A tasty old fashioned chicken and vegetable stew recipe that's super easy to make!
Tender chicken thighs, diced potatoes, carrots, and peas combine in a deliciously creamy sauce made with white wine and chicken stock, seasoned with fragrant thyme and bay leaves. The perfect winter warmer, just like my traditional cottage pie recipe!
I love healthy one-pan dinners like this simple chicken vegetable stew. It's packed full of protein, healthy carbohydrates, and lots of vitamins and minerals from the vegetables.
It's comfort food in a bowl and the whole family will love it!
👩🍳 Love stews? Try my Spanish-style chicken and chorizo stew too!
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✔️ Why you'll love this recipe!
- An easy one-pan dinner.
- A great recipe for chicken thighs.
- Vary the vegetables.
- Perfect for chilly days.
- Freezer-friendly.
🛒 Ingredient notes
Chicken - 1kg of boneless skinless chicken thighs.
Olive Oil - a light olive oil.
Onion - one large onion, finely chopped.
Carrots - peeled and chopped.
Garlic - 3 cloves peeled and chopped.
Herbs - dried thyme and a bay leaf. Swap for fresh thyme or rosemary.
Flour - helps thicken the sauce.
White Wine - a dry white wine or vermouth. This can be left out.
Chicken Stock - made with a stock pot or stock cube. If you have homemade stock, use that.
Potatoes - 2 large white potatoes, peeled and diced into small cubes.
Peas - frozen peas or petit pois.
Thickening Granules - or cornflour slurry to thicken the sauce at the end of cooking.
Cream - double cream for a silky finish to the sauce - or leave it out entirely if you prefer.
Parsley - chopped finely as a garnish.
🔪 How to make chicken and veg stew
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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One: Heat 1 tablespoon of olive oil in a non-stick pan and brown the chicken thigh pieces. Remove to a plate with a spoon.
Two: Heat the remaining oil and cook the onions, garlic, and carrots for 4 minutes until softened
Three: Stir in the dried thyme and flour and mix until combined.
Four: Pour in the white wine and stir for 1 minute.
Five: Add the chicken stock, diced potatoes, bay leaf, browned chicken, salt, and pepper. Simmer covered on a low heat for 35-40 minutes until the potatoes are tender.
Six: Take the lid off the pan, add the peas and cook for a further 5 minutes.
Seven: Thicken with a cornflour slurry or thickening granules if required, before stirring in the cream and parsley. Taste and season!
Top Tip
- Use a cornflour slurry or thickening granules to thicken the stew if needed (before adding the heavy cream).
- You can also use chicken breasts but you will need to vary the cooking time accordingly.
🍴 Serving suggestions
This chicken and vegetable stew is a hearty, all-in-one meal. Pair it with some crusty bread on the side to soak up every bit of the delicious sauce!
Extra veggies such as air fryer roasted radishes, roasted Tenderstem broccoli, stir-fried garlic green beans, roasted baby potatoes, and roasted swede are also tasty options.
📖 Variations
- Swap the white potato for sweet potato.
- Add smoky bacon for extra flavour.
- Add chopped celery at the same time as the onions.
- Include more root vegetables such as parsnips or swede.
- Shredded cabbage or green beans added for the last 10 minutes of cooking to boost the nutrient content of the dish.
- Swap the creamy gravy for a tomato based sauce by adding a tin of chopped tomatoes and skipping the cream.
- Spice it up by adding a chopped red chilli or chilli flakes.
- Change up the herbs. Tarragon or rosemary would work well in this chicken stew.
- Use diced beef and make a beef stew instead.
🥡 Storage
Store - keep the chicken and root vegetable stew in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave until piping hot, or reheat gently on the stovetop.
Freeze - for up to 3 months. Thaw in the fridge overnight before reheating.
❓ Frequently asked questions
Yes! Reduce the amount of stock to 600ml and thicken with a cornflour slurry or thickening granules at the end of cooking.
😋 More easy chicken recipes
- Leftover Chicken Tacos
- Chicken & Mushroom Stroganoff
- Creme Fraiche Chicken
- Slow Cooker Chicken Curry
- Paprika Chicken Pasta
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Recipe
Easy Chicken and Veg Stew
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 1 kg Skinless Boneless Chicken Thighs cut into large chunks
- 2 tablespoon Olive Oil
- 1 Onion peeled and chopped
- 3 Carrots peeled and diced
- 3 Garlic Cloves peeled and chopped
- 2 tablespoon Plain Flour
- 1 tablespoon Dried Thyme
- 50 ml White Wine
- 800 ml Chicken Stock
- 2 White Potatoes peeled and diced into small cubes
- 1 Bay Leaf
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 150 g Frozen Peas
- 2 tablespoon Thickening Granules or cornflour slurry
- 50 ml Double Cream
- 1 tablespoon Chopped Parsley
Instructions
- Heat 1 tablespoon of olive oil in a non-stick pan and brown the chicken thigh pieces. Remove to a plate with a slotted spoon.2 tablespoon Olive Oil, 1 kg Skinless Boneless Chicken Thighs
- Heat the remaining oil and cook the onions, garlic, and carrots for 4 minutes.1 Onion, 3 Garlic Cloves, 3 Carrots
- Stir in the dried thyme and flour and mix until combined.2 tablespoon Plain Flour, 1 tablespoon Dried Thyme
- Pour in the white wine and stir for 1 minute.50 ml White Wine
- Add the chicken stock, diced potatoes, bay leaf, browned chicken, salt, and pepper. Simmer covered on a low heat for 35-40 minutes until the potatoes are tender.800 ml Chicken Stock, 2 White Potatoes, 1 Bay Leaf, 1 teaspoon Salt, ¼ teaspoon Pepper
- Take the lid off the pan, add the peas and cook for a further 5 minutes.150 g Frozen Peas
- Thicken with a cornflour slurry or thickening granules if required, before stirring in the cream and parsley. Taste and season!2 tablespoon Thickening Granules, 50 ml Double Cream, 1 tablespoon Chopped Parsley
Notes
- Swap the white potato for sweet potato.
- Add smoky bacon for flavour.
- Include more root vegetables such as parsnips or swede.
- Shredded cabbage or green beans added for the last 10 minutes of cooking to boost the nutrient content of the dish.
- Swap the creamy gravy for a tomato based sauce by adding a tin of chopped tomatoes and skipping the cream.
- Spice it up by adding a chopped red chilli or chilli flakes.
- Change up the herbs. Tarragon or rosemary would work well in this chicken stew.
Helen says
I love a one-pot dinner like this. Looks so tasty!
kushigalu says
flavorful and delicious stew recipe. Thanks for sharing
Tara says
Oh yum! Such a wonderful and comforting stew. I love the addition of all those vegetables.
Gina Abernathy says
A big bowl of comfort food sure to warm the soul!
Amanda Wren-Grimwood says
Coming into cooler days this casserole looks so comforting and tasty. I love how easy it is to make too.
Gloria says
Comfort food season is just around the corner. Anything that fits in a bowl works for me. This chicken stew will be a perfect addition to the rotation.
Paula says
I made this for dinner tonight with Yorkshire puddings. It went down very well!
Beth Sachs says
Hi Paula. So glad you enjoyed the stew! Love the sound of the yorkies with it!