Chicken Stew

Southern Chicken Stew is a comforting, hearty stew made with tender chicken, vegetables, and a savory, well-seasoned broth. Slow-simmered for rich flavor, this classic Southern favorite is perfect for cozy family meals and served best with cornbread or crackers.

Course Main Course

Cuisine American, Southern

Keyword chicken-stew-recipes, creamy-chicken-stew

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 325kcal

Ingredients

1 1/2-2 lbs boneless skinless chicken thighs 1-inch chunks
2 tsp seasoned salt divided use
1 tsp lemon pepper divided use
2 Tbsp unsalted butter
1 Tbsp olive oil
1 lb peeled and sliced carrots
1 large sweet onion diced
3 ribs celery (with celery leaves) chopped
4 medium garlic cloves minced
2-3 cups 3/4 inch cubed russet potatoes (3 large potatoes)
1 1/2 tsp Herbes de Provence OR dried Italian seasoning
2-3 medium bay leaves
1 32 oz low sodium chicken stock
1/4 cup all purpose flour
1 cup heavy cream or half and half
1 cup frozen petite peas
thyme sprigs for garnishing

Instructions

Season the chicken on all sides with 1 teaspoon seasoned salt and 1/2 tsp lemon pepper.
Over medium high heat melt butter with olive oil. Add the chicken, brown the chicken for 2-3 minutes total. Remove to a platter. (the chicken doesn't have to be fully cooked.)
To the Dutch oven add the carrots, celery, onion and garlic. Scrape any brown bits from the bottom of the pot. Cook for 4-5 minutes or until the vegetables are beginning to soften and brown.
To the vegetables add the chicken, potatoes, bay leaves, 1 teaspoon seasoned salt, 1/2 teaspoon lemon pepper, herbes de provence or Italian seasoning and bay leaves. Stir in the chicken stock, Bring to a boil, then immediately lower the heat to medium-low.
Cover with the lid offset and simmer for 25 minutes or just until the chicken is cooked through and the potatoes are fork tender.
In a small bowl whisk together the flour with the heavy cream. Uncover the chicken stew and stir the cream and flour mixture into the pot. Mix to combine, add the peas. Continue to simmer uncovered for 5-8 minutes.
Ladle into bowls and serve with bread garnished with thyme or parsley.

Notes

Chicken Variation - You can adapt this recipe using a whole chicken, bone-in chicken breasts or bone-in chicken thighs. Chicken breasts and chicken thighs with the bone will cook differently, so adjust the cooking time to compensate. Once cooked, remove the carcass, skin and bones and shred or chop the meat adding it back to the pot.
Green Beans - You can use cut green beans in place of peas.
Bell Peppers - You may also opt to add red or green bell pepper to the vegetable mix.
Fresh Mushrooms - You could add one cup of sliced fresh button mushrooms or baby portabella mushrooms. Cook them with the onion and garlic to allow some of the liquid to evaporate then proceed with the recipe.
Spice - You could add crushed red pepper flakes for added spice.

Nutrition