Southern Chicken Stew
Dive into the heartwarming flavors of Southern Chicken Stew, a comforting one-pot dish that’s perfect for chilly evenings or satisfying family gatherings. Featuring tender bone-in chicken thighs, creamy russet potatoes, and a medley of aromatic vegetables including carrots, celery, and onion, this stew boasts the richness of heavy cream and the subtle warmth of paprika and fresh thyme. Built on a base of homemade roux and simmered in savory chicken stock, every spoonful delivers Southern charm with a luscious, velvety texture. Garnished with fresh parsley for a burst of earthy brightness, this hearty stew pairs beautifully with cornbread or crusty bread, making it an ideal choice for a wholesome, flavorful meal. Ready in just over an hour, it’s an irresistible way to gather friends and family around the dinner table!
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 4 large garlic cloves
- 3 medium russet potatoes
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 6 cups chicken stock
- 1 cup heavy cream
- 1 whole bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove the chicken and set aside on a plate.
Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves. Peel and cube the potatoes, setting them aside for later.
Add the remaining 2 tablespoons of butter to the pot. Sauté the onions, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Stir in the flour and cook for 1-2 minutes to eliminate the raw taste, forming a roux.
Gradually whisk in the chicken stock, making sure to incorporate the roux evenly.
Return the seared chicken thighs to the pot and add cubed potatoes, the bay leaf, thyme, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let it simmer for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the chicken thighs from the pot and carefully shred the meat, discarding the skin and bones. Return the shredded chicken to the stew.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper if needed.
Simmer uncovered for an additional 5-10 minutes to thicken the stew slightly.
Discard the bay leaf and garnish the stew with freshly chopped parsley.
Serve warm with cornbread or crusty bread for a traditional Southern meal.
Nutrition Facts
Calories |
4305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.1 g | 358% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.3 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6326 mg | 135% | |
*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.
