Chicken Stew

By Dan Pelosi

Updated Feb. 27, 2025

Chicken Stew
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(1,966)
Comments
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This creamy, cozy chicken stew is fast enough for a weeknight meal yet satisfying enough for a long Sunday dinner. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether. 

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Ingredients

Yield:4 servings
  • 2tablespoons butter 
  • 2tablespoons olive oil
  • 1medium onion, diced (about 6 ounces) 
  • 2medium carrots, peeled and diced (about 5 ounces)
  • 3stalks celery, diced (about 3 ounces) 
  • 4garlic cloves, minced
  • ½teaspoon sweet paprika
  • Salt and black pepper
  • 3tablespoons all-purpose flour 
  • 4cups chicken broth
  • 1tablespoon apple cider vinegar
  • 1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)
  • 1pound baby potatoes, cut into quarters
  • 1cup (1-inch pieces) green beans (about 4 ounces)
  • ½cup heavy cream 
  • ½ teaspoon dried sage 
  • ½ teaspoon dried thyme
  • ½teaspoon dried oregano
  • Fresh parsley, for serving 
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

666 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 45 grams protein; 1658 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.

  2. Step 2

    Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.

  3. Step 3

    Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.

  4. Step 4

    Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.

Tip
  • The stew can be frozen for up to 3 months, then defrosted for easy reheating.

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Ratings

5 out of 5
1,966 user ratings
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Comments

Sandra

I spotted this recipe early this afternoon and realized I had almost all of the ingredients on hand (yay dried herbs!) to make it tonight. My only substitutes were--as suggested in the description--coconut milk instead of the heavy cream, and a red bell pepper instead of the green beans. I will definitely sub in both again as we loved the final result: a one-pot meal that was substantial and flavorful but not too rich. The family vote was unanimous: Winner, winner winter chicken dinner!

Julie Sonoma County

made this twice, once just as the recipe said. The second time I chopped the thighs into chunks and sautéed them first so they got a little color. Took them out, deglazed the pot with white wine, tipped that out and then sautéed everything else, added mushrooms, put chicken back into the pot with the broth and cream, lots of pepper, lots of seasoning. It was delicious. I think the sautéing of the chicken, even though it’s an extra step, is better. I also cooked it very gently for about an hour, because I had the time. Yummy-ness.

Wignona

This stew is so delicious; I added some mushrooms and a bit more paprika, and I'm in love with the taste. It's so flavorful and nutritious. The warmth of the stew fills the room, making it the perfect comfort food. I can't wait to share it with my family during our cozy dinner together.

RL

Made a few edits based on preference: doubled paprika and ACV, subbed half and half for heavy cream, seasoned chicken with herbs and sautéed before adding, added some sweet potato. Took me about 40 minutes to prep because raw chicken thighs really gross me out. Would make this one again and again and again.

Aaron Friedman

This is a good recipe. I've made it several times. I add kale or spinach instead of the green beans. Usually fresh garden herbs instead of dried, because I have them. I was thinking about trying bone in thighs (as opposed to boneless) and browning them to get some fond going. I'm surprised I didn't see anyone else in the comments suggest it.

Barb

Add some corn…

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