Chicken Carrot Ginger Stew With Aromatic Broth

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 medium carrots, peeled and sliced 1/2-inch thick (about 3 cups)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp dried thyme (optional)
• 1 tbsp unsalted butter
• 1 tbsp fresh lemon juice (optional)
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Pat chicken dry; season with 1 tsp salt and pepper.
• 2) Brown chicken in olive oil in a Dutch oven: 6–8 min skin-side down, then 2 min other side; remove.
• 3) Sauté onion and carrots 5 min; add garlic and ginger 30 seconds.
• 4) Stir in flour 1 minute; slowly whisk in broth.
• 5) Add bay leaf (and thyme), return chicken, bring to a boil, then simmer low 35 minutes (covered slightly ajar).
• 6) Check chicken reaches 165°F; remove bay leaf; optionally shred chicken.
• 7) Finish with butter (and lemon); taste for salt; top with parsley and serve hot.

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Why You’ll Love This Recipe

• Cozy and gentle: A warm, mildly aromatic stew with ginger and garlic that doesn’t overpower.
• One-pot comfort: Everything simmers together in a single Dutch oven for easy cleanup.
• Tender chicken, sweet carrots: Slow simmering makes the chicken juicy and the carrots silky-soft.
• Weeknight-friendly: Straightforward steps and simple ingredients you can find anywhere.

Grocery List

• Produce: 1 medium yellow onion, 4 medium carrots, 4 garlic cloves, fresh ginger (at least a 2-inch piece), 1 lemon (optional), fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Olive oil, low-sodium chicken broth, all-purpose flour, bay leaf, dried thyme (optional), kosher salt, black pepper

Full Ingredients

Chicken

• 2 lb bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper
• 1 tbsp olive oil

Aromatics and Vegetables

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 medium carrots, peeled and sliced into 1/2-inch rounds (about 3 cups)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated

Broth and Seasoning

• 1 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp dried thyme (optional, for a gentle background note)

To Finish (Optional but Recommended)

• 1 tbsp unsalted butter
• 1 tbsp fresh lemon juice (optional, brightens the broth)
• 2 tbsp chopped fresh parsley (optional, for freshness)

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season both sides with 1 teaspoon of the kosher salt and all of the black pepper.

Step 2: Brown the chicken for deeper flavor

Set a large Dutch oven (5–6 quart) over medium-high heat. Add the olive oil.

When the oil shimmers, place the chicken thighs in skin-side down in a single layer. Cook for 6–8 minutes without moving them, until the skin is golden and releases easily from the pot. Flip and cook the second side for 2 minutes.

Transfer chicken to a plate. (It will finish cooking in the stew.)

Step 3: Sauté the onion and carrots

Reduce heat to medium. Add the diced onion and sliced carrots to the pot. Cook for 5 minutes, stirring occasionally, scraping up any browned bits from the bottom as the vegetables release moisture.

If the pot looks dry at any point, add 1–2 tablespoons of broth to loosen the fond (those browned bits add a lot of flavor).

Step 4: Add garlic and ginger (don’t let them burn)

Add the minced garlic and grated ginger. Stir constantly and cook for 30 seconds, just until fragrant. Keep the heat moderate here; garlic and ginger can turn bitter if scorched.

Step 5: Build the broth and bring to a simmer

Sprinkle the flour evenly over the vegetables and stir for 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth, stirring as you go to avoid lumps. Add the bay leaf and dried thyme (if using). Increase heat to high and bring the stew to a gentle boil.

Step 6: Simmer gently until the chicken is tender

Return the chicken thighs (and any juices from the plate) to the pot, nestling them into the broth.

Reduce heat to low to maintain a gentle simmer. Cover with the lid slightly ajar and simmer for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are tender when pierced with a fork.

Step 7: Finish, adjust seasoning, and serve

Remove and discard the bay leaf. Stir in the unsalted butter until melted. If you like a little brightness, stir in the lemon juice.

Taste the broth and add the remaining 1/2 teaspoon kosher salt (or to taste). If you prefer the chicken in pieces, serve as-is. If you prefer a more “stew-like” feel, pull the chicken off the bone, shred it into bite-sized pieces, and stir it back in (discard skin and bones).

Ladle into bowls and top with chopped parsley if you’d like. Serve hot.

Pro Tips

• Keep it a gentle simmer: A low, steady simmer (not a hard boil) keeps chicken thighs tender and the broth clear.
• Use low-sodium broth: This gives you control over salt, especially since the stew reduces slightly as it cooks.
• For more body without heaviness: The 1 tbsp flour adds light thickness. If you want it thicker, simmer uncovered for an extra 5–10 minutes.
• Make it easy to skim fat: If you want a lighter stew, let it rest 10 minutes off heat, then skim any fat from the surface with a spoon.
• Don’t rush the browning: Those browned bits from the chicken are key to a rich, homestyle flavor.

Variations

• Boneless version: Use 2 lb boneless, skinless chicken thighs. Brown for 3–4 minutes per side, then simmer for 20–25 minutes or until the chicken reaches 165°F.
• Add potatoes: Add 1 lb Yukon Gold potatoes, cut into 1-inch chunks, when you add the broth. Simmer time stays about the same.
• Extra gingery: Increase fresh ginger to 1 1/2 tablespoons for a more aromatic stew (still not spicy).

Storage & Make-Ahead

Cool stew 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 and the chicken reaches 165°F, about 8–12 minutes. This stew also freezes well: freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead flavor, the stew tastes even better the next day; ginger and onion mellow and blend into the broth.

Nutrition (per serving)

Approximate, based on 6 servings: 345 calories; 27 g protein; 22 g fat; 11 g carbohydrates; 2.5 g fiber; 4 g sugar; 650 mg sodium.