A comforting classic, reimagined. This chicken stew is a symphony of savory flavors, perfect for warming you from the inside out. Tender chicken, earthy vegetables, and a rich, velvety broth come together in a harmonious blend that will delight your senses. Serve it with crusty bread or flaky biscuits to soak up every last drop.

Follow The Directions

01

Step

In a Dutch oven or large, heavy-bottomed pot, heat the olive oil over medium-high heat. (2 minutes)

02

Step

Season the chicken thighs generously with salt and pepper. Brown the chicken in the hot oil, working in batches if necessary to avoid overcrowding the pot. Cook for 2-3 minutes per side, until golden brown. Remove the chicken from the pot and set aside. (6-9 minutes)

03

Step

Add the butter to the pot and let it melt over medium heat. Add the carrots, celery, onion, and mushrooms. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. (7 minutes)

04

Step

Stir in the flour and cook, stirring constantly, for 1-2 minutes, creating a roux. This will help thicken the stew. (2 minutes)

05

Step

Gradually whisk in the chicken broth, making sure to smooth out any lumps. Bring the mixture to a simmer, stirring occasionally. (3 minutes)

06

Step

Return the chicken to the pot. Reduce the heat to low, cover, and simmer gently for 1 to 1.5 hours, or until the chicken is very tender and easily shredded with a fork. (90 minutes)

07

Step

Taste and adjust the seasoning with salt and pepper as needed. If the stew is too thick, add a little more chicken broth to reach your desired consistency.

08

Step

Serve hot, garnished with fresh parsley or thyme, if desired.

For a deeper flavor, try using bone-in, skin-on chicken thighs. Just be sure to remove the bones and skin before serving.
Feel free to add other vegetables to the stew, such as potatoes, parsnips, or peas.
A splash of dry sherry or white wine added to the stew in the last 15 minutes of cooking can add a wonderful depth of flavor.
Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.