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A ladle scoops a thick, creamy spoonful of hearty chicken stew from the black pot on the white marble cooktop. The dish is ready to be served, with crusty bread on the side for the perfect comforting meal.

Hearty Chicken Vegetable Stew Recipe

This Hearty Chicken Vegetable Stew is the perfect comfort food—tender chicken, wholesome veggies, and a creamy, herb-infused broth. It's easy, cozy, and packed with rich, nourishing flavors in every bite!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 611
Ingredients Equipment Method

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs about 8 thighs diced 1-inch
  • 2 tablespoon olive oil
  • 2 carrots diced
  • 1 small onion chopped
  • 2 ribs celery diced
  • 5 tablespoons all-purpose flour divided
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon ground sage
  • salt and black pepper to taste
  • 1 ½ cups diced potatoes peeled if using russets or baking potatoes
  • 1 ½ cups diced sweet potatoes peeled
  • ½ red bell pepper finely diced
  • ¼ cup white wine
  • 4 cups chicken broth or chicken stock
  • 1 cup green beans cut into 1-inch pieces or frozen peas, thawed
  • ½ cup heavy whipping cream

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium-high heat and sear the diced chicken until golden brown. Remove and set aside.
    A large black pot sits on a white marble cooktop, where diced boneless skinless chicken thighs sizzle in olive oil. The chicken is turning golden brown with a light sear as a wooden spoon gently stirs the pieces, releasing a savory aroma.
  2. In the same pot, sauté onions, carrots, celery, and bell pepper until soft. Stir in rosemary, thyme, sage, salt, and pepper for extra flavor.
    The black pot on the white marble cooktop is now filled with sautéing onions, diced carrots, celery, and finely chopped red bell pepper. The vegetables glisten in the oil as they soften, enhancing their natural sweetness and aroma.
  3. Sprinkle 3 tablespoons of flour over the veggies, stirring well to coat. Cook for a minute to eliminate the raw flour taste.
    A wooden spoon sprinkles three tablespoons of flour over the sautéed vegetables in the black pot. The flour lightly coats the mixture, ready to create a thick and hearty base for the stew.
  4. Pour in white wine to deglaze the pot, scraping up the browned bits for deeper flavor.
    A measuring cup pours white wine into the black pot on the white marble cooktop. The liquid sizzles upon contact, deglazing the pan and lifting flavorful brown bits from the bottom, enriching the stew’s depth of flavor.
  5. Add chicken broth, potatoes, sweet potatoes, and seared chicken, then bring to a boil. Reduce heat and let simmer for 25 minutes.
    The black pot on the white marble cooktop is now filled with chicken broth, diced potatoes, sweet potatoes, and seared chicken pieces. The mixture simmers gently, creating a warm, inviting aroma as the ingredients blend together.
  6. Stir in green beans (or peas) and let cook for another 5 minutes until all veggies are tender.
    Fresh green beans (or thawed peas) are being added to the simmering stew in the black pot on the white marble cooktop. Their vibrant green color contrasts beautifully against the rich golden broth, adding freshness to the dish.
  7. In a small bowl, mix the remaining 2 tablespoons of flour with heavy cream to form a slurry, then stir it into the stew for a creamy finish.
    A small glass bowl on the white marble cooktop holds heavy cream being whisked with two tablespoons of flour. The mixture is smooth and creamy, prepared to be stirred into the stew for a velvety finish.
  8. Let the stew thicken for 2-3 minutes, then serve hot with crusty bread or mashed potatoes. Enjoy!
    A ladle scoops a thick, creamy spoonful of hearty chicken stew from the black pot on the white marble cooktop. The dish is ready to be served, with crusty bread on the side for the perfect comforting meal.