This chicken potato stew features tender chicken thigh fillets, potatoes and carrots cooked together for a delicious, comforting, easy one-pot meal. It’s super simple to prepare and ready in just over 50 minutes!
You might also like winter stew, which is made using similar ingredients.
This chicken potato stew is perfect if you are looking for an easy, healthy and delicious meal idea that’s also budget friendly. It requires few ingredients and, like most stews, involves an easy preparation method - simply cooking everything in one pot until tender!
Chicken potato stew ingredients and substitutions
- Chicken
Use skinless, boneless chicken thighs (fillets), which become more tender the longer they cook so are perfect in stews (see also my chicken butternut squash stew). Chicken breast is too lean and is, therefore, not a suitable alternative.
- Potatoes
I recommend using potatoes that hold their shape in cooking. Good options include new/baby potatoes or (waxy) salad potatoes – such as Alexandra or Yukon Gold (medium-starch potatoes). Avoid high-starch/floury varieties, such as Maris Piper or Russet.
- Carrots: Add sweetness.
- Onion, garlic, celery: form the basis for the sauce.
- White wine: I like to use a bit of wine for more depth of flavour, but you can omit this ingredient. Instead, you may want to add a little more vinegar towards the end of cooking (be careful not to use too much).
- Tomato puree and vinegar: add sharpness. Do not skip these ingredients.
- Spices: I added sweet paprika for colour, but you can use hot paprika instead. Use your favourite herbs (including popular Italian herbs or herbes de Provence).
- Stock: I used vegetable stock, but chicken stock is fine to use, too. Make sure it’s hot (to speed up the cooking process).
- Oil: either olive oil or vegetable oil are fine to use.
- Pepper: be generous.
- Flour: I used plain/all-purpose flour, but to make this recipe gluten-free you can use cornflour/cornstarch instead.
- Parsley: I strongly recommend garnishing your stew with a generous amount of freshly chopped parsley.
Step-by-step recipe instructions
1.Prepare chicken: Cut each fillet into 3 pieces and remove as much fat as possible. Set aside.
2. Cook vegetables: Heat the oil then add the onion, garlic, celery and bay leaf and cook over a low/medium heat for 4 minutes until softened, stirring occasionally. Add the wine and cook for 2 more minutes.
3. Add chicken: Add the chicken, ½ teaspoon of salt, paprika, herbs and lots of freshly ground pepper. Stir and cook over a medium heat for 2-3 minutes.
4. Add flour: Sprinkle the flour over the chicken and stir until thoroughly mixed in.
5. Add potatoes: Add the potatoes, carrots and tomato puree. Pour in the stock, add more pepper, cover and bring to the boil.
6. Cook stew: Lower the heat then simmer for about 30-35 minutes or until the potatoes are tender, stirring occasionally. Towards the end of cooking add the vinegar.
7. Serve: Remove from the heat, adjust the seasoning as needed and serve with freshly chopped parsley (5-6 tablespoons).
Serving suggestions
This chicken and potato stew is ideal to serve with crusty bread to soak up all the delicious sauce. It’s perfect with steamed/boiled green beans or broccoli as well as roasted cauliflower. You can also pair it with cabbage side dishes, such as pickled red cabbage salad or braised red cabbage.
Can I add more vegetables into potato chicken stew
Yes, you can! Here are some suggestions:
- Finely sliced fennel (add along with the onion)
- Chopped ripe tomato (add into the sauce)
- Sweetcorn (as above)
- Garden peas/petits pois (add frozen 20 minutes into cooking)
- Broccoli florets, chopped kale or brussels sprouts (as above)
- A handful of fresh spinach (add towards the end of cooking)
TIP: If you add more ingredients into the sauce you may need to also add a little more stock and adjust the seasoning.
Optional ingredients
If you want to add another flavour dimension to your chicken stew with potatoes consider using the following ingredients:
- Coarsely chopped, fried bacon
- Small amount of chorizo for a hint of smoky flavour
- 8-10 chopped green olives
More chicken potato recipes
- Chicken and Potato Vegetable Soup
- Leftover Chicken Potato Bake
- Sauerkraut Casserole with Chicken
- Chicken Mulligatawny Soup with Sweet Potato
Top tips
- I recommend using potatoes that hold their shape in cooking (such as new/baby potatoes or other waxy varieties including Alexandra as well as Yukon Gold).
- Cut each chicken thigh fillet into 3 pieces removing as much fat as possible.
- Cook the stew for about 30-35 minutes just until the potatoes are tender (try not to overcook it).
- Cook the stew covered. If you want to thicken the sauce remove the lid for the final 5 minutes of cooking (though bear in mind the sauce will thicken naturally as it cools).
- Leftover chicken and potato stew can be refrigerated for up to 3 days.
- Freeze for up to 3 months. Defrost in the fridge overnight.
Related recipes
- Chicken and Butternut Squash Casserole
- Mediterranean Vegetable Stew with Beans
- Root Vegetable Stew (Polish-Style)
See also these other easy meal ideas including more chicken recipes!
Recipe
Simple Chicken Potato Stew
Equipment
- Large pot with lid
Ingredients
- 8 chicken thighs skinless, boneless
- 1⅔ pounds (750 g) new potatoes see *Notes
- 2 large carrots peeled, cut into 1-inch chunks
- 1 large onion or 2 medium, finely chopped
- 2-3 garlic cloves finely chopped
- 1 celery rib finely chopped
- 1 bay leaf
- 1-2 teaspoons mixed herbs such as herbes de Provence or Italian
- ½ teaspoon paprika and fine sea salt each
- 1 tablespoon tomato puree and white wine vinegar each
- 4 tablespoons white wine
- 1½ cups (360 ml) vegetable stock hot
- 1 tablespoon flour
- 1½ tablespoons olive oil
- Freshly ground pepper and chopped parsley
Instructions
- Prepare chicken: Cut each fillet into 3 pieces and remove as much fat as possible. Set aside.
- Cook vegetables: Heat the oil then add the onion, garlic, celery and bay leaf and cook over a low/medium heat for 4 minutes until softened, stirring occasionally. Add the wine and cook for 2 more minutes.
- Add chicken: Add the chicken, ½ teaspoon of salt, paprika, herbs and lots of freshly ground pepper. Stir and cook over a medium heat for 2-3 minutes.
- Add flour: Sprinkle the flour over the chicken and stir until thoroughly mixed in.
- Add potatoes: Add the potatoes, carrots and tomato puree. Pour in the stock, add more pepper, cover and bring to the boil.
- Cook stew: Lower the heat then simmer for about 30-35 minutes or until the potatoes are tender, stirring occasionally. Towards the end of cooking add the vinegar.
- Serve: Remove from the heat, adjust the seasoning as needed and serve with freshly chopped parsley (5-6 tablespoons).
Notes
- *I recommend using potatoes that hold their shape in cooking. Good options include new/baby potatoes or (waxy) salad potatoes – such as Alexandra or Yukon Gold (medium-starch potatoes). Avoid high-starch/floury varieties, such as Maris Piper or Russet.
- Cut each chicken thigh fillet into 3 pieces removing as much fat as possible.
- Cook the stew for about 30-35 minutes just until the potatoes are tender (try not to overcook it).
- Cook the stew covered. If you want to thicken the sauce remove the lid for the final 5 minutes of cooking (though bear in mind the sauce will thicken naturally as it cools).
- Leftover chicken and potato stew can be refrigerated for up to 3 days.
- Freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this simple chicken potato stew recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Leave a Reply