My favourite rooster stew recipe is a thick, hearty bowlful filled with juicy rooster, veggies, potatoes, and a great deal of taste. It’s cozy and creamy, however nonetheless a bit lighter than beef stew.

This rooster stew is sort of a rustic, heartier model of rooster soup. Should you love straightforward soups and comfy stews like this one, additionally attempt my creamy rooster wild rice soup.

Chicken stew in a white bowl with a spoon. 

This rooster stew is a country tackle rooster soup, with a thick, wealthy gravy filled with tender veggies, potatoes, and mushrooms. It pairs completely with fluffy dinner rolls or do-it-yourself biscuits on a cold fall or winter day. The flavour is superb, a lot in order that I may eat this cozy stew for days and by no means get uninterested in it. Fortunately, leftovers reheat like a dream!

Why You’ll Love This Hen Stew Recipe

  • One pot. Stews are a few of my favourite one-pot recipes (like my Prompt Pot beef stew). This rooster stew recipe doesn’t want something fancy, only one pot and a while to stew on the stovetop.
  • Hearty. This stew is mainly a meal in a bowl, full with tender potatoes, loads of greens, and juicy chunks of rooster in a gravy-like broth. You don’t want a lot in addition to a facet of crusty bread!
  • Nice leftovers. Retailer leftovers within the fridge or freeze them for straightforward meals down the highway. Hen stew tastes even higher when the flavors have extra time to come back collectively.
Overhead view of chicken stew ingredients.Overhead view of chicken stew ingredients.

Elements You’ll Want

This rooster stew recipe packs a great deal of goodness into one bowl, and it comes all the way down to a mixture of straightforward substances. Beneath are some notes. You’ll discover the printable substances record with quantities within the recipe card after the publish.

  • Hen Thighs – Lower into small items. Hen thighs are finest for stewing as a result of they keep tender even with an extended cooking time. Nevertheless, you need to use rooster breasts in a pinch. 
  • Olive Oil and Butter – I prefer to sauté with oil and butter for added taste. You need to use just one or the opposite for those who choose.
  • Carrots, Celery, and Onion – Peeled and finely chopped. This trio of veggies creates an fragrant taste base for a lot of soups in addition to sauces, like Bolognese.
  • Garlic – Freshly minced.
  • Flour – All-purpose flour helps thicken the stew. You could possibly additionally use cornstarch, however you’ll want half the quantity of cornstarch than flour.
  • Hen Broth – I like to recommend utilizing a good-quality low-sodium broth or inventory. You could possibly additionally use vegetable broth.
  • Herbs – Dried parsley and thyme. You too can use Italian seasoning or contemporary herbs for those who choose.
  • Potatoes – The perfect potatoes for soups and stews are waxy potatoes, like child potatoes, as they’ve thinner pores and skin that stays intact whereas cooking. Should you’re utilizing one other selection, like russets, I like to recommend peeling and dicing the potatoes in order that it doesn’t change the soup’s texture an excessive amount of.
  • Mushrooms – Cremini, child bellas, or any type you’d like. Chop them skinny earlier than you begin. Should you dislike mushrooms, be at liberty to substitute one other veggie or skip them altogether.
  • Heavy Cream – You could possibly additionally use half-and-half.

Methods to Make Hen Stew

I’ve put collectively a step-by-step overview so you will get acquainted with this creamy rooster stew recipe! Right here’s tips on how to make it. Scroll all the way down to the recipe card for the printable recipe with particulars.

