Rustic Chicken Stew.
If you’re craving that slow-roasted chicken taste without turning on the oven, this Rustic Chicken Stew is for you. I like to make a big pot of this chicken stew in the cooler months, its rich and creamy broth, the hearty potatoes, and parsnips make it incredibly family-friendly. It’s healthy comfort food at its best.
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Every spoonful of this rustic chicken stew is cozy and comforting.
I love adding tons of root vegetables to my chicken stew, along with the chicken thighs.
It makes the chicken go further and is really nourishing from the added veggies.
You can make a big pot and keep it in the fridge to eat all week. It’s a stew, so it just keeps getting better with time. My family loves recipes like this!
Here’s How To Make Rustic Chicken Stew
The details:
Step 1: Dice the onion and celery, mince the garlic, slice the carrots and parsnips, and cut the baby potatoes in half.
Step 2: Cut the chicken thighs into 1-inch pieces using scissors. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
Step 3:
Add the butter and avocado oil to a large pot over medium heat until they are sizzling.
Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom).
When the chicken is browned remove the chicken.
Step 4: Add the onion, celery, garlic, carrots, parsnips, salt and pepper to the pot and sauté until the onions are translucent. Scrape the browned bits off the bottom of the pot.
Step 5: Return the browned chicken to the pot. Add the potatoes and chicken broth. Stir to combine and dissolve any flour off the bottom of the pot.
Step 6: Return the browned chicken to the pot. Add the potatoes and chicken broth. Stir to combine and dissolve any flour off the bottom of the pot.
Step 7: Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
Step 8: Finish with heavy cream and top with freshly chopped parsley if desired, and serve.
I’d love to hear from you, so don’t forget to tag me on Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
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Rustic Chicken Stew
Ingredients
- 1 sweet onion diced
- 3 celery sticks diced or sliced
- 4 cloves garlic minced
- ½ pound carrots sliced
- 1 parsnip sliced
- 1½ pounds yellow baby potatoes sliced in half
- 1½ pounds boneless skinless chicken thighs cut in 1 inch chunks
- 4 tablespoons all-purpose flour unbleached, organic, or all purpose Einkorn flour
- 2 tablespoons salted butter substitute with olive oil for a dairy free version
- 2 tablespoons avocado oil olive oil
- 32 ounces chicken broth
- 1/2 cup heavy cream or half and half sub. coconut cream for a dairy free version
- salt and pepper to taste
- 2 tablespoons fresh flat leaf parsley (optional)
Instructions
Prep the vegetables
- Dice the onion and celery, mince the garlic, slice the carrots and parsnips, and cut the baby potatoes in half.
Make the stew
- Cut the chicken thighs into 1-inch pieces using scissors. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
- Add the butter and avocado oil to a large pot over medium heat until they are sizzling.Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned remove the chicken.* The chicken does not need to be cooked through at this point, just nicely browned.
- Add the onion, celery, garlic, carrots, parsnips, salt and pepper to the pot and sauté until the onions are translucent. Scrape the browned bits off the bottom of the pot.
- Add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more.
- Return the browned chicken to the pot. Add the potatoes and chicken broth. Stir to combine and dissolve any flour off the bottom of the pot.
- Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
- Finish with heavy cream and top with freshly chopped parsley if desired, and serve.
Really enjoyed this!
Has anyone had any luck making this into a freezer meal? This makes too much for just 3 of us, but I thought about eating half fresh and freezing the other half.
Thanks for any help. 🙂
This is my favorite homemade soup of all time (and I make a lot of soup)! This is in our regular rotation of family meals. I swap out the potatoes for sweet potatoes and add any leftover veggies I happen to have on hand. It’s so comforting and delicious. Thanks Healthy Elizabeth!