The classic beef stew can absolutely be made with chicken, and it’s just as cozy and comforting—plus, it’s quicker!
- 1 and ½ Tbsp. olive oil
- 1 and ½ lb. boneless skinless chicken breasts or thighs or a mixture, cut into 1-inch pieces
- 1 lb. onions, cut into ¾-inch dice
- 3 cloves garlic, minced
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme
- ½ tsp. salt, or more to taste
- ½ tsp. pepper, or more to taste
- 5 and ½ cups chicken broth, divided
- ¼ cup all-purpose flour
- 1 lb. baby carrots or whole carrots cut into ¾-inch pieces
- 12 oz. boiling potatoes, cut into ¾-inch pieces
- 1 cup fresh or frozen peas
- In a large Dutch oven or soup pot over medium-high heat, warm the oil.
- Add the chicken and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a plate and set aside.
- Add the onions to the pot. Cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
- Add the garlic, rosemary, thyme, salt, and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Add 5 cups of the broth, stirring to loosen any browned bits on the bottom of the pot, and bring to a boil.
- Meanwhile, whisk the flour into the remaining 1/2 cup of broth and set aside.
- Add the carrots. Adjust the heat to maintain a simmer and cook 5 minutes.
- Add the potatoes and cook 10 minutes.
- Return the chicken to the pot and simmer until the chicken is cooked through and the vegetables are tender, 2 to 3 minutes.
- Rewhisk the broth-flour mixture and add it to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the liquid comes to a boil and thickens, 1 to 2 minutes.
- Add the peas and cook until warmed through, about 2 minutes.
- And more salt and pepper to taste and serve.