One Pot Chicken Stew

This one pot chicken stew is the kind of meal that feels like a warm hug on a chilly evening. It combines tender chicken thighs with hearty potatoes and fresh vegetables in a rich, flavorful broth that’s perfect for sharing with family. Whether you’re craving something comforting after a long day or want an easy dinner that doesn’t require a dozen pots, this stew delivers on all fronts.

I first cooked this stew on a rainy weekend, and every time I make it now my family asks for seconds. It’s become our go-to comfort meal when we want something warm and satisfying without fuss.

Ingredients

• Chicken thighs: Two pounds boneless skinless chicken thighs cut into chunks for tender, juicy meat
• Salt and pepper: Kosher salt and freshly ground black pepper to enhance the flavors
• Olive oil: For browning the chicken and creating a caramelized base
• Sweet onion: One medium sweet onion diced to add sweetness and depth to the stew
• Carrots: Carrots peeled and diced for color, sweetness, and texture
• Celery: Celery diced to round out the vegetable base with aromatic flavor
• Garlic: Garlic cloves minced to build savory notes in the dish
• Flour: All-purpose flour to thicken the stew naturally
• Tomato paste: Tomato paste adds richness and a subtle tang that brightens the flavor
• Dry white wine: Half a cup dry white wine brings acidity and complexity—choose a crisp variety you enjoy drinking
• Chicken stock: Two and a half cups chicken stock for body and moisture—homemade or low sodium store bought works well
• Fresh thyme: Fresh thyme sprigs for herby fragrance
• Bay leaves: Bay leaves impart subtle earthiness
• Red potatoes: Red potatoes cut into chunks provide the hearty, creamy component that absorbs the stew’s flavors
• Fresh parsley: Fresh parsley chopped to finish with a burst of color and freshness

Instructions

Sear the Chicken:

Season the chicken with one teaspoon salt and half a teaspoon pepper. Heat olive oil in a large Dutch oven over medium heat. Working in batches so you don’t crowd the pan, cook the chicken chunks until evenly browned on all sides, about six to eight minutes. Browning adds deep flavor, so take your time here. Once browned, remove the chicken and set it aside.

Cook the Vegetables:

Add the diced onion, carrots, and celery to the pot. Stir occasionally and cook until they soften and the onion turns translucent, about three to four minutes. This step builds the stew’s aromatic base.

Add Garlic and Thickening:

Stir in the minced garlic, cooking just until fragrant, roughly one minute. Then whisk in the flour and tomato paste, stirring continuously, until the mixture lightly browns and thickens, about one minute. This step ensures your stew will have a luscious texture without clumps.

Deglaze with Wine:

Pour in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. These bits hold concentrated flavor that enriches the stew.

Add Liquids and Herbs:

Stir in the chicken stock, fresh thyme sprigs, and bay leaves. Return the browned chicken to the pot. Bring everything to a boil, then reduce heat to a simmer. Cover and let the stew cook gently until the chicken becomes very tender, approximately twenty minutes.

Simmer Potatoes and Finish:

Add the red potatoes to the stew and continue simmering uncovered until the potatoes are just fork tender and the stew thickens nicely, about fifteen minutes. Remove and discard the thyme sprigs and bay leaves. Stir in the chopped fresh parsley and taste for seasoning, adding salt and pepper as needed.

Serve:

Serve right away with crusty bread or biscuits to soak up the savory broth.

The fresh thyme is my favorite part of this recipe. Its delicate aroma fills the kitchen and gives the stew a distinctive warmth that feels so cozy. I’ll never forget serving this to friends on a cold evening—they told me it was the best homemade stew they’d ever had.

Storage Tips

Allow the stew to cool completely before transferring to airtight containers. Store in the refrigerator for up to four days. When reheating, warm gently on the stove to avoid overcooking the chicken.

Ingredient Substitutions

If you don’t have chicken thighs, boneless skinless chicken breasts can work but may dry out faster. Use vegetable broth and omit chicken if wanting a vegetarian twist, subbing mushrooms for meat. For a gluten free version, use cornstarch instead of flour to thicken.

Serving Suggestions

This stew is wonderful served with crusty bread for dipping or flaky butter biscuits on the side. A simple green salad balances the richness beautifully.

This one pot chicken stew is simple to make and deeply comforting. Leftovers often taste even better the next day.

Common Questions About Recipes

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal as they remain tender and flavorful when simmered.

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well as they hold shape without becoming mushy.

→ How long should the stew simmer for best results?

Simmering for about 35 minutes after combining all ingredients allows flavors to meld and chicken to become tender.

→ Is it possible to prepare this in advance?

Absolutely, letting it cool and freezing in portions ensures easy reheating without losing flavor.

→ What can I serve alongside this hearty dish?

Crusty bread or flaky biscuits complement the stew perfectly, soaking up the flavorful broth.

→ Can I substitute the dry white wine?

You can replace it with additional chicken stock or a splash of apple cider vinegar for acidity.