Chicken pieces searing in a large pot.Chicken pieces searing in a large pot.
Sear the rooster.
Sautéed vegetables in a large pot.Sautéed vegetables in a large pot.
Sauté the veggies.
  • Sear the rooster. Start by seasoning the rooster with salt and pepper, then sear he rooster in a big inventory pot with oil. Prepare dinner over medium-high warmth for 3-4 minutes till browned (it doesn’t must be cooked by at this level). Transfer the rooster to a plate.
  • Prepare dinner the veggies. Soften butter within the pot, then add the carrots, celery, and onion and cook dinner till the veggies soften. After that, stir within the garlic.
Chicken and potatoes added to stew in a large pot.Chicken and potatoes added to stew in a large pot.
Add the broth, rooster, and potatoes.
Chicken stew in a large pot.Chicken stew in a large pot.
Add mushrooms, cook dinner, and end with cream.
  • Add the flour and broth. Now, stir the flour into the veggies. Let that cook dinner off for a minute, then pour within the rooster broth.
  • Put all of it collectively. Return the browned rooster to the pot together with the herbs and potatoes. Carry the entire thing to a boil, then simmer, lined, for 10 minutes. Add the mushrooms, and proceed to cook dinner for one more 25 minutes.
  • End and serve. Earlier than serving, stir within the heavy cream and season the stew to style.
A ladleful of chicken stew held over a large pot.A ladleful of chicken stew held over a large pot.

Recipe Ideas

  • Sear the rooster first. You don’t must cook dinner the rooster all through with the primary sear. The objective is to brown the surface of the rooster, including taste and locking within the juices. A couple of minutes is all that’s wanted because the rooster will end cooking when it’s added again into the stew afterward.
  • Use leftovers. Utilizing leftover rooster thighs or entire rooster is an effective way to chop down on time. On this case, you may skip the searing step and easily stir the cooked, cubed rooster into the stew proper on the finish.
  • Completely different veggies. Along with the veggies and mushrooms already on this rooster stew, you may add extra choices like bell peppers, candy potatoes, leeks, butternut squash, and greens like spinach or kale.
Overhead view of chicken stew in a white bowl.Overhead view of chicken stew in a white bowl.
Chicken stew in a white bowl.Chicken stew in a white bowl.

Storing and Reheating Hen Stew

  • Refrigerate. Leftover rooster stew tastes even higher after an evening within the fridge. I prefer to portion the stew into serving-sized hermetic containers and hold them refrigerated for as much as 5 days.
  • Reheat. Heat this rooster stew on the stovetop or within the microwave till it’s sizzling all through.
  • Freeze. You too can freeze this stew for 2-3 months. Retailer it hermetic and thaw the stew within the fridge earlier than reheating, or reheat it from frozen over low warmth.
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  • Warmth olive oil in a big inventory pot over medium excessive warmth. Season rooster with salt and pepper. Add to the recent pan and brown for 3-4 minutes. It won’t be cooked through. Take away from the pan.

    1 ½ boneless rooster thighs, 1 Tablespoon olive oil

  • Add the butter to the pan and soften. Stir in carrots, celery and onion and cook dinner for 4-5 minutes till the onions are delicate. Add garlic and cook dinner for 1-2 minutes, till you can begin to odor it.

    3 Tablespoons butter, 2 carrots, 2 ribs celery, 1 small onion, 3 cloves garlic

  • Stir in flour till no white streaks stay. Pour within the rooster broth and blend till every part is properly blended.

    3 Tablespoons all-purpose flour, 4 cups rooster broth

  • Return the browned rooster to the pot. Stir within the parsley, thyme and potatoes. Carry the combination to a boil, scale back warmth to a simmer, cowl and cook dinner for 10 minutes. After 10 minutes, add within the mushrooms. Cowl and proceed to cook dinner for 25 minutes.

    1 teaspoon dried parsley, ½ teaspoon dried thyme, 1 ½ pound child potatoes, 8 oz mushrooms

  • Stir within the heavy cream, and season with salt and pepper to style.

    ½ cup heavy cream, Salt and pepper

  • Take away from the warmth and serve.

  • I like to make use of child potatoes as a result of the pores and skin stays intact whereas cooking. Should you use russet potatoes, I like to recommend peeling and dicing the potatoes first, or it would change the feel of the soup.

Energy: 253kcal | Carbohydrates: 22g | Protein: 8g | Fats: 15g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.2g | Ldl cholesterol: 51mg | Sodium: 509mg | Potassium: 608mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2926IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

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