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Homemade Chicken Stew with Winter Vegetables One-Pot Recipe

This hearty one-pot chicken stew combines tender chicken thighs with earthy winter vegetables like red potatoes, parsnips, and celery root.
Perfect for a cozy winter meal, this simple recipe ensures maximum flavor by browning the chicken and simmering it in a Dutch oven for a rich, comforting dish.
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Total Time 2 hours
Course Main Dish
Cuisine American
Servings 6

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.
Keyword Comfort food recipes, Dutch oven chicken stew, Easy chicken stew recipe, One pot chicken recipe, Winter vegetable stew
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