Creamy Chicken Stew is the perfect one pot meal for cold weather months, made with chicken thighs, fresh vegetables, chicken broth, and a splash of half-and-half for that rich and creamy broth.
- 1 1/2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks
- 2 Tbsp. avocado oil
- 3 Tbsp. unsalted butter
- 1 medium onion, chopped, about 2 cups
- 2 medium carrots, thinly sliced, about 1 cup
- 2–3 ribs celery, thinly sliced, about 1/2 cup
- 4 cloves garlic, thinly sliced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 12 oz. Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 2 bay leaves
- 1/4 cup half and half
- 2 Tbsp. fresh chopped parsley
- Kosher salt and fresh black pepper
- On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.
- Heat oil in a dutch oven over medium-high heat. Cook chicken in batches until golden brown, about 4-5 minutes, turning once. Remove to a plate.
- In the same dutch oven, melt butter. Add onions, carrots, and celery with a pinch of salt. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in garlic, oregano, and thyme, and cook until fragrant, about 30 seconds, while stirring constantly.
- Stir in wine and cook for about 2 minutes or until reduced by half, while scraping the bottom to release browned bits. Sprinkle the flour and stir until absorbed.
- Add chicken broth, potatoes, bay leaves, and chicken. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to a medium-low and simmer, partially covered, for 20 minutes or until potatoes are tender and stew thickened, stirring occasionally.
- Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.
- Chicken thighs: I do not recommend using chicken breast.
- White wine: Feel free to use extra broth instead.
- Half and half: Heavy whipping cream can also be used.
- Instant Pot & Crockpot Method: See post for detailed instructions.
- Leftovers: Store leftovers in an airtight container for up to 4 days.
- Serving Size: 1.5 cups
- Calories: 535
- Sugar: 7.3 g
- Sodium: 797 mg
- Fat: 23.6 g
- Carbohydrates: 36.2 g
- Protein: 39.1 g
- Cholesterol: 186.5 mg
Keywords: creamy soup, fall, comfort food