15 Hearty Chicken Stew Recipes That Warm You From The Inside Out

As winter’s chill sets in, there’s nothing quite like curling up with a bowl of hearty chicken stew. The comforting blend of tender chicken and colorful veggies creates a flavor harmony that soothes the soul. Whether you’re drawn to creamy mushroom styles or crave a touch of spice, these 15 recipes offer a tasty journey for your palate. Let’s savor their delicious offerings together.

Classic Chicken and Vegetable Stew

Chicken stew is a timeless dish that brings warmth and comfort to any table. The Classic Chicken and Vegetable Stew is perfect for those chilly days when you crave something hearty and satisfying. This stew combines tender chicken pieces with a variety of fresh vegetables, slowly cooked to perfection in a rich, savory broth. The flavors meld together beautifully, creating a dish that’s both nourishing and delicious.

Not only is this stew easy to prepare, but it also allows for flexibility regarding ingredients. You can tailor the vegetables to your preference or to whatever is in season, making it a versatile meal option. Whether you’re cooking for your family or entertaining guests, this stew is sure to impress with its delightful taste and comforting nature.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 carrots, sliced
• 3 celery stalks, sliced
• 4 potatoes, diced
• 1 pound boneless, skinless chicken thighs, cut into pieces
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the onion, mincing the garlic, slicing the carrots and celery, and dicing the potatoes. Cut the chicken thighs into bite-sized pieces.
2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
4. Add the Vegetables: Stir in the sliced carrots, celery, and diced potatoes. Let them cook for about 5 minutes, stirring occasionally.
5. Simmer the Stew: Pour in the chicken broth and add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Finish with Peas and Parsley: Stir in the frozen peas and let them cook for an additional 5 minutes. Remove the stew from heat, and sprinkle with fresh parsley before serving.

Extra Tips:

For a richer flavor, consider using bone-in chicken pieces and removing the bones before serving. This can enhance the broth’s depth and make the stew even more satisfying.

Additionally, if you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot before adding the peas. This will naturally thicken the broth without the need for additional thickeners.

Adjust seasoning according to taste, and feel free to add a splash of white wine or a dash of hot sauce for an extra kick. Enjoy your Classic Chicken and Vegetable Stew with a side of crusty bread for a complete meal.

Creamy Chicken and Mushroom Stew

Creamy Chicken and Mushroom Stew is a comforting dish that embodies warmth and richness, perfect for chilly evenings or a cozy family dinner. This stew combines tender pieces of chicken with earthy mushrooms, all enveloped in a luscious creamy sauce that’s sure to satisfy your taste buds. The depth of flavors in this dish comes from the combination of fresh thyme, garlic, and a splash of white wine, making it an elegant yet simple meal.

The beauty of this recipe lies in its simplicity and versatility. Whether you’re an experienced home cook or a kitchen novice, this stew is easy to prepare and can be adapted to suit your preferences. You can serve it over a bed of fluffy rice, buttery mashed potatoes, or with a side of crusty bread to soak up the delicious sauce. With its hearty ingredients and creamy texture, this chicken stew promises to be a hit at your dining table.

Ingredients (Serves 4-6):

• 2 pounds of boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 ounces button or cremini mushrooms, sliced
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1/2 cup dry white wine
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken chunks with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and the onions are soft.
3. Add Aromatics and Deglaze: Sprinkle the thyme over the vegetables. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which should take about 2-3 minutes.
4. Combine Ingredients and Simmer: Return the browned chicken to the pot. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
5. Thicken the Stew: In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the stew, allowing it to thicken as it simmers for another 10 minutes. Adjust the seasoning with more salt and pepper if necessary.
6. Serve: Once the stew has thickened to your desired consistency, remove it from the heat. Garnish with freshly chopped parsley, if using, and serve immediately over your choice of side.

Extra Tips:

When preparing the Creamy Chicken and Mushroom Stew, feel free to experiment with different types of mushrooms for varied flavors and textures. Portobello or shiitake mushrooms can add a deeper umami taste.

For a lighter version, substitute half of the heavy cream with milk. Always taste and adjust the seasoning at the end, as the flavors can vary depending on the broth and wine used. If you prefer a thicker stew, increase the amount of flour slightly, but do so gradually to avoid over-thickening.

Enjoy your hearty, creamy creation!

