Hey there! So, I’ve got this chicken stew recipe that’s kind of become a staple at my house, especially when the weather turns chilly. It’s one of those dishes that just wraps you up like a cozy blanket. (Picture me, mid-winter, in my favorite fuzzy socks, stirring away at the pot.) Funny story, the first time I tried making it, I forgot the bay leaves and, well, let’s just say it wasn’t quite the same!
Why You’ll Love This Stew
I make this chicken stew when I need a bit of comfort food—or when I’m trying to impress someone with my “look how domestic I am” skills. My family goes crazy for this because it’s hearty and flavorful (and honestly, they think I spend hours slaving away, which couldn’t be further from the truth). And hey, I once forgot the salt, but a little sprinkle at the table fixed that right up.
What You’ll Need
- 1 kg chicken thighs (sometimes I use a whole chicken if I’m feeling fancy)
- 2 tablespoons olive oil (any oil works, really)
- 1 onion, chopped (red or yellow, your choice)
- 3 carrots, sliced
- 4 potatoes, cubed (sweet potatoes add a nice twist!)
- 2 cups chicken broth (homemade is great, but store-bought is fine)
- 3 cloves garlic, minced
- 2 bay leaves (don’t skip these again!)
- Salt and pepper to taste
- Thyme and rosemary, a pinch each (fresh if you’ve got it, dried works too)
Let’s Get Cooking
- Heat the olive oil in a big pot over medium heat. Add the chicken and brown them on all sides. No need to fully cook them here, just get some color.
- Remove the chicken and toss in the onions. Sauté until they’re translucent, and if they start to stick a bit, just pour a splash of broth to deglaze the pan—it works wonders.
- Add garlic (always go for the smell test here—if it smells amazing, you’re on the right track) and cook for about a minute more.
- Throw in the carrots and potatoes, give everything a good stir, and nestle the chicken back in. This is where I usually sneak a taste—quality control, right?
- Pour the broth over everything, toss in those bay leaves, and sprinkle with thyme and rosemary.
- Bring it all to a boil, then reduce to a simmer. Let it bubble away for about 45 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
- Season with salt and pepper to taste right at the end, adjusting as needed.
My Little Notes
Once, I left it on too long, and the potatoes practically dissolved, making a thick, starchy soup. Actually, not too shabby!
Variations I’ve Tried
Swapping sweet potatoes for regular ones was a hit. I also tried adding peas once, but honestly, they were kinda mushy. Maybe not my best idea.
Equipment
A Dutch oven is ideal, but if you don’t have one, any large pot will do—no fancy gear required.
Storing the Leftovers
Store any leftovers in the fridge for up to three days, though, honestly, in my house, it never lasts more than a day!
How I Serve It Up
I like to serve this with some crusty bread on the side to soak up all that delicious broth. My kids like to top theirs with a bit of shredded cheese.
Pro Tips from My Kitchen
Once, I tried rushing the simmering stage to save time, and I regretted it because the flavors didn’t have time to meld. So, give it time—good things come to those who wait!
FAQ – Your Burning Questions
Can I use chicken breast instead? Sure, but keep an eye on cooking times—they can dry out if overcooked.
What if I don’t have bay leaves? No worries! They add a nice depth, but it won’t be a disaster without them.
Can I freeze this stew? Absolutely! Just be sure to let it cool completely before freezing. It reheats beautifully.
For more chicken stew inspiration, check out Simply Recipes and AllRecipes for their takes on this classic comfort dish.