This one-pot easy and hearty Dutch oven chicken stew recipe is like a warm hug in a bowl. It is loaded with tender chicken, potatoes, and carrots. This broth is full of flavor and brings all the simple, yet delicious, ingredients together.
If you are looking for an easy and healthy comfort meal, this chicken stew is for you! The ingredients are actually very simple, and the majority of the cooking time is hands off, making this one-pot dinner ideal for busy nights. It is one of those meals that just feels good to eat. Cozy, warming, and tasty. What else could you want from a dinner in the cooler months?
We really love soups and stews in our house in the winter months. They are usually easy, and healthy meals that sneak in veggies that my little kids gobble up (always a win for any parent). We often make my protein broccoli and potato soup and my chicken noodle soup with turmeric (so perfect for cold and flu season!), and this chicken stew if officially on the dinner rotation.
If you are wondering what the difference is between a stew and soup, there is one notable difference. A soup typically has more liquid or broth, whereas a stew has more chunky ingredients and less broth. But they both feel similar in that they are cozy and perfect during the cooler months.
Why this hearty Dutch oven chicken stew recipe works
One-Pot: Everything from browning the chicken to cooking the potatoes is done in the Dutch oven. Less dishes to wash which is always a win.
Flavorful: This chicken stew dish is simplicity at its best. But the flavors all come together to create a delicious stew. The tender veggies cooked with the white wine, chicken broth and chicken creates a beautiful depth of flavor to the stew/
Simple: There are no complicated ingredients or techniques needed to make this cozy dinner.
Ingredients needed to make this chicken stew
Skinless Chicken Thighs: The chicken thighs provide tender chicken to this stew. You can use boneless or bone-in chicken thighs. Just make sure to cook a little longer in the oven if you are using bone-in thighs as they do take a little longer to cook. The chicken is done when it reaches 165-degree F internally. Chicken breast could be used but the meat is less tender and tends to be easier to over-cook.
Red Potatoes: Chunks of red potatoes give this stew a hearty and chunky texture. You can use red or yellow golden potatoes in this recipe. I prefer to leave the peel on for added nutrition and save time, but you can peel the potatoes prior to cutting if you prefer.
Carrots: Carrots provide a sweet vegetable to this stew that add flavor and texture.
Yellow Onion: The onion is a flavor building ingredient. You can use yellow, white or sweet onion in this recipe.
Garlic cloves: Provides and builds flavor to the stew.
Chicken broth and white wine: The liquid part of the stew is made up of chicken broth and white wine. The combination of these gives the stew depth of flavor. You can skip the white wine if needed and replace it with all chicken broth.
Thyme, bay leaves and salt: The seasonings used to build flavor in this Dutch oven chicken stew. You can use fresh thyme instead of the dried if you wish. Just increase to about 3 teaspoons of fresh thyme if making this swap.
Diced tomatoes: Adds acidity to and flavor to the stew.
Flour: The flour is used to as a thickening agent in the stew to create more of a gravy.
High Heat Oil: A high heat oil, such as avocado oil, to sauté the vegetables and prevent the chicken from sticking when browning.
Tips and Tricks to making this one-pot stew
- Make sure to not cook the chicken all the way through when browning. You will finish cooking it in the oven. To be sure that you do not cook the chicken too much when browning, make sure that the oil is hot before adding the chicken.
- Once the chicken is removed, add in the veggies, making sure to scrape the bottom of the Dutch oven. If you feel like it is too, dry, add one additional tablespoon of oil.
- Wait to add the tomatoes to the stew until after the potatoes are soft. Once the tomatoes are added, the potatoes will not cook much more because the acid in the tomatoes can make it harder for the potatoes to soften.
- Stir the stew often when cooking the potatoes on the stove top to prevent sticking to the bottom of the Dutch oven.
- You can serve the stew on its own, with sourdough bread/rolls, or a salad.
- You can store in leftovers in an airtight container in the refrigerator for up to 3 days.
If you give this hearty Dutch oven chicken stew recipe a try, be sure to let me know your thoughts in the comments below. I really appreciate your feedback.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this chicken stew as much as we do!
Hearty Dutch Oven Chicken Stew Recipe
Ingredients
- 1 lbs. Chicken thigh boneless and skinless
- 2 Tbsp. High heat oil such as avocado oil
- 4-5 red Potatoes cut into bite sized pieces
- 1 Onion diced
- 3 Carrots diced
- 2 Garlic cloves minced
- 3 Tbsp. Flour
- 2 C. Chicken broth
- 3/4 C. White wine
- 2 tsp. Thyme
- Salt and pepper to taste
- 2 Bay leaves dried
- 1 15 oz. can diced tomatoes
Instructions
- Preheat oven to 375 degrees.
- Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs. Brown both sides of the chicken, but do not cook the chicken all the way through. Remove chicken from the Dutch oven and set aside.
- Reduce the heat to medium and add onions and carrots. Sauté for 5-6 minutes or until the onion and carrots are becoming soft. Stir in the minced garlic and sauté for an additional 1-2 minutes.
- Whisk in the flour and cook for about 30 seconds. Whisking continuously, pour in the white wine, and cook for about 30 seconds. Pour in the chicken broth and bring to a boil. Whisk to break up any lumps. Once boiling, add in the potatoes, thyme, and bay leaves. Cover, and cook until the potatoes are soft, about 10-15 minutes. Be sure to stir occasionally. Note the potatoes will not cook much further once the canned tomatoes are added, so be sure they are fully cooked before moving forward.
- Once the potatoes are soft, turn off the heat and add in the tomatoes. Taste and adjust salt level as needed. Add the chicken back into the Dutch oven. Cover, and back for 20-23 minutes or until the chicken is cooked through. When done, the chicken will have reached 165 degrees F. If you are using bone-in chicken things, the cook time will be longer.
- When the chicken is done, remove it from the Dutch oven. Shred or dice the chicken and stir in back into the stew. Serve immediately! Enjoy.
