The Dutch Oven one-pot Chicken Stew recipe is a warm, comforting, and nourishing meal that combines tender chicken, a mix of vegetables, and a rich, flavorful broth in a single pot, making it easy to make and clean up. This warm dish is great for chilly nights or a chill get-together with family and friends. Follow this step-by-step guide to make a delicious and comforting stew that is as easy to make as it is to enjoy.
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Start 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 or diced tomatoes, 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. Cook the stew on the stove so that the flavors can mix and the chicken and vegetables can soften and become juicy. When the stew has been cooking for the amount of time suggested, take the Dutch oven off the heat. 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 one-pot Chicken Stew recipe 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. By following this step-by-step guide, you can make a warm and satisfying meal with tender chicken, comforting vegetables, and a rich, savory broth. Enjoy the comfort and nutrition of the Dutch One-Pot Chicken Thighs Stew with the people you care about.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Dutch Oven One-Pot Chicken Stew Recipe
1. Convenient One-Pot Meal: Dutch Oven one-pot Chicken Stew recipe is a quick and simple one-pot dinner that only needs a few minutes of hands-on time to prepare and clean up after. Vegetables, along with the chicken, herbs, and spices, should only be chopped and added to the saucepan. The end product is a hearty stew with plenty of flavor and substance, ideal for a cold night in or a week of prepping meals.
2. Versatile and Customizable: This recipe’s popularity stems in part from the fact that it may be altered to suit individual tastes. Vegetables like carrots, potatoes, celery, and mushrooms work well, but feel free to use whatever you have on hand. You may alter the taste by adding your favorite herbs and spices, such as rosemary, thyme, paprika, or cumin. The recipe may also be simply scaled up or down depending on your needs.
3. Healthy and Nutritious: Dutch Oven one-pot Chicken Stew recipe dish, at long last, offers a wholesome and filling supper choice. The chicken thighs provide protein, while the veggies supply fiber, vitamins, and minerals. In addition, the recipe calls for no refined sugar or processed foods, so it’s a good choice for anyone who are trying to watch what they consume.
How To Make Our Dutch Oven One-Pot Chicken Stew Recipe
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
2 potatoes, peeled and chopped
4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup frozen peas
Chopped fresh parsley, for garnish
Instructions
1. Season the chicken thighs generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat.
3. 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 from the pot and set aside on a plate.
4. Add the onion and garlic to the pot and sauté for 2-3 minutes or until softened.
5. Add the carrots, celery, and potatoes to the pot and sauté for another 5-6 minutes or until the vegetables start to soften.
6. Pour in the chicken broth and add the bay leaf, thyme, and rosemary. Stir well and bring the mixture to a simmer.
7. Return the chicken to the pot, skin side up. Cover and simmer for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
8. Add the frozen peas to the pot and stir well. Cook for another 2-3 minutes or until the peas are heated through.
9. Remove the bay leaf from the pot and discard. Serve hot, garnished with chopped fresh parsley.
Nutritional Information For the Dutch Oven One-Pot Chicken Stew Recipe
Calories: 385
Carbohydrates: 16g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 142mg
Sodium: 254mg
Potassium: 790mg
Fiber: 3g
Sugar: 3g
Prep Time: 20 minutes
Cooking Time: 45 minutes
Pots, Pans, and Cooking Equipment Needed for the Dutch Oven One-Pot Chicken Stew Recipe
1 large Dutch oven or heavy-bottomed pot with a lid
Cutting board
Chef’s knife
Wooden spoon or spatula
Best Way to Store Leftovers From the Dutch Oven One-Pot Chicken Stew Recipe
To store leftover One Pot Chicken Thighs Stew, transfer it to an airtight container or a sealable plastic bag. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating, it’s best to do so slowly over low heat to prevent the chicken from becoming tough.
Substitutions For the Dutch Oven One-Pot Chicken Stew Recipe
Chicken: You can use boneless, skinless chicken thighs or chicken breasts instead of bone-in chicken thighs.
Carrots and potatoes: You can substitute these vegetables with other root vegetables like parsnips, turnips, or sweet potatoes.
Beans: You can use any type of canned or cooked beans like cannellini beans, navy beans, or chickpeas instead of cannellini beans.
Tomatoes: You can use canned diced tomatoes instead of crushed tomatoes.
