Pin it
This hearty chicken stew recipe combines tender chicken, colorful vegetables, and savory herbs in a rich, comforting broth that's perfect for any day of the week. The combination of fire-roasted tomatoes and cannellini beans adds depth to this classic comfort food that satisfies the whole family.
This stew became my go-to recipe after a particularly busy week when I needed something nutritious that would provide leftovers. My family now requests it regularly, especially on chilly evenings when we need something warm and filling.
Ingredients
- Boneless skinless chicken thighs: Provide more flavor than breast meat and stay tender during cooking
- Olive oil and butter: Combination creates the perfect base for sautéing vegetables
- Fire roasted diced tomatoes: Add a subtle smoky flavor that elevates the entire dish
- Cannellini beans: Contribute creaminess and protein without adding cooking time
- Fresh vegetables (carrots, celery, green beans): Offer texture and nutrition
- Chicken bouillon: Intensifies the savory flavor beyond what broth alone provides
- Flour: Helps create the perfect thickness for a hearty stew texture
- Baby potatoes: Hold their shape better than larger varieties when simmered
Step-by-Step Instructions
- Sear the Chicken:
- Heat oil in a large Dutch oven over medium high heat until shimmering. Season chicken with salt and pepper before adding to the hot oil. Cook just until golden on both sides about 2 minutes per side. The chicken will finish cooking later so don't worry about cooking it through now. This initial sear locks in flavor and creates delicious browned bits on the pot bottom.
- Create the Aromatic Base:
- Melt butter with remaining oil in the same pot over medium low heat, incorporating all those flavorful browned bits left from searing. Add onions, carrots and celery, increasing heat to medium high and sautéing for a full 4 minutes. This mirepoix creates the foundation of flavor for your stew. Add garlic for just 30 seconds to prevent burning while releasing its aroma.
- Build the Roux:
- Sprinkle flour over the vegetable mixture and cook while constantly stirring for 2 minutes. This step is crucial for preventing a raw flour taste in your finished stew. The mixture will become thick and paste like as the flour absorbs the fats and coats the vegetables. This roux will thicken your stew beautifully.
- Simmer the Stew Base:
- Return chicken to the pot along with broth, tomatoes, beans, potatoes, and all seasonings except green beans. Cover initially to bring to a simmer quickly, then partially uncover to allow some evaporation and flavor concentration. Simmer for 12 15 minutes until chicken becomes fork tender and ready to shred.
- Prepare the Chicken:
- Remove chicken pieces to a cutting board and allow to cool slightly before shredding into bite sized pieces using two forks. The chicken should pull apart easily if properly cooked. Set aside while vegetables finish cooking.
- Add Finishing Vegetables:
- Add green beans to the simmering stew while chicken cools. Continue cooking for another 10 15 minutes until potatoes are fork tender and green beans reach desired tenderness while maintaining their bright color. Adding green beans later prevents them from becoming mushy.
- Complete the Stew:
- Return shredded chicken to the pot and stir to incorporate throughout the stew. Adjust consistency by adding more broth if desired for a thinner stew. Taste and adjust seasonings, especially salt and pepper according to your preference. Allow flavors to meld for 5 minutes before serving.
Pin it
My absolute favorite ingredient in this stew is the fire roasted tomatoes. I discovered their flavor impact by accident when I grabbed the wrong can one evening, and now I wouldn't make this stew any other way. The subtle smokiness works beautifully with the herbs and creates a more complex flavor profile than regular diced tomatoes.
Make Ahead and Storage
This chicken stew actually improves with time as the flavors meld together overnight. Cook the stew completely, then cool to room temperature before refrigerating in an airtight container for up to 4 days. Reheat gently on the stovetop over medium low heat, adding a splash of broth if needed to restore the original consistency. The stew also freezes beautifully for up to 3 months in freezer safe containers. Thaw overnight in the refrigerator before reheating for best results.
Smart Substitutions
This recipe offers plenty of flexibility based on what you have available. Boneless chicken breast works in place of thighs but may require less cooking time. Any white bean can substitute for cannellini beans try navy beans or great northern beans with similar results. Sweet potatoes make a delicious alternative to yellow potatoes for a slightly sweeter flavor profile and added nutrition. Frozen green beans work perfectly when fresh aren't available just add them directly from frozen in the last 5 minutes of cooking.
Pin it
Serving Suggestions
Serve this hearty stew in wide, shallow bowls to showcase the colorful ingredients. A piece of crusty bread or warm dinner roll makes the perfect accompaniment for sopping up the flavorful broth. For a complete meal, pair with a simple green salad dressed with vinaigrette to balance the richness of the stew. During summer months, I sometimes serve smaller portions as a starter before grilled entrées. Garnish with fresh herbs like parsley or thyme just before serving to add brightness to each bowl.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs in this stew?
Yes, you can substitute chicken breasts, but they cook faster and can dry out more easily. If using breasts, reduce the initial simmering time to about 8-10 minutes and watch carefully for doneness. Thighs generally provide more flavor and tenderness for stews.
- → How can I make this stew thicker?
For a thicker consistency, you can increase the flour to 1/2 cup, mash some of the potatoes against the side of the pot during cooking, or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 5 minutes of cooking.
- → Can this chicken stew be frozen?
Yes, this stew freezes excellently for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth if needed to reach desired consistency.
- → What can I serve with this stew?
This stew pairs wonderfully with crusty bread, buttermilk biscuits, or a simple green salad. For a heartier meal, serve over rice, mashed potatoes, or egg noodles to soak up the delicious broth.
- → How long will leftovers keep in the refrigerator?
Leftover stew will keep for 3-4 days in the refrigerator when stored in an airtight container. The flavors often improve overnight as the ingredients have time to meld together.
- → Can I make this in a slow cooker?
Absolutely! For slow cooker version, still sear the chicken and sauté the vegetables on the stovetop first for best flavor. Then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, adding the green beans during the last 30 minutes of cooking.