Hearty chicken stew with carrots and potatoes

The first time I made this stew, I remember pulling the heavy pot onto the stove while rain tapped the windows like a tiny percussion section. I wanted something that felt like a warm hug in a bowl — rooty carrots, soft potatoes, and chicken that practically falls apart when you prod it with a spoon. This recipe grew out of those chilly nights, the kind where the whole house fills with the smell of herbs and onion and you know dinner will chase away whatever grayness outside. Cozy, simple, and forgiving — it’s the kind of meal you make when you want comfort without a fuss.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Why This Recipe is Awesome

This stew tastes like home: the broth becomes rich and slightly glossy, the potatoes break down into silky pockets, and the carrots stay sweet with a little bite. It’s hearty enough for a Sunday supper but easy enough for a weeknight. Plus, it smells incredible — think sizzling onions, garlic, and thyme releasing that addictive, savory aroma. It’s forgiving, too: this recipe plays well with last-minute swaps and is so straightforward even your overwhelmed weeknight brain can handle it.

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil (or 1 tbsp butter + 1 tbsp oil)
• 1 large onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 1/2 lb Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 1 lb carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, sliced
• 3 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free)
• 6 cups low-sodium chicken broth
• 1/2 cup dry white wine (optional — sub extra broth)
• 2 tbsp tomato paste (adds depth, optional)
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 tsp dried thyme or 3 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp chopped parsley for finishing

For the Sauce / Garnish (if applicable):

• 1/4 cup frozen peas (optional, stir in last 5 minutes)
• 1 tbsp lemon juice (brightens the broth)
• Chopped parsley or chives, for garnish

How I Make It

Step 1:

Heat a heavy-bottom pot or Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the chicken in a single layer and let it brown without fussing — about 4–5 minutes per side. I like the sizzle sound here; that caramelization starts flavor-building. Transfer the chicken to a plate (don’t worry — it’ll finish cooking in the stew).

Step 2:

Lower the heat to medium and add the diced onion and celery. Cook until the onion turns translucent and edges begin to brown, about 6–8 minutes. Stir in the garlic and let it smell fragrant for 30 seconds, then sprinkle the flour over the vegetables and stir for another minute — this creates the roux that gently thickens the broth. If you want gluten-free, use the cornstarch mixed with a little cold water instead.

Step 3:

Pour in the white wine (if using) and scrape up the browned bits from the bottom — that’s pure flavor. Add the chicken broth, tomato paste, potatoes, carrots, thyme, bay leaf, salt, and pepper. Return the chicken to the pot. Bring the pot to a gentle simmer — you want little bubbles, not a roiling boil. The kitchen will fill with a warm, herb-scented steam that always makes me sigh.

Step 4:

Reduce the heat to maintain a gentle simmer and cook uncovered for 40–45 minutes, stirring occasionally so nothing sticks. The potatoes should become fork-tender and the chicken should shred easily with a spoon. If the stew looks too thin, simmer uncovered a bit longer; if too thick, add a splash of broth. Taste and adjust seasoning near the end.

Step 5:

Stir in the frozen peas and lemon juice during the last 5 minutes, then remove the bay leaf. Finish with a sprinkle of chopped parsley. Let the stew rest for a few minutes — it thickens as it cools and the flavors settle. Serve steaming hot with crusty bread or buttered noodles.

Pro Tips

• Brown the chicken well — those browned bits give the broth a deeper, meatier flavor.
• If the broth tastes flat, a splash of lemon juice or a teaspoon of Dijon mustard perks it right up.
• For extra silkiness, mash a few potato chunks against the pot and stir — instant natural thickener.
• Use bone-in thighs if you want richer flavor; just simmer a little longer and remove bones before serving.

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

• Swap chicken for firm tofu for a vegetarian version — use vegetable broth and sauté tofu until golden. Texture changes to firmer cubes, flavor lighter.
• Replace all-purpose flour with 2 tbsp cornstarch mixed with cold water for gluten-free thickening.
• Use Greek yogurt stirred in at the end rather than cream for a tangy finish (add off-heat to avoid curdling).
• Dairy-free option: skip butter and use extra olive oil; finish with a drizzle of good olive oil instead of cream.

Variations & Tips

• Make it spicy: add 1 tsp smoked paprika and a pinch of cayenne.
• Kid-friendly: leave out strong herbs and serve with buttered egg noodles.
• Herby bright: add a handful of chopped dill or tarragon at the end.
• Hearty grain boost: stir in cooked barley or barley-like farro for chew and bulk.
• One-pot roast twist: roast the potatoes and carrots first for caramelized edges before adding to the stew.
• Creative twist: stir in 2 tbsp peanut butter for a subtle nutty richness (trust me, it works with tomatoes and broth).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the stew, cool to room temperature, then refrigerate up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickened too much. Flavors often deepen overnight.

Can I double the recipe?

Sure thing. Use a larger pot or split into two pots to maintain even simmering; cooking time remains similar but may stretch by 10–15 minutes if the pot is very full.

Can I substitute butter with oil?

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

How do I know it’s done?

Chicken should shred easily and reach an internal temp of 165°F. Potatoes should yield to a fork and the broth should coat a spoon in a slightly thickened layer.

What if I don’t have ingredient X?

No panics: swap thyme for rosemary or oregano, use frozen carrots if fresh aren’t available, and replace wine with extra broth. Small swaps won’t ruin the stew.

How I Like to Serve It

I ladle this stew into deep bowls, tear up a crusty baguette, and top each bowl with extra parsley and a grind of black pepper. It makes a cozy weeknight dinner and doubles as the perfect potluck dish — it travels well and tastes even better the next day. Pair it with a simple green salad and a chilled white wine in warmer months, or a mug of hot tea when it rains.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months.
• Reheat gently on the stovetop; add a splash of broth if the stew thickened too much. Always aim for an internal chicken temp of 165°F when reheating.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this steamy, cozy bowl of homemade comfort. You’ve got this.