There is something incredibly comforting about a hearty stew bubbling away on the stove, and this Creamy Chicken and Vegetable Stew Recipe truly hits that cozy spot. Packed with tender chicken thighs, vibrant veggies, and a luscious, creamy sauce, it brings warmth and satisfaction in every spoonful. Whether it’s a chilly evening or you simply crave a bowl of comfort, this dish combines simple ingredients into a flavorful masterpiece that feels like a big, tasty hug.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken and Vegetable Stew Recipe plays an important role in building layers of taste and texture, making it both comforting and fresh. From the silky sauce to the tender veggies and juicy chicken, these essentials create a perfect harmony in your bowl.
- Olive oil (0.5 tbsp): This helps brown the chicken, adding a beautiful golden crust and rich flavor.
- Salt and pepper (½ tsp each, plus additional): Essential for balancing and enhancing every ingredient’s natural taste.
- Garlic (3 cloves, minced): Adds aromatic warmth and depth right at the start.
- Onion (1, sliced): Offers sweetness and texture once softened and cooked down.
- Carrots (3, peeled, halved lengthwise, sliced 1cm thick): Bring a subtle sweetness and lovely color contrast.
- Celery stalks (2, sliced 1cm thick): Adds a mild crunch and freshness to the stew’s base.
- Baby potatoes (350g, halved): Provide hearty substance and soak up the creamy sauce beautifully.
- Mushrooms (200g, halved or quartered): Add earthiness and extra umami for a rich flavor profile.
- Green beans (150g, trimmed and halved): Bring a burst of color and a crisp bite to the dish.
- Boneless skinless chicken thighs (750g, cut into pieces): Juicy and tender, perfect for slow cooking and soaking in flavors.
- Beef stock or broth (3 cups/750ml, low sodium): Forms the savory liquid base that ties all ingredients together.
- Flour (4 tbsp): Used to thicken the stew, creating that creamy texture everyone loves.
- Crushed canned tomatoes (400g): Add a subtle acidity that brightens and balances the creaminess.
- Worcestershire sauce (2 tsp): Gives an extra layer of tangy, savory complexity.
- Dried thyme (1½ tsp): Infuses a warm herbal note that complements the chicken perfectly.
- Dried bay leaves (2): Adds a subtle depth of flavor as the stew simmers away.
How to Make Creamy Chicken and Vegetable Stew Recipe
Step 1: Browning the Chicken
Begin by heating olive oil in a heavy-based casserole or Dutch oven over high heat. Once hot, add the chicken pieces seasoned with salt and pepper, cooking them until nicely browned on all sides. This step is key—it locks in juices and adds a beautiful golden crust that boosts both flavor and texture. Once browned, set the chicken aside.
Step 2: Sautéing Aromatics
In the same pot, add minced garlic and sliced onion. Cook for about a minute until the garlic becomes fragrant and the onions turn translucent. This simple step releases the aromatic base, setting the stage for the stew’s rich flavor.
Step 3: Adding Vegetables
Stir in the carrots and celery. Cook them for about two minutes, giving the vegetables a chance to soften and blend together with the garlic and onions. This builds a flavorful, tender base that will elevate the whole dish.
Step 4: Deglazing and Making the Roux
If you feel like adding a splash of wine, now is the moment—pour it in and cook for two minutes to let the alcohol evaporate and concentrate the taste. Next, sprinkle the flour into the pot, stirring constantly for a minute or two. This forms a roux, which is the magic behind the creamy sauce’s perfect thickness.
Step 5: Adding Liquids and Seasonings
Slowly pour in half of the beef broth, mixing thoroughly to avoid lumps, then add the remaining broth. Stir in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and more salt and pepper. This combination layers in rich, tangy, and herbal notes that make the stew taste like a home-cooked hug.
Step 6: Simmering with Potatoes and Chicken
Return the browned chicken pieces to the pot and add the halved baby potatoes. Cover with a lid, reduce the heat to low, and let everything simmer gently for 30 minutes. As the stew cooks, the potatoes soften and the flavors beautifully meld together, resulting in that comforting richness we all crave.
Step 7: Adding Mushrooms and Green Beans
Remove the lid and stir in the mushrooms and green beans. Cook uncovered for another 10 minutes, allowing the vegetables to become tender while the sauce thickens slightly. This final step introduces fresh textures and keeps the colors lively and inviting.
Step 8: Final Touches and Serving
Remove the bay leaves, and if you like, add a sprinkle of chopped parsley for a fresh burst of color. The stew is now ready to be served hot, ideally alongside some crusty bread to soak up every last drop of that amazing creamy sauce.
How to Serve Creamy Chicken and Vegetable Stew Recipe
Garnishes
A sprinkle of fresh parsley or chives brightens the dish beautifully and adds a subtle herbal note that complements the stew’s creamy richness. A little cracked black pepper on top can also enhance the savory flavors right before serving.
Side Dishes
Crusty bread or warm dinner rolls are perfect companions, ideal for sopping up that luxurious sauce. Mashed potatoes or a simple buttered rice pilaf also make excellent sides, allowing the stew’s flavors to shine.
Creative Ways to Present
For a cozy family meal, serve the stew in rustic bowls with a swirl of sour cream or plain yogurt for extra creaminess. For a charming twist, try ladling the stew over creamy polenta or roasted garlic mashed cauliflower to add unexpected textures and tastes.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken and Vegetable Stew Recipe keeps wonderfully in the refrigerator for up to three days. Store in an airtight container to preserve freshness, and the flavors will actually deepen overnight, making every bite even better.
Freezing
You can freeze leftover stew in meal-sized portions for up to three months. Make sure it cools completely before sealing in freezer-safe containers. Thaw in the fridge overnight for best texture and taste.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to evenly warm the stew. Adding a splash of broth or water during reheating can refresh the sauce if it seems too thick.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine for this stew, though thighs tend to stay juicier and more tender during the long cooking process. If using breasts, keep a close eye on cooking time to avoid drying out.
Is this stew naturally creamy, or do I need to add cream?
The richness in this Creamy Chicken and Vegetable Stew Recipe comes from the flour roux and slow simmering, which thickens the sauce beautifully without needing heavy cream. It’s creamy and comforting but lighter than many traditional stews.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by browning the chicken and sautéing aromatics first, then transferring everything to the slow cooker and cooking on low for 6-8 hours. Add delicate vegetables like green beans towards the last hour.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, try using a combination of soy sauce and a dash of balsamic vinegar to mimic the tangy umami flavor it provides.
How do I thicken the stew if it’s too watery?
In case your stew needs thickening after cooking, mix a tablespoon of flour or cornstarch with cold water to form a slurry and stir it into the hot stew. Let it simmer until it reaches your desired consistency.
Final Thoughts
Take a deep breath and imagine the aroma filling your kitchen as this Creamy Chicken and Vegetable Stew Recipe simmers away. It’s humble yet rich, simple yet full of wonderful textures and flavors that truly bring comfort to your table. Trust me, once you try it, this stew will become one of your favorite go-to meals to warm your heart and satisfy your appetite. So grab those ingredients and get cooking—you deserve a bowl of cozy deliciousness tonight!
Print
Creamy Chicken and Vegetable Stew Recipe
- Total Time: 1 hour 5 minutes
- Yield: 5 servings 1x
Description
This hearty Chicken Stew recipe is a comforting casserole-style dish that combines tender chicken thighs, baby potatoes, mushrooms, green beans, and aromatic vegetables in a rich, savory tomato and beef broth sauce. Simmered slowly in a heavy-based pot, it develops deep flavors ideal for a cozy family meal.
Ingredients
Proteins
- 750g / 1.5 lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Vegetables
- 3 garlic cloves, minced (about 1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1cm / 1/3″ thick
- 2 celery stalks, sliced 1cm / 1/3″ thick
- 350g / 12 oz baby potatoes, halved
- 200g / 6 oz mushrooms, halved (large ones quartered)
- 150g / 5 oz green beans, trimmed and halved
Liquids and Sauces
- 3 cups (750ml) low sodium beef stock or broth
- 400g / 14 oz crushed canned tomatoes
- 2 tsp Worcestershire sauce
Fats and Oils
- 0.5 tbsp olive oil
Dry Ingredients and Seasonings
- 4 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp salt (additional for seasoning)
- 1/2 tsp pepper (additional for seasoning)
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat oil and brown chicken: Place the olive oil in a large heavy-based casserole or Dutch oven over high heat. Once hot, add the chicken pieces seasoned with salt and pepper. Cook until browned on all sides, about 5-7 minutes, then remove and set aside.
- Sauté aromatics: In the same pot, add the minced garlic and sliced onion. Cook for about 1 minute until fragrant and translucent, stirring frequently to avoid burning.
- Add vegetables: Stir in the sliced carrots and celery. Cook for 2 minutes to allow the vegetables to soften slightly, enhancing their flavors.
- Deglaze and make roux: Optionally, pour in a splash of wine and cook for 2 minutes to evaporate alcohol and develop depth of flavor. Then stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux that will thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth while stirring to prevent lumps, then add the rest of the broth. Stir in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper to season.
- Add potatoes and simmer: Return the browned chicken pieces to the pot along with the halved baby potatoes. Cover with a lid, reduce heat to low, and simmer gently for 30 minutes to meld flavors and cook the chicken through.
- Finish with mushrooms and green beans: Remove the lid, add the mushrooms and green beans, and cook uncovered for an additional 10 minutes until the vegetables are tender and the sauce thickens slightly. Taste and adjust seasoning as needed.
- Serve: Remove bay leaves from the stew. Optionally garnish with chopped parsley and serve hot with crusty bread for a complete meal.
Notes
- Using low sodium beef stock allows you to control the salt level better.
- If desired, a splash of red wine can be added during deglazing for extra flavor.
- This stew can be made ahead and tastes even better the next day as flavors develop.
- For a thicker stew, increase the flour slightly or simmer uncovered longer.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American / Western
