A tasty alternative to beef, this stew is chock full of juicy chicken, healthy vegetables, and a comforting gravy-like broth.
Stovetop Chicken Stew
Course: Main Courses, StewCuisine: AmericanDifficulty: Medium8
servings30
minutes1
hour462
kcalA tasty alternative to beef, this stew is chock full of juicy chicken, healthy vegetables, and a comforting gravy-like broth.
Ingredients
4 tbsp olive oil, divided
3 tbsp butter
3 bone-in chicken breasts, skin removed
fresh cracked black pepper
1 large yellow onion, diced
5 medium carrots, peeled and sliced
4 celery stalks, diced
6 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken broth
1 can / 14.5 oz diced tomatoes, undrained
1 can / 15 oz cannellini beans, rinsed and drained
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp paprika
1/2 tsp sugar
1 pinch dried thyme
1-1/2 lbs waxy potatoes, such as Baby Dutch Yellow potatoes, Yukon Gold, or Red, unpeeled and cut into bite-sized chunks
1 bay leaf
1 zucchini, cut into bite-sized pieces
1/2 lb fresh green beans, trimmed and chopped into 1-inch pieces
2 tbsp fresh minced parsley
Directions
- Heat 2 tbsp. olive oil over medium-high heat in a large Dutch oven.
- Season chicken with Greek seasoning and pepper.
- Sear until golden on all sides.
- Remove to a plate, but leave drippings in pot.
- Melt 3 tbsp. butter with the remaining 2 tbsp. olive oil over medium-low heat in the pot with drippings.
- Once melted, increase heat to medium-high, and add onions, carrots, and celery.
- Sauté for 5 minutes, scraping up the browned bits on the bottom of the pan.
- Add garlic and sauté for 30 seconds.
- Sprinkle in flour and cook, stirring constantly for 2 minutes.
- Add in chicken broth, diced tomatoes, cannellini beans, chicken bouillon, dried parsley, dried oregano, dried basil, paprika, sugar, dried thyme, and bay leaf.
- Add chicken back to the pot, cover and bring to a boil.
- Reduce the stew back down to a simmer with the lid slightly ajar.
- Simmer the chicken for 30 minutes, or until completely cooked through. Stir the stew occasionally so it doesn’t stick to the bottom of the pot.
- Remove the chicken to a plate to cool.
- Add potatoes to stew, and continue to simmer for 10 minutes.
- Then, add in zucchini and green beans.
- Cook until potatoes and green beans are tender. (10-15 more minutes)
- Meanwhile, when chicken is cool enough to handle, remove from bones and chop into bite-sized pieces.
- Stir the chicken and the fresh minced parsley into the stew and simmer for a few more minutes, just to warm the chicken.
- Serve and enjoy!
Notes
- You can substitute the fresh green beans for frozen, thawed peas if you prefer.
- Russet potatoes are not recommended for this recipe because over the extended cooking time they will break down and become mushy. Waxy potatoes will hold their shape.
- Feel free to use boneless, skinless chicken breasts if desired, I prefer bone-in because it yields a richer flavored broth and the chicken stays juicer.
- This is delicious served with hot, fresh biscuits for sopping up the gravy-like broth.
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Nutrition Facts
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories462
- % Daily Value *
- Total Fat 14.7g 23%
- Saturated Fat 4.6g 23%
- Cholesterol 52mg 18%
- Sodium 908mg 38%
- Potassium 1469mg 42%
- Total Carbohydrate 49.5g 17%
- Dietary Fiber 17.1g 69%
- Sugars 7.7g
- Protein 34.2g 69%
- Calcium 11%
- Iron 36%
- Vitamin D 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
