Hey y’all! It’s March and still cold in Philadelphia, so I decided to make a comforting chicken stew. I had planned to develop a beef stew later, but I was in the mood for chicken and had the ingredients on hand.
This recipe is inspired by my mom’s winter chicken stew. When I was sick she made a version that was more like a soup — light, garlicky, and soothing. She kept it simple: chopped chicken, lots of vegetables, and a long simmer until the potatoes were tender. A touch of crushed red pepper and fresh spinach made it especially memorable. I suggested turmeric once and she added a little curry, which lifted the flavor even with just a pinch.
I adapted her method and added my own touches, so I call this Nicky’s Chicken Stew. It’s a hearty, one-pot meal that balances rich chicken flavor, vegetables, and a slightly thickened broth.
Why you’ll love it
- Filling: This stew is packed with chicken and potatoes, so a bowl or two will leave you satisfied.
- Comforting for colds: Warm broth, garlic, and vegetables make it soothing when you’re under the weather.
- Hearty for winter: Garlic and a flavorful broth help warm you up and feel restorative on cold days.
- Simple and easy: Uses common ingredients, requires a quick sear, a short sauté, then a couple hours of gentle simmering — no professional skills needed.
- Healthy: Loaded with vegetables like carrots, celery, potatoes, and spinach, this stew is nutritious and satisfying without being heavy.
Recipe Ingredients
- Chicken thighs and drumsticks: About 2.5 lbs total. I prefer dark meat for juiciness and flavor, but you can use other parts.
- Potatoes, carrots, celery, and onions: Classic stew vegetables — dice them so they cook evenly.
- Baby spinach: Added near the end for color and nutrition.
- Minced garlic: Essential for depth of flavor and comforting aroma.
- Chicken broth and water: The cooking liquid that forms the base of the stew.
- Chicken base: A concentrated paste (such as Better Than Bouillon) to boost chicken flavor.
- Flour: A small amount of all-purpose flour to thicken the broth into a light gravy.
- Butter and olive oil: Use butter for flavor when sautéing the vegetables and olive oil for searing the chicken.
- Seasonings: Salt, garlic powder, onion powder, black pepper, Italian seasoning, thyme, crushed red pepper, parsley flakes. Optional: turmeric and curry powder for a warm, aromatic note.
Can you use other chicken parts?
Yes. You can use bone-in thighs, drumsticks, wings, or boneless pieces. Bone-in pieces add more flavor; if you use lean chicken breast, add it closer to the end of cooking to prevent dryness.
Slurry for chicken stew
The ideal stew consistency is semi-thick — thicker than a soup but not as dense as a heavy gravy. To thicken the broth I use a slurry: mix flour into cool broth or water until smooth, then stir it into the pot. Always combine flour with cool liquid first to avoid lumps. As the stew simmers the slurry will gently thicken the cooking liquid.
How to Make Chicken Stew
- Debone or leave bone-in according to preference. Some like to soak the chicken briefly in salted water. Pat dry.
- Season the chicken with half of the spice mix.
- Peeled and chop carrots, onions, and celery into small pieces.
- Combine flour with a portion of the broth or water to form a smooth slurry. Dissolve the chicken base into the remaining water or broth.
- Heat a large pot over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil, then sauté the carrots, onions, and celery for about 3 minutes.
- Add the minced garlic and cook another 2–3 minutes, then remove the softened vegetables from the pot.
- Add another tablespoon of oil and sear the seasoned chicken for about 6 minutes to develop color.
- Reduce heat to medium. Return the vegetables to the pot, add the diced potatoes, remaining seasonings, and a bay leaf.
- Pour in the slurry and the prepared broth/water mixture, stirring to combine.
- Cover the pot with a lid left slightly ajar and simmer gently for about 2 hours, stirring occasionally to prevent sticking.
- About 10 minutes before serving, remove the stems from the spinach and stir the leaves into the stew to wilt.
Tips for success:
- Stir periodically: Stir every 15–20 minutes, especially during the final hour, to prevent sticking and ensure even cooking.
- Remove spinach stems: Trim the stems so only tender leaves go into the stew for a better texture.
Serving suggestions:
- Toasted bread: Crunchy toasted bread brushed with olive oil and Italian seasoning is perfect for dipping.
- Garlic rolls: Soft garlic rolls complement the stew and soak up the flavorful broth.
Storage and reheating
- Storing: Cool the stew, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze in a tightly sealed container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating on the stove: Rewarm in a pot over medium heat, stirring for 8–10 minutes. Add a splash of broth or water if it has thickened in the fridge.
- Reheating in the microwave: Place in a microwave-safe dish, heat for 1 minute, stir, then heat another minute or until hot throughout.
Equipment:
- Large pot: A roomy, heavy-bottom pot works best for this one-pot stew.
- Sharp knife: For trimming and chopping vegetables and chicken.
- Large spoon: For stirring and serving.
- Vegetable peeler: For peeling potatoes and carrots.
I hope you enjoy this recipe. If you try it, leave a comment and share your feedback. Subscribe so you don’t miss new recipes. Enjoy!
PBJ~