Chicken broth: You can substitute chicken broth with vegetable broth or water.
Substitutions For the Vegetarian Dutch Oven One-Pot Chicken Stew Recipe
To make a vegetarian version of One Pot Chicken Thighs Stew, you can replace the chicken with firm tofu, seitan, or tempeh. Use vegetable broth instead of chicken broth and add more vegetables like mushrooms, zucchini, or bell peppers.
Tips and Tricks For Easier Creation
To save time, chop the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to use.
Use bone-in chicken thighs for more flavor and moisture.
For a thicker stew, add a tablespoon of cornstarch mixed with water in the last 10 minutes of cooking.
If you prefer a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
To make it more filling, serve it over cooked rice or with crusty bread.
Side Dishes and Desserts For the Dutch Oven One-Pot Chicken Stew Recipe
Crusty bread
Cooked rice
Steamed vegetables like broccoli or green beans
Side salad with vinaigrette dressing
How To Serve the Dutch Oven One-Pot Chicken Stew Recipe
To serve One Pot Chicken Thighs Stew, ladle it into bowls and serve it hot. You can sprinkle some chopped fresh parsley or cilantro on top for added freshness and flavor. Serve it with crusty bread or over cooked rice for a complete meal.
FAQs About the Dutch Oven One-Pot Chicken Stew Recipe
Can I use boneless chicken thighs in this Dutch Oven one-pot Chicken Stew recipe?
Yes, you can use boneless chicken thighs in this recipe. However, bone-in chicken thighs are recommended as they add more flavor to the stew.
Can I use different vegetables in this Dutch Oven one-pot Chicken Stew recipe?
Yes, you can use different vegetables in this recipe. The recipe is flexible and you can use any vegetables that you like or have on hand. Just make sure to adjust the cooking time accordingly.
Can I freeze the Dutch Oven one-pot Chicken Stew recipe leftovers?
Yes, you can freeze the leftovers in an airtight container or freezer bag. The stew will keep in the freezer for up to 3 months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast instead of chicken thighs. However, chicken thighs are recommended as they are more flavorful and tender than chicken breast. If you decide to use chicken breast, make sure to adjust the cooking time accordingly as they cook faster than chicken thighs.
Can I make this Dutch Oven one-pot Chicken Stew recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply follow the same instructions for browning the chicken and vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Final Thoughts
The fact that this is a “one-pot dish,” meaning that the whole dinner can be prepared in a single pot, is one of its main selling points. This not only facilitates speedy preparation but also easy tidying up. It’s also ideal for those who want to use as few dishes as possible.
Second, a Dutch Oven one-pot Chicken Stew recipe made with chicken thighs and vegetables is a satisfying and homey dish. A hearty and satisfying meal, excellent for chilly evenings, thanks to the succulent chicken and fragrant veggies.
Last but not least, Dutch Oven one-pot Chicken Stew recipe dish is perfect for entertaining because of how adaptable it is. The stew’s components are flexible, so you may use anything you want or happen to have on hand. This way, you may modify the recipe to suit your tastes or dietary needs.
In sum, this Dutch Oven one-pot Chicken Stew recipe produces a wonderful and comfortable meal that is simple to prepare, simple to clean up after, and flexible to your own tastes. If you’re searching for a fulfilling supper, you really must try this.
Dutch Oven One-Pot Chicken Stew Recipe
Ingredients
- 8 bone-in skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 2 potatoes peeled and chopped
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- Chopped fresh parsley for garnish
Equipment
- 1 large Dutch oven or heavy-bottomed pot with a lid
- Cutting board
- Chef's knife
- Wooden spoon or spatula
Method
- Season the chicken thighs generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven or other heavy-bottomed 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 from the pot and set aside on a plate.
- Add the onion and garlic to the pot and sauté for 2-3 minutes or until softened.
- Add the carrots, celery, and potatoes to the pot and sauté for another 5-6 minutes or until the vegetables start to soften.
- Pour in the chicken broth and add the bay leaf, thyme, and rosemary. Stir well and bring the mixture to a simmer.
- Return the chicken to the pot, skin side up. Cover and simmer for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Add the frozen peas to the pot and stir well. Cook for another 2-3 minutes or until the peas are heated through.
- Remove the bay leaf from the pot and discard. Serve hot, garnished with chopped fresh parsley.