Creamy Chicken Stew Recipe

Hey there, fellow food lover! Today, I want to share with you a delightful recipe that always brings warmth and comfort to my kitchen – Creamy Chicken Stew. This dish has been a family favorite for years, and I can’t wait to pass it on to you. So, let’s dive in and discover why this creamy chicken stew will have you coming back for seconds!

Why You’ll Love This

I make this creamy chicken stew when the weather starts to cool down and I crave something comforting and hearty. It’s the perfect dish to warm you up from the inside out. Plus, it’s incredibly versatile! You can serve it over fluffy mashed potatoes, creamy polenta, or even with some crusty bread for dipping. My family goes crazy for this because it’s packed with tender chicken, flavorful vegetables, and a rich, creamy sauce that coats every bite.

Ingredients

For this creamy chicken stew, you’ll need:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 onion, diced
3 cloves of garlic, minced
3 carrots, sliced
2 celery stalks, diced
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste

Feel free to make some substitutions based on what you have on hand. I sometimes use chicken thighs instead of breasts for a richer flavor. You can also add other vegetables like mushrooms or potatoes if you like. Cooking is all about experimenting and making the recipe your own!

Directions

1. Start by seasoning the chicken breasts with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken from the pot and set it aside.

2. In the same pot, add the diced onion and minced garlic. Sauté until the onions are translucent and fragrant. Then, add the sliced carrots and diced celery. Cook for a few minutes until the vegetables start to soften.

3. Now, it’s time to add some flavors! Sprinkle in the dried thyme and rosemary, and give everything a good stir. Return the chicken to the pot, along with any juices that may have accumulated. Pour in the chicken broth, making sure the chicken is fully submerged.

4. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.

5. While the chicken is being shredded, add the frozen peas to the pot and let them cook for a few minutes until they are heated through. Once the peas are ready, return the shredded chicken to the pot.

6. Lastly, it’s time to add the creamy element to our stew. Pour in the heavy cream and give everything a good stir. Let the stew simmer for another 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper according to your preference.

Notes

I’ve discovered a few things through trial and error while making this creamy chicken stew. Firstly, if you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking. This will give the stew a lovely, velvety texture. Secondly, if you’re planning to make this stew ahead of time, I recommend adding the peas just before serving to retain their vibrant color.

Variations

As an adventurous cook, I love experimenting with variations of this creamy chicken stew. One variation I’ve tried is adding a splash of white wine to the pot after sautéing the vegetables. It adds a subtle tang and depth of flavor. Another time, I substituted coconut milk for the heavy cream to make it dairy-free, and it turned out surprisingly delicious!

Equipment

For this recipe, you’ll need a large pot or Dutch oven to cook the stew. If you don’t have one, a deep skillet with a lid will work just fine. The key is to have something with enough space to hold all the ingredients and allow them to simmer together.

Storage

This creamy chicken stew can be stored in an airtight container in the refrigerator for up to three days. Though honestly, in my house, it never lasts more than a day! If you’d like to freeze it, I recommend doing so without the addition of cream. Simply freeze the stew and add the cream when you’re ready to reheat and enjoy.

Serving Suggestions

I love serving this creamy chicken stew over a bed of fluffy mashed potatoes. The creamy sauce soaks into the potatoes, creating the perfect bite. If you’re looking for a lighter option, you can serve it with a side of steamed rice or a crusty bread roll. And don’t forget a sprinkle of fresh parsley on top for a pop of color!

Pro Tips

Through my cooking adventures, I’ve learned a few valuable lessons when it comes to making this creamy chicken stew. One important tip is to resist the temptation to rush the simmering time. Letting the flavors meld together slowly will result in a more flavorful stew. Another tip is to taste and adjust the seasoning gradually. Remember, you can always add more salt and pepper, but it’s challenging to fix an overly seasoned dish!

FAQ

Q: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs will add an extra richness to the stew. Just make sure to adjust the cooking time accordingly, as thighs may take a bit longer to cook through.

Q: Can I freeze the leftovers?

A: Yes, you can freeze the stew without the addition of cream. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and add the cream when reheating.

Q: Can I use fresh herbs instead of dried?

A: Of course! If you have fresh thyme and rosemary on hand, feel free to use them. Just keep in mind that the flavors might be a bit stronger, so you may want to use slightly less.

There you have it – a deliciously creamy chicken stew recipe that will warm your heart and soul. I hope you enjoy making this dish as much as I do. So grab your pot, gather your ingredients, and let’s get cooking! Bon appétit!

Creamy Chicken Stew Recipe