Chicken stew with carrots and potatoes

When I was a kid, my grandmother used to make a pot of chicken stew that filled the whole house with the smell of slow-simmered carrots and rosemary — like a warm blanket you could eat. I remember sitting at the kitchen table, cheeks flushed from steam, counting the soft potato chunks with the sort of focused importance only a child can muster. Decades later I still chase that exact comfort. This version keeps the heart of her stew — tender chicken, sweet carrots, and cozy potatoes — but speeds up the process a bit for weeknights, without losing any of the cozy aromas, golden color, or that spoon-scraping satisfaction.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

You should make this stew because it delivers hearty comfort without a million weird pantry items. The gravy turns silky and slightly glossy, the carrots soften to a tender-sweet bite, and the potatoes become fork-tender and cozy. It’s one of those dishes that smells like home — savory, herb-scented steam that hints at browned edges and cozy evenings. Bonus: it’s forgiving. Burned the bottom a little? Scoop the good stuff off the top and call it “rustic.”

Ingredients

For the Main Dish:

• 2 lbs bone-in, skin-on chicken thighs (or 1.8 lbs boneless thighs)
• 1 ½ tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 tbsp olive oil
• 2 tbsp unsalted butter (or use oil — see FAQ)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 4 medium carrots, peeled and cut into 1-inch coins
• 1 ½ lbs baby potatoes or Yukon Gold, halved or quartered so pieces are roughly 1–1 1/2 inches
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour (for light thickening; optional)
• 4 cups low-sodium chicken broth
• 1 cup dry white wine or extra chicken broth
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp Worcestershire sauce (optional — adds depth)
• 2 tbsp chopped fresh parsley for garnish
• 1 tsp lemon zest (optional, brightens at the end)

For the Sauce / Garnish (if applicable):

• 2 tbsp chopped parsley
• 1 tsp lemon zest (optional)

How I Make It

Step 1:

I pat the chicken dry and season both sides with 1 tsp salt and 1/2 tsp pepper. Heat a large Dutch oven over medium-high and add 2 tbsp olive oil and 1 tbsp butter. When the fat shimmers, I sear the thighs skin-side down until the skin crisps and turns golden brown — about 4–5 minutes. You’ll hear that satisfying sizzle and smell rich, nutty aromas. Flip for another 2 minutes just to get color. Transfer chicken to a plate; don’t worry about fully cooking through now.

Step 2:

Turn the heat to medium and add the remaining 1 tbsp butter to the same pot. Toss in the diced onion and a pinch of salt and cook until translucent and soft — about 4–5 minutes. Add the garlic and stir for 30 seconds until it smells aromatic (watch the browning; burnt garlic tastes bitter). Sprinkle in the 3 tbsp flour and cook, stirring, for a minute to remove the raw taste — this gives the stew a gentle, velvety body.

Step 3:

Stir in the tomato paste and let it darken slightly, which adds caramelized depth. Pour in the white wine and scrape up brown bits from the bottom — that’s flavor. Add the chicken broth, carrots, and potatoes. Nestle the seared chicken back into the pot, skin-side up. Toss in bay leaves, thyme, and the Worcestershire. Bring the mixture to a gentle boil, then reduce to a simmer. You’ll see little bubbles and steam, and the broth should turn a rich, slightly glossy brown.

Step 4:

Let the stew simmer, uncovered, for about 30–35 minutes, stirring once or twice. The potatoes should break apart with a fork easily and the chicken should reach an internal temperature of 165°F. If you want thicker gravy, remove the chicken and mash a few potato pieces into the broth, or simmer a few extra minutes. Taste and add the remaining 1/2 tsp salt and pepper if needed.

Step 5:

Turn off the heat and stir in 1 tbsp chopped parsley and 1 tsp lemon zest if using — the brightness lifts the whole pot. Spoon stew into bowls, scatter more parsley on top, and, if you’re feeling fancy, finish with a tiny drizzle of olive oil. Serve hot with crusty bread or buttered rice and enjoy the steam rising like a warm promise.

Pro Tips

• Brown the chicken well. That Maillard crust adds deep, savory flavor you can smell across the kitchen.
• If you don’t have a Dutch oven, use the heaviest pot you own and keep an eye on the heat so you don’t scorch the bottom.
• For extra body, stir in 1/4 cup heavy cream or a dollop of butter at the end; for dairy-free, finish with coconut milk for a subtly sweet silkiness.
• Adjust vegetables to match cooking time: cut potatoes smaller for faster weeknight dinners, or larger if you like big chunks to spoon up.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Turkey: Use dark turkey pieces; flavor stays similar but cook a bit longer for larger pieces.
• Potatoes ↔ Sweet potatoes: Sweet potatoes add sweetness and soften faster; they give a more autumnal profile.
• Dairy-free: Swap butter for olive oil and finish with canned coconut milk instead of cream.
• Gluten-free: Skip the flour and let the stew reduce longer, or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
• Vegetarian: Replace chicken with hearty mushrooms and a can of white beans; use vegetable broth.

Variations & Tips

• Spicy: Add 1/2 tsp crushed red pepper flakes or a chopped jalapeño when sautéing onions.
• Kid-friendly: Leave out Worcestershire and lemon zest; cut veggies smaller for little forks.
• Slow-cooker: Brown chicken, then transfer everything to a slow cooker and cook on low for 6–7 hours.
• Creamy twist: Stir in 1/2 cup heavy cream at the end for a richer finish.
• Mediterranean: Swap thyme for rosemary and add olives at the end for a briny lift.
• Herb-forward: Toss in fresh parsley and chives right before serving for a bright green pop.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool to room temperature, refrigerate up to 3 days. Reheat gently on the stove over medium-low, stirring occasionally so it heats through evenly. Add a splash of broth if it thickened too much.

Can I double the recipe?

Sure thing. Use a larger pot or two pots to avoid overcrowding. Browning in batches keeps flavor strong; simmering time stays roughly the same but may take a few extra minutes to come to temperature.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap it.

How do I know it’s done?

Chicken should register 165°F and the potatoes should be fork-tender. The sauce should cling to the back of a spoon and smell rich and savory with herb notes.

What if I don’t have ingredient X?

No sweat. No thyme? Use rosemary or oregano. No wine? Use extra broth and a splash of apple cider vinegar for acidity. No tomato paste? A tablespoon of ketchup can stand in a pinch.

How I Like to Serve It

I love this stew on a cold weeknight with a thick slice of buttered sourdough and a simple green salad. For weekend company, I set out crusty bread, pickled veggies, and a bold red wine — the stew plays nicely with both. In summer I lighten it with lemon zest and serve with a chilled rosé; in winter I keep it heavy and spoon it over buttery mashed potatoes.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!