Chicken Stew
Updated February 26, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced (about 6 ounces)
2 medium carrots, peeled and diced (about 5 ounces)
3 stalks celery, diced (about 3 ounces)
4 garlic cloves, minced
½ teaspoon sweet paprika
Salt and black pepper
3 tablespoons all-purpose flour
4 cups chicken broth
1 tablespoon apple cider vinegar
1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)
1 pound baby potatoes, cut into quarters
1 cup (1-inch pieces) green beans (about 4 ounces)
½ cup heavy cream
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried oregano
Fresh parsley, for serving
Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
47 grams carbs; 216 milligrams cholesterol; 669 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 34 grams fat; 6 grams fiber; 1661 milligrams sodium; 45 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.
- Step 2
Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.
- Step 3
Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.
- Step 4
Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.
The stew can be frozen for up to 3 months, then defrosted for easy reheating.
Private Notes
Comments
made this twice, once just as the recipe said. The second time I chopped the thighs into chunks and sautéed them first so they got a little color. Took them out, deglazed the pot with white wine, tipped that out and then sautéed everything else, added mushrooms, put chicken back into the pot with the broth and cream, lots of pepper, lots of seasoning. It was delicious. I think the sautéing of the chicken, even though it’s an extra step, is better. I also cooked it very gently for about an hour, because I had the time. Yummy-ness.
I spotted this recipe early this afternoon and realized I had almost all of the ingredients on hand (yay dried herbs!) to make it tonight. My only substitutes were--as suggested in the description--coconut milk instead of the heavy cream, and a red bell pepper instead of the green beans. I will definitely sub in both again as we loved the final result: a one-pot meal that was substantial and flavorful but not too rich. The family vote was unanimous: Winner, winner winter chicken dinner!
This stew is so delicious; I added some mushrooms and a bit more paprika, and I'm in love with the taste. It's so flavorful and nutritious. The warmth of the stew fills the room, making it the perfect comfort food. I can't wait to share it with my family during our cozy dinner together.
My hard-to-please spouse told me this stew is “to die for!”. That’s about the highest praise I think I ever got! The only addition I made to the recipe was 8 oz of bella mushrooms, which I browned before I added the other vegetables. I also browned half of the chicken thighs first, to get that yummy fond, then removed them before proceeding. So easy, you just can’t go wrong with this recipe!
The prep plus cooking time is way understated if one person is doing the whole thing. I doubled the recipe, so that increased the time.
This is delicious, I made this while sick with a cold. I had to improvise with stock and used a veg based bouillon cubes, I do think there would be more depth and richness with concentrated bullion. I had my husband pick up rotisserie chicken which made this a quick meal, with mushrooms and chopped kale…the flour adds a nice thickness. I used All purpose no wheat flour, no green beans or dairy; as I am not opposed to these ingredients..I am trying to use up my pantry and clear the fridge.