Classic Stewed Chicken
Warm, hearty, and bursting with rich, savory flavors, this Classic Stewed Chicken recipe is the ultimate comfort food. Featuring tender, bone-in chicken simmered to perfection with aromatic vegetables, earthy spices like thyme and paprika, and a robust chicken broth, this dish is an effortless medley of wholesome ingredients. The addition of potatoes makes it a satisfying one-pot meal that’s ideal for family dinners or cozy gatherings. With minimal prep and a low-and-slow cooking method, this dish delivers melt-in-your-mouth chicken paired with a deeply flavorful, herb-infused sauce. Garnished with fresh parsley for a pop of color and freshness, this easy-to-make stew is the perfect go-to recipe for anyone seeking a comforting classic packed with home-cooked goodness.
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Recipe Information
Ingredients
- 3 pounds chicken (bone-in, skin-on, cut into pieces)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 medium potatoes (quartered)
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the chicken pieces with salt, black pepper, and paprika.
Heat olive oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary, and then remove them from the pot.
In the same pot, add the chopped onion, sliced carrots, and celery. Saute for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and tomato paste to the pot, and cook for another 2 minutes, stirring constantly.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the browned chicken pieces back to the pot, along with the dried thyme and bay leaf.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 45 minutes.
After 45 minutes, add the quartered potatoes to the pot. Cover and continue to cook for another 30 minutes, or until the chicken and potatoes are tender.
Remove the bay leaf, stir in the chopped parsley, and adjust seasoning with more salt and pepper if needed.
Serve the stewed chicken hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 22.2 g | ||
| Protein | 270.9 g | 542% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 459 mg | 35% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6945 mg | 148% | |
*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.
