Chicken Stew in a Bread Bowl
Indulge in the ultimate comfort food experience with this hearty Chicken Stew in a Bread Bowl! Tender, seasoned chicken thighs are slow-simmered with a medley of carrots, celery, and potatoes in a rich, creamy broth infused with garlic, thyme, and a hint of bay leaf. The magic doesn't stop there—the velvety stew is served inside a freshly baked bread bowl, adding a rustic, edible vessel that soaks up every drop of savory goodness. Perfect for cozy weeknight dinners or an impressive weekend meal, this recipe is a delicious combination of creamy chicken stew, artisan bread, and homestyle flavor. Garnished with fresh parsley and ready in just over an hour, this crowd-pleasing dish is a one-pot wonder that delivers on both taste and presentation.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion, chopped
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 1 large Russet potato, peeled and diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Thyme, dried
- 1 Bay leaf
- 2 tablespoons Parsley, chopped (for garnish)
- 4 small Round bread loaves (sourdough or similar)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Add to the pot and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and mix well, cooking for 1-2 minutes to remove the raw taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add the diced potato, thyme, bay leaf, and the seared chicken thighs back into the pot.
Cover the pot, reduce the heat to low, and simmer for 20-25 minutes until the chicken and vegetables are tender.
Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the stew.
Pour in the heavy cream and stir well. Simmer for another 5 minutes to thicken slightly. Adjust the seasoning with more salt and pepper if needed.
While the stew is finishing, preheat the oven to 350°F (175°C).
Cut the tops off the round bread loaves and hollow out the insides to create bowls, leaving about 1 inch of bread around the edge.
Place the bread bowls on a baking sheet and bake for 10 minutes to crisp up the edges.
Ladle the chicken stew into the warm bread bowls, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
4838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 10598 mg | 461% | |
| Total Carbohydrate | 674.3 g | 245% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 35.4 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 556 mg | 43% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 5496 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
