Chicken Stew
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Chicken stew is the perfect comfort food for cold days. This easy recipe makes a hearty meal packed with tender chicken, veggies, and potatoes in a rich broth. You can have a delicious homemade chicken stew ready in just over an hour with only 15 minutes of prep time.

The key to great flavor is browning the chicken first before adding the veggies and broth. This builds a tasty base for the stew. You can customize it by using your favorite veggies or adding herbs you like. Serve it with crusty bread for dipping and you’ve got a cozy dinner the whole family will love.

Exact Ingredients List
Here’s everything you’ll need to make this tasty chicken stew:
- 2 lbs boneless, skinless chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 large onion
- 3 carrots
- 2 celery stalks
- 3 garlic cloves
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup dry white wine (optional)
- 1 lb baby potatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/4 cup fresh parsley
Make sure to cut the chicken into 1-inch pieces and dice the onion. Slice the carrots and chop the celery. Mince the garlic cloves and halve the baby potatoes.
You can leave out the white wine if you prefer. The stew will still be delicious! Don’t forget to have some crusty bread on hand for serving.

Instructions
Season the chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes until browned. Remove and set aside.
In the same pot, cook onions, carrots, and celery for 5 minutes. Add garlic and cook for 1 more minute. Sprinkle flour over the veggies and stir for 2 minutes.
Slowly pour in broth and wine, stirring to prevent lumps. Add the chicken, potatoes, bay leaves, thyme, and rosemary. Bring to a boil, then simmer partially covered for 30-35 minutes.
Check that the chicken is tender and potatoes are cooked through. Stir in cream and peas. Simmer for 5 more minutes.
Take out the bay leaves and taste. Add more salt or pepper if needed. Mix in fresh parsley just before serving.
Grab a crusty loaf of bread to go with your stew. You’ll love dunking it in the rich, savory broth. Get ready for a cozy, satisfying meal!

Possible Substitutes List
Can’t find all the ingredients for this chicken stew? No worries! Here are some easy swaps you can make:
Meat:
- Turkey pieces
- Beef chunks
- Pork cubes
Veggies:
- Sweet potatoes instead of regular potatoes
- Butternut squash cubes
- Frozen mixed vegetables to replace fresh carrots/celery
Liquid:
- Vegetable broth for chicken broth
- Beer or apple cider instead of white wine
- Coconut milk to replace heavy cream
Herbs/Seasonings:
- Italian seasoning mix for thyme/rosemary
- Fresh herbs instead of dried (use 3x amount)
- Smoked paprika for extra flavor
No flour? Try cornstarch to thicken the stew. Mix 2 tablespoons with cold water and add at the end.
Got dietary needs? Use gluten-free flour and dairy-free milk alternatives. The stew will still be yummy!
Remember, cooking is flexible. Feel free to experiment with what you have on hand. Your stew might turn out even better than the original!
How To Make It Diabetes-Friendly
To make this chicken stew more diabetes-friendly, try these easy swaps:
Use chicken breast instead of thighs to reduce fat. Skip the flour and use a small amount of cornstarch to thicken the stew. This cuts carbs.
Replace potatoes with cauliflower florets or turnips. They’re lower in carbs but still filling. Use less cream – try 1/4 cup instead of 1/2 cup.
Add more non-starchy veggies like zucchini or bell peppers. This boosts fiber and nutrients without many carbs. Skip the wine to avoid extra sugar.
Serve smaller portions – about 1 cup per person. Pair with a side salad instead of bread. This keeps the meal balanced.
Watch the salt. Use herbs and spices for flavor instead. Garlic, rosemary, and thyme are great choices.
These changes make the stew lighter while keeping it tasty. You’ll still get a warm, comforting meal that’s better for blood sugar control.
Tips, Tricks & Storing
For extra flavor, try browning the chicken in batches. This allows each piece to get crispy and golden. Don’t overcrowd the pan!
You can swap out veggies based on what’s in your fridge. Mushrooms, sweet potatoes, or green beans work great in this stew.
To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering stew.
Leftovers taste even better the next day. Store your stew in an airtight container in the fridge for up to 3 days.
To freeze, let the stew cool completely. Place it in freezer-safe containers and freeze for up to 3 months.
When reheating, thaw overnight in the fridge if frozen. Warm gently on the stove, stirring often. Add a splash of broth if needed.
For a quick weeknight meal, prep your veggies ahead of time. Store them in the fridge until you’re ready to cook.
Don’t forget crusty bread for dipping! It’s perfect for soaking up the rich, savory broth.