Hearty Chicken Stew (Cozy Up With Comfort) Recipe

I’m thrilled to share my latest creation featuring tender chicken thighs, diced carrots, celery, potatoes, and a medley of herbs simmered in chicken broth. Enhanced with olive oil, garlic, and a hint of heavy cream, this take on my Favorite Soups Recipes offers a heartening, robust blend of savory flavors.

I recently experimented with a recipe that really surprised me with its depth of flavor and texture. My Hearty Chicken Stew has really become a favorite in my kitchen.

I started by searing 1.5 lbs of chicken thighs in olive oil until they had a nice brown color, seasoned with salt and pepper, before mixing in a couple of tablespoons of all-purpose flour. Then I tossed in a large chopped yellow onion and minced garlic that’s so fragrant, along with diced carrots, celery, and potatoes.

I poured in 4 cups of low sodium chicken broth and let everything simmer with bay leaves, thyme, and rosemary. While I sometimes add a splash of heavy cream for a richer finish, the fresh chopped parsley I sprinkle on top really brings out the flavors.

This dish reminds me a bit of those Mexican Chicken Potato Soups and is perfect for a satisfying meal any time you crave a hearty, homemade dinner.

Why I Like this Recipe

1. I really like how the chicken thighs get nicely browned which makes the stew super flavorful. I mean, that browning step really adds a rich taste that makes every bite so satisfying.
2. The mix of vegetables like carrots, celery, and potatoes not only makes it colorful but also gives a comforting, home-cooked vibe which I always love when I need a warm meal.
3. I enjoy the way the herbs like thyme, rosemary and bay leaves infuse the broth with a really tasty, aromatic flavor. Even if sometimes the flavor varies a bit I find it keeps the dish interesting.
4. Lastly, the optional heavy cream makes the stew extra creamy and comforting on cold days. Sometimes I add it and sometimes I dont, but I always like having that option for a little extra indulgence.

Ingredients

• Chicken thighs pack protein making the dish hearty and full of flavor
• Carrots bring a natural sweetness and lots of vitamin A good for eyes
• Potatoes add filling carbs and a comfort factor but keep the stew rich
• Onions add a deep aroma, fiber and a slight sweetness that ties flavors together
• Celery contributes a crisp texture and refreshing note that balances the stew
• Garlic boosts flavor with its punchy aroma, making every bite memorable
• Chicken broth forms a savory base that bathes the ingredients in umami goodness
• Thyme provides an earthy flavor that brightens the stew naturally

Ingredient Quantities

• 1.5 lbs chicken thighs (bone-in, skin removed)
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 4 cups low sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 1 tsp dried rosemary or 2 sprigs fresh rosemary
• 1/2 cup heavy cream (optional for extra creaminess)
• Fresh chopped parsley for garnish

How to Make this

1. First, pat the chicken thighs dry and season them with salt and pepper, then dredge lightly in the all-purpose flour.

2. Heat the olive oil in a large pot over medium-high heat and brown the chicken thighs on every side for about 3-4 minutes each; remove them when they are browned.

3. Lower the heat to medium and toss in the chopped onion and minced garlic, stirring until they get a bit soft, about 2-3 minutes.

4. Add the diced carrots, celery, and cubed potatoes to the pot and stir them around with the onions, letting everything heat for a couple of minutes.

5. Pour in the chicken broth along with the bay leaves, thyme, and rosemary. Give it a good stir, then return the chicken thighs to the pot.

6. Bring the mixture to a simmer, then cover the pot and let it cook for about 35 to 40 minutes, until the chicken is tender and the vegetables are done.

7. If you want a creamier stew, stir in the heavy cream and let it simmer uncovered for another 5 minutes.

8. Taste the stew and adjust the salt and pepper as needed; also remove the bay leaves and any large sprigs of rosemary or thyme.

9. Spoon the hearty stew into bowls, making sure to get plenty of chicken and vegetables in each serving.

10. Garnish with fresh chopped parsley and serve hot for a cozy, comforting meal.

Equipment Needed

1. A large pot to brown the chicken and simmer all the ingredients
2. A chef’s knife for chopping the veggies and mincing garlic
3. A sturdy cutting board for chopping the onions, carrots, celery, and potatoes
4. Tongs or a spatula to turn the chicken in the pot
5. A mixing bowl for dredging the chicken in flour
6. Measuring cups and spoons for the olive oil, flour, broth, and cream
7. A ladle to serve up the stew into bowls
8. A plate or tray to rest the browned chicken before returning it all to the pot

FAQ

Hearty Chicken Stew (Cozy Up With Comfort) Recipe Substitutions and Variations

• You can swap the chicken thighs for boneless skinless chicken breasts or even turkey thighs if thats what you have on hand. Just keep in mind that cooking times might change a bit
• If you dont have all-purpose flour, try using an equal amount of cornstarch mixed with a bit of water to help thicken your stew
• Olive oil can be replaced by vegetable oil or melted butter if you prefer a richer flavor when browning the veggies and chicken
• For a dairy-free or lighter version, you can trade heavy cream for coconut milk which adds a nice creamy touch too
• If you cant find a large yellow onion, a red onion can be a good substitute to add a slightly different, but still tasty flavour

Pro Tips

1. Make sure your pot is really hot before you add the chicken so that you get a nice crust. It not only adds flavor but also locks in juices so your chicken stays tender.

2. When you stir in the cream, be extra careful not to let it boil too hard; a steady, gentle simmer is key to keep it smooth and avoid any curdling that could ruin the dish.

3. Always taste the broth near the end of the cooking process and adjust the salt and pepper. Sometimes the flavors evolve a bit during simmering so it’s a good idea to check more than once.

4. If you’re using fresh herbs like thyme or rosemary, try tying them in a little bundle. This makes it way easier to pull them out once the stew is done so you dont end up with random bits in your bowl.