Spicy Chicken and Chorizo Stew

Spicy Chicken and Chorizo Stew is a robust and flavorful dish that brings together the savory taste of chicken with the smoky, spicy notes of chorizo. This stew is ideal for those who enjoy a bit of heat in their meals and is perfect for warming up on a chilly day. With its rich, tomato-based broth and a medley of vegetables, this stew not only pleases the palate but is also a satisfying and hearty meal for the whole family.

The combination of tender chicken and spicy chorizo creates a dynamic flavor profile that’s complemented by the addition of aromatic herbs and spices. The slow-cooking process allows the ingredients to meld together, resulting in a stew that’s both fragrant and deeply flavorful. Not only is this dish delicious, but it’s also relatively simple to prepare, making it a great option for both weekday dinners and special occasions alike.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 8 ounces chorizo sausage, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken broth
• 2 medium potatoes, peeled and diced
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and prepping all your ingredients. Chop the chicken thighs into bite-sized chunks, slice the chorizo, and chop the vegetables.
2. Brown the Chicken and Chorizo: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside. In the same pot, add the chorizo slices and cook for about 3-4 minutes until they release their oils and start to brown.
3. Sauté the Vegetables: Add the chopped onion, garlic, red bell pepper, and green bell pepper to the pot with the chorizo. Cook for 5 minutes until the vegetables start to soften.
4. Add Spices and Tomatoes: Stir in the smoked paprika, cayenne pepper, and dried oregano. Cook for another minute until the spices are fragrant. Add the diced tomatoes and stir to combine.
5. Combine Ingredients: Return the browned chicken to the pot. Pour in the chicken broth, stir well, and bring the mixture to a simmer.
6. Add Potatoes and Simmer: Add the diced potatoes to the pot. Cover and let the stew simmer on low heat for about 30 minutes, or until the potatoes are tender and the flavors have melded together.
7. Season and Serve: Taste the stew and season with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.

Extra Tips:

For a deeper flavor, consider browning the chicken and chorizo in batches to avoid overcrowding the pot, which can cause steaming rather than browning.

If you prefer a thicker stew, you can mash a few of the potatoes against the side of the pot to release their starches.

This stew is also very versatile; feel free to add other vegetables such as carrots or peas, and adjust the level of spice by varying the amount of cayenne pepper to suit your taste.

Leftovers can be stored in the refrigerator for up to 3 days and often taste even better as the flavors continue to develop.

Lemon Herb Chicken Stew

Lemon Herb Chicken Stew is a delightful and warming dish that combines the zesty brightness of lemon with aromatic herbs, creating a flavorful and comforting meal perfect for any time of the year. This hearty stew isn’t only delicious but also incredibly nutritious, featuring tender chicken, fresh vegetables, and a fragrant broth that will have your kitchen smelling divine.

Whether you’re looking for a nourishing weeknight dinner or a cozy meal to serve to guests, this Lemon Herb Chicken Stew is sure to impress.

The stew is relatively easy to prepare and can be made in a single pot, making cleanup a breeze. It starts with searing chicken to lock in flavors, followed by a slow simmer with an array of vegetables, all infused with the fresh taste of lemon and herbs. The result is a rich and satisfying stew with layers of flavors in every bite.

This recipe serves 4-6 people, making it perfect for a family meal or a casual dinner gathering with friends.

Ingredients (Serves 4-6):

• 2 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 3 large carrots, sliced
• 2 stalks celery, sliced
• 1 large potato, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Zest and juice of 2 lemons
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken: Begin by heating the olive oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Sear the chicken for about 5-7 minutes, until browned on all sides. Remove the chicken from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes, or until the onion becomes translucent and fragrant.
3. Combine Ingredients: Return the seared chicken to the pot. Add the chicken broth, water, carrots, celery, potato, thyme, rosemary, and bay leaf. Stir well to combine all ingredients.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Add Lemon and Herbs: Stir in the lemon zest and juice, and season the stew with additional salt and pepper to taste. Let the stew simmer for an additional 5 minutes to allow the lemon flavor to meld with the other ingredients.
6. Finish and Serve: Remove the bay leaf and stir in the fresh parsley. Serve the stew hot, garnished with extra parsley if desired.

