The easy Dutch Oven Stew with Chicken thighs recipe makes a hearty and healthy meal with tender chicken, a mix of vegetables, and a rich, flavorful broth. This warm dish is perfect for cold winter nights or a cozy get-together with family and friends. Follow this step-by-step guide to make a delicious and filling stew that is as easy to make as it is to enjoy.
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Start the easy Dutch Oven Stew with Chicken thighs recipe thighs by patting your chicken thighs dry with paper towels. This will help them become tender and juicy as they cook slowly. Salt and pepper the chicken thighs generously, and add any other herbs and spices you like. Put a little oil or butter in your Dutch oven to keep it from sticking. Put the Dutch oven on the stove over medium-high heat. Once it’s hot, carefully add the chicken thighs that have been seasoned. Sear the thighs until they turn a nice golden brown color. This locks in the juices and makes the flavor stronger. The chicken thighs should be evenly browned on both sides, so turn them over and remove them from the Dutch oven.
Turn the heat down to medium and cook your choice of aromatic vegetables in the same Dutch oven (such as onions, garlic, or carrots). Cook the vegetables until they soften and start to smell good. This will set the stage for a rich, flavorful stew. Try adding more herbs and spices to make the dish taste the way you like it. Place the chicken thighs that have been seared back into the Dutch oven, nestling them in between the fragrant vegetables. Pour the right amount of liquid, like chicken broth, over the chicken and vegetables, making sure they are all covered. This liquid will be the foundation of your tasty stew.
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Put the lid on the Dutch oven and turn the heat down to a gentle simmer. You can cook the stew on the stove or move it to a preheated oven to let the flavors blend and the chicken and vegetables soften and become juicy. When the easy Dutch Oven Stew with Chicken thighs recipe has been cooking for the amount of time suggested, take the Dutch oven off the heat or out of the oven. If you want, you can add more vegetables like potatoes or peas and let them cook until they are soft. Taste the stew and add salt, pepper, and other herbs as needed to make it taste right.
Pour the Dutch Oven Stew with Chicken Thighs into warm bowls, making sure each one has a lot of chicken, veggies, and broth. Add fresh herbs, like parsley or thyme, to the top of the stew to make it look and taste better. Following this step-by-step guide, you can make a warm easy Dutch Oven Stew with Chicken thighs recipe with tender chicken, comforting vegetables, and a rich, savory broth. The Dutch Oven Stew with Chicken Thighs is a warm and filling dish that you can share with your loved ones.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Easy Dutch Oven Stew with Chicken Thighs Recipe
1.Tasty Comfort Food: On chilly winter days, nothing beats a hearty bowl of easy Dutch Oven Stew with Chicken thighs recipe. The comforting smell of stew simmering in a Dutch oven fills the house with a homey, cozy ambience. Tender and juicy chicken thighs, robust veggies, and a fragrant broth combine to provide a satisfying supper.
2. Easy and Convenient: The Dutch oven takes care of most of the labor in the easy Dutch Oven Stew with Chicken thighs recipe. Preparation is quick and easy, and once everything is in the pot, you just let it simmer on the stove or in the oven until the chicken is done and the veggies are soft. The fact that leftovers may be stored in the fridge or freezer makes this a practical choice for times when you’re short on time.
3. Versatile: An adaptable meal, the easy Dutch Oven Stew with Chicken thighs recipe may be altered to suit individual preferences. You may customize this dish to your liking by switching out the veggies or flavoring it anyway you want. Bread or rice or noodles may be served on the side for added variation. This dish is great for a broad variety of people since it can be modified to be gluten-free or dairy-free, for example.
How To Make Our Easy Dutch Oven Stew with Chicken Thighs Recipe
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
3 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
2 carrots, peeled and sliced into rounds
2 celery stalks, sliced
2 potatoes, peeled and diced
1 bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup frozen peas
Chopped fresh parsley, for serving
Instructions
1. Preheat your oven to 350°F (180°C).
2. Season the chicken thighs generously with salt and black pepper.
3. Heat the olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
4. Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes. Remove the chicken thighs from the pot and set them aside on a plate.
5. Add the onion and garlic to the pot and sauté for 2-3 minutes or until softened.
6. Sprinkle the flour over the onion mixture and stir to combine. Cook for 1-2 minutes or until the flour is lightly browned.
7. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot.
8. Add the diced tomatoes, carrots, celery, potatoes, bay leaf, thyme, paprika, and cayenne pepper to the pot. Stir to combine.
9. Return the chicken thighs to the pot, skin side up, and spoon some of the vegetable mixture over the chicken.
10. Cover the pot and transfer it to the preheated oven. Bake for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
11. Remove the pot from the oven and stir in the frozen peas. Let the stew sit for a few minutes to allow the peas to heat through.
12. Serve hot, garnished with chopped fresh parsley.
Nutritional Information For the Easy Dutch Oven Stew with Chicken Thighs Recipe
Calories: 389
Carbohydrates: 22g
Protein: 26g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 117mg
Sodium: 318mg
Potassium: 912mg
Fiber: 4g
Sugar: 6g
Prep Time: 20 minutes
Cooking Time: 1 hour and 10 minutes
Pots, Pans, and Cooking Equipment Needed for the Easy Dutch Oven Stew with Chicken Thighs Recipe
Dutch oven or other heavy-bottomed pot with a lid
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring cups and spoons
Best Way to Store Leftovers From the Easy Dutch Oven Stew with Chicken Thighs Recipe
Allow the stew to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. When reheating, make sure to heat the stew to an internal temperature of 165°F (74°C).
