# Chicken Stew

Tender chunks of chicken, hearty vegetables, and a rich, herb-scented broth that thickens into something deeply satisfying.

_Dinner_

Prep: 20 min · Cook: 55 min · Total: 75 min · Yields: 6 servings

## Ingredients

- 2 lb boneless, skinless chicken thighs (cut into 1.5-inch chunks)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 medium carrots (sliced into 0.5-inch rounds)
- 3 medium celery stalks (sliced)
- 1 lb Yukon Gold potatoes (cut into 1-inch chunks)
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 4 cups chicken broth (low-sodium)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 piece bay leaf
- 1 cup frozen peas
- 2 tbsp fresh parsley (chopped, for serving)

## Instructions

1. Pat the 2 lb chicken thighs dry, then season all over with 1 tsp salt and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown. Work in batches if needed. Transfer to a plate and set aside.
4. Reduce heat to medium. Add the diced onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened.
5. Add the 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Stir in the 2 tbsp tomato paste and cook for 2 minutes, letting it darken slightly on the bottom of the pot.
7. Sprinkle in the 3 tbsp all-purpose flour and stir to coat the onion mixture. Cook for 1–2 minutes to remove the raw flour taste.
8. Pour in the 4 cups chicken broth gradually, scraping up any browned bits from the bottom of the pot.
9. Add the 3 medium carrots, 3 medium celery stalks, and 1 lb potatoes. Stir to combine.
10. Return the seared chicken (and any resting juices) to the pot. Add the 1 tsp dried thyme, 1 tsp dried rosemary, and 1 piece bay leaf.
11. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until the potatoes are fork-tender and the chicken is cooked through.
12. Stir in the 1 cup frozen peas and cook uncovered for 3–4 minutes until heated through.
13. Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
14. Ladle into bowls and finish with a scatter of 2 tbsp fresh parsley.

## Tip

> Sear the chicken in batches without crowding the pan — steam from an overcrowded pot prevents browning, and those browned bits on the bottom are what give the stew its depth.

Tags: comfort-food, one-pan, weeknight, slow-cook

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Canonical: https://just-recipes.io/recipes/chicken-stew