One-Pot Chicken Stew is a comforting dish that brings together tender chicken, flavorful vegetables, and delicious broth all in one pot. This hearty stew is perfect for a cozy dinner, especially on chilly nights. With its easy preparation and minimal cleanup, it’s a fantastic choice for busy weeknights or gatherings with family and friends.
Why Make This Recipe
Making One-Pot Chicken Stew is a simple way to create a filling and nutritious meal with minimal effort. You only need one pot, which means less washing up afterward. Plus, the combination of ingredients creates a rich flavor that warms the heart. It’s an excellent way to use chicken thighs and fresh vegetables, making it not just tasty but healthy too!
How to Make One-Pot Chicken Stew
Ingredients:
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 1 large onion, large dice
- 3 medium carrots, sliced into 1/2 inch slices
- 3 ribs celery, large dice
- 1/2 cup dry sherry
- 1 teaspoon fresh thyme
- 2 teaspoons fresh sage
- 3 whole bay leaves
- 1 1/2 pounds mini tri-color potatoes, cut in half
- 4 cups chicken stock
- 2 tablespoons cornstarch
- Parsley for serving, if desired
Directions:
- Preheat your oven to 350 degrees F.
- Season the chicken on both sides with salt and pepper.
- Heat butter in a large Dutch oven over medium-high heat.
- Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. It doesn’t need to be fully cooked. Remove the chicken from the pot and set aside.
- Add the carrots, onion, and celery to the pot and sauté for 5 minutes.
- Pour in the sherry to deglaze the pot, scraping the browned bits off the bottom.
- Return the chicken to the pot along with the chicken stock, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
- Carefully take the pot out of the oven and add the halved potatoes. Return it to the oven and cook for an additional 30 minutes or until the potatoes are tender.
- To thicken the stew, take 1/4 cup of the broth and mix in 2 tablespoons of cornstarch in a small bowl. Add this mixture back to the pot and bring to a simmer on the stove. Cook for 1-2 minutes or until the sauce thickens.
- Remove the bay leaves, top with fresh parsley if desired, and serve hot with crusty bread.
How to Serve One-Pot Chicken Stew
Serve One-Pot Chicken Stew hot in bowls. It pairs wonderfully with crusty bread for dipping. You can also add a sprinkle of fresh parsley on top for a burst of color and flavor.
How to Store One-Pot Chicken Stew
To store leftover stew, allow it to cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge before reheating.
Tips to Make One-Pot Chicken Stew
- For added flavor, you can substitute chicken broth with homemade stock.
- Feel free to add any favorite vegetables such as peas or green beans.
- Make sure to not overcook the chicken initially, so it stays tender and juicy.
Variation
You can turn this recipe into a creamy chicken stew by adding a cup of heavy cream in the last few minutes of cooking. This will give it a richer taste and texture.
FAQs
1. Can I use chicken breasts instead of thighs?
- Yes, you can use chicken breasts, but they may dry out if overcooked. Be mindful of the cooking time.
2. Can I make this stew in a slow cooker?
- Absolutely! Just follow the steps for sautéing the chicken and vegetables, then transfer everything to a slow cooker on low for 6-8 hours or on high for 4-5 hours.
3. What can I serve alongside this stew?
- Crusty bread, a green salad, or rice are great options to serve alongside One-Pot Chicken Stew.
Enjoy making this delicious and easy One-Pot Chicken Stew! It’s a meal the whole family will love.
One-Pot Chicken Stew
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons unsalted butter
- 1 large onion, large dice
- 3 medium carrots, sliced into 1/2 inch slices
- 3 ribs celery, large dice
- 0.5 cup dry sherry
- 1 teaspoon fresh thyme
- 2 teaspoons fresh sage
- 3 whole bay leaves
- 1.5 pounds mini tri-color potatoes, cut in half
- 4 cups chicken stock
- 2 tablespoons cornstarch
- Parsley for serving, if desired
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Season the chicken on both sides with salt and pepper.
- Heat butter in a large Dutch oven over medium-high heat.
- Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. It doesn’t need to be fully cooked. Remove the chicken from the pot and set aside.
- Add the carrots, onion, and celery to the pot and sauté for 5 minutes.
- Pour in the sherry to deglaze the pot, scraping the browned bits off the bottom.
- Return the chicken to the pot along with the chicken stock, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
- Carefully take the pot out of the oven and add the halved potatoes. Return it to the oven and cook for an additional 30 minutes or until the potatoes are tender.
- To thicken the stew, take 1/4 cup of the broth and mix in 2 tablespoons of cornstarch in a small bowl. Add this mixture back to the pot and bring to a simmer on the stove. Cook for 1-2 minutes or until the sauce thickens.
- Remove the bay leaves, top with fresh parsley if desired, and serve hot with crusty bread.
