Hearty One-Pot Stewed Chicken Recipe

Hearty One-Pot Stewed Chicken Recipe

Craving a warm, comforting meal that practically cooks itself? This hearty one-pot chicken stew is your answer! Tender chicken, savory veggies, and rich broth come together in a simple stovetop recipe that’s perfect for chilly evenings.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Hearty One-Pot Stewed Chicken Recipe

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 486kcal

Ingredients

1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch chunks
2 tbsp avocado oil, divided
3 medium carrots, peeled and cut diagonally into ½-inch slices
1 medium sweet onion, cut into 12 wedges
6 cloves garlic, chopped
5 cups chicken broth or stock, divided
2 tbsp all-purpose flour
1 dried bay leaf
12 oz baby white potatoes, scrubbed and quartered
¼ cup fresh chopped parsley
Kosher salt and freshly ground black pepper to taste

Instructions

Prep the chicken

Pat the chicken dry with paper towels.
Season generously with salt and pepper.

Brown the chicken

Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven or soup pot over high heat.
Add the chicken and cook, stirring occasionally, for 5-6 minutes, until browned on all sides.
Transfer the browned chicken to a plate.

Sauté vegetables

Reduce heat to medium and add the remaining 1 tablespoon of oil.
Add carrots and onions, cooking for 4-5 minutes, stirring occasionally, until onions soften and begin to turn golden.
Add garlic and cook for another 30 seconds, stirring constantly, until fragrant.

Deglaze the pot

Pour in 1/2 cup of chicken broth while stirring to release any browned bits from the bottom of the pot.

Thicken the broth

In a small bowl, whisk together the flour and 1/2 cup of the remaining chicken broth until smooth.
Stir the mixture into the pot.
Add the chicken back into the pot along with the remaining 4 cups of chicken broth.
Drop in the bay leaf and season with salt and pepper to taste.

Simmer

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 25 minutes, partially covered.

Add potatoes

Add the quartered potatoes to the pot and cook uncovered for 18-20 minutes, or until potatoes are tender.
Adjust heat to maintain a gentle simmer.
Taste the broth and adjust seasoning with more salt and pepper if needed.

Finish and serve

Stir in chopped parsley and remove the bay leaf before serving.

Notes

Leftovers: Store leftover stew in the fridge for up to 3 days. Avoid freezing, as the potatoes' texture and the broth's consistency may change.
Crockpot: This recipe isn't suitable for the crockpot because browning the chicken and vegetables is essential to building flavor and texture. The crockpot can't replicate this step.

Nutrition

Save