Hearty Chicken Stew with Potatoes, Sweet Potatoes, and Green Beans Recipe
This hearty Chicken Stew is a comforting and flavorful dish featuring tender chicken thighs, a medley of fresh vegetables, and a creamy broth thickened to perfection. Perfect for a family dinner, this stew combines diced potatoes, sweet potatoes, green beans, and aromatic herbs simmered slowly for a rich and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Meat
- 1 ½ pounds boneless skinless chicken thighs (about 8 thighs, diced 1-inch)
- 2 tablespoon olive oil (divided)
Vegetables
- 2 carrots (diced)
- 1 small onion (chopped)
- 2 ribs celery (diced)
- 1 ½ cups diced potatoes (peeled if using russets or baking potatoes)
- 1 ½ cups diced sweet potatoes (peeled)
- ½ red bell pepper (finely diced)
- 1 cup green beans (cut into 1-inch pieces, or frozen peas, thawed)
Liquids and Others
- 5 tablespoons all-purpose flour (divided)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper (to taste)
- ¼ cup white wine
- 4 cups chicken broth (or chicken stock)
- ½ cup heavy whipping cream
Instructions
- Brown the chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken thighs and brown them on all sides. It is not necessary to cook them through at this stage. Once browned, remove the chicken from the pot and set aside.
- Sauté the vegetables and add seasonings: In the same pot, add the remaining 1 tablespoon of olive oil. Cook the chopped onion, diced carrot, and diced celery for about 3 minutes until the onion is slightly softened. Stir in 3 tablespoons of the all-purpose flour along with the dried rosemary, thyme, ground sage, salt, and black pepper. Cook this mixture over medium heat for about 2 minutes to combine flavors and eliminate the raw flour taste.
- Add main stew ingredients and simmer: Add the diced potatoes, sweet potatoes, finely diced red bell pepper, the browned chicken, white wine, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 30 minutes to allow the flavors to meld and vegetables to cook through.
- Finish the stew with green beans and cream: Remove the lid and stir in the green beans and heavy whipping cream. If you wish to thicken the stew, see the thickening step below. Continue simmering uncovered for an additional 10 minutes to let the stew thicken slightly and flavors deepen.
- Optional thickening step: To thicken the stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake vigorously until smooth, ensuring no lumps remain. Gradually add this mixture a little at a time into the boiling stew, stirring constantly until the desired consistency is achieved. Adjust seasoning as needed before serving.
Notes
- You can substitute frozen peas for green beans if preferred; just thaw before adding.
- Peeling potatoes and sweet potatoes helps with texture, especially if using russet potatoes.
- For a richer flavor, use homemade chicken broth if available.
- Adjust the cream amount or omit for a lighter stew.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: chicken stew, comfort food, creamy chicken stew, hearty chicken recipe, one pot stew, chicken thighs, vegetable stew