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Easy Dutch Oven Chicken Stew Recipe

Hearty Easy Dutch Oven Chicken Stew Recipe for Cozy Nights

Enjoy this Easy Dutch Oven Chicken Stew recipe that blends tender chicken and hearty vegetables in a savory gravy, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Dutch
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if preferred.
  • 4 pieces Bone-in, Skin-on Chicken Thighs For a lighter option, boneless skinless thighs can be used, though the cooking time may need adjustment.
  • 1 large Onion Yellow or white onions work best.
  • 4 cloves Garlic Use fresh minced garlic for best results.
  • 3 large Carrots Other root vegetables like parsnips can be substituted for variety.
  • 2 tablespoons All-purpose Flour For a gluten-free option, use cornstarch or gluten-free flour.
  • 4 cups Chicken Stock or Broth Low-sodium stock can be used to control saltiness.
  • 2 tablespoons Tomato Paste Can replace with fresh tomatoes or a splash of balsamic vinegar.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be a substitute for a similar depth.
  • 3 sprigs Fresh Thyme Dried thyme can be used in a pinch; use 1/3 of the amount.
  • 2 pieces Bay Leaves Remove before serving.
  • 1 pound Baby Potatoes Substitute with diced Yukon Golds or Red potatoes if preferred.
  • 1 cup Frozen Peas Fresh peas can also be used if in season.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add bone-in, skin-on chicken thighs skin-side down. Sear for 5 minutes until golden brown, then flip and brown the other side for an additional 5 minutes. Transfer chicken to a plate to rest.
  3. Using the same pot, add the sliced large onion. Sauté for about 10 minutes until caramelized, stirring occasionally. Then stir in the minced garlic and cook for about 1 minute until fragrant.
  4. Sprinkle about 2 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir continuously for 1 minute to eliminate the raw flour taste.
  5. Gradually pour in 4 cups of chicken stock while scraping up any browned bits from the bottom of the pot. Mix in 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce.
  6. Stir in chopped large carrots, then place the browned chicken thighs back into the pot, skin-side up. Add a couple of sprigs of fresh thyme and 1-2 bay leaves, then cover the pot.
  7. Transfer the covered pot to the preheated oven and bake for 35 minutes.
  8. Carefully remove the pot from the oven and add halved baby potatoes. Cover again and return the pot to the oven for another 30 minutes.
  9. Finally, stir in 1 cup of frozen peas, and return it to the oven uncovered for an additional 10 minutes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow onions to caramelize longer for enhanced flavor. Keep chicken skin-side up to avoid sogginess. Use a quality Dutch oven for even heat distribution.

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