Extra Tips:

When making Lemon Herb Chicken Stew, feel free to adjust the herbs according to your taste preferences, or use fresh herbs instead of dried ones for a more vibrant flavor.

If you like a thicker stew, consider adding a tablespoon of flour or cornstarch mixed with water during the simmering process. For added depth of flavor, use bone-in chicken pieces and remove the bones before serving.

This stew can also be made a day ahead of time, as the flavors intensify overnight, making it even more delicious.

Thai Coconut Chicken Stew

Thai Coconut Chicken Stew is a deliciously fragrant and creamy dish that brings the exotic flavors of Thailand straight to your kitchen. This dish is perfect for those who enjoy a balance of savory, sweet, and spicy flavors, all enveloped in a rich coconut milk base. The tender chicken pieces, combined with aromatic herbs and spices, create a comforting stew that’s perfect for any season.

Whether you’re looking to impress dinner guests or simply want to try something new, this stew is a delightful way to explore the culinary traditions of Thailand. Ideal for a serving size of 4-6 people, this Thai Coconut Chicken Stew isn’t only satisfying but also relatively simple to prepare.

The key to this dish lies in the balance of its ingredients, where each component plays a significant role in creating the final flavor profile. With a mix of fresh vegetables, aromatic spices, and creamy coconut milk, this stew is sure to become a favorite in your household. Prepare to start a culinary journey as you gather the ingredients and follow the step-by-step instructions to create this delectable dish.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 2 cups chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup baby corn, halved
• 2 cups fresh spinach leaves
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces. This will guarantee they cook evenly and absorb the flavors of the stew.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
4. Add the Curry Paste: Stir in the Thai red curry paste, confirming the chicken is well-coated. Cook for about 1 minute to allow the paste to release its flavors.
5. Simmer the Stew: Pour in the coconut milk and chicken stock, stirring to combine. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer. Reduce the heat to low and let the stew cook for about 20 minutes, allowing the flavors to meld together.
6. Add Vegetables: Stir in the sliced red bell pepper and baby corn, and continue to cook for another 10 minutes until the vegetables are tender.
7. Finish the Stew: Add the fresh spinach leaves, stirring until they wilt. Stir in the lime juice and season with salt and pepper to taste.
8. Serve: Ladle the stew into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side for an extra burst of freshness.

Extra Tips:

For an even richer flavor, you can marinate the chicken in a little bit of the curry paste and lime juice for about 30 minutes before cooking. If you prefer a spicier stew, consider adding a few slices of fresh Thai bird chilies when sautéing the aromatics.

Additionally, feel free to substitute or add other vegetables such as mushrooms or zucchini based on your preference. Remember, the key to a great Thai Coconut Chicken Stew is balance, so taste as you go and adjust the seasonings to your liking.

Slow Cooker Tuscan Chicken Stew

Slow Cooker Tuscan Chicken Stew is a comforting and flavorful dish that will warm your soul with its rich, savory taste. This stew is perfect for those chilly evenings when you crave something hearty and satisfying. The combination of tender chicken, creamy white beans, and vibrant vegetables, all simmered in a luscious broth infused with Tuscan herbs, creates a meal that’s both nutritious and incredibly delicious.

Using a slow cooker not only enhances the depth of flavors but also makes this recipe convenient and effortless, allowing you to enjoy a delightful home-cooked meal without spending hours in the kitchen. This dish is ideal for serving a family of 4 to 6 people. The slow cooking process guarantees that the chicken is perfectly tender, and the vegetables are cooked to perfection, releasing their natural sweetness into the stew.

The addition of fresh spinach towards the end adds a pop of color and a boost of vitamins, making this a well-rounded meal that everyone will love. Whether you’re entertaining guests or simply preparing a cozy dinner at home, this Slow Cooker Tuscan Chicken Stew is sure to impress with its comforting flavors and inviting aroma.

