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One Pot Chicken Stew

This One Pot Chicken Stew utilizes a quick braising technique to ensure tender chicken and is ready in just 50 minutes!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, Skinless Chicken Thighs Provides juicy, tender meat. Can substitute with chicken breasts for a leaner option.
  • 2 tablespoons Olive Oil Adds richness and flavor. Can substitute with canola oil for a neutral taste.
  • 1 medium Sweet Onion Brings sweetness to balance flavors. Can substitute with yellow onion for similar taste.
  • 2 medium Carrots Deliver texture and earthiness. Can substitute with parsnips for a twist.
  • 2 stalks Celery Deliver texture and earthiness. Can substitute with parsnips for a twist.
  • 1 cup Dry White Wine Enhances flavor depth. Can substitute with chicken broth for a non-alcoholic option.
  • 4 cups Chicken Stock Keeps the stew savory and hearty. Can substitute with vegetable broth for a lighter flavor.
  • 1 tablespoon Flour Used for thickening the stew.
  • 2 tablespoons Tomato Paste Adds richness.
  • 1 teaspoon Thyme For added flavor.
  • 2 bay leaves Bay Leaves For added flavor.
  • 2 medium Potatoes Simmers to add heartiness.
  • 1 tablespoon Parsley For garnish.

Method
 

Preparation
  1. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat olive oil in a large stockpot over medium heat. Add the chicken, cooking until evenly browned, about 6-8 minutes; set aside.
  3. Add onion, carrots, and celery. Cook, stirring until tender, about 3-4 minutes.
  4. Stir in garlic and cook until fragrant, about 1 minute.
  5. Whisk in flour and tomato paste until lightly browned, about 1 minute.
Cooking
  1. Add wine, scraping up any browned bits from the bottom of the pot.
  2. Pour in chicken stock, thyme, and bay leaves; add the chicken back in. Bring to a boil and then simmer until chicken is tender, about 20 minutes.
  3. Stir in potatoes; simmer until potatoes are just tender and stew thickens, about 15 minutes. Discard thyme sprigs and bay leaves.
  4. Stir in parsley; season with salt and pepper, to taste.
  5. Serve immediately.

Notes

For texture preservation, avoid overcrowding the pot while browning chicken. To balance flavor, adjust acidity by adding a splash of vinegar or lemon juice before serving. Prep ingredients the night before for make-ahead logic.