Description
This comforting chicken stew features tender chunks of boneless skinless chicken thighs simmered with hearty root vegetables and aromatic herbs in a flavorful chicken broth. Enhanced with a touch of white wine and creamy whipping cream, this rich and delicious meal offers ultimate comfort and warmth for any occasion.
Ingredients
Scale
Meat and Oil
- 1 ½ pounds boneless skinless chicken thighs (about 8 thighs, diced 1-inch)
- 2 tablespoons olive oil
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)
Seasonings and Thickener
- 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)
Liquids
- ¼ cup white wine
- 4 cups chicken broth (or chicken stock)
- ½ cup heavy whipping cream
Instructions
- Brown the chicken: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the diced chicken thighs and brown them until golden on the outside, but they do not need to be fully cooked through. Remove the chicken from the pot and set aside.
- Sauté vegetables and flour: In the same pot, add the remaining tablespoon of olive oil. Cook the chopped onion, diced carrot, and celery for about 3 minutes or until the onion begins to soften. Sprinkle in 3 tablespoons of flour along with dried rosemary, thyme, sage, salt, and black pepper to taste. Stir frequently and cook for about 2 minutes over medium heat to cook out the raw flour taste.
- Add main ingredients and simmer: Add the diced potatoes, sweet potatoes, finely diced red bell pepper, white wine, browned chicken pieces, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 30 minutes to allow flavors to meld and the vegetables to cook through.
- Finish with greens and cream: Remove the lid and stir in the green beans (or thawed peas) and heavy whipping cream. If you prefer a thicker stew, proceed to thicken it as described below. Simmer uncovered for an additional 10 minutes to let the flavors blend and the stew thicken slightly.
- Thicken the stew (optional): To thicken, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake vigorously until smooth with no lumps. Gradually add this mixture a little at a time to the boiling stew, stirring constantly until it reaches your desired consistency.
Notes
- This stew balances tender chicken with hearty root vegetables and fresh herbs, creating a rich and hearty comfort food perfect for cooler days.
- You can substitute green beans with frozen peas if preferred; just be sure to thaw peas before adding.
- White wine adds depth but can be omitted or replaced with additional broth if desired.
- To make the stew thicker, use the flour slurry method described or simmer uncovered longer to reduce liquid.
- Serve the stew with crusty bread or over rice for a complete meal.
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