Ingredients (Serving Size: 4-6):

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 can (15 ounces) of cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups fresh spinach
• ¼ cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onion, slice the carrots and celery, and mince the garlic. This will guarantee you have everything ready to go once you start cooking.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and sear them on both sides until they’re golden brown, about 3-4 minutes per side. This step helps to lock in the juices and adds a nice flavor to the chicken. Transfer the seared chicken to your slow cooker.
3. Cook the Aromatics: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté them for about 5 minutes until the vegetables are softened and the onion is translucent. This step will build a flavorful base for your stew.
4. Assemble the Stew: Transfer the sautéed vegetables to the slow cooker. Add the cannellini beans, chicken broth, diced tomatoes, oregano, thyme, rosemary, salt, and pepper. Stir everything together until well combined.
5. Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. This slow cooking process allows the flavors to meld beautifully and guarantees the chicken is tender.
6. Finish with Spinach: About 30 minutes before serving, add the fresh spinach to the slow cooker. Stir it into the stew and let it cook until wilted. This will add a vibrant green color and a healthy element to your dish.
7. Serve: Once the stew is done, give it a final stir and taste for seasoning, adjusting the salt and pepper if necessary. Serve the stew hot, garnished with grated Parmesan cheese if desired.

Extra Tips:

For an even richer flavor, you can deglaze the skillet with a splash of white wine after searing the chicken and before adding the vegetables. This will lift any flavorful bits stuck to the bottom of the pan, enhancing the overall taste of the stew.

Additionally, feel free to substitute or add any vegetables you have on hand, such as zucchini or bell peppers, to customize the stew to your liking. If you prefer a thicker stew, you can mash some of the beans before adding them to the slow cooker, which will naturally thicken the broth as it cooks.

Moroccan Chicken Stew With Apricots

Moroccan Chicken Stew with Apricots is a delightful blend of savory and sweet flavors, offering a comforting and exotic culinary experience. This dish is perfect for those who enjoy a touch of fruitiness in their savory meals, as the apricots provide a natural sweetness that complements the spices beautifully.

The stew is rich with traditional Moroccan spices like cumin, coriander, and cinnamon, creating a warm and aromatic dish that will transport you to the bustling markets of Marrakech. Ideal for cozy dinners, this stew not only warms the soul but also pleases the palate with its complex yet harmonious flavors.

The chicken is slowly simmered until tender, absorbing the rich spices and melding with the apricots to create a mouth-watering stew. Serve it over a bed of couscous or with a side of crusty bread to soak up the delicious sauce. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings. Whether you’re new to Moroccan cuisine or a seasoned fan, this dish is sure to become a favorite.

Ingredients (serves 4-6 people):

• 2 pounds of chicken thighs, skinless and boneless
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 can (14 ounces) of diced tomatoes
• 1 cup chicken broth
• 1 cup dried apricots, chopped
• 1 cup chickpeas, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Instructions:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides. This step guarantees the chicken browns nicely and develops a good flavor base for the stew.
2. Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and brown them on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside. This step is essential for sealing in the chicken’s juices and adding depth to the stew’s flavor.
3. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute. This helps build the flavor foundation for your stew.
4. Spice It Up: Stir in the cumin, coriander, cinnamon, ginger, cayenne pepper, and a bit more salt and pepper. Cook for 1-2 minutes until the spices are fragrant, which helps release their natural oils and intensify their flavors.
5. Simmer the Stew: Add the diced tomatoes, chicken broth, and chopped apricots to the pot. Return the browned chicken thighs to the pot, making sure they’re submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, allowing the flavors to meld together.
6. Add the Chickpeas: Stir in the chickpeas and continue to simmer for another 10-15 minutes, until the chickpeas are heated through and the chicken is tender and cooked through.
7. Finish with Freshness: Just before serving, stir in the chopped cilantro and lemon juice to add a burst of freshness that balances the richness of the stew.

Extra Tips: To enhance the depth of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and some of the spices for a few hours before cooking. This step is optional but can make the dish even more flavorful.

If you prefer a thicker stew, you can mash some of the chickpeas against the side of the pot to naturally thicken the sauce. Finally, adjust the amount of cayenne pepper according to your heat preference, as Moroccan dishes can be quite spicy, but this recipe offers a mild version that can be easily customized.

Chicken and White Bean Stew

Chicken and White Bean Stew is a delightful and hearty dish that’s perfect for a cozy family dinner. This recipe combines tender pieces of chicken with creamy white beans, simmered in a flavorful broth infused with aromatic herbs and spices. The stew is both nourishing and comforting, making it an ideal choice for cooler days or when you need a satisfying meal.

