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Hearty One-Pot Stewed Chicken Recipe

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★★★★

3.8 from 84 reviews

This Hearty One-Pot Stewed Chicken recipe features tender chicken thighs simmered with carrots, onions, garlic, and baby potatoes in a savory, thickened chicken broth. Perfect for a comforting family meal, this dish comes together easily using a single pot, combining rich flavors and wholesome ingredients for a satisfying dinner.

Ingredients

Scale

Chicken and Oil

  • 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 2 tbsp avocado oil, divided

Vegetables

  • 3 medium carrots, peeled and cut diagonally into ½-inch slices
  • 1 medium sweet onion, cut into 12 wedges
  • 6 cloves garlic, chopped
  • 12 oz baby white potatoes, scrubbed and quartered
  • ¼ cup fresh chopped parsley

Liquids and Seasoning

  • 5 cups chicken broth or stock, divided
  • 2 tbsp all-purpose flour
  • 1 dried bay leaf
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels and season generously with salt and freshly ground black pepper to enhance flavor.
  2. Brown the chicken: Heat 1 tablespoon of avocado oil in a heavy-bottomed Dutch oven or large soup pot over high heat. Add the chicken and cook, stirring occasionally, for 5-6 minutes until browned on all sides. Transfer the browned chicken to a plate and set aside.
  3. Sauté vegetables: Reduce heat to medium and add the remaining tablespoon of avocado oil to the pot. Add carrots and onion wedges; cook for 4-5 minutes, stirring occasionally, until the onions soften and start turning golden. Add the chopped garlic and cook for another 30 seconds, stirring constantly, until fragrant.
  4. Deglaze the pot: Pour in ½ cup of chicken broth while stirring to loosen any browned bits stuck to the bottom of the pot, adding depth to the stew.
  5. Thicken the broth: In a small bowl, whisk together the flour with ½ cup of the remaining chicken broth until smooth. Stir this mixture into the pot to help thicken the stew.
  6. Add chicken and broth: Return the browned chicken to the pot. Add the remaining 4 cups of chicken broth along with the dried bay leaf. Season with salt and pepper to taste.
  7. Simmer: Bring the mixture to a boil, then reduce heat to medium-low. Cover partially and simmer the stew for about 25 minutes, allowing flavors to meld and chicken to cook through.
  8. Add potatoes: Stir in the quartered baby potatoes and cook uncovered for 18-20 minutes more, or until the potatoes are tender. Adjust the heat to maintain a gentle simmer during this time.
  9. Adjust seasoning and finish: Taste the broth and adjust salt and pepper if needed. Stir in the fresh chopped parsley and remove the bay leaf before serving.

Notes

  • Use boneless, skinless chicken thighs for the best tenderness and flavor retention.
  • Avocado oil is recommended for its high smoke point, but any neutral oil can be substituted.
  • To make this stew gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.
  • Partially covering the pot while simmering helps prevent excessive evaporation while allowing steam to escape for proper thickening.
  • Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Keywords: one pot chicken stew, hearty chicken stew, easy chicken dinner, chicken thighs recipe, stewed chicken with potatoes

Find it online: https://foodiecara.com/hearty-one-pot-stewed-chicken-recipe/