Savory Chicken Stew

Carol Davis


This was kind of a use up veggies before they go bad stew. Plus my oven is broken so I can only use the stove-top for a while. This turned out crazy good. Hope you like it.


☆☆☆☆☆ 0 votes

30 Min
45 Min
Stove Top


  • 1 1/2 lb
    boneless, skinless chicken thighs, diced
  • ·
    salt and pepper
  • 1/4 c
    white wine
  • 1 1/2 Tbsp
    olive oil
  • 2 medium
    carrots, peeled and cubed
  • 1 small
    onion, diced
  • 2 stalk(s)
    celery, diced
  • 2 medium
    russet potatoes, diced
  • 1
    good sized sweet potato, peeled and cubed
  • 1 c
    green beans, chopped
  • 1/2
    red bell pepper, diced fine
  • 5 Tbsp
    flour - divided
  • 1/2 tsp
    rosemary, chopped
  • 1/2 tsp
    basil, dried
  • 1
    bay leaf
  • 4 c
    chicken broth

How to Make Savory Chicken Stew


  1. After chopping chicken, salt and pepper to taste, toss to coat. In a dutch oven or large pot heat olive oil, brown chicken. Remove and set aside.
  2. Deglaze your pot with the wine, allow to reduce 2 or 3 minutes. Cook onion, carrot, and celery until onion is translucent. Add potatoes, sweet potatoes and pepper and cook about 3-4 minutes. Add in cooked chicken.
  3. Stir in 3 tablespoons of flour and seasonings. Cook over medium heat about 2 minutes.
  4. Add green beans and chicken broth. Bring to a boil, reduce heat and simmer covered 45 minutes. Remove bay leaf.
  5. If you want it thicker, make a slurry using the remaining 2 tablespoons flour and 1 cup broth in a jar. Shake well until all lumps are gone. Add a little at a time to stew until it's how you like it.

Printable Recipe Card

About Savory Chicken Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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