Cozy Chicken and Vegetable Stew with Herbs and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper, plus more to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 6 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch pieces
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Do This

• 1) Season chicken with 1 1/2 tsp salt and 3/4 tsp pepper; brown in olive oil (6–8 minutes total). Remove.
• 2) Sauté onion and carrots in butter (6–7 minutes); add garlic (30 seconds).
• 3) Stir in flour (1 minute). Slowly add broth, scraping up browned bits.
• 4) Add potatoes, thyme, rosemary, bay leaves, and chicken (plus juices). Simmer covered 20 minutes.
• 5) Simmer uncovered 10 minutes to thicken; chicken should reach 165°F internal temperature.
• 6) Stir in peas (3 minutes), then heavy cream (2 minutes). Remove bay leaves; adjust salt/pepper.
• 7) Finish with parsley and serve hot.

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Why You’ll Love This Recipe

• Cozy, familiar flavors with tender chicken, soft potatoes, and sweet carrots in every spoonful.
• One-pot comfort food: sear, simmer, and dinner is basically done.
• Lightly creamy (not heavy) with a brothy backbone that still feels rich and satisfying.
• Great for leftovers: it reheats beautifully for easy lunches or a second dinner.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 cloves garlic, 1 1/2 lb Yukon Gold potatoes, fresh parsley (small bunch)
• Dairy: unsalted butter, heavy cream
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, dried thyme, dried rosemary, bay leaves, frozen peas, kosher salt, black pepper

Full Ingredients

Chicken

• 2 lb (907 g) boneless, skinless chicken thighs
• 1 1/2 tsp kosher salt (plus more to taste)
• 3/4 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp olive oil

Vegetables & Aromatics

• 2 tbsp unsalted butter
• 1 large yellow onion (about 12 oz / 340 g), diced
• 3 medium carrots (about 10 oz / 285 g), sliced into 1/4-inch rounds
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch pieces
• 1 cup (140 g) frozen peas

Broth, Herbs, and Thickening

• 3 tbsp all-purpose flour
• 6 cups (1.42 L) low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves

To Finish

• 1/2 cup (120 ml) heavy cream
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Season and brown the chicken

Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season all over with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.

In a large Dutch oven or heavy-bottomed pot (at least 6 quarts), heat 2 tbsp olive oil over medium-high heat until shimmering. Add the chicken in a single layer (work in 2 batches if needed so you don’t crowd the pan). Brown for 3–4 minutes per side until nicely golden (it does not need to be cooked through yet). Transfer chicken to a plate and set aside.

Step 2: Sauté the onion and carrots for a sweet, savory base

Reduce heat to medium. Add 2 tbsp butter. Once melted, add the diced onion and sliced carrots. Cook, stirring occasionally, for 6–7 minutes until the onion softens and turns translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 3: Build a light roux, then deglaze with broth

Sprinkle 3 tbsp all-purpose flour over the vegetables. Stir well and cook for 1 minute to remove the raw flour taste.

Slowly pour in about 1 cup of the chicken broth, stirring as you go to keep it smooth. Scrape the bottom of the pot with a wooden spoon to lift up the browned bits (that’s flavor). Add the remaining broth and stir until evenly combined.

Step 4: Add potatoes, herbs, and the chicken; simmer gently

Add the potatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves. Return the browned chicken (and any accumulated juices) to the pot.

Bring the stew to a gentle simmer over medium-high heat, then reduce to medium-low. Cover and simmer for 20 minutes, stirring once halfway through, until the potatoes are nearly tender.

Step 5: Uncover and thicken the stew to “cozy spoon” consistency

Uncover and simmer for 10 minutes, stirring occasionally, to slightly reduce and thicken the broth.

Check doneness: the potatoes should be tender when pierced with a fork, and the chicken should reach an internal temperature of 165°F (74°C).

Step 6: Add peas and finish with cream

Stir in 1 cup frozen peas and simmer for 3 minutes until bright green and heated through.

Reduce heat to low, then stir in 1/2 cup heavy cream. Simmer gently (do not boil hard) for 2 minutes. The stew should look lightly creamy, still brothy, and extra cozy.

Step 7: Final seasoning and serving

Remove and discard the bay leaves. Taste and adjust with additional salt and pepper as needed.

Stir in 2 tbsp chopped fresh parsley right before serving. Ladle into bowls while hot.

Pro Tips

• Don’t rush the browning. Those golden bits on the chicken and on the bottom of the pot are what make the stew taste slow-simmered, even on a weeknight.
• Cut potatoes evenly. Aim for 3/4-inch pieces so they turn tender right when the chicken is perfectly cooked.
• Keep the simmer gentle. A hard boil can make chicken feel tougher. Look for small bubbles and steady steam.
• Cream at the end. Adding cream over low heat helps it stay smooth and prevents curdling.
• Want it thicker? Simmer uncovered an extra 5–10 minutes. For very thick stew, mash a few potato chunks against the side of the pot and stir them back in.

Variations

• Brothy version (no cream): Skip the heavy cream and finish with an extra 1–2 tbsp chopped parsley. Add a splash of broth at the end if you want it looser.
• Extra-herby: Add 1 tbsp chopped fresh thyme (or 1 tsp dried) along with the dried herbs, and finish with 1 tsp lemon juice to brighten.
• Gluten-free thickening: Replace the flour with 2 tbsp cornstarch mixed with 2 tbsp cold water. Stir the slurry in during Step 5 and simmer for 2–3 minutes to thicken before adding peas and cream.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (aim for 165°F), adding a splash of broth if it has thickened too much. This stew can be frozen for up to 3 months; for best texture, thaw overnight in the refrigerator and reheat slowly. If you plan to freeze it, consider adding the peas and cream after reheating rather than before freezing.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 460; Protein: 33 g; Fat: 22 g; Carbohydrates: 34 g; Fiber: 5 g; Sugars: 6 g; Sodium: 650 mg.