Chicken Stew Recipe
Warm up your weeknight with this cozy Chicken Stew Recipe that simmers in one pot for a homemade, hearty meal bursting with flavor.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 large yellow onion, chopped (Vidalia for sweetness)
- 4 cloves garlic, minced
- 1 pound baby potatoes, halved (Yukon Gold for creamy texture)
- 4 cups low-sodium chicken broth
- 1 cup water or dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat your Dutch oven over medium heat. Add olive oil, onions, and carrots. Sauté until onions are translucent and carrots just start to soften.
- Add garlic and celery, cook until fragrant.
- Increase heat slightly, add chicken in a single layer. Season with salt, pepper, paprika, and thyme. Sear until golden.
- Stir in tomato paste and apple cider vinegar. Stir to coat everything evenly.
- Pour in broth and water (or wine). Add potatoes and bay leaf. Bring to a gentle simmer.
- Cover and let stew cook, stirring occasionally, until chicken is cooked through and veggies are tender.
- Remove bay leaf, taste and adjust seasoning as needed. Sprinkle with parsley before serving.
Notes
For better flavor, use free-range chicken or add 5 extra minutes if using chicken breasts. Rest the stew for 15 minutes off the heat to enhance flavors. Adjust salt if using store-bought broth.
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