This chicken stew is the ultimate comfort food: cozy, flavorful, and deeply satisfying. Made with fall-apart-tender chicken thighs, tender potatoes, carrots, celery and a rich, savory broth, it’s like a warm hug in a bowl.
Who doesn’t want a bowl of comfort?
This stew is simple to make and full of homey flavor. The vegetables soften until they nearly melt, the chicken becomes juicy and easy to shred, and the broth is rich without being heavy — perfect with a slice of sourdough or warm biscuits.
It’s true comfort food. When I tested this recipe I jokingly titled it “chicken stew, best ever,” and that says a lot — it’s exactly the kind of bowl I crave on cold days. It reminds me of the stews my mom used to make: nourishing, cozy and endlessly comforting.
I usually make a hearty beef stew most often, but when I had chicken thighs to use, this came together easily. The chicken falls apart, the potatoes and carrots become nearly creamy, and the flavor is full and satisfying without being heavy.
Here’s the result
A chicken stew we return to again and again: flavorful, nourishing and perfect for a chilly night. It reheats beautifully and freezes well, so leftovers are a delightful lunch or another cozy dinner.
How I make it:
I start by seasoning and browning boneless, skinless chicken thighs so they develop golden color and extra flavor. After I remove the chicken, I cook the vegetables — onions, carrots, mushrooms and celery — with garlic until they soften, then deglaze the pan with a splash of dry white wine to lift the browned bits.
Next I add halved or quartered small potatoes and the chicken back to the pot, cover everything with chicken stock, toss in fresh thyme, bring to a boil, then reduce to a simmer and let it cook until the vegetables are tender and the chicken is cooked through.
To lightly thicken the stew I use a simple slurry: mix flour with milk (or stock) until smooth, then stream it into the simmering stew and cook a few more minutes until the broth is slightly thickened. Taste and adjust salt and pepper — the stock you use determines how much seasoning the finished stew needs — then shred the chicken right in the pot.
The final touch is a sprinkle of chopped fresh parsley. Serve immediately with crusty bread for soaking up the broth. It’s wonderful fresh, and the leftovers only improve after a day.
I want to snuggle up with a big bowl!
Cozy, Comforting Chicken Stew
Chicken Stew
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Ingredients
- 1 pound boneless, skinless chicken thighs
- kosher salt and pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 4 large carrots, peeled and chopped
- 4 celery stalks, chopped
- 12 ounces baby bella mushrooms, quartered
- ⅓ cup dry white wine
- 1 ½ pounds petite gold potatoes, halved or quartered
- fresh thyme
- 6 cups chicken stock
- ¾ cup milk
- 2 tablespoons all-purpose flour
- chopped fresh parsley, for topping
Instructions
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Note: cut the potatoes, carrots and celery to roughly the same size so they cook evenly.
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Season the chicken all over with kosher salt, pepper, smoked paprika and garlic powder.
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In a large stockpot over medium heat, melt the butter with the olive oil. Add the chicken and brown until golden, about 5 minutes per side. Transfer the chicken to a plate.
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In the same pot, add the onion, garlic, carrots, mushrooms and celery with a pinch of salt and pepper. Cook, stirring, until the vegetables soften, about 6 to 8 minutes.
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Pour in the white wine to deglaze the pot, scraping up any browned bits. Cook 2 to 3 minutes to reduce the wine slightly.
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Add the potatoes, return the chicken to the pot and cover with chicken stock. Add a few sprigs of fresh thyme. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 30 minutes, stirring occasionally.
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After 30 minutes, shred the chicken in the pot using tongs or forks.
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Whisk the milk and flour together in a jar until smooth. Slowly stream the mixture into the stew while stirring, then bring back to a boil and cook 5 to 10 minutes until slightly thickened.
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Taste and adjust salt and pepper as needed — the final seasoning depends on the saltiness of your stock.
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Serve immediately topped with chopped fresh parsley.
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Truly cozy.