With its rich flavors and wholesome ingredients, this stew is sure to become a family favorite. The beauty of this Chicken and White Bean Stew lies in its simplicity and versatility. Not only is it easy to make, but it also allows for variations to suit your personal taste. You can adjust the herbs, add more vegetables, or spice it up with a dash of chili flakes.

Served with crusty bread or over a bed of rice, this stew provides a complete meal that’s both fulfilling and delicious.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 cup kale or spinach, chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by chopping the onion and mincing the garlic. Cut the chicken thighs into bite-sized pieces, and slice the carrots and celery. Rinse and drain the canned white beans.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Brown the Chicken: Increase the heat to medium-high. Add the chicken pieces to the pot, and cook until they’re browned on all sides, about 5-7 minutes. This step helps to lock in the flavors of the chicken.
4. Add Vegetables and Herbs: Stir in the sliced carrots and celery. Sprinkle the dried thyme, rosemary, bay leaf, salt, and pepper over the mixture. Cook for another 3-4 minutes, allowing the flavors to meld together.
5. Simmer the Stew: Pour in the chicken broth, ensuring it covers all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Incorporate Beans and Greens: Add the white beans and chopped kale (or spinach) to the pot. Stir well to combine. Cook for an additional 10 minutes to allow the beans to heat through and the greens to wilt.
7. Finish with Lemon and Serve: Stir in the lemon juice to add brightness to the stew. Remove the bay leaf before serving. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For an extra boost of flavor, consider adding a splash of white wine or a pinch of red pepper flakes when sautéing the aromatics. If you prefer a thicker stew, mash some of the beans with a fork before adding them to the pot.

Also, this stew can be made ahead of time and tastes even better the next day after the flavors have had time to meld. If storing leftovers, make sure to refrigerate them in an airtight container for up to three days.

Hearty Chicken and Potato Stew

There’s nothing quite like the comforting warmth of a hearty stew, especially when it involves tender chicken and savory potatoes. The Hearty Chicken and Potato Stew is an ideal dish for those chilly evenings when you crave something nourishing and filling.

This stew combines succulent pieces of chicken, earthy potatoes, and a medley of vegetables simmered slowly in a flavorful broth. It’s a dish that not only satisfies the palate but also brings a sense of cozy homeliness to the dining table.

As the rich aromas fill your kitchen, you’ll appreciate how this recipe brings together simple, wholesome ingredients to create a meal that’s both delicious and hearty. The key is in the slow cooking process, allowing the flavors to meld beautifully, resulting in a stew that’s bursting with savory goodness.

Whether you’re serving it for a family dinner or making a pot to enjoy throughout the week, this Hearty Chicken and Potato Stew is sure to become a beloved favorite.

Ingredients (Serves 4-6 people):

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 stalks celery, sliced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup water
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients. Cut the chicken thighs into chunks, chop the onions, mince the garlic, slice the carrots and celery, and dice the potatoes.
2. Brown the Chicken: Heat the olive oil in a large pot over medium-high heat. Season the chicken chunks with salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onions, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes or until the onions become translucent.
4. Add Potatoes and Broth: Stir in the diced potatoes, chicken broth, and water. Add the tomato paste, thyme, rosemary, and bay leaf. Stir to combine all ingredients.
5. Simmer the Stew: Return the browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45-60 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Add Peas and Finish: In the final 10 minutes of cooking, add the frozen peas to the stew. Stir well and continue to simmer until the peas are heated through.
7. Garnish and Serve: Remove the bay leaf and discard it. Stir in the fresh chopped parsley just before serving. Ladle the stew into bowls and serve hot.

Extra Tips:

For an even richer flavor, consider using homemade chicken broth if available. If you prefer a thicker stew, you can mash some of the potatoes in the pot to naturally thicken the broth.

Feel free to adjust the seasoning to your taste, adding more herbs or spices as desired. Additionally, this stew can be made in advance and often tastes even better the next day as the flavors continue to meld.

Mexican Chicken and Corn Stew

Mexican Chicken and Corn Stew is a delightful blend of flavors that brings warmth and comfort to any meal. This dish combines tender chicken, sweet corn, and a medley of spices, creating a savory stew that’s both hearty and satisfying. It’s an excellent choice for a family dinner or a gathering with friends, offering a taste of Mexican cuisine that can be enjoyed by everyone.

