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Chicken Stew with Potatoes

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This Chicken Stew with Potatoes is warm, hearty, and full of tender chicken and soft potatoes in a rich, savory sauce. Chicken thighs stay juicy as everything gently simmers together with vegetables, herbs, and a touch of tomato paste for an easy one-pot comfort food dinner.
Chicken Stew with Potatoes in a rich savory sauce with tender chicken, carrots, peas, and soft golden potato chunks.
Servings: 6
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

For the Chicken

  • 2 lb (900 g) boneless, skinless chicken thighs, cut into generous bite-size pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp olive oil

For the Stew

  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 large carrots chopped
  • 2 celery ribs chopped
  • 4 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 4 cups unsalted chicken broth
  • 1 1/2 lb (700 g) Yukon Gold potatoes, cut into about 1-inch pieces
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 3/4 cup frozen peas
  • 2 tbsp fresh parsley chopped

Instructions

  • Season the chicken. Cut the chicken thighs into fairly large bite-size pieces. Add the salt, black pepper, and paprika, then toss until the chicken is evenly coated.
  • Brown the chicken. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken in batches until nicely golden on the outside. It does not need to cook through yet. Transfer to a plate and set aside.
  • Soften the vegetables. Add the onion, carrots, and celery to the same pan. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add butter and garlic. Stir in the butter and minced garlic. Cook briefly, just until the butter melts and the garlic becomes fragrant.
  • Build the stew base. Sprinkle the flour over the vegetables and stir until evenly coated. Cook briefly, then add the salt, dried thyme, and black pepper. Stir well.
  • Add the broth. Slowly pour in the chicken broth while stirring, scraping up the flavorful browned bits from the bottom of the pan.
  • Add potatoes and chicken. Add the potatoes and return the browned chicken along with any juices from the plate. Bring everything to a gentle simmer.
  • Give the potatoes a head start. Cover the pan and simmer gently for about 15 minutes. This gives the potatoes time to begin softening before the tomato paste goes in.
  • Add the tomato paste. Scoop about 1/2 cup of hot broth from the pan into a small bowl and stir in the tomato paste until smooth. Pour the mixture back into the stew, then add the Worcestershire sauce and bay leaves. Stir gently to combine.
  • Finish simmering. Cover again and continue to simmer gently for another 10 to 15 minutes, until the potatoes and carrots are tender and the sauce has thickened nicely.
  • Add the peas. Stir in the frozen peas during the last 3 to 5 minutes of cooking, just until warmed through.
  • Finish the stew. Remove the bay leaves, taste, and adjust the seasoning if needed. Stir in the fresh parsley.
  • Serve. Spoon the chicken stew into bowls while warm, making sure each serving gets plenty of tender chicken, potatoes, vegetables, and rich savory sauce. Finish with a little extra parsley if you like.

Notes

  • Boneless, skinless chicken thighs work especially well because they stay tender and juicy during simmering.
  • Keep the potato pieces around 1 inch so they cook evenly and still hold their shape.
  • The potatoes simmer before the tomato paste is added so they have time to soften properly.
  • Use unsalted chicken broth if possible so you have better control over the final seasoning.
  • If the stew looks thinner than you like once the potatoes are tender, let it simmer uncovered for a few extra minutes.
  • The sauce will thicken slightly as the stew rests.
    Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Chicken Stew with Potatoes in a rich savory sauce with tender chicken, carrots, peas, and soft golden potato chunks.
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