Homemade Chicken Stew

Why Make This Recipe

Homemade chicken stew is a warm and comforting dish perfect for chilly days. It’s not just delicious but also packed with nutrients from the fresh vegetables. Making your stew at home means you can customize it to your taste, ensuring a meal your whole family will love. Plus, it’s easy to prepare and makes your kitchen smell amazing!

How to Make Homemade Chicken Stew

Ingredients:

2 tbsp olive oil
800 g (1 lb 12 oz) boneless, skinless chicken thighs, diced into 2–3 cm (3/4–11/4 inch) pieces
½ tsp sea salt flakes
¼ tsp cracked black pepper
¼ cup (60 ml) water
1 brown onion, diced
1 tbsp freshly grated garlic
2 stalks celery, diced
2 carrots, sliced into rounds
½ cup (125 ml) dry white wine (optional, can be omitted)
2 tbsp unsalted butter (see Note 1 to make recipe dairy-free)
¼ cup (35 g) plain (all-purpose) flour
5 cups (1.25 litres) chicken stock
2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
2 medium potatoes, cut into 3 cm (11/4 inch) pieces (waxy are best)
1 tbsp Worcestershire sauce
¼ cup (60 ml) thickened (heavy) cream (optional) (see Note 1 to make recipe dairy-free)
½ cup (50 g) freshly grated parmesan (see Note 1 to make recipe dairy-free)
2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish
Crusty buttered bread, to serve

Directions:

Heat the olive oil in a large, deep, heavy-based pan over medium-high heat.
Add the chicken, and sprinkle with salt and pepper. Cook for 3–4 minutes, tossing regularly until browned. Remove the chicken and set aside.
Add the water to the pan to scrape up any tasty bits stuck to the bottom.
In the same pan, add the onion, garlic, celery, and carrots. Cook for 3–4 minutes until slightly softened.
Add the white wine (if using), and cook for 1–2 minutes until most of the liquid evaporates.
Add the butter and melt it for 1 minute. Stir in the flour until it forms a paste around the vegetables.
Return the chicken to the pan. Add chicken stock, thyme, potatoes, and Worcestershire sauce. Bring to a boil, then reduce to low heat and simmer uncovered for 15–18 minutes until the vegetables are tender and the stew thickens.
Turn off the heat, then stir in the cream and parmesan (if using) and the parsley.
Serve the stew in bowls, garnished with extra parsley. Enjoy with crusty buttered bread on the side.

How to Serve Homemade Chicken Stew

Serve the chicken stew hot in bowls. Use a sprinkle of fresh parsley on top for a bit of color. It pairs wonderfully with crusty buttered bread, which is great for dipping into the hearty stew.

How to Store Homemade Chicken Stew

Allow the stew to cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to thaw it in the fridge overnight before reheating.

Tips to Make Homemade Chicken Stew

For a thicker stew, let it simmer a little longer without a lid.
You can use chicken breast instead of thighs if you prefer leaner meat.
Feel free to add other vegetables like peas or bell peppers for extra flavor and nutrition.

Variation

You can easily adapt this recipe to make it dairy-free by omitting the cream and parmesan. The stew will still be rich and flavorful! You can also experiment with different herbs and spices, such as rosemary or bay leaf, to give it a unique twist.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just make sure to cook it until it’s fully thawed and reaches a safe internal temperature.

2. What can I serve with chicken stew besides bread?
You can serve rice or noodles for a heartier meal. A side salad can also complement the stew nicely.

3. Is it okay to prepare this stew ahead of time?
Absolutely! In fact, the flavors often improve after sitting for a day. Store it in the fridge and reheat it before serving.