Chicken Stew

This creamy homemade Chicken Stew recipe is Southern comfort food that the whole family will love! This simple technique demonstrates how to make a warm and hearty chicken stew from scratch with an easy, step-by-step recipe. It’s perfect for a cozy dinner on a cold day!

Easy Chicken Stew Recipe

What’s the difference between chicken soup and chicken stew? Chicken Stew is a thicker and heartier dish than chicken soup. You could turn chicken soup into chicken stew by adjusting the thickening used for the savory soup broth but thanks to this recipe, there’s no need to guess! This stew recipe packs a ton of flavor, texture and the taste of Southern comfort food. How to make simple Chicken Stew: (Scroll down for full printable recipe.)

• Season the Chicken Thighs – Season the chicken thighs on all sides with one teaspoon seasoned salt and 1/2 teaspoon lemon pepper.
• Brown Chicken – Over medium high heat melt butter with olive oil. Add the chicken, brown the chicken on both sides then remove to a platter. (the chicken doesn’t have to be fully cooked.)
• Prep Veggies – To the Dutch oven add the carrots, celery, onion and garlic. Scrape any brown bits from the bottom of the pot. Cook until the vegetables are beginning to soften and brown.
• Combine – Add the chicken, potatoes, bay leaves, one teaspoon seasoned salt, 1/2 teaspoon lemon pepper, herbes de provence or Italian seasoning and bay leaves. Stir in the chicken stock, Bring to a boil, then immediately lower the heat to medium-low.
• Simmer – Cover with the lid offset and simmer over medium-low heat until the chicken is cooked through and the potatoes are fork tender.
• Make a Flour Slurry to Thicken – Whisk together flour with the heavy cream, add to the pot. Mix to combine, add the peas. Continue to simmer.
• Ladle into bowls and serve garnished with fresh thyme or fresh parsley and bread.

How to Make the BEST Chicken Stew Recipe

• Key ingredients you’ll need to make homemade Chicken Stew: Boneless skinless chicken thighs cut into 1-inch chunks, seasoned salt, lemon pepper, unsalted butter, olive oil, peeled and sliced carrots, large sweet onion, celery ribs (with celery leaves), garlic cloves, cubed russet potatoes (3 large potatoes), Herbes de Provence OR dried Italian seasoning, medium bay leaves, low sodium chicken stock or chicken broth, all purpose flour, heavy cream or half and half, frozen petite peas and fresh thyme sprigs for garnishing.
• Kitchen tools you’ll need: Large pot or dutch oven, sharp knife and cutting board, teaspoons, tablespoons, measuring cup, whisk, vegetable peeler.
• Variations and Substitutions: You can adapt this recipe using bone-in chicken breasts or bone-in chicken thighs. Chicken breasts and chicken thighs with the bone will cook differently so adjust the cooking time to compensate.
• You can use cut green beans in place of peas. You may also opt to add red or green bell pepper.
• Storage and Leftovers: Store cooked Chicken Stew in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet or pan over medium heat on the stovetop.
• You can freeze this chicken stew recipe in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.

More Easy Chicken Recipes to Make

• Baked Lemon Chicken made in the oven using bone-in chicken thighs.
• Southern Fried Chicken and Waffles made with chicken tenders.
• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Southern Fried Chicken and Waffles drizzled with maple syrup.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Grilled Sriracha Chicken Kabobs from Kalyn’s Kitchen.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Chicken Stew

Course Main Course

Cuisine American, Southern

Keyword chicken-stew-recipes, creamy-chicken-stew

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 325kcal

Ingredients

• 1 1/2-2 lbs boneless skinless chicken thighs 1-inch chunks
• 2 tsp seasoned salt divided use
• 1 tsp lemon pepper divided use
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 lb peeled and sliced carrots
• 1 large sweet onion diced
• 3 ribs celery (with celery leaves) chopped
• 4 medium garlic cloves minced
• 2-3 cups 3/4 inch cubed russet potatoes (3 large potatoes)
• 1 1/2 tsp Herbes de Provence OR dried Italian seasoning
• 2-3 medium bay leaves
• 1 32 oz low sodium chicken stock
• 1/4 cup all purpose flour
• 1 cup heavy cream or half and half
• 1 cup frozen petite peas
• thyme sprigs for garnishing

Instructions

• Season the chicken on all sides with 1 teaspoon seasoned salt and 1/2 tsp lemon pepper.
• Over medium high heat melt butter with olive oil. Add the chicken, brown the chicken for 2-3 minutes total. Remove to a platter. (the chicken doesn't have to be fully cooked.)
• To the Dutch oven add the carrots, celery, onion and garlic. Scrape any brown bits from the bottom of the pot. Cook for 4-5 minutes or until the vegetables are beginning to soften and brown.
• To the vegetables add the chicken, potatoes, bay leaves, 1 teaspoon seasoned salt, 1/2 teaspoon lemon pepper, herbes de provence or Italian seasoning and bay leaves. Stir in the chicken stock, Bring to a boil, then immediately lower the heat to medium-low.
• Cover with the lid offset and simmer for 25 minutes or just until the chicken is cooked through and the potatoes are fork tender.
• In a small bowl whisk together the flour with the heavy cream. Uncover the chicken stew and stir the cream and flour mixture into the pot. Mix to combine, add the peas. Continue to simmer uncovered for 5-8 minutes.
• Ladle into bowls and serve with bread garnished with thyme or parsley.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 23g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 734mg | Potassium: 733mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9897IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg

The post Chicken Stew appeared first on melissassouthernstylekitchen.com.

https://ift.tt/HWnBjQt