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–+ servings

Hearty Creamy Chicken and Vegetable Stew

This creamy chicken and vegetable stew is the perfect dish for chilly evenings, packed with tender chicken, colorful vegetables, and rich flavors, all made in one pot.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 3 medium carrots, diced
  • 1 large onion, chopped
  • 3 ribs celery, diced
  • 6 tablespoons all-purpose flour, divided
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • Salt and black pepper, to taste
  • 2 cups diced potatoes
  • 2 cups diced sweet potatoes
  • 1 medium red bell pepper, finely diced
  • 5 cups chicken broth
  • 1 teaspoon apple cider vinegar or fresh lemon juice
  • 1 1/2 cups green beans, cut into 1-inch pieces
  • 3/4 cup heavy cream
  • 1/4 cup freshly chopped parsley, plus extra for garnish

Method
 

Preparation
  1. Heat a large Dutch oven over medium heat and add 1 1/2 tablespoons of olive oil.
  2. Season the chicken lightly with salt and black pepper. Add it to the pot and cook for about 5 to 6 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.
  3. Add the remaining olive oil to the pot. Stir in the onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
  4. Stir in the tomato paste and cook for 2 minutes, allowing the flavor to deepen.
  5. Sprinkle in 4 tablespoons of the flour along with the rosemary, thyme, sage, salt, and pepper. Stir well and cook for 2 minutes to eliminate the raw flour taste.
  6. Add the diced potatoes, sweet potatoes, red bell pepper, browned chicken, chicken broth, and vinegar or lemon juice. Stir to combine.
Cooking
  1. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 30 minutes, stirring occasionally, until the potatoes are tender.
  2. Remove the lid and stir in the green beans and heavy cream. Simmer uncovered for an additional 10 minutes.
  3. Stir in the chopped parsley.
Thickening (optional)
  1. If you prefer a thicker stew, whisk the remaining 2 tablespoons of flour with 1 cup cold water or broth until smooth. Gradually stir it into the simmering stew and cook for several minutes until thickened.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 850mgFiber: 5gSugar: 6g

Notes

Serve the stew hot, garnished with extra fresh parsley if desired. It pairs well with crusty bread or a simple green salad to complete your meal. To store, let it cool completely, then transfer it to an airtight container. The stew can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of chicken broth to restore creaminess.

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