Looking for a comforting and effortless meal to warm up cold nights? This one-pot recipe for chicken stew with winter vegetables is exactly what you need.
Packed with hearty flavors, tender chicken, and earthy winter veggies, this dish delivers a wholesome meal with minimal cleanup.
The combination of robust ingredients and slow cooking ensures a deeply satisfying stew perfect for busy weeknights or cozy weekends.
Why This Recipe Is Perfect for Winter Nights
Winter calls for meals that warm you from the inside out, and this stew does just that. It features a rich medley of red potatoes, parsnips, and celery root, which are not only nutritious but bring a unique depth of flavor.
The addition of fresh thyme, garlic, and white wine elevates this dish with a touch of sophistication.
This recipe is cooked in a Dutch oven, allowing the ingredients to meld beautifully while maintaining the simplicity of one-pot cooking.
It’s an ideal choice when you want to enjoy comfort food without spending hours cleaning up afterward.
Key Tips for Cooking the Perfect Chicken Stew
Mastering this stew is all about layering flavors and timing. Here are some essential tips:
- Brown the chicken first: Browning the chicken thighs at the start locks in flavor and creates a delicious base for the stew.
- Use fresh aromatics: Garlic, onions, and thyme bring out the best in the winter vegetables and chicken broth.
- Slow simmering is key: Letting the stew simmer ensures the vegetables are tender and the flavors meld perfectly.
Customizations to Fit Your Taste & Diet
This one-pot recipe is versatile and can be adapted to fit different preferences or dietary needs. Here are a few ideas:
- Vegetarian option: Swap the chicken for hearty legumes like chickpeas or white beans. Use vegetable broth instead of chicken broth.
- Gluten-free option: Replace all-purpose flour with a gluten-free alternative, like cornstarch or rice flour, for thickening.
- Add variety to vegetables: Turnips, rutabagas, or sweet potatoes make excellent substitutes or additions to the mix.
Make-Ahead & Meal Prep Tips
This chicken stew is an excellent option for meal prep or make-ahead meals.
- Store leftovers: Refrigerate in an airtight container for up to three days. The flavors will deepen, making the leftovers even better.
- Freeze for later: Portion the stew into freezer-safe containers and freeze for up to two months. Thaw and reheat on the stovetop for a quick, hearty meal.
- Double the recipe: If you’re feeding a crowd or want to batch cook, simply double the ingredients. A larger Dutch oven will make it easy to scale up.
Why One-Pot Meals Make Life Easier
One-pot recipes like this chicken stew are lifesavers for anyone juggling a hectic schedule. They minimize prep and cleanup, saving precious time without compromising on flavor or nutrition.
The Dutch oven does the heavy lifting, letting you focus on enjoying a cozy evening while dinner cooks itself.
Whether it’s a quiet family dinner or meal prepping for the week, this dish has you covered.
Homemade Chicken Stew with Winter Vegetables One-Pot Recipe
Equipment
- Dutch oven
Ingredients
- 3 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 teaspoon table salt divided
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil divided
- 2 onions chopped fine
- 4 garlic cloves minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth plus extra as needed
- 1/2 cup dry white wine
- 8 ounces red potatoes unpeeled, cut into 3/4-inch pieces
- 8 ounces celery root peeled and cut into 3/4-inch pieces
- 8 ounces parsnips peeled and sliced 1/2 inch thick
- 3 carrots peeled and sliced 1/2 inch thick
- 2 bay leaves
- 1/4 cup minced fresh parsley
Instructions
Prep and Brown the Chicken:
- Adjust the oven rack to the lower-middle position and preheat the oven to 325°F.
- Pat chicken pieces dry with paper towels and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until shimmering.
- Brown half the chicken on all sides (8–10 minutes); transfer to a large bowl. Repeat with 1 tablespoon oil and remaining chicken.
Cook Aromatics:
- Add onions, remaining tablespoon of oil, and remaining 1/4 teaspoon salt to the pot.
- Cook over medium heat until softened, about 5 minutes.
- Stir in garlic and thyme; cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and wine, scraping up browned bits and smoothing out lumps.
Simmer the Stew:
- Stir in red potatoes, celery root, parsnips, carrots, bay leaves, and browned chicken (along with any accumulated juices).
- Bring to a gentle simmer. Cover and transfer the pot to the oven. Cook until the chicken is very tender, about 1 hour.
Finish and Serve:
- Remove the pot from the oven and discard bay leaves.
- Adjust the stew’s consistency with additional chicken broth if needed.
- Stir in parsley and season to taste with salt and pepper. Serve hot.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.