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Chicken Stew

Filled with lots of veggies and fresh herbs this Chicken Stew is rich and very satisfying.

Ingredients

  • 1 Whole Chicken, roasted, meat pulled off the carcass. About 1 1/2 lbs. diced Alternatively, you could use 4 chicken thighs and 2 large chicken breasts; cooked and shredded. Or, buy a rotisserie chicken and take the meat off the bone.
  • 1 Tbsp. Butter, more for the roux
  • 1 Tbsp. Olive oil More for browning if you are using raw chicken pieces.
  • 2 Large Carrots, peeled and diced
  • 2 Stalks Celery, diced
  • 1 Small Onion, peeled and diced
  • 2 Cloves Garlic, peeled and diced
  • 1 1/2 Cups White potatoes, peeled and diced I used Yukon Golds.
  • 1 1/2 Cups Sweet Potatoes, peeled and diced
  • 1/2 Red bell pepper, diced
  • 4 Cups Chicken stock, preferably homemade
  • 1/4 Cup White wine, dry
  • 2 Sprigs Fresh thyme
  • 2 Sprigs Fresh rosemary
  • 1/4 tsp. Sage, dried
  • Salt/Pepper to taste
  • 1 Cup Peas, frozen

For the Roux

  • 5 Tbsp. Butter
  • 5 Tbsp. Flour
  • 1/2-3/4 Cup Heavy cream
  • Salt/Pepper to taste

Instructions

Start by making the Roux

  • Melt butter in a heavy bottomed skillet over medium heat.
  • Stir in the flour a little at a time stirring constantly until all of the flour is incorporated into the butter; about 2 minutes.
  • Slowly add the cold heavy cream in a stream, stirring constantly. If the sauce is too thick, add a bit more cream or a splash of white wine.
  • Season with salt and pepper. Set aside until ready to add to the stew.

To assemble the Stew

  • If you are using raw chicken breasts/thighs, start by browning the chicken in a large pot or Dutch oven in 1 Tbsp. olive oil. It doesn't have to be cooked completely through as it will continue cooking when you add to the stew.
  • If you are using the cooked chicken, pull the meat off the bones, shred, and set aside.
  • In the same pot you browned the chicken add 1 more Tbsp. olive oil, salt, pepper and saute the onion, carrot and celery for 3 minutes until the onion starts to get soft.
  • Stir in the white and sweet potatoes and red pepper and cook for 2 more minutes.
  • Add the garlic and deglaze the pan with 1/2 cup dry white wine.
  • Next, add 1 quart chicken broth and the herbs. Bring to a boil. Reduce heat to simmer and add the cooked chicken and roux. Stir well to completely incorporate the roux.
  • Cover and simmer for about 45 minutes. After 30 minutes add the frozen peas.
  • If you want to make the stew even thicker, shake vigorously 2 Tbsp. flour and 1/2 cup chicken broth in a tightly sealed jar until all lumps are dissolved. Add a little at a time until the stew is as thick as you'd like.