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11. Easy Dutch Oven Chicken Thighs Stew Recipe 1

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.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Easy Dutch Oven Stew with Chicken Thighs Recipe
Servings: 8 Servings
Calories: 389 kcal
11. Easy Dutch Oven Chicken Thighs Stew Recipe 1

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

Serving: 1serving | Calories: 389kcal | Carbohydrates: 22g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 318mg | Potassium: 912mg | Fiber: 4g | Sugar: 6g
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