Rustic Chicken Stew
Warm, hearty, and brimming with classic flavors, this Rustic Chicken Stew is the ultimate comfort food perfect for cozy evenings. Tender bone-in chicken thighs are seared to golden perfection before simmering in a rich, flavorful broth infused with garlic, fresh thyme, and bay leaves. Packed with wholesome vegetables like carrots, celery, and russet potatoes, this one-pot wonder delivers a nourishing, satisfying meal that's both simple and soul-soothing. The addition of tomato paste and a touch of flour creates a luscious, velvety base, while frozen peas and a sprinkle of fresh parsley brighten every bite. Ready in just over an hour, this easy-to-make chicken stew is a family favorite that's as timeless as it is delicious. Serve it alongside crusty bread for dipping, and watch it become a dinner staple! Perfect keywords: hearty chicken stew, rustic comfort food, one-pot dinner, cozy winter recipe, healthy and satisfying meal.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 2 large russet potatoes, peeled and cubed
- 6 cups chicken stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and tomato paste to the pot. Stir well and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir to coat evenly. Cook for another 1-2 minutes to eliminate the raw flour taste.
Slowly pour in 1 cup of chicken stock while stirring constantly to create a smooth base. Gradually add the remaining chicken stock.
Return the seared chicken thighs to the pot, along with the bay leaves, thyme sprigs, and cubed potatoes. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let simmer for 35-40 minutes, or until the chicken is tender and cooked through.
Remove the chicken thighs from the pot and shred the meat off the bones. Discard the skin and bones, then return the shredded chicken to the stew.
Add the frozen peas to the pot and let them cook for 5 minutes until heated through. Adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves and thyme sprigs before serving.
Ladle the rustic chicken stew into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
4754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1343 mg | 448% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 40.2 g | ||
| Protein | 350.2 g | 700% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 7851 mg | 167% | |
*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.