Substitutions For the Easy Dutch Oven Stew with Chicken Thighs Recipe
Chicken thighs: You can substitute chicken breasts or boneless, skinless chicken thighs.
Vegetables: You can add or substitute any vegetables you like, such as carrots, celery, potatoes, or green beans.
Herbs: You can use any herbs you like, such as rosemary, thyme, or oregano.
Chicken broth: You can use vegetable broth or water with added bouillon for a vegetarian version.
Substitutions For the Vegetarian Easy Dutch Oven Stew with Chicken Thighs Recipe
To make a vegetarian version of this recipe, you can substitute the chicken thighs with extra-firm tofu, seitan, or mushrooms. You can also use vegetable broth instead of chicken broth.
Tips and Tricks For Easier Creation
Prep all the ingredients before you start cooking to make the process smoother.
Use bone-in, skin-on chicken thighs for more flavor and tenderness.
For extra flavor, you can brown the chicken thighs in the Dutch oven before adding the vegetables.
To save time, you can use frozen vegetables instead of fresh.
You can make this recipe ahead of time and reheat it when you’re ready to serve.
Side Dishes and Desserts For the Easy Dutch Oven Stew with Chicken Thighs Recipe
Crusty bread or dinner rolls
Steamed rice or quinoa
Roasted or mashed potatoes
Salad or coleslaw
Steamed or roasted vegetables, such as broccoli or carrots
How To Serve the Easy Dutch Oven Stew with Chicken Thighs Recipe
Ladle the stew into bowls and serve hot.
Garnish with fresh herbs, such as parsley or cilantro, if desired.
Serve with your choice of side dishes.
FAQs About the Easy Dutch Oven Stew with Chicken Thighs Recipe
Can I use boneless, skinless chicken thighs for this recipe?
Yes, you can use boneless, skinless chicken thighs in this recipe. However, keep in mind that bone-in, skin-on chicken thighs will add more flavor and richness to the stew.
Can I make this easy Dutch Oven Stew with Chicken thighs recipe ahead of time?
Yes, you can make this stew ahead of time and store it in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before storing it.
Can I use different vegetables in this easy Dutch Oven Stew with Chicken thighs recipe?
Yes, you can use different vegetables in this recipe. You can use whatever vegetables you have on hand or whatever vegetables you prefer. Just make sure to adjust the cooking time accordingly if necessary.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast instead of chicken thighs in this recipe. However, keep in mind that chicken breast is leaner than chicken thighs and may not be as flavorful or tender.
Can I make this easy Dutch Oven Stew with Chicken thighs recipein a slow cooker?
Yes, you can make this stew in a slow cooker. Simply follow the recipe instructions up to step 3, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Final Thoughts
After taking my first sample of this easy Dutch Oven Stew with Chicken thighs recipe, I knew it was a winner. Many factors lead me to believe that everyone should give this dish a shot:
To begin, it may be prepared with little effort. To make this substantial easy Dutch Oven Stew with Chicken thighs recipe, you need to chop some veggies, sear the chicken thighs, and let everything boil in a Dutch oven. This dish requires little prep and cooking time, making it ideal for weeknights when your schedule is packed.
As for the stew, it has incredible taste. Chicken thighs, veggies, herbs, and spices come together to make a deliciously flavorful dish. The rich, nuanced taste of the red wine and beef broth makes this stew impossible to resist.
Last, this easy Dutch Oven Stew with Chicken thighs recipe may be used in a wide variety of ways. It may stand on its own as a main dish or round out a meal when combined with some crusty bread and a salad. It’s simple to reheat leftovers for a fast and satisfying meal the next day.
I highly recommend this easy Dutch Oven Stew with Chicken thighs recipe to everyone who enjoys flavorful, satisfying, and simple home-cooked meals. If you want something tasty but don’t want to spend too much time in the kitchen, this is the ideal dish for those hectic weeknights or relaxing weekends.
Easy Dutch Oven Stew with Chicken Thighs Recipe
Equipment
- Dutch oven or other heavy-bottomed pot with a lid
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 8 bone-in skin-on chicken thighs
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- 2 carrots peeled and sliced into rounds
- 2 celery stalks sliced
- 2 potatoes peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup frozen peas
- Chopped fresh parsley for serving
Instructions
- Preheat your oven to 350°F (180°C).
- Season the chicken thighs generously with salt and black pepper.
- Heat the olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
- Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes. Remove the chicken thighs from the pot and set them aside on a plate.
- Add the onion and garlic to the pot and sauté for 2-3 minutes or until softened.
- Sprinkle the flour over the onion mixture and stir to combine. Cook for 1-2 minutes or until the flour is lightly browned.
- Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot.
- Add the diced tomatoes, carrots, celery, potatoes, bay leaf, thyme, paprika, and cayenne pepper to the pot. Stir to combine.
- Return the chicken thighs to the pot, skin side up, and spoon some of the vegetable mixture over the chicken.
- Cover the pot and transfer it to the preheated oven. Bake for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove the pot from the oven and stir in the frozen peas. Let the stew sit for a few minutes to allow the peas to heat through.
- Serve hot, garnished with chopped fresh parsley.
Notes
Tips and Tricks
Prep all the ingredients before you start cooking to make the process smoother. Use bone-in, skin-on chicken thighs for more flavor and tenderness. For extra flavor, you can brown the chicken thighs in the Dutch oven before adding the vegetables. To save time, you can use frozen vegetables instead of fresh. You can make this recipe ahead of time and reheat it when you're ready to serve.Nutrition
