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Chicken and vegetable stew in a grey bowl.
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5 from 9 votes

Easy Chicken & Vegetable Stew

A tasty old fashioned chicken & vegetable stew recipe that's super easy to make!
Course Main Course
Cuisine British
Keyword chicken and potato stew, chicken and vegetable stew, chicken vegetable stew
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 421kcal
Author Beth Sachs

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

Expert Tips:
Use a cornflour slurry or thickening granules to thicken the stew if needed (before adding the cream).
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Chicken & Vegetable Stew
Amount per Serving
Calories
421
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
172
mg
57
%
Sodium
 
759
mg
33
%
Potassium
 
1004
mg
29
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
39
g
78
%
Vitamin A
 
5482
IU
110
%
Vitamin C
 
25
mg
30
%
Calcium
 
69
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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