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Nothing is better than Chicken Stew. Easy Chicken Stew is budget friendly and is a quick home cooked meal that can be ready in less than a hour. I suggest you buy baby potatoes and baby carrots so you can save time, making this recipe that much easier. Every minute saved is a minute earned, especially if you have busy schedule like me. Try this dish and taste the elegance of this simple hearty stew.

Braised chicken and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chicken thighs is the preferred choice of meat as it does not get tough if you over cook it. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

I work to compress recipes into short videos with easy to follow recipes. Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon.

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Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.

Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.

In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.

In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes.

Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together.

Pour 2 cups of chicken broth and then deglaze the bottom of the pot.

Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together.

Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.

Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

Serve with bread.

Enjoy!

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Easy Chicken Stew

Easy Chicken Stew is full of tender, juicy chicken swimming in a delicious stew with tender vegetables, making this dish a complete meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings

Calories

Ingredients

2 lbs boneless skinless chicken thighs cut into cubes
1 lb baby potatoes cut in half
1 lb baby carrots
4 cups unsalted or low sodium chicken broth/stock
¼ cup all-purpose flour
2 tbsp tomato paste
2 tbsp butter
2 tsp salt
1 tsp black pepper
1 tsp Worcestershire sauce
1 medium onion chopped
2 celery stem chopped
3 garlic cloves minced
6 bacon cut into ½" cubes

Herb Bouquet

3 sprigs thyme
2 sprigs rosemary
2 bay leaves

Instructions

Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.
Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.
In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.
In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes. Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together. Pour 2 cups of chicken broth and then deglaze the bottom of the pot.
Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.