Simple chicken drawing stew with potatoes and carrots

This one feels like wrapping your hands around a warm mug on a rainy afternoon. I grew up watching my grandma stir a pot of chicken stew while the house filled with the smell of caramelized onions and thyme — she called it “stick-to-your-ribs” medicine. Tonight’s version keeps that same comfort but simplifies the fuss: hearty **chicken**, tender **potatoes**, and sweet **carrots** cooked in a glossy, savory broth that clings to your spoon. It tastes like home without the long list of ingredients or the hours of babysitting a pot. Cozy, forgiving, and perfect for those nights when you want real comfort without the stress.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Why This Recipe is Awesome

This stew tastes like a hug. The **browned chicken** gives you those savory, caramelized notes, while the potatoes and carrots soak up the broth and become melt-in-your-mouth tender. The sauce ends up glossy and slightly thickened, perfect for mopping up with bread. It’s so simple even your busiest weeknight can handle it — and honestly, who doesn’t love a pot that smells amazing for an hour?

Ingredients

For the Main Dish:

• 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 lbs Yukon Gold potatoes, cut into 1-inch chunks (about 3 cups)
• 1 lb carrots, peeled and cut into 1-inch pieces (about 2 cups)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour (or cornstarch for GF)
• 2 tbsp olive oil
• 1 tbsp butter (optional, for flavor)
• 3 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 bay leaf
• 1 tbsp Worcestershire sauce (optional)
• 1 1/2 tsp kosher salt (adjust to taste)
• 3/4 tsp freshly ground black pepper
• 1/2 cup frozen peas (optional, added at the end)

For the Sauce / Garnish (if applicable):

• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice (brightens everything)
• 1/4 cup heavy cream or Greek yogurt (optional, for a creamier finish)

How I Make It

Step 1:

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 heat with 2 tbsp olive oil. When the oil shimmers, add the thighs skin-side down. Let them **sear for 4–5 minutes per side** until the skin crisps and smells nutty — I love that pop and sizzle. Transfer the chicken to a plate.

Step 2:

Reduce heat to medium, add the butter if using, then toss in the diced **onion**. Sauté until translucent and slightly caramelized, about **6–8 minutes**. Stir in the garlic for 30 seconds until fragrant. Sprinkle the **2 tbsp flour** over the aromatics and stir to coat — this helps thicken the stew. Don’t let the flour brown too much; you want a light nutty smell, not burnt.

Step 3:

Whisk in the **tomato paste** and then slowly pour in the **3 cups chicken broth**, scraping up browned bits from the bottom (those are flavor gold). Add the **potatoes**, **carrots**, **thyme**, **bay leaf**, **Worcestershire**, and remaining salt and pepper. Nestle the browned chicken back into the pot, skin-side up.

Step 4:

Bring the pot to a gentle boil, then lower the heat so the stew **simmers gently**. Cover partially and simmer for **35–45 minutes**, until the chicken reaches an internal temperature of 165°F and the potatoes and carrots are fork-tender. You should hear a gentle bubble and smell mellow, savory aromas. If the sauce needs thickening, remove the lid for the last 10 minutes to reduce, or stir in the optional cream/yogurt.

Step 5:

Stir in the **frozen peas** and **1 tbsp lemon juice**, taste and adjust salt. Finish with a generous handful of chopped **parsley**. Spoon into bowls, drizzle any glossy pan juices over the top, and enjoy warm — the colors will look bright and the broth will coat your spoon like a cozy blanket.

Pro Tips

• Brown chicken in batches so you don’t overcrowd the pan — that keeps the skin crisp and adds flavor.
• Use Yukon Gold potatoes for a creamy texture that holds shape; russets will fall apart, and red potatoes stay firmer.
• Want a deeper flavor? Add 1/2 cup dry white wine after deglazing and let it reduce for 2–3 minutes before adding broth.
• If you need to thicken quickly, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering stew; it thickens fast.

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 ↔ firm tofu or chickpeas for a vegetarian version; simmer time changes slightly (no need to reach 165°F).
• Heavy cream ↔ Greek yogurt for tangy creaminess; add yogurt off heat to avoid curdling.
• Flour ↔ cornstarch for gluten-free (use 1 tbsp cornstarch + 1 tbsp water).
• Butter ↔ olive oil for dairy-free; you’ll miss the buttery magic, but the flavor stays great.

Variations & Tips

• Spicy: Add 1/2 tsp red pepper flakes or a diced jalapeño with the onions.
• Kid-friendly: Omit Worcestershire and reduce black pepper; mash some potatoes into the broth for a smoother texture.
• Vegetarian: Swap chicken for roasted cauliflower florets and chickpeas; use vegetable broth and cook until veggies are tender.
• Slow-cooker: Sear chicken, transfer everything to a slow cooker, and cook on low for 4–5 hours.
• Creative twist: Stir in a handful of chopped green olives and a splash of red wine vinegar at the end for briny brightness.
• Root-vegetable mix: Swap half the potatoes for parsnips or turnips for an earthy note.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the stew and refrigerate up to 3 days. Reheat gently on the stove over medium-low, adding a splash of broth if it thickens. For best texture, reheat just until bubbling, then finish with fresh parsley and lemon.

Can I double the recipe?

Sure thing. Use a larger pot or two pots to avoid overcrowding. You may need an extra 10–15 minutes of simmer time if the pot is very full.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil if swapping because oil has different mouthfeel and flavor.

How do I know it’s done?

Chicken reaches an internal temp of 165°F, skin looks golden, and juices run clear. Potatoes and carrots should yield easily to a fork and the sauce should coat a spoon.

What if I don’t have ingredient X?

No panic. Swap dried thyme for 1 tsp dried Italian seasoning, chicken broth for vegetable broth, or potatoes for sweet potatoes (reduce simmer time slightly). Tomato paste? Use a tablespoon of ketchup or crushed tomatoes if needed.

How I Like to Serve It

I love this stew ladled over thick slices of crusty bread or alongside buttered egg noodles. For a lighter meal, serve it with a crisp green salad and a glass of white wine. It works for weeknight dinners, casual potlucks, and even when you want to impress with minimal effort. It feels just right in fall and winter, but honestly, I make it whenever I want comfort.

Notes

• Store leftovers in an airtight container for up to 3 days; freeze up to 3 months. Reheat gently to preserve texture.
• Safe cooking temp for chicken: 165°F (use an instant-read thermometer).

Final Thoughts

Closing: Now go make something warm and delicious — your kitchen will smell incredible, and you’ll have dinner that feels like a hug. Impress someone, or just treat yourself.