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14. One Pot Chicken Thighs Stew Recipe 2

Dutch Oven One-Pot Chicken Stew Recipe

A warm, comforting, and nourishing meal that combines tender chicken, a mix of vegetables, and a rich, flavorful broth in a single pot
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Dutch Oven One-Pot Chicken Stew Recipe
Servings: 8 Servings
Calories: 385 kcal
14. One Pot Chicken Thighs Stew Recipe 2

Equipment

  • 1 large Dutch oven or heavy-bottomed pot with a lid
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula

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

Instructions

  • 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.

Notes

Tips and Tricks

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.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 16g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 142mg | Sodium: 254mg | Potassium: 790mg | Calcium: 3mg | Iron: 3mg
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