Description
This hearty and comforting Old Fashioned Chicken Stew is a classic dish perfect for cozy evenings. Tender chicken breasts, vegetables, and savory herbs simmered in a flavorful broth create a satisfying meal that’s both nutritious and filling. The cornstarch slurry helps thicken the broth for a creamy, rich consistency. It’s the ultimate cozy stew for family dinners!
Ingredients
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Chicken & Seasoning:
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1 ½ pounds boneless, skinless chicken breasts
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1 teaspoon salt
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¼ teaspoon black pepper
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Vegetables & Aromatics:
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3 tablespoons butter (divided)
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1 tablespoon olive oil
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1 yellow onion, peeled and diced
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2 teaspoons minced garlic (about 2 cloves)
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4 carrots, peeled and cut into bite-sized chunks
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4 celery ribs, trimmed and sliced
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1 ½ pounds red potatoes, scrubbed and cut into bite-sized chunks
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Broth & Herbs:
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4 cups chicken broth
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1 teaspoon ground sage
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1 teaspoon dried thyme
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½ teaspoon dried rosemary
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4 whole bay leaves
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Thickening & Garnish:
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¼ cup cold water
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2 tablespoons cornstarch
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2 teaspoons chopped fresh parsley (for garnish)
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Instructions
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Season and Cook the Chicken:
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Season the chicken breasts with salt and black pepper.
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In a large pot or Dutch oven, heat 1 tablespoon of butter and olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until browned and cooked through. Remove from the pot and set aside.
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Once cooled, shred the chicken into bite-sized pieces using two forks. Set aside.
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Cook the Vegetables:
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In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
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Add the carrots, celery, and red potatoes to the pot. Stir to combine and cook for another 5 minutes.
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Simmer the Stew:
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Pour in the chicken broth and add the ground sage, thyme, rosemary, and bay leaves. Bring the mixture to a simmer and cook for about 20-25 minutes, or until the vegetables are tender and the potatoes are easily pierced with a fork.
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Thicken the Broth:
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In a small bowl, mix the cold water and cornstarch together until smooth. Add this cornstarch mixture to the pot and stir well.
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Continue to simmer for another 5 minutes, allowing the stew to thicken to your desired consistency.
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Finish the Stew:
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Add the shredded chicken back into the pot and stir to combine. Let the stew heat through for 5 minutes.
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Remove the bay leaves and discard.
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Serve:
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Ladle the chicken stew into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!
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Notes
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If you prefer a thicker stew, feel free to add more cornstarch slurry (cornstarch and water mixture).
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For added richness, you can stir in a splash of heavy cream or half-and-half near the end of cooking.
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You can substitute the chicken breasts with bone-in chicken thighs for a deeper flavor. Just make sure to remove the bones before shredding.
- This stew can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American