Easy Chicken Stew Recipe (Video) - Cooked by Julie (2024)

Chicken Stew is one of those comfort meals that I just can’t get enough of! Nothing better than a bowl of chicken stew on a cold winter evening!

If you enjoyed my Fricasede Pollorecipe then you’ll certainly love this one. This chicken stew is seasoned and cooked to perfection. I added my favorite vegetables which include potatoes, mushrooms, carrots, and peas although, feel free to add in whatever vegetables you like.

You may also add 1/2 cup white wine for extra flavor, that’s completely optional but I highly recommend adding chicken stock and tomato paste. Serve this over white rice or enjoy it on its own but I love chicken stew with some bread on the side. The best part about this comfort dish is the crispy chicken skin.

The outside is nice and crispy and the inside is super tender and juicy. My family devoured this dish in under 15 minutes. I don’t blame them, can you? This recipe was inspired by this chicken fricassee recipe.

Why This Chicken Stew Recipe Works

• This is a very rich and creamy chicken stew made with very simple ingredients.
• Any vegetable additions would work with this recipe. Spinach, corn, and sweet potato would be great additions.
• This chicken stew recipe is super forgiving, don’t have heavy cream? Use half and half or simply omit it.

How To Make This – Step By Step

1. Season the chicken thighs on both sides generously with salt, pepper, paprika, granulated onion, granulated garlic, paprika, and Italian seasoning.
2. Cook the chicken thighs on each side for 4-5 minutes in a large pot, then set aside.
3. Preheat the oven to 350 degrees F.
4. Cook the onions and garlic for about 3 minutes.
5. Stir in the tomato paste, carrots, thyme, rosemary, and season with salt and pepper.
6. Add the chicken stock (or chicken broth) and place the chicken back in the pot.
7. Bring the chicken stew to a boil, cover, and bake for 40 minutes.
8. Add the mushrooms and potatoes, cover, and cook for an additional 40 minutes.
9. Remove the chicken from the pot, stir in the cream, check for seasoning and cook uncovered for 10 minutes.
10. Add the peas and chicken and cook for an additional 1-2 minutes.

What Type Of Chicken Should I Use?

Bone-in chicken thighs are what I prefer to use for chicken stew but feel free to use chicken legs or boneless chicken thighs. I don’t recommend chicken breasts for this recipe because chicken breasts cook very quickly and you need to cook this for over an hour so the potatoes and carrots fully cook through.

Top Tips and Recipe Variations:

• To make this spicy, add some green chilies and some chili powder.
• Not a fan of heavy cream? Add some coconut milk to make it creamy.
• Make sure to cover the mushrooms with enough liquid to prevent them from burning.
• This is a very easy hearty chicken stew and if you like it extra creamy make sure to add a good amount of cream and cook the sauce over high heat uncovered for about 10-15 minutes.

More Recipes You’ll Enjoy:

• Instant Pot Beef Stew

• Chicken Fried Steak with Gravy

• Jack Daniel’s Chicken and Shrimp

• Creamy Smothered Chicken Thighs