Cozy Chicken Stew

There’s nothing more comforting than a big pot of homemade chicken stew! This easy recipe brings together juicy chicken thighs, hearty potatoes, sweet carrots, and crisp green beans in a rich, creamy broth. It’s a one-pot wonder that’s simple enough for busy weeknights but cozy enough for Sunday dinner. Serve it up with a sprinkle of fresh parsley and a squeeze of lemon for the ultimate comfort food experience. Great for meal prep because the leftovers taste even better the next day!

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Special Equipment: Large pot or Dutch oven

Ingredients

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 medium onion, diced (about 6 oz)

• 2 medium carrots, peeled & diced (about 5 oz)

• 3 stalks celery, diced (about 3 oz)

• 4 cloves garlic, minced

• ½ teaspoon sweet paprika

• Salt & black pepper

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 1 tablespoon apple cider vinegar

• 1½ lbs boneless, skinless chicken thighs (3-4 pieces)

• 1 lb baby potatoes, quartered

• 1 cup green beans, cut in 1-inch pieces (about 4 oz)

• ½ cup heavy cream

• ½ teaspoon dried sage

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• Fresh parsley, for serving

• Lemon wedges, for serving

Directions

1. Sauté the Veggies: In a large pot or Dutch oven over medium heat, add butter, olive oil, onion, carrots, celery, garlic, sweet paprika, and a big pinch of salt. Cook, stirring often, until the onion is translucent (5-7 min).

2. Make the Base: Sprinkle in all-purpose flour and stir for 1 min. Slowly add chicken broth and apple cider vinegar, stirring to incorporate the flour.

3. Build the Stew: Add chicken thighs, baby potatoes, green beans, heavy cream, dried sage, dried thyme, dried oregano, and 1 tsp each of salt & black pepper. Bring to a gentle boil over medium-high, then reduce heat to maintain a simmer. Cover partially and cook until the chicken is cooked through (about 20 min).

4. Finish & Serve: Transfer the chicken to a plate. Cover the pot fully and cook the veggies 5-10 min more, until tender. Shred the chicken with two forks, return to the pot, and stir. Taste and adjust salt/pepper as needed. Serve warm, topped with parsley and lemon wedges on the side.