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Chicken Stew

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 3 celery ribs, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 pound baby potatoes (or 3 medium Yukon Golds), cut into chunks
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce or Worcestershire sauce (optional, for depth)
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 cup frozen peas
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season and sear the chicken. Pat the chicken dry and season with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the chicken in two batches until lightly browned, about 3–4 minutes per side. Transfer to a plate.
  2. Sweat the aromatics. Reduce heat to medium. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
  3. Build the base. Add the tomato paste and cook, stirring, for 1 minute to caramelize it. Sprinkle in the flour and cook another minute, stirring to coat the vegetables. This helps thicken the stew later.
  4. Deglaze and simmer. Gradually pour in the chicken broth while stirring to remove any browned bits from the bottom of the pot. Add the potatoes, bay leaf, thyme, rosemary, and soy sauce or Worcestershire if using. Return the chicken and any juices to the pot.
  5. Simmer until tender. Bring to a gentle boil, then lower to a simmer. Cover partially and cook 25–30 minutes, stirring occasionally, until the potatoes and chicken are tender and the broth has thickened.
  6. Finish and brighten. Stir in the vinegar or lemon juice, peas, and parsley. Simmer 2–3 more minutes. Taste and adjust seasoning with more salt and pepper as needed.
  7. Serve. Ladle into bowls and enjoy as is, or spoon over rice, mashed potatoes, or buttered noodles.