One of my grandmothers made a beef stew I adored (here’s that recipe) and the other was famous for her chicken soup, so this chicken stew is sort of my ode to both of them.
Like any good stew, it’s cozy and comforting, but because it’s made with chicken instead of typically long-simmering stew meat, it comes together relatively quickly—for a stew, that is. :)
(Serving a larger crowd? Read my post Can I double the recipe?) (Love chicken? You might like my mini e-cookbook Finger Lickin’ Chicken!)
Serves 6
- 2 tablespoons olive oil
- 1 3/4 pounds boneless chicken, light meat, dark meat, or a combination, cut into 1-inch dice
- 6 cups reduced-sodium chicken broth
- 1/3 cup all-purpose flour
- 1 pound sweet or yellow onions, cut into 3/4-inch dice
- 4 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh rosemary, sage, thyme, or a combination
- 1 1/2 teaspoons coarse kosher salt, or more to taste
- 1 teaspoon freshly ground pepper, or more to taste
- 1 pound carrots, cut into 3/4-inch pieces
- 12 ounces small potatoes, red, white, or a combination, cut into 3/4-inch pieces
- 1 cup fresh or frozen peas
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the chicken and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
Meanwhile, whisk together the broth and flour and set aside.
Use a slotted spoon to transfer the chicken to a plate and set aside. Add the onions to the pot and cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the garlic, herbs, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Add the broth mixture, scraping up any browned bits on the bottom of the pot, and bring to a boil over high heat.
Reduce to a simmer, add the carrots, and cook 5 minutes. Add the potatoes and cook 10 minutes.
Return the chicken and any accumulated juices to the pot. Add the peas and cook until the chicken is cooked through and the vegetables are tender, 2 to 3 minutes. Add more salt and pepper to taste and serve.
