- 1½ lb boneless, skinless chicken thighs (or chicken breast), diced
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cups potatoes (russet or Yukon gold), diced
- 1½ cups sweet potatoes (optional), diced
- 3 tbsp all-purpose flour
- 4 cups chicken broth or stock
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt, to taste
- ½ teaspoon black pepper
- 1 cup green beans or peas
- ½ cup heavy cream (optional, for creamy stew)
- Fresh parsley, for garnish (optional)
Brown the Chicken
Cook the Vegetables
Thicken the Base
Add Broth & Potatoes
Simmer the Stew
Finish the Stew
Serve
Recipe Notes
-
Best Chicken to Use: Boneless chicken thighs stay tender and juicy after simmering, but chicken breast can be used for a leaner option.
-
Thickness Control: If the stew becomes too thick, add a splash of chicken broth or water while reheating. For a thicker stew, simmer uncovered for the last 10 minutes.
-
Creamy vs Classic: Heavy cream is optional. Skip it for a traditional broth-based chicken stew or add it at the end for a rich, creamy texture.
-
Vegetable Swaps: Feel free to substitute or add vegetables like corn, mushrooms, parsnips, or peas based on what you have on hand.
-
Seasoning Tip: Taste and adjust salt and pepper near the end of cooking, as flavors concentrate while simmering.
-
Make-Ahead Friendly: This chicken stew tastes even better the next day as the flavors develop.
-
Freezing Advice: For best results, freeze the stew without cream. Add cream after reheating if desired.
-
Reheating: Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally.
