Guys, this chicken stew is unquestionably at the top of my list of favorite recipes! It’s heartier and thicker than chicken soup, but not as heavy as a beef stew. The flavor is spot on, and it’s one of those dishes that I could happily eat three times a day and not get tired of. To put it another way, you must try this chicken stew!
WHAT IS CHICKEN STEW?
Chicken stew is the older cousin of chicken soup, and it’s a little rough around the edges. With a rich, thickened broth that has an almost gravy-like consistency, it’s a touch more rustic. It’s loaded with vegetables and serves as a whole dinner in a bowl. Oh, and some crusty bread is a must for sopping up all that yummy gravy!
FOR BEST RESULTS, USE CHICKEN THIGHS
I understand that some people dislike dark meat, but those tender chicken thighs elevate this dish to new heights. I strongly discourage using chicken breast, but if you must, choose a bone-in chicken breast for added flavor, then shred and remove the bones once the stew has simmered.
For this chicken stew, you’ll want to use a high-quality, delicious stock. I made my broth with Better Than Bouillon because it’s my favorite and has a lot of flavors. I also used a combination of two broths, chicken and vegetable, which I think adds to the flavor richness and enables the broth’s color to deepen.
For my chicken stew, I used small baby potatoes, but if those aren’t available, you may use red potatoes or Yukon gold potatoes instead. To cook in the same amount of time as my tiny potatoes, simply chop the potatoes into 1-inch pieces.
INGREDIENTS for Chicken Stew
- 1 yellow onion
- 3 ribs celery(ajwain khrasani or herb)
- 4 cloves garlic
- 1/2 lb. carrots
- 1.75 lbs. boneless, skinless chicken thighs
- 4 tbsp all-purpose flour(meda), divided
- 1/2 tsp dried thyme (jungli podina or herb like mint family)
- 2 Tbsp butter
- 1/2 tsp dried rosemary(herb or Kushbo Dar Pattiyan Jo Khano Mein Daali Jati Hain )
- 1 Tbsp olive oil
- 1.5 lbs. baby potatoes
- 1 tsp dried parsley(herb)
- 1/4 tsp freshly cracked black pepper
- 2 cups chicken broth(yakhni)
- 1/2 tsp dried sage(fresh or dried grey-green leaves used widely as seasoning for meats)
- 2 cups vegetable broth(yakhni)
- 1 Tbsp chopped fresh parsley (optional)
INSTRUCTIONS for making Chicken Stew
- Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
- Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
- Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
- Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides. When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
- Add the onion, celery(herb), garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
- Once the vegetables are slightly softened, add the remaining 2 Tbsp flour(meda) to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
- Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth(yakhni), and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
- Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
- Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tbsp of fresh chopped parsley, and serve hot.
Serving: 1.5 cups
Calories: 355 kcal
Carbohydrates: 32 g
Protein: 30 g
Fat: 12 g
Sodium: 802 mg
Fiber: 4 g