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Yields:
6 - 8 serving(s)
Prep Time:
50 mins
Total Time:
1 hr 55 mins
January tends to be frigid and grey on the ranch, and the only way I know how to revive myself is by making comfort foods one after another. This old-fashioned chicken stew is one of the coziest stew recipes you'll ever make. It's full of carrots, potatoes, parsnips, and shredded chicken, and has this gorgeous, creamy broth flavored with things like fresh ginger and turmeric. Depending on your definition (I tend to have a very loose one), it could even be considered healthy! This chicken stew is just the thing you want to come home to on a blustery winter night. Serve with a big slice of crusty bread or freshly baked biscuits (try this buttermilk biscuit recipe) and enjoy pure cozy bliss.
Do you have to use a whole chicken?
Nope, you can use any combination of chicken pieces like thighs, legs, and breasts, as long as you have four pounds. Bone-in, skin-on chicken pieces are best because they give the stew tons of flavor. I avoid using wings for this recipe because they don't have much meat.
Can you freeze chicken stew?
Yes, indeed! I love making a big batch of stew and freezing some for future meals. You can even freeze it in single portion containers for a quick meal for one. It will keep for up to three months. Let it thaw in the fridge overnight before reheating over low heat on the stove.
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Ingredients
- 1
(4-pound) chicken, cut into 8 pieces (backbone discarded)
- 1 1/2 tsp.
kosher salt, plus more for seasoning
- 1/2 tsp.
black pepper, plus more for seasoning
- 3 Tbsp.
vegetable oil, plus more for the pan
- 2
stalks celery, finely chopped
- 1
medium onion, finely chopped
- 3
garlic cloves, finely chopped
- 1
(1-inch piece) fresh ginger, peeled and finely chopped
- 1/2 tsp.
ground turmeric
- 2 Tbsp.
all-purpose flour
- 4 cups
low-sodium chicken broth
- 1 lb.
baby golden potatoes, halved
- 3
medium carrots, peeled and cut into 1-inch chunks
- 2
medium parsnips, peeled and cut into 1-inch chunks
- 1 cup
heavy cream
- 1 Tbsp.
chopped fresh parsley, plus more for serving
Directions
- Step 1Season the chicken pieces with salt and pepper. In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches and adding more oil as needed, brown the chicken, 3 to 5 minutes per batch; set aside.
- Step 2Add the remaining tablespoon oil to the drippings in the pan. Add the celery and onion and cook until beginning to soften, about 3 minutes. Stir in the garlic, ginger, and turmeric and cook until fragrant, 30 seconds to 1 minute. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chicken broth, potatoes, carrots, parsnips, 1 ½ teaspoons salt, and ½ teaspoon pepper and stir to combine.
- Step 3Add the chicken back to the pot, bring to a boil, then reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Step 4Remove the chicken to a cutting board and let cool slightly, about 10 minutes. Shred or cut the meat into bite-size pieces, discarding the skin and bones. Stir the chicken, heavy cream, and parsley into the stew. Taste and adjust the seasoning with salt and pepper. Serve sprinkled with more parsley.
Tip: Chicken stew can be stored in an airtight container in the refrigerator for up to four days and in the freezer for up to three months.
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