Homestyle Chicken Stew with Potatoes and Carrots

Homestyle Chicken Stew with Potatoes and Carrots

There’s nothing quite like a warm bowl of homestyle chicken stew to comfort you on a chilly day. This classic dish combines tender chicken with soft vegetables in a savory broth that’s both satisfying and easy to prepare. Perfect for family dinners or meal prep, this stew comes together in under an hour and fills your kitchen with wonderful aromas.

Ingredients

• 1.5 kg chicken thighs or breasts, cut into chunks
• 4 medium potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 liter chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 2 tablespoons flour
• 250 ml water or additional stock

Instructions

1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, dust with flour, and brown on all sides for about 8 minutes total. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened, about 3 minutes.
3. Return chicken to the pot and pour in the stock. Add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add potatoes and carrots to the pot. Continue simmering for another 25 to 30 minutes until vegetables are tender and chicken is cooked through.
5. Season with additional salt and pepper to taste. Remove bay leaves before serving.

Practical Tips

Tip 1: For extra flavor, brown the chicken pieces thoroughly before adding the stock, as this creates a richer, deeper taste in your stew.

Tip 2: Cut your vegetables into similar-sized pieces so they cook evenly and create a more visually appealing dish.

Tip 3: If you prefer a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew during the last few minutes of cooking.

How to Store

This chicken stew keeps well in the refrigerator for up to 4 days in an airtight container. You can also freeze it for up to 3 months. Simply reheat gently on the stovetop over medium heat, adding a splash of water or stock if needed to restore the desired consistency.

Common Questions

Can I use chicken breasts instead of thighs? Yes, chicken breasts work well in this stew. However, thighs tend to stay more tender and flavorful during the longer cooking time, so adjust your cooking time if using breasts to prevent them from becoming dry.

What if I don’t have fresh garlic? You can substitute with 1 teaspoon of garlic powder, though fresh garlic provides better flavor. Add it when you sauté the onions.

Can I add other vegetables? Absolutely. Celery, green beans, peas, or mushrooms all work wonderfully in this stew. Add them at the same time as the potatoes and carrots.