One-pot stews originated in medieval times when peasants cooked everything in their only cooking vessel over a single fire.
One Pot Chicken Stew
Cozy up with this easy one-pot chicken stew that delivers maximum flavor with minimal fuss! Tender chicken, creamy potatoes, and vibrant carrots simmer together in a savory broth, making this dish the perfect solution for a chilly evening. Get ready to indulge in a warm, satisfying meal that feels like a big hug in a bowl!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 carrots, sliced into rounds
- 2 stalks celery, diced
- 2 tbsp finely chopped flat-leaf parsley (30 ml)
- 1 tbsp freshly minced garlic (15 ml)
- 1 brown onion, diced
- 2 medium potatoes, cut into 3 cm (1¼ inch) pieces
- ¼ cup (60 ml) water (60 ml)
🥩Meat & Seafood(2)
- 5 cups (1.25 litres) chicken stock (1.2 L)
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces (1.76 lbs)
🥛Dairy & Eggs(3)
- ½ cup (50 g) freshly grated parmesan (120 ml)
- ¼ cup (60 ml) thickened (heavy) cream (optional) (60 ml)optional
- 2 tbsp unsalted butter (28 g)
🫙Pantry Staples(2)
- 2 tbsp plain (all-purpose) flour (30 ml)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(3)
- ¼ tsp cracked black pepper (1.25 ml)
- 2 tsp dried thyme (10 ml)
- ½ tsp sea salt flakes (2.5 ml)
🍯Sauces & Condiments(1)
- 1 tbsp Worcestershire sauce (15 ml)
📦Other(1)
- ½ cup (125 ml) dry white wine (optional) (120 ml)optional
👨🍳 Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add diced chicken thighs, season with sea salt and cracked black pepper, and cook until browned.
- 3
Add diced onion, minced garlic, diced celery, and sliced carrots; sauté until softened.
- 4
If using, pour in dry white wine and let it reduce for a few minutes.
- 5
Stir in unsalted butter and flour, cooking for another minute.
- 6
Pour in chicken stock, add dried thyme, diced potatoes, and Worcestershire sauce; bring to a boil.
- 7
Reduce heat and simmer for about 20 minutes until the vegetables are tender.
- 8
Stir in thickened cream if using, and finish with grated parmesan and chopped parsley before serving.
💡 Pro Tips
- ✓Brown chicken thighs at 325-350°F surface temperature (medium heat) for 4-5 minutes per side to develop Maillard reaction compounds that create the flavor base for your entire stew.technique325-350°F surface temp
- ✓Cook your flour-butter roux for exactly 2-3 minutes after combining to eliminate raw flour taste and activate starch molecules for proper thickening power.timing2-3 minutes
- ✓Add potatoes in the final 20 minutes of cooking because their high starch content (15-20%) will break down and make your stew gluey if overcooked.timing15-20% starch content
- ✓Use a 1:1 ratio of butter to flour for your roux to achieve proper thickening consistency - this creates the ideal fat-to-starch emulsion for coating vegetables.technique1:1 ratio
- ✓Heat cream to room temperature before stirring into hot stew to prevent protein coagulation that causes curdling at temperature differentials above 40°F.ingredient40°F temperature differential
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One-pot stews originated in medieval times when peasants cooked everything in their only cooking vessel over a single fire.
One Pot Chicken Stew
Cozy up with this easy one-pot chicken stew that delivers maximum flavor with minimal fuss! Tender chicken, creamy potatoes, and vibrant carrots simmer together in a savory broth, making this dish the perfect solution for a chilly evening. Get ready to indulge in a warm, satisfying meal that feels like a big hug in a bowl!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 carrots, sliced into rounds
- 2 stalks celery, diced
- 2 tbsp finely chopped flat-leaf parsley (30 ml)
- 1 tbsp freshly minced garlic (15 ml)
- 1 brown onion, diced
- 2 medium potatoes, cut into 3 cm (1¼ inch) pieces
- ¼ cup (60 ml) water (60 ml)
🥩Meat & Seafood(2)
- 5 cups (1.25 litres) chicken stock (1.2 L)
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces (1.76 lbs)
🥛Dairy & Eggs(3)
- ½ cup (50 g) freshly grated parmesan (120 ml)
- ¼ cup (60 ml) thickened (heavy) cream (optional) (60 ml)optional
- 2 tbsp unsalted butter (28 g)
🫙Pantry Staples(2)
- 2 tbsp plain (all-purpose) flour (30 ml)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(3)
- ¼ tsp cracked black pepper (1.25 ml)
- 2 tsp dried thyme (10 ml)
- ½ tsp sea salt flakes (2.5 ml)
🍯Sauces & Condiments(1)
- 1 tbsp Worcestershire sauce (15 ml)
📦Other(1)
- ½ cup (125 ml) dry white wine (optional) (120 ml)optional
👨🍳 Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add diced chicken thighs, season with sea salt and cracked black pepper, and cook until browned.
- 3
Add diced onion, minced garlic, diced celery, and sliced carrots; sauté until softened.
- 4
If using, pour in dry white wine and let it reduce for a few minutes.
- 5
Stir in unsalted butter and flour, cooking for another minute.
- 6
Pour in chicken stock, add dried thyme, diced potatoes, and Worcestershire sauce; bring to a boil.
- 7
Reduce heat and simmer for about 20 minutes until the vegetables are tender.
- 8
Stir in thickened cream if using, and finish with grated parmesan and chopped parsley before serving.
💡 Pro Tips
- ✓Brown chicken thighs at 325-350°F surface temperature (medium heat) for 4-5 minutes per side to develop Maillard reaction compounds that create the flavor base for your entire stew.technique325-350°F surface temp
- ✓Cook your flour-butter roux for exactly 2-3 minutes after combining to eliminate raw flour taste and activate starch molecules for proper thickening power.timing2-3 minutes
- ✓Add potatoes in the final 20 minutes of cooking because their high starch content (15-20%) will break down and make your stew gluey if overcooked.timing15-20% starch content
- ✓Use a 1:1 ratio of butter to flour for your roux to achieve proper thickening consistency - this creates the ideal fat-to-starch emulsion for coating vegetables.technique1:1 ratio
- ✓Heat cream to room temperature before stirring into hot stew to prevent protein coagulation that causes curdling at temperature differentials above 40°F.ingredient40°F temperature differential