Classic Chicken Stew

There are as many ways to stew a chicken as there are cooks and cuisines. A bowl full of this classic comfort food is the perfect antidote for anything stressful life throws your way. It’s also a simple, tasty way to stretch a single chicken into a meal for many

Serving:

Ingredients

1 4 lb Roasting Chicken
1/2 cup Butter
2 chopped onions
4 cloves Garlic,minced
1/2 cup all-purpose flour
4 cups chicken broth
2 diced carrots
2 Stalks (diced) celery
A Handful (Sliced) Mushrooms
1 teaspoon rosemary, minced
2 or 3 bay leaves
1 or 2 sprinkles sea salt and freshly ground pepper
1/2 cup Heavy (35%) or sour cream
2 or 3 thinnly sliced green onions
1 cup frozen green peas

Instructions

Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).
Place a large heavy saucepan over medium heat and toss in the butter. Add a single layer of chicken pieces and patiently brown them until they’re caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken. By cooking the chicken in batches you avoid cooling the pan below the high heat needed for caramelization.
When the chicken is browned, add the onions to the fat and juices remaining in the pan. Sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Stir in the flour and then whisk in the chicken broth. Bring to a simmer whisking constantly until thickened.
Add the vegetables, fresh herbs and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.
Cover tightly and continue cooking for 30 minutes or so.
Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.

Comments

  1. Jeremi said: On Oct 18, 2013

    I tried this recipe and I must say that it is truly wonderful and tasty. And I also did it in the slow cooker as well. However, I did add my own zing to it as well. I did add in addition to the peas, some corn as well and with the seasonings, I did also add rubbed sage, thyme and a bit of roasted garlic powder. I also used Portabello mushrooms in mine, which really added that wonderful body to the stew. This stew is DELIGHTFUL!!! Thanks Chef Michael! :) Now, I feel like a chef too! :-)

  2. Andie said: On Oct 15, 2013

    I just finished making this recipe … I used whole grain flour instead of white. I also use fresh basil and fresh rosemary and added lemon pepper and sage. This delighful, easy to make dish is very, very good. I cooked it in a crockpot – on slow.

    Thank you very much for posting this recipe!

    Cheers!

  3. Irene said: On Aug 6, 2013

    This recipe turned out perfectly. I used pancake mix instead of flour because I didn’t have any and it still turned out great.

    Cheers,
    Irene

  4. Angie said: On Jun 26, 2013

    This is an amazing recipe. Thank you so much!

    It went great with fresh buttermilk biscuits.

  5. Dennis said: On May 26, 2013

    Is there something a person can use instead of milk or cream in this recipe. I am lactose intolerant. I seem to remember my grandmother making a version of this recipe but cannot find it and she has passed on.
    Please let me know.
    Thank you.
    Dennis

    • Andie said: On Oct 15, 2013

      Hi there,

      Try soft tofu instead of sour cream! Cheers!

  6. Rita said: On Apr 15, 2012

    Dear Michael, I saw a show of yours with a French onion chicken stew and cannot find the recipe on your website, please could you forward this recipe to me, thanks a million for your awesome show and food, regards Rita

  7. Jeff said: On Mar 18, 2012

    Sorry, I meant to write in reply to Mandy… who’s Mary?

  8. Jeff said: On Mar 18, 2012

    Mary, I ended up pulling the chicken apart into smaller manageable pieces, like a beef stew… I also left the bones out (maybe sacrificing flavour, but in all honesty, I don’t think my palate is very finicky).

    Does anyone know the calorie count for the batch? I could then divide it into however many servings it makes for me.

    2nd time making it… Soooooo gooooood! Thanks for letting me google this, Michael!

  9. Mandy said: On Jan 2, 2012

    Am I missing something, or does this recipe not explain if you leave the bones in or take them out at some point? As written, it seems to indicate the stew serves the chicken pieces whole, forcing you to eat around the bone in a messy fashion. I always picture chicken stew to have smaller bite-sized pieces without bones?

  10. Jen said: On Nov 28, 2011

    This is definitely a family favourite!!! My two year old son always wants more:) We use a rotisserie chicken from the grocery store which saves on time and tastes great.

  11. Kristen said: On Nov 8, 2011

    This recipe is delicious – tastes just like the inside of a Chicken Pot Pie. The only change I’ll make when I make again in the future is to only include 1/2 cup of peas, and add in 1/2 cup of corn. Oh and of course to double the recipe!

  12. Sommer said: On Oct 15, 2011

    Dear Micheal,

    I was wondering what is a good recipe for chicken that’s kind of unique. If you could help me out i would really appreciate it please and thank you :)

    Sommer

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Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!

Variation

For some exotic flavour, add 1 tablespoon or so of curry powder along with the chicken broth. For some Mediterranean flavour, omit the flour and replace the chicken broth with one 28 oz can of whole tomatoes. Stir in lots of fresh or dried oregano to finish.