The use of fresh ingredients and aromatic spices makes this stew not only delicious but also nourishing. Perfect for serving 4-6 people, this stew is a versatile dish that can be easily adjusted to personal taste preferences by adding more or less spice. The preparation is straightforward, allowing even novice cooks to create a meal that feels both sophisticated and homey.

It pairs beautifully with warm tortillas or crusty bread, making it a complete meal that’s sure to impress. Ready to bring this flavorful dish to your table? Let’s plunge into the recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 4 cups chicken broth
• 2 cups frozen corn kernels
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Prepare the Ingredients: Begin by chopping the onion and mincing the garlic. Cut the chicken thighs into bite-sized chunks. This preparation guarantees that all ingredients are ready to be cooked efficiently.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and continue to sauté for another minute, allowing the garlic to release its aroma.
3. Brown the Chicken: Add the chicken chunks to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This process will help to lock in the flavors and juices of the chicken.
4. Season and Add Tomatoes: Stir in the ground cumin, smoked paprika, and chili powder, making sure the spices coat the chicken evenly. Add the diced tomatoes with green chilies, including their juice, to the pot. Stir well to combine the ingredients.
5. Simmer the Stew: Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low and let the stew simmer uncovered for about 25 minutes. This allows the flavors to meld together, creating a rich and hearty stew.
6. Add Corn and Beans: Stir in the frozen corn and black beans, cooking for an additional 10 minutes until the corn is tender and the beans are heated through.
7. Finish and Serve: Stir in the chopped cilantro and season the stew with salt and pepper to taste. Serve hot, garnished with lime wedges for an added burst of freshness.

Extra Tips:

For added depth of flavor, consider roasting the corn before adding it to the stew. This can be done by spreading the corn on a baking sheet and placing it under a broiler for a few minutes until slightly charred.

Additionally, if you prefer a thicker stew, mash some of the beans before adding them. This will naturally thicken the stew without needing additional ingredients. Finally, adjust the level of chili powder to suit your personal heat preference, and enjoy this delicious Mexican-inspired stew with your favorite toppings like sour cream or avocado slices.

Mediterranean Chicken Stew With Olives

Mediterranean Chicken Stew With Olives is a delightful dish that brings together the bold and vibrant flavors of the Mediterranean region. This hearty stew is perfect for any season, offering a comforting and nourishing meal that’s both satisfying and delicious. The combination of tender chicken, savory olives, and a medley of aromatic herbs creates an irresistible dish that will transport your taste buds to the sun-kissed coasts of the Mediterranean.

The beauty of this stew lies in its simplicity and the way the ingredients come together to create a symphony of flavors. The tangy olives add a unique depth to the dish, while the fresh herbs infuse it with an aromatic freshness. This recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner or a gathering with friends.

Let’s explore the ingredients and steps needed to create this delectable Mediterranean Chicken Stew With Olives.

Ingredients (serves 4-6):

• 2 pounds of chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup green olives, pitted
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken thighs with salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and brown them for about 5 minutes on each side until golden. Remove the chicken from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant. Add the chopped red and yellow bell peppers and continue to cook for another 3-4 minutes until they start to soften.
3. Build the Stew: Pour in the diced tomatoes and chicken broth, stirring to combine with the sautéed vegetables. Add the green olives, dried oregano, dried thyme, smoked paprika, and a pinch more salt and pepper. Stir well to incorporate all the ingredients.
4. Simmer the Stew: Return the browned chicken thighs to the pot, nestling them into the stew. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook slowly for about 35-40 minutes, or until the chicken is cooked through and tender.
5. Finish and Serve: Once the chicken is cooked, stir in the chopped fresh parsley and the juice of one lemon. Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with additional parsley if desired.

Extra Tips:

For a richer flavor, consider adding a splash of white wine to deglaze the pot after sautéing the vegetables. This adds an additional layer of complexity to the stew.

You can also experiment with different types of olives such as Kalamata for a slightly different flavor profile. If you prefer a thicker stew, mash a few of the potatoes or add a tablespoon of tomato paste during the simmering process.

This dish pairs beautifully with crusty bread or over a bed of couscous to soak up the delightful sauce.

Chicken and Barley Stew

Chicken and Barley Stew is a heartwarming dish perfect for chilly days. This nourishing stew combines tender chicken with wholesome barley, creating a satisfying and healthy meal. Packed with vegetables and rich flavors, it’s a comforting option suitable for family dinners or a cozy night in. The use of barley introduces a chewy texture and nutty taste, complementing the succulent chicken and aromatic herbs.

