Description
This comforting homemade chicken stew features tender chicken thighs simmered with a medley of vegetables and herbs in a rich, creamy broth. Enhanced with white wine, thyme, and finishing with cream and parmesan, it’s a hearty, flavorful meal perfect for cozy dinners, served alongside crusty buttered bread.
Ingredients
Protein
- 800 g boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces
Vegetables
- 1 brown onion, diced
- 1 tbsp freshly grated garlic
- 2 stalks celery, diced
- 2 carrots, sliced into rounds
- 2 medium potatoes, cut into 3 cm (1¼ inch) pieces (waxy are best)
Dairy & Fats
- 2 tbsp olive oil
- 2 tbsp unsalted butter (see note 1 to make recipe dairy-free)
- 60 ml thickened (whipping/heavy) cream (optional) (see note 1 to make recipe dairy-free)
- 50 g freshly grated parmesan (see note 1 to make recipe dairy-free)
Liquids & Others
- 60 ml water
- 125 ml dry white wine (optional)
- 1.25 litres chicken stock
- 1 tbsp Worcestershire sauce
Seasonings
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 35 g plain (all-purpose) flour
- 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
- 2 tbsp finely chopped flat-leaf parsley, plus extra for garnish
Instructions
- Brown the chicken: Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the diced chicken thighs and sprinkle with sea salt flakes and freshly cracked black pepper. Cook for 3–4 minutes, tossing regularly, until the chicken pieces are browned all over. Remove the chicken from the pan and set aside, as it will continue cooking later in the stew.
- Deglaze the pan: Add the water to the hot pan and stir well to scrape up any flavorful browned bits stuck to the bottom. This will add depth of flavor to the stew.
- Cook the vegetables: To the same pan, add the diced brown onion, freshly grated garlic, diced celery, and sliced carrots. Cook while stirring for 3–4 minutes until the vegetables begin to soften and release their aroma.
- Add the wine: Pour in the dry white wine (optional) and cook, stirring, for 1–2 minutes or until most of the liquid has evaporated, allowing the flavors to concentrate.
- Make the roux: Add the unsalted butter to the pan and cook until melted, about 1 minute. Then sprinkle in the plain flour, stirring continuously for 1 minute until the flour dissolves and forms a paste coating the vegetables. This will help thicken the stew.
- Simmer the stew: Return the browned chicken to the pan. Add the chicken stock, dried thyme, chopped potatoes, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15–18 minutes, or until the vegetables are tender and the stew has thickened to a creamy consistency.
- Finish the stew: Turn off the heat. Stir in the thickened cream and freshly grated parmesan cheese if using, followed by the finely chopped flat-leaf parsley. Mix gently until evenly combined, enriching the stew with creaminess and herbaceous notes.
- Serve: Divide the chicken stew evenly among four bowls. Garnish with extra chopped parsley and adjust the seasoning with additional salt and pepper if desired. Serve the stew hot with crusty buttered bread on the side for dipping and added comfort.
Notes
- To make this recipe dairy-free, omit the butter, cream, and parmesan or substitute with dairy-free alternatives like olive oil, coconut cream, and nutritional yeast respectively.
- The white wine is optional but adds depth; you can substitute with more chicken stock if preferred.
- Use waxy potatoes to maintain shape and texture during simmering.
- Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to one month.
- For a thicker stew, reduce the stock or cook longer to concentrate the liquid.
- Serve with crusty bread or over mashed potatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Western, Australian
