Chicken Stew Recipe {Step-by-Step Videos}

Name: Chicken Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 tbsp Olive oil; 600 g Chicken thighs (boneless and skinless) (Cut into chunks (4-5 per thigh)); 1 Onion (Finely diced); 2 Carrots (Peeled and sliced into 2cm chunks); 3 Celery stalks (Sliced into 2cm thick slices); 3 Garlic cloves (Crushed); 1 tsp Dried thyme; 1 tsp Dried rosemary; 1 tbsp Plain flour (all-purpose flour); 750 ml Chicken stock (Made with stock cube); 750 g Baby potatoes (Halved); 2 tsp Worcestershire sauce; 150 g Peas; 100 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream); 30 g Parsley (Chopped); Sea salt and freshly ground black pepper

Fancy a hearty bowl of homemade Chicken Stew for when the day calls for it? This bowl of juicy chicken and vegetables in a creamy, tasty broth really hits the spot and is so easy to make.

A large pan filled with hearty Chicken Stew and chunky bread to the side, on a table ready to serve.

You’ll need to leave a little time to make this stovetop Chicken Stew dinner, but really there’s only about 20 minutes of prep and the rest of it is the simmering.

This allows me to make this rustic dish even on some weekdays when the weather turns colder.

It’s a comforting dinner that’s so convenient because we can make it ahead of time to reheat, save leftovers for another day or even freeze it if you’re in the batch cooking mode. I love a low effort, high rewards recipe!

I also love the fact this is a full meal-in-one because it has potatoes in as well as chunky veggies and juicy chicken, so I don’t need to go to the trouble of making any extra sides – bonus!

For this we use chicken thighs, which we brown before making the rest of the stew and it gets us a really deep, delicious chicken flavour. Adding the woodier, earthier herbs of dried thyme and rosemary offers the classic Chicken Stew finish too.

Lots of recipes skip the cream and so we tried this, but MUCH prefer the creaminess in this one. It makes the stew feel a little more indulgent, while still being a healthy dinner with a good mix of 5 different vegetables.

Why you’ll love this Easy Chicken Stew recipe

⭐️ Leftovers are great for next day’s dinner, lunch or freezer

⭐️ So much flavour, so much hearty goodness

⭐️ Simple to make – prep then simmer

A bowl of creamy chicken stew on a blue and white stripy tablecloth, with the pot of stew to the top and a spoon for eating to the side.

Sarah’s Notes

We love our Chicken Casserole (so-called because it cooks in the oven rather than on the hob), but some nights you just want something a little lighter but still just as filling and delicious.

This is very similar but has potatoes in it, so it’s a full meal, and it has a little more stock which makes it really comforting and brothy.

Make sure to use a good quality chicken stock to get all that flavour in. If you find there’s too much liquid has cooked away while it’s bubbling, you can always add a splash more stock to loosen the stew a little.

You could also remove the lid for the last 10 mins of cooking if you want it a little thicker too.

This is a meal in itself but is very tasty with some crusty bread too.

Chicken Stew Ingredients

The ingredients for making Chicken Stew laid out on a white surface.

Olive oil – This is to brown the meat with and fry the veggies before all the ingredients go in.
Chicken thighs – Go for boneless, skinless thighs and cut them up into chunks (about 4-5 chunks per thigh.)
Vegetables – Onion, carrots, celery and garlic.
Herbs – Dried thyme and dried rosemary.
Plain flour – This helps to thicken the stew. Also known as all-purpose flour.
Chicken stock – Made with stock cubes (bouillon cube) is fine.
Potatoes – Go for baby potatoes and cut them in half.
Worcestershire sauce – Just 2 tsp adds lots of flavour.
Peas – I use frozen peas for this.
Double cream – Outside the UK? Use heavy cream (if you’re in USA or Canada) or thickened cream (if you’re in Australia.)
Fresh parsley – For garnishing.
Sea salt and freshly ground black pepper – Season generously.

How to make Chicken Stew

1. Brown the chicken until lightly golden then remove, as per the full recipe below. (You may need to do this in batches.)

2. Reduce the heat and cook the onions, carrots and celery until starting to soften. Stir in the garlic and dried herbs.

3. Add the flour, chicken stock, cooked chicken, Worcestershire sauce and potatoes. Simmer according to the recipe below.

4. Stir through the peas and cream, along with the chopped parsley and season to taste before serving

Substitutions

Vegetables – You can add other suitable vegetables of your choice, but be careful not to overcook anything that’s not a root veg.
Gluten free – You can make this a gluten free Chicken Stew by using gluten free plain flour instead, making sure your stock is suitable, and using an alternative to Worcestershire sauce (either a GF one or Henderson’s Relish).

Leftovers & Storing

In the fridge You can keep this recipe in the fridge for up to 3 days, so it’s great for another dinner or a quick lunch. Reheat fully before serving.

In the freezer Chicken Stew is perfect for batch cooking or freezing leftovers. Label it up and defrost thoroughly before heating up again.