Description

This Dutch Oven Chicken Stew is a comforting and flavorful dish, perfect for a cozy evening or a rustic outdoor meal. Tender chicken and hearty vegetables are simmered in a rich, savory broth, creating a one-pot wonder that’s both easy to make and deeply satisfying. The Dutch oven cooking method ensures even cooking and enhances the flavors beautifully.

Ingredients

2 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1 bay leaf
1 pound potatoes, peeled and cubed (such as Yukon gold or Russet)
1 pound baby potatoes, halved or quartered
1 pound small red potatoes, halved
1 pound parsnips, peeled and cut into 1-inch pieces
1 cup frozen peas
Salt and black pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Instructions

Prepare the Charcoal (if using): If cooking over charcoal, prepare 15-20 briquettes on the lid and 7-10 under the dutch oven or enough to get your Dutch Oven temperature to 325°F
Brown the Chicken: Heat the olive oil in a 6-quart or larger Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the Dutch oven and set aside.
Sauté Vegetables: Add the chopped onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Add Broth and Seasonings: Pour the chicken broth into the Dutch oven. Stir in the dried thyme, rosemary, sage, and bay leaf. Season with salt and pepper to taste. Bring to a gentle simmer.
Return Chicken: Return the browned chicken to the Dutch oven.
Add Potatoes and Parsnips: Add the cubed potatoes, halved baby potatoes, halved red potatoes and parsnips to the stew.
Simmer: Bring the stew back to a gentle simmer, then cover the Dutch oven with its lid. Reduce the heat to low and cook for 30-40 minutes, or until the chicken and vegetables are tender.
Add Peas: Stir in the frozen peas during the last 5 minutes of cooking time.
Check for Doneness: The stew is done when the chicken is cooked through, the vegetables are tender, and the flavors have melded together.
Remove Bay Leaf: Remove and discard the bay leaf before serving.
Garnish and Serve: Garnish with fresh parsley and serve hot.

Notes

Chicken Variations: You can use bone-in, skin-on chicken pieces if you prefer. Just increase the cooking time by 10-15 minutes to ensure the chicken is fully cooked.
Vegetable Options: Feel free to add other vegetables like mushrooms, turnips, or green beans.
Broth: You can use vegetable broth instead of chicken broth.
Thickening: If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
Seasoning: Adjust the seasonings to your taste. Add a pinch of red pepper flakes for a bit of heat.
Fresh Herbs: If you have fresh thyme, rosemary, and sage, use 1 tablespoon of each, chopped finely, in place of the dried herbs.
Oven Cooking: You can also cook this in a regular oven preheated to 325°F (160°C). The cooking time will be similar, about 45-60 minutes.

Prep Time: 25 minutes
Cook Time: 45-60 minutes
Category: Dinner, Stew
Method: Simmering, Dutch Oven
Cuisine: American, Rustic

Nutrition

Serving Size: 1/8 of the stew
Calories: 350 (Estimated)
Sugar: 5g (Estimated)
Sodium: 500mg (Estimated)
Fat: 15g (Estimated)
Saturated Fat: 4g (Estimated)
Unsaturated Fat: 11g (Estimated)
Trans Fat: 0g
Carbohydrates: 35g (Estimated)
Fiber: 5g (Estimated)
Protein: 25g (Estimated)
Cholesterol: 100mg (Estimated)

Keywords: Dutch Oven, Chicken Stew, One Pot Meal, Comfort Food, Rustic Cooking, Easy Recipe, Winter Meal, Chicken Recipe, Hearty Stew