Best Chicken Stew Ever

The Best Chicken Stew Ever is a hearty and comforting dish that is perfect for cozy evenings. Packed with tender chicken, fresh vegetables, and savory herbs, this stew is sure to become a family favorite. It’s easy to make and delivers a rich, satisfying flavor in every bite.


  • 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) dry white wine (optional)
  • 2 large potatoes, peeled and diced
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1/4 cup (60ml) cold water
  • Fresh parsley, chopped (for garnish)

Optional Additions:

  • 1 cup (150g) sliced mushrooms
  • 1 cup (150g) chopped bell peppers


  1. Prepare the Chicken:
  • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  • Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  1. Cook the Vegetables:
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
  • If using mushrooms and bell peppers, add them now and cook for an additional 3-4 minutes.
  1. Deglaze the Pot:
  • Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.
  1. Add Broth and Potatoes:
  • Add the chicken broth, diced potatoes, browned chicken, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.
  1. Thicken the Stew:
  • In a small bowl, whisk together the flour and cold water until smooth. Slowly stir this mixture into the stew, cooking for another 5 minutes until the stew thickens.
  1. Add Peas and Corn:
  • Stir in the frozen peas and corn, and cook for an additional 5 minutes until heated through.
  1. Finish and Serve:
  • Remove the bay leaves and adjust the seasoning with salt and pepper as needed.
  • Garnish with fresh chopped parsley and serve hot with crusty bread or over rice.

Tips for Success:

  • Browning the chicken and vegetables adds depth of flavor to the stew.
  • For a creamier stew, add a splash of heavy cream or half-and-half at the end of cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Estimate:
(Per Serving, based on 8 servings)

  • Calories: 320
  • Carbohydrates: 25g
  • Sugars: 5g
  • Fat: 12g
  • Protein: 28g

This chicken stew is incredibly versatile and can be customized with your favorite vegetables and herbs. Serve it with a side salad or warm rolls for a complete meal. Enjoy this delicious stew on a chilly night, and it will surely warm you up from the inside out!

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