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Dutch Oven Chicken Stew

Hearty Dutch Oven Chicken Stew for Cozy Nights In

Enjoy a comforting Dutch Oven Chicken Stew, perfect for cozy winter nights with tender chicken and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 6 pieces Bone-in, Skin-on Chicken Thighs Boneless thighs can be used for quicker cooking.
  • 1 large Onion Halved and sliced for even cooking.
  • 2 cloves Garlic Minced; fresh preferred.
  • 2 large Carrots Cut into 1½-inch chunks.
  • 3 tablespoons All-Purpose Flour Use gluten-free flour if needed.
  • 4 cups Chicken Stock or Broth Vegetable broth can be substituted.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used for a tomato-forward taste.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be a gluten-free alternative.
  • 2 springs Fresh Thyme Use 1 teaspoon dried thyme if needed.
  • 2 pieces Bay Leaves Remove before serving.
  • 6 pieces Baby Potatoes Halved or quartered.
  • ½ cup Frozen Peas Can replace with green