Hearty Chicken Stew with Fresh Vegetables is the kind of dish that feels like a warm hug on a chilly day. Tender chicken pieces simmered with a colorful mix of fresh veggies like carrots, potatoes, and green beans create a comforting bowl full of flavor and goodness. The broth is rich but light, making it perfect for a filling meal that doesn’t weigh you down.
I love making this stew when the weather calls for something cozy but still healthy. One thing I always do is let it cook slowly so all the flavors meld together beautifully—it’s worth the wait! Plus, the fresh vegetables add a nice pop of texture and keep the stew from feeling too heavy or one-dimensional. It’s a simple way to enjoy a balanced, nourishing meal that everyone in the family can enjoy.
My favorite way to serve this stew is with a piece of crusty bread or on its own with a sprinkle of fresh herbs on top. It’s fantastic for a casual dinner after a busy day or even for leftovers, which somehow taste even better the next day. This stew always brings a little extra comfort to the table, and I find myself reaching for it whenever I want something both easy and satisfying.
Key Ingredients & Substitutions
Chicken Thighs: Cooking with bone-in, skin-on thighs adds extra flavor and keeps the meat juicy. You can use boneless thighs for convenience, but the stew may be less rich.
Vegetables: Fresh carrots, green beans, and baby potatoes bring color and texture. If you prefer, use regular potatoes or add other sturdy veggies like parsnips or celery.
Tomatoes & Broth: Canned diced tomatoes add a subtle tang and body. If fresh tomatoes are in season, chop and use those. Homemade or store-bought chicken broth both work well.
Herbs & Spices: Smoked paprika gives a gentle smoky note, but regular paprika works too. Thyme and rosemary bring earthy aromas; fresh herbs can replace dried, just use about three times more.
How Do You Get Tender Chicken and Perfectly Cooked Vegetables in Stew?
For tender chicken, brown it first to lock in juices and add flavor. Then, simmer gently to finish cooking without drying out.
- Brown chicken skin-side down in hot oil until crispy before removing.
- Sauté onion and garlic to build flavor base before adding liquids.
- Simmer stew low and slow, covered, so veggies and chicken cook evenly.
- Check vegetables with a fork near the end; they should be tender but not mushy.
- Adjust seasoning at the end since flavors concentrate during cooking.
Following these steps helps you get a stew with juicy chicken and vegetables that hold their shape and taste great in every bite.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Wooden spoon – lets you stir the stew gently without scratching your pot.
- Sharp knife – for chopping vegetables quickly and safely.
- Cutting board – a sturdy surface makes prepping veggies easier.
- Ladle – great for serving the stew without mess.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey legs to add a different but still rich poultry flavor.
- Add mushrooms for earthiness and extra texture; cook them with onions for the best flavor.
- Stir in a pinch of chili flakes if you like a little heat in your stew.
- Use sweet potatoes instead of regular potatoes for a touch of sweetness and extra nutrients.
Hearty Chicken Stew with Fresh Vegetables
Ingredients You’ll Need:
For the Stew:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 1½ pounds baby potatoes, halved or quartered depending on size
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups chicken broth
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew will take about 15 minutes to prepare and around 40 minutes to simmer. So, in total, set aside about an hour to make this delicious, hearty chicken stew from start to finish.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Start by seasoning the chicken thighs generously with salt, pepper, and smoked paprika on both sides. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is browned and crispy. Flip the chicken and brown the other side for another 5-7 minutes. Once browned, remove the chicken from the pot and set it aside.
2. Sauté the Onion and Garlic:
In the same pot, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they become soft and fragrant. This step builds the flavorful base for the stew.
3. Add Tomato Paste and Tomatoes:
Stir in the tomato paste and cook it for 1 minute to deepen its flavor. Then, add the canned diced tomatoes with their juice. Cook everything together for 3-4 minutes, allowing the tomatoes to soften and start breaking down.
4. Add Broth, Herbs, Chicken, and Vegetables:
Pour in the chicken broth, scraping the bottom of the pot gently to lift any browned bits for extra flavor. Add dried thyme and rosemary to the pot. Return the browned chicken thighs back into the stew. Then, add the chopped carrots, potatoes, and green beans. Stir gently to combine all the ingredients.
5. Simmer Until Tender and Serve:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 35-40 minutes until the chicken is cooked through and the vegetables are tender. Taste and adjust the seasoning with a little more salt and pepper if needed. Before serving, sprinkle chopped fresh parsley on top for a touch of freshness. Serve hot, ideally with crusty bread or over rice for a complete meal.
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs work well and cook a bit faster. Just reduce the simmering time by about 10 minutes and watch to avoid overcooking.
Can I Make This Stew Ahead of Time?
Absolutely! In fact, the flavors often deepen after a day. Store the stew in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the stew for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Other Vegetables?
Definitely! Feel free to add or swap in veggies like mushrooms, parsnips, or celery. Just add them at the same step you add the carrots and potatoes to ensure even cooking.