This recipe for Chicken and Barley Stew serves 4-6 people, making it ideal for gatherings or providing leftovers for the week. The preparation and cooking of this stew are straightforward, allowing you to create a delightful dish without much fuss. With simple, fresh ingredients, you can easily make a hearty stew that’s both nutritious and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup pearl barley
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the onion, slicing the carrots and celery, and mincing the garlic. Cut the chicken thighs into bite-sized pieces to guarantee they cook evenly.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
3. Cook the Chicken: Add the chicken pieces to the pot. Cook for about 5-7 minutes, until the chicken is browned on all sides. This initial browning step adds flavor to the stew.
4. Add the Barley and Broth: Stir in the pearl barley, making sure it’s well mixed with the chicken and vegetables. Pour in the chicken broth, stirring to combine.
5. Season the Stew: Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes, or until the barley is tender and the flavors are well combined.
6. Final Touches: Remove the bay leaf and stir in the frozen peas. Let the stew simmer for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
7. Garnish and Serve: Remove the pot from heat and stir in the fresh parsley. Serve the stew hot, garnished with additional parsley if desired.

Extra Tips: When making Chicken and Barley Stew, it’s important to allow enough time for the barley to cook thoroughly, as this guarantees a tender texture. If you prefer a thicker consistency, reduce the broth slightly or simmer the stew uncovered during the last few minutes.

Feel free to add other vegetables such as potatoes or mushrooms for additional flavor and nutrition. Always taste and adjust the seasoning before serving to suit your preference.

Savory Chicken and Lentil Stew

Savory Chicken and Lentil Stew is a comforting and nutrient-rich dish perfect for chilly evenings. This hearty stew combines tender chunks of chicken with the earthy flavors of lentils, creating a satisfying meal that’s both nourishing and delicious.

The combination of aromatic spices and fresh vegetables adds layers of flavor, making this stew a family favorite that warms the soul. Cooking this stew is a straightforward process that involves simmering ingredients to let their flavors meld beautifully.

The dish isn’t only delicious but also packed with protein and fiber, making it a wholesome choice for dinner. Ideal for serving 4-6 people, this recipe is perfect for when you want to cook in bulk or enjoy leftovers throughout the week.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, sliced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 bay leaf
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes, with juice
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the onion, garlic, carrots, celery, and red bell pepper. Cut the chicken thighs into bite-sized chunks and rinse the lentils thoroughly under cold water.
2. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Cook the Chicken: Add the chicken chunks to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. Spice it Up: Stir in the ground cumin, coriander, smoked paprika, cayenne pepper (if using), and bay leaf. Cook for another minute until the spices are fragrant.
5. Simmer the Stew: Pour in the chicken broth and diced tomatoes with their juice. Add the rinsed lentils and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the lentils are tender and the stew has thickened.
6. Season and Serve: Remove the bay leaf, then season the stew with salt and pepper to taste. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For a richer flavor, consider browning the chicken pieces separately before adding them to the stew. This step creates additional depth and complexity in the dish.

Additionally, feel free to customize the spice level by adjusting the amount of cayenne pepper or adding a touch of chili powder. If you prefer a thicker stew, continue simmering with the lid off to allow more liquid to evaporate.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, and the flavors will continue to develop, making it even more delicious.

Ginger Soy Chicken Stew

Ginger Soy Chicken Stew is a delightful and hearty dish that combines the aromatic flavors of ginger, garlic, and soy sauce with tender chicken and vegetables. This stew is perfect for a cozy family dinner, offering a warming and satisfying experience.

The balance of salty soy sauce with the slight heat from ginger creates a unique taste that’s both comforting and exotic. Ideal for cooler weather, this stew can be enjoyed with a side of steamed rice or fresh bread for a complete meal.

The recipe is designed to serve 4-6 people, making it perfect for a family gathering or dinner with friends. The chicken is slowly cooked to absorb the rich flavors of the sauce, while the vegetables add a touch of sweetness and a hearty texture.

This Ginger Soy Chicken Stew isn’t only delicious but also easy to prepare, making it a great choice for both seasoned cooks and those new to the kitchen.

Ingredients:

• 2 pounds chicken thighs, skinless and boneless
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cups chicken broth
• 2 large carrots, sliced
• 2 medium potatoes, diced
• 1 cup snow peas
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces and season them with a pinch of salt and pepper. Set aside while you prepare the vegetables by chopping the onion, mincing the garlic, grating the ginger, slicing the carrots, and dicing the potatoes.
2. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and grated ginger, stirring for an additional 2 minutes until fragrant.
3. Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is browned on all sides, which should take about 5-7 minutes.
4. Create the Stew Base: Pour in the soy sauce, honey, and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a simmer.
5. Add Vegetables: Add the carrots and potatoes to the pot. Cover the pot and reduce the heat to low. Let the stew simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Incorporate Snow Peas: Add the snow peas to the stew and cook for another 5 minutes. If you prefer a thicker stew, add the cornstarch slurry at this point and stir until the stew thickens slightly.
7. Season and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Garnish with fresh cilantro before serving.

Extra Tips:

For a more intense flavor, marinate the chicken in the soy sauce, honey, and ginger mixture for about an hour before cooking. This allows the flavors to penetrate the chicken deeply.

Additionally, you can substitute chicken thighs with chicken breasts if you prefer a leaner option, but keep in mind that thighs tend to stay juicier in stews.

If you like a bit of heat, consider adding a pinch of chili flakes to the stew. Serve with a side of steamed jasmine rice or crusty bread to soak up the delicious sauce.

Cajun Chicken and Sausage Stew

Cajun Chicken and Sausage Stew is a flavorful and hearty dish that brings a taste of Louisiana to your table. This stew is a delightful combination of tender chicken, spicy sausage, and a medley of colorful vegetables simmered in a rich, spicy broth. Perfect for a cozy family dinner or a gathering with friends, this recipe is sure to warm the soul and satisfy the taste buds.

The spices and seasonings are what make this dish truly Cajun, providing a robust and slightly spicy flavor profile that’s both comforting and invigorating.

The beauty of Cajun Chicken and Sausage Stew lies in its simplicity and versatility. It’s a dish that can be easily customized to suit your taste preferences or dietary needs. You can adjust the level of spice to your liking, add in your favorite vegetables, or even make it gluten-free by ensuring your sausage and broth are gluten-free.

The stew is traditionally served over a bed of fluffy white rice, but you can also enjoy it with some crusty bread to soak up the delicious broth. Whichever way you choose to serve it, this stew is a guaranteed hit with family and friends.

Ingredients (serves 4-6):

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound smoked sausage, sliced
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (optional, adjust for spice level)
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• Cooked white rice or crusty bread, for serving
• Chopped green onions, for garnish
• Fresh parsley, for garnish

Instructions:

1. Prepare the Meat and Vegetables: Begin by cutting the chicken thighs into bite-sized pieces and slicing the smoked sausage. Chop the onion, bell peppers, and celery. Mince the garlic and set everything aside.
2. Brown the Sausage: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
3. Cook the Chicken: In the same pot, add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside with the sausage.
4. Sauté the Vegetables: Add the chopped onion, bell peppers, and celery to the pot. Sauté until the vegetables are soft, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
5. Season the Stew: Return the browned sausage and chicken to the pot with the vegetables. Sprinkle the Cajun seasoning, dried thyme, and cayenne pepper over the mixture. Stir well to coat everything with the spices.
6. Add Liquids and Simmer: Pour in the diced tomatoes and chicken broth. Add the bay leaf and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, stirring occasionally.
7. Final Seasoning: After 30 minutes, taste the stew and adjust the seasoning with salt and black pepper as needed. Remove the bay leaf before serving.
8. Serve: Serve the Cajun Chicken and Sausage Stew hot over a bed of cooked white rice or with crusty bread. Garnish with chopped green onions and fresh parsley for a burst of color and flavor.

Extra Tips:

For the best flavor, allow the stew to simmer longer if you have the time, as this will deepen the flavors. If you prefer a thicker stew, use a slurry of cornstarch and water to thicken it to your desired consistency.

Additionally, feel free to add other vegetables like okra or carrots for added nutrition and texture. Always adjust the seasoning to your taste, especially the spiciness, to make the stew enjoyable for everyone. Enjoy making this hearty dish a regular part of your meal rotation!