Chicken Stew

Name: Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 medium onion, diced (about 6 ounces); 2 medium carrots, peeled and diced (about 5 ounces); 3 stalks celery, diced (about 3 ounces); 4 garlic cloves, minced; 1/2 teaspoon sweet paprika; Salt and black pepper; 3 tablespoons all-purpose flour; 4 cups chicken broth; 1 tablespoon apple cider vinegar; 1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size); 1 pound baby potatoes, cut into quarters; 1 cup (1-inch pieces) green beans (about 4 ounces); 1/2 cup heavy cream; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; Fresh parsley, for serving; Lemon wedges, for serving

By Dan Pelosi

Updated Feb. 27, 2025

Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Rating: 5(1,794)
Comments: Read comments

This creamy, cozy chicken stew is fast enough for a weeknight meal yet satisfying enough for a long Sunday dinner. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether.

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Ingredients

Yield:4 servings

2tablespoons butter
2tablespoons olive oil
1medium onion, diced (about 6 ounces)
2medium carrots, peeled and diced (about 5 ounces)
3stalks celery, diced (about 3 ounces)
4garlic cloves, minced
½teaspoon sweet paprika
Salt and black pepper
3tablespoons all-purpose flour
4cups chicken broth
1tablespoon apple cider vinegar
1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)
1pound baby potatoes, cut into quarters
1cup (1-inch pieces) green beans (about 4 ounces)
½cup heavy cream
½ teaspoon dried sage
½ teaspoon dried thyme
½teaspoon dried oregano
Fresh parsley, for serving
Lemon wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.
Step 2
Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.
Step 3
Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.
Step 4
Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.

Tip

The stew can be frozen for up to 3 months, then defrosted for easy reheating.

Ratings

5 out of 5

1,794 user ratings

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Comments

Sandra3 months ago

I spotted this recipe early this afternoon and realized I had almost all of the ingredients on hand (yay dried herbs!) to make it tonight. My only substitutes were--as suggested in the description--coconut milk instead of the heavy cream, and a red bell pepper instead of the green beans. I will definitely sub in both again as we loved the final result: a one-pot meal that was substantial and flavorful but not too rich. The family vote was unanimous: Winner, winner winter chicken dinner!

Julie Sonoma County3 months ago

made this twice, once just as the recipe said. The second time I chopped the thighs into chunks and sautéed them first so they got a little color. Took them out, deglazed the pot with white wine, tipped that out and then sautéed everything else, added mushrooms, put chicken back into the pot with the broth and cream, lots of pepper, lots of seasoning. It was delicious. I think the sautéing of the chicken, even though it’s an extra step, is better. I also cooked it very gently for about an hour, because I had the time. Yummy-ness.

Wignona3 months ago

This stew is so delicious; I added some mushrooms and a bit more paprika, and I'm in love with the taste. It's so flavorful and nutritious. The warmth of the stew fills the room, making it the perfect comfort food. I can't wait to share it with my family during our cozy dinner together.

leslie3 days ago

Loved it! I used peas instead of green beans and would do again. I also used half and half instead of heavy cream. Classic and delicious.

NancyH6 days ago

Followed browning of the chicken thighs and deglazing tip, and then followed the recipe. This was delicious, and as stated, a keeper!

Stephen Pearson1 week ago

Is it just me, or is 30 minutes not enough time to cook fresh green beans at a simmer? I ended up letting it go much longer to get tender beans. Next time I might just nuke them for a couple of minutes before I add them to the stew/soup.

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