Chicken Stew Recipe
Chicken stew for weeknights — Cajun Chicken Stew, Slow Cooker Chicken Stew, White Wine Chicken Stew, Chicken Fricassée — for cold nights and full tables.
★ dinner
dinnerCajun Chicken Stew
A house FAVORITE! Perfect little Cajun twist on my mama’s traditional chicken stew. Pair with some dumpling 😮💨
Alexis FrenetteIngredients
- 3 lbs Chicken Thighs
- 4-5 cups Chicken Broth
- 3 Bell peppers (diced)
- 1 Yellow Onion (diced)
- 3-4 stalks Celery (chopped)
- taste Cajun Seasoning
- 4-5 cloves or more Garlic
- taste Salt
- taste White Pepper
- taste Onion powder
- 1 Bay leaf
- 3 tbsp Butter
- Rice
- optional Parsley
Instructions
- 1It a large pot add butter, garlic and onions. Sauté till fragrant. Add in celery and bell pepper sauté for 5-6 minutes.
- 2Add in broth, deglaze pot and bring to a boil. Once boiling add in all chicken thighs.
- 3Ruduce heat and bring down to a simmer. Add in bay leaf and all seasons to your desired taste. If you want it spicy add more Cajun seasoning or even your favorite hot sauce!
- 4Allow your stew to simmer covered for 2 hours, at the two hour mark you chicken should have falling apart, give your stew a good stir and taste add any additional spices now, remove bay leaf and allow stew to rest covered on low for 30 minutes.
- 5While stew in resting on low prepare your rice!
- 6Serve stew over rice, top with parsley and enjoy!
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Open in Pepper →A Pot Of Chicken Stew Fixes Dinner
Chicken stew is the meal you can start with whatever's in the crisper drawer and end with something everybody eats. Thighs, broth, onion, a few potatoes and carrots, and time does most of the work.
Cooks on Pepper reach for these on cold nights, on Sundays when they want leftovers for Monday, and on days when the slow cooker has to carry dinner while they're at work.
Every recipe here is a real pot of stew: Cajun Chicken Stew with bell peppers, Slow Cooker Chicken Stew with sliced carrots and potatoes, creamy Chicken Fricassée, Caribbean and Dominican versions, and an Autumn Spiced Chicken Stew with sweet potatoes and butternut squash.
Quick Tips
- 1
Use thighs when you can
Boneless thighs stay tender through an hour of simmering, while breast meat can dry out past about 25 minutes.
- 2
Brown the chicken first
Sear the pieces 3 to 4 minutes per side in a hot pot, then build the stew on those browned bits for deeper flavor.
- 3
Cut potatoes evenly
Chop potatoes and carrots into 1-inch pieces so they finish at the same time, usually 20 to 25 minutes of simmering.
- 4
Thicken at the end
Stir 2 tablespoons flour into a little cold broth, then whisk it in and simmer 5 minutes until the stew coats a spoon.
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