds natural sweetness and good texture.
1 small onion chopped — the aromatic base that gives depth.
2 ribs celery diced — adds crunch and celery’s light flavor.
5 tablespoons all-purpose flour divided — helps thicken the stew; part used at start, part as a slurry later.
½ teaspoon dried rosemary — a fragrant herb that complements chicken.
½ teaspoon dried thyme leaves — adds earthy herbal notes beneficial in stews.
¼ teaspoon ground sage — subtle warmth and depth to the seasoning.
Salt and black pepper to taste — essential for seasoning throughout.
1½ cups diced potatoes peeled if using russets or baking potatoes — hearty, comforting texture.
1½ cups diced sweet potatoes peeled — adds sweetness and helps thicken the stew naturally.
½ red bell pepper finely diced — color, flavor, and additional veg goodness.
¼ cup white wine — deglazes the pot and adds depth of flavor.
4 cups chicken broth or chicken stock — the base of the stew rich and savory.
1 cup green beans cut into 1-inch pieces or 1 cup frozen peas, thawed — last-minute green vegetable addition for freshness.
½ cup heavy whipping cream — optional for a slightly creamy finish.

Method

Heat the pot with 1 tablespoon olive oil and brown the diced chicken thighs over high heat. You don’t need to cook them through—just get a nice caramelized surface for flavor. Remove the chicken and set aside.
Add the remaining oil, then cook the chopped onion, carrot, and celery until the onion softens (about 3 minutes). Stir in 3 tablespoons of the flour, plus the herbs, salt and pepper, and let the flour cook for about 2 minutes to eliminate the raw taste.
Stir in the diced potatoes, sweet potatoes, red bell pepper, white wine, browned chicken and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Remove the lid, stir in the green beans (or thawed peas) and the heavy cream. If you’d like a thicker stew, mix the remaining 2 tablespoons of flour with 1 cup water or broth to make a slurry and gradually add it while stirring. Simmer uncovered for another 10 minutes.

Notes

I always dice potatoes and sweet potatoes in roughly the same size so they cook evenly and finish at the same time.
I prefer using chicken thighs instead of breasts because they stay tender and juicy even after simmering.
When making the flour slurry, I shake it in a mason jar to avoid lumps—this saves me from fiddling later.
If you like a really creamy finish, I sometimes add an extra splash of cream at the very end.
I let the stew sit for 10 minutes after cooking before serving—it gives the flavors a moment to meld together beautifully.