Chicken and carrot stew
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This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy. Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew.
The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew! For Best Results, Use Chicken Thighs Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers. Broth Matters You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon to make my broth because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.
Potato Options I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes. Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated. Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft.
Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot. Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again. Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot. Place a lid on the pot and allow it to come up to a boil.
Once it reaches a boil, remove the lid and turn the heat down to medium-low. Add a tablespoon of fresh chopped parsley if desired, and serve hot. See how we calculate recipe costs here. Read our full nutrition disclaimer here. I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things.
Making great food is my passion, my purpose, and my favorite thing to share with others. This site uses Akismet to reduce spam. Learn how your comment data is processed. So I decided to help with the cooking so my wife can have dinner when she comes home from work . As food lovers and number crunchers, we’ve decided that cooking on a budget shouldn’t mean canned beans and ramen noodles night after night. Join us for delicious recipes designed for small budgets.
