Stew chicken is a hearty comforting dish that is loved around the world. Whether you want to make a creamy chicken stew a spicy chicken stew, or a classic chicken stew, the process is relatively simple. With just a few basic ingredients and techniques, you can have a delicious bowl of stew chicken on the dinner table in no time.
Ingredients for Stew Chicken
The ingredients for stew chicken can vary depending on the recipe. but there are a few key components that form the base of most chicken stews
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Chicken – Bone-in chicken thighs or a whole cut-up chicken work best to keep the meat moist and flavorful. Breast meat tends to dry out.
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Aromatic vegetables – Onion, celery, and carrots are classic. They provide sweetness and depth of flavor.
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Herbs and spices – Garlic, bay leaves, thyme, sage, and peppercorns add seasoning.
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Liquid – Chicken broth or stock builds the flavorful base. Water or wine also work.
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Thickeners – Flour or cornstarch thicken the stew. Potatoes and rice can also be used.
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Dairy (optional) – Heavy cream or coconut milk add a luscious texture.
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Vegetables – Potatoes, peas, corn, etc. Bulk up the stew.
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Acid – Wine, tomatoes, vinegar brighten flavors.
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Salt and pepper – Essential for overall seasoning.
Steps for Making Stew Chicken
Follow these basic steps for tender, flavorful stew chicken every time:
1. Prep the Chicken
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Cut chicken into pieces if using bone-in thighs or a whole chicken. This increases the surface area.
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Season the chicken pieces generously with salt and pepper. You can also use spices like paprika, garlic powder, onion powder, etc.
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Let it sit for 10-30 minutes so the seasoning penetrates. This enhances flavor.
2. Brown the Chicken
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Heat oil in a Dutch oven or heavy pot over medium-high heat.
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Working in batches, add chicken pieces skin-side down. Cook until deeply browned.
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Browning adds richer flavor and color to the stew. Don’t skip this step.
3. Cook the Aromatics
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Add aromatics like onion, celery, carrots, and garlic. Cook until softened.
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Stir frequently to release fond (browned bits) from the bottom of the pot. This equals extra flavor.
4. Add Liquid and Simmer
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Pour in broth, stock, or water. Add herbs and spices.
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Bring to a boil then reduce heat to a gentle simmer.
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Cover and simmer for 15-30 minutes until chicken is tender.
5. Thicken the Stew
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Whisk in flour, cornstarch, or potato to thicken. Simmer until desired consistency.
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Heavy cream or coconut milk also thicken and add richness.
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For thicker stew, mash some of the cooked potatoes against the side of the pot.
6. Add Vegetables and Simmer
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Stir in quick-cooking vegetables like peas, corn, spinach in the last 5-10 minutes so they don’t overcook.
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Heartier veggies like potatoes and carrots can cook right in the stew from the start.
7. Adjust Seasoning and Serve
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Taste and adjust seasoning with salt, pepper, herbs, etc.
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Garnish bowls with fresh herbs. Serve stew chicken with rice, bread, or biscuits.
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Let leftovers cool completely before storing. Stew keeps well for 2-3 days refrigerated.
Tips for the Best Stew Chicken
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Use bone-in chicken thighs or a whole cut-up chicken. The bones add flavor and collagen that keeps the meat tender.
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Don’t skimp on browning the chicken. The fond boosts flavor.
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Cut vegetables to uniform sizes so they cook evenly.
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Simmer gently. Boiling will make the chicken tough and mushy.
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Let it rest. The flavors improve if you make it 1-2 days ahead.
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Skim fat after refrigerating for cleaner flavor.
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Add fresh herbs right before serving. Extended cooking dulls their flavor.
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Serve stew chicken with crusty bread, rice, mashed potatoes, or biscuits to soak up the delicious sauce.
Flavor Variations
The simple formula for stew chicken adapts well to any flavor profile. Play with global spices and herbs.
Mexican Chicken Stew
Cumin, chili powder, garlic, oregano, cilantro, lime
Greek Chicken Stew
Oregano, parsley, lemon, olives, feta cheese
Italian Chicken Stew
Basil, oregano, parsley, tomato, Parmesan
Thai Chicken Stew
Lemongrass, ginger, red curry paste, coconut milk
Moroccan Chicken Stew
Cinnamon, cumin, apricots, chickpeas, almonds
Cajun Chicken Stew
Cayenne, paprika, bell pepper, onion, celery
With a few basic steps and ingredients, it’s easy to make a mouthwatering stew chicken. Browning the chicken well and simmering it gently in an aromatic, well-seasoned broth are keys to developing the best flavor. Feel free to tailor the ingredients to your tastes or cuisine style. A hearty bowl of stew chicken makes the perfect comforting, savory meal any time of year.
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I spotted this recipe early this afternoon and realized I had almost all of the ingredients on hand (yay dried herbs!) to make it tonight. My only substitutes were–as suggested in the description–coconut milk instead of the heavy cream, and a red bell pepper instead of the green beans. I will definitely sub in both again as we loved the final result: a one-pot meal that was substantial and flavorful but not too rich. The family vote was unanimous: Winner, winner winter chicken dinner!
made this twice, once just as the recipe said. The second time I chopped the thighs into chunks and sautéed them first so they got a little color. Took them out, deglazed the pot with white wine, tipped that out and then sautéed everything else, added mushrooms, put chicken back into the pot with the broth and cream, lots of pepper, lots of seasoning. It was delicious. I think the sautéing of the chicken, even though it’s an extra step, is better. I also cooked it very gently for about an hour, because I had the time. Yummy-ness.
This stew is so delicious; I added some mushrooms and a bit more paprika, and Im in love with the taste. Its so flavorful and nutritious. The warmth of the stew fills the room, making it the perfect comfort food. I cant wait to share it with my family during our cozy dinner together.
Great recipe! This is the perfect dish for a cold Bay Area summer. It did take me about 45 minutes (not 15) to prep everything, but the results were delicious. I made it exactly as suggested and it was fantastic but I would add more paprika in the future. Mushrooms would be a good sub for green beans if they are not available, but the green beans were yummy.
Used thighs with bones. More flavor!
Loved it! I used peas instead of green beans and would do again. I also used half and half instead of heavy cream. Classic and delicious.Private comments are only visible to you.
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EASIEST Jamaican Brown Stew Chicken recipe | ABSOLUTELY DELICIOUS!
FAQ
How to make an easy chicken stew?
Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
Do you cook chicken before adding it to stew?
We’ll quickly sear the chicken in the soup pot first. This gives the outside a golden crust for enhanced flavor and texture. It also leaves “fond” on the bottom of the soup pot, which we deglaze and work into the broth for maximum flavor.
What is the difference between a chicken and a stewing chicken?
Stewing hens are older than the chickens normally sold. As such, they are tougher, but have a lot more flavour – and so are poorly suited to roasting/frying/etc, but awesome for soups/stews/casseroles – anywhere where you’ll be cooking them in liquid for a long time.
Is stew chicken the same as brown stew chicken?
Brown stew chicken is first marinated and then browned (seared) in a skillet whereas stew chicken often gets its distinct colour from adding browning sauce. The two terms also vary depending on the region or country. What’s the difference between curry chicken and brown stew chicken?