Description
Made with tender chicken thighs, hearty vegetables, and potatoes, this Creamy Chicken Stew delivers all the coziness of beef stew—but in 1 hour or less!
This made-from-scratch, one-pot recipe lets the stove do most of the work: simply simmer everything with white wine and fresh herbs for bold flavor, then thicken with rice flour for a velvety, naturally gluten-free finish.
The ultimate comfort food dinner for chilly winter nights!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 teaspoon garlic powder
- kosher salt and ground black pepper, to season
- 4 tablespoons unsalted butter, divided
- 2 stalks celery, finely sliced
- 2 medium yellow onions, diced
- 4 medium carrots, peeled as desired and diced into ½-inch pieces
- 1 ½ pounds baby gold potatoes, halved or quartered
- 1 cup dry, unoaked white wine
- one 0.75-ounce package “poultry blend” fresh herbs (or approx. 2 sprigs fresh rosemary, 2 sprigs fresh sage, and 10–12 sprigs fresh thyme)
- 1 head garlic, excess paper removed and halved crosswise
- 2 dried bay leaves
- 4 cups low-sodium chicken stock or broth
- 1 cup heavy cream
- ½ cup rice flour (can sub all-purpose flour)
- 2 cups frozen peas
- ½ lemon, juiced
Instructions
- Brown the chicken thighs: Season the diced chicken thighs with garlic powder, 2 teaspoons kosher salt, and ground black pepper as desired. In a large, heavy-bottomed pot with a lid (such as a Dutch oven) over medium-high heat, melt 2 tablespoons of butter. Once melted, add the chicken in batches to avoid overcrowding. Cook for 2-3 minutes per side until browned, then transfer to a plate and set aside.
- Soften the vegetables: In the same pot, melt the remaining 2 tablespoons of butter. Add the celery, onions, carrots, and potatoes. Season with 1 teaspoon of kosher salt and ground black pepper as desired. Cook, stirring often, for 5-7 minutes until softened and fragrant.
- Deglaze the pot: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until reduced by half.
- Build the stew and simmer: Tie the fresh herbs together with kitchen twine (or finely chop them if you don’t have twine). Add the herbs, garlic, bay leaves, and chicken stock/broth to the pot, nestling the browned chicken with the softened vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes.Stir to combine, then bring to a boil. Partially cover the pot and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for 20-25 minutes, until the vegetables are tender.
- Thicken the stew: Remove the spent herbs, bay leaves, and garlic from the pot and discard them. Create a slurry by whisking the rice flour into the heavy cream—be sure to whisk very well to eliminate any lumps or bumps. Stir the cream mixture into the stew and simmer 3-5 minutes longer, until thickened. Stir in the frozen peas and remove from the heat.
- Finish the stew and serve: Stir in the lemon juice and adjust the seasoning to taste. Let the stew cool slightly before serving. We love enjoying this hearty chicken stew with slices of toasted and buttered crusty bread and a light and fresh Mixed Greens Side Salad. Enjoy!
Notes
Jess’ Tips and Tricks:
- Wine: The white wine adds complexity to this chicken stew despite its simple ingredient list and short simmer time. Dry, unoaked white wines like Pinot Grigio work best. Wine substitutes ⇢ If you don’t have white wine on hand, dry vermouth is a great alternative. Prefer not to cook with alcohol? Substitute with an equal amount of chicken stock or broth, plus a splash of apple cider vinegar for acidity.
- Rice flour: This recipe uses a flour slurry to save time, rather than a roux. I prefer rice flour for a gluten-free option, but all-purpose flour works just as well. When using rice flour, opt for a finely ground variety (like Elephant brand) to achieve a smooth, creamy texture—coarse flours can result in a gritty consistency.
- 10-Minute Meal Prep: Nearly all of the active prep work for this chicken stew comes from prepping the chicken and vegetables. Prep them in advance and you can jump straight in to cooking during the week:
- Dice 2 pounds boneless, skinless chicken thighs into 1-inch pieces and store in an airtight container in the refrigerator for 2-3 days.
- Slice 2 stalks celery, dice 2 medium onions, and chop 4 medium carrots into ½-inch pieces and store in an airtight container in the refrigerator for up to 1 week. Tip! ⇢ Potatoes are best prepped fresh to avoid browning, so chop them while browning the chicken.
Storage and Freezing:
- Storage & Reheating: This chicken stew stores beautifully and its flavor improves over time. Once cooled, store the stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezer Instructions: This stew is freezer-friendly too. Once cooled, transfer it to a freezer-safe container or divide between multiple freezer containers, like Souper Cubes, for smaller portions. Freeze for up to 3 months. To thaw, refrigerate overnight or submerge the container in room temperature water for faster thawing. Reheat on the stovetop for best results.