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Easy Chicken Stew Recipe

This one-pot chicken stew recipe is perfect for cozy dinners, easy meal prep, or family meals. It is sure to become a staple in your kitchen.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 adults
Calories: 417kcal
Author: Hina Gujral

Equipment

  • Casserole

Ingredients

  • 400 gram chicken thighs or breast
  • 2 tablespoon all purpose flour
  • 2 tablespoon olive oil
  • 2 tablespoon celery stalk, finely chopped
  • 1 tablespoon minced garlic
  • 1 sprig thyme
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 small size onion, finely chopped
  • 1 medium size carrot, finely chopped
  • 1 small size zucchini, finely chopped
  • ¼ Cup green peas (fresh or frozen)
  • 1 large size potato, diced
  • 2 Cup chicken stock or bouillion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or to taste
  • black pepper to taste
  • Handful of parsley, chopped

Instructions

  • Clean the chicken. Pat the chicken dry with a paper towel. Coat them with flour. Gently tap the chicken on kitchen counter
  • Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  • Sear chicken until golden brown on both sides (about 4–5 minutes per side). Remove the chicken and set aside on a platter.
  • In the same pot, add the minced garlic, celery, cinnamon, thyme, and onion. Sauté until translucent, about 2–3 minutes or until fragrant.
  • Add the carrot, beans, zucchini, and saute for a minute. Do not add potato and green peas at this stage.
  • Deglaze the pot with a splash of chicken broth, scraping up any browned bits stuck to the bottom (these add rich flavour!).
  • Return the chicken to the pot. Add the cubed potatoes, green peas, salt, pepper, remaining chicken broth, and oregano. Bring the stew to a gentle boil.
  • Lower the heat to a simmer, cover, and cook for 15 – 20 minutes. The stew is ready when the chicken is tender and the potatoes are cooked through. Taste the stew and adjust salt and pepper to your liking.
  • Ladle the warm stew into bowls, sprinkle fresh parsley, and enjoy with crusty bread

Notes

  • Chicken Thighs or bone-in pieces like drumsticks with good fat/juices are ideal. You can make it with boneless chicken breast also though thighs stay juicy and tender, even with a long cooking time.
  • All the brown bits stuck to the casserole after searing chicken add a lot of flavour to the stew. Make sure to deglaze the pot nicely. 
  • You can add baby potatoes also instead of diced potato. 

Nutrition

Calories: 417kcal | Carbohydrates: 25g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 562mg | Potassium: 826mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2839IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 2mg