A tasty old fashioned chicken & 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 mild 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 or leave it out entirely if you prefer.
- Parsley - chopped finely as a garnish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: 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.
Two: Heat the remaining oil and cook the onions, garlic, and carrots for 4 minutes.
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!
💭 Expert tips
Use a cornflour slurry or thickening granules to thicken the stew if needed (before adding the cream).
🍴 Serving suggestions
This chicken stew with veggies is a meal in a bowl. However, some crusty bread on the side is great for mopping up 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 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.
🥡 Storage
Store: The stew can be kept in an airtight container in the fridge for up to 3 days.
Reheat: Microwave until piping hot, or reheat in a saucepan on the hob.
Freeze: The stew can be frozen for up to 3 months. Defrost in the fridge and reheat.
❓ 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 & Vegetable Stew
Equipment
- Chopping Board
- Knife
- Shallow Casserole
- Wooden Spoon
- Measuring Jug
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
I love a one-pot dinner like this. Looks so tasty!
kushigalu
flavorful and delicious stew recipe. Thanks for sharing
Tara
Oh yum! Such a wonderful and comforting stew. I love the addition of all those vegetables.
Gina Abernathy
A big bowl of comfort food sure to warm the soul!
Amanda Wren-Grimwood
Coming into cooler days this casserole looks so comforting and tasty. I love how easy it is to make too.
Gloria
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
I made this for dinner tonight with Yorkshire puddings. It went down very well!
Beth Sachs
Hi Paula. So glad you enjoyed the stew! Love the sound of the yorkies with it!