Description

This hearty Chicken Stew recipe combines tender chicken thighs with a medley of vegetables and aromatic herbs, slow-cooked to perfection for a comforting and flavorful meal. Ideal for a cozy dinner, this stew features a rich broth enhanced by garlic, thyme, rosemary, and a touch of creaminess from milk and peas, creating a balanced and satisfying dish.

Ingredients

Scale

Protein and Seasoning

1 1/2 pounds chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt, plus more to season
Black pepper, to season

Coating and Herbs

3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary

Vegetables and Aromatics

6 cloves garlic, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cut into 1/2-inch cubes (1 pound)
1 cup green peas, frozen
1 bay leaf

Liquids and Fats

2 tablespoons olive oil
3 cups chicken broth
1/2 cup milk

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Instructions

Prepare the Chicken: Season the chicken pieces evenly with salt and black pepper to enhance their flavor before cooking.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Brown the seasoned chicken pieces on all sides until they develop a golden crust, about 3-4 minutes per side. This step locks in the juices and adds depth to the stew.
Coat Chicken: In a bowl, combine the all-purpose flour, dried thyme, dried rosemary, and salt. Toss the browned chicken pieces in this seasoned flour mixture to coat them evenly, which will help thicken the stew as it cooks.
Combine Ingredients: Transfer the coated chicken to a slow cooker. Add minced garlic, diced onion, sliced carrots, cubed potatoes, chicken broth, and a bay leaf. Stir gently to combine all ingredients.
Cook the Stew: Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and the vegetables are cooked through, allowing the flavors to meld beautifully.
Final Touches: About 15 minutes before serving, stir in the frozen green peas and milk. Continue cooking for another 10 to 15 minutes to heat through and slightly thicken the stew. Adjust the seasoning with additional salt and pepper, if needed.
Serve: Remove the bay leaf and spoon the stew into bowls. Serve hot for a warm, satisfying meal.

Notes

Use bone-in chicken thighs for extra flavor and moistness.
For a gluten-free version, substitute flour with cornstarch or a gluten-free flour blend.
Adding a splash of white wine or lemon juice before slow cooking can enhance acidity and balance flavors.
The stew can be prepared the day before and reheated, as flavors develop even more overnight.
Feel free to add other vegetables like celery or parsnips to diversify textures and tastes.