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Chicken Stew recipe

Chicken Stew

This wholesome chicken stew offers a comforting blend of tender meat and hearty vegetables, simmered to create a savory, aromatic broth. Golden-seared chicken infuses the dish with depth, while sweet potatoes and carrots contribute natural sweetness and satisfying texture.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds bone-in skin-on chicken breasts (about 2 to 3 pieces)
  • 1 pound sweet potatoes diced into ½-inch cubes (approximately 3½ cups)
  • 2 medium carrots peeled and diced
  • 1 medium yellow onion finely diced
  • 2 tablespoons neutral oil such as avocado or canola, divided
  • ¼ cup all-purpose flour
  • 2 teaspoons roasted chicken base or bouillon
  • 6 cups water divided
  • 2 large sprigs fresh thyme or 1 teaspoon dried thyme leaves optional
  • Kosher salt and freshly ground black pepper to taste

Method
 

  1. Sear the Chicken
  2. Warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Pat the chicken dry and season generously with salt and pepper. When the oil shimmers, place the chicken skin-side down and cook, undisturbed, for 5 to 7 minutes until the skin achieves a rich golden hue. Transfer the seared chicken to a plate and set aside.
  3. Cook the Vegetables
  4. Lower the heat to medium and add the diced onion and carrots to the pot. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables soften and release their aroma. Scrape any browned bits from the bottom of the pot to capture their flavor. Add the remaining tablespoon of oil, followed by the flour, stirring until the mixture is fragrant and well combined, about 2 minutes.
  5. Add the Remaining Ingredients
  6. Dissolve the chicken base in 1 cup of hot water and pour it into the pot, deglazing as you stir. Return the chicken along with any accumulated juices. Add the remaining 5 cups of water and the thyme, if using. Bring to a gentle boil over medium-high heat, then stir in the sweet potatoes.
  7. Simmer and Finish
  8. Reduce the heat to low, cover, and allow the stew to simmer for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the pot from the heat and transfer the chicken to a cutting board. Let it rest for 10 minutes, discard the skin, and shred the meat. Remove the thyme stems if present, return the shredded chicken to the pot, and adjust seasoning with salt and pepper. Serve hot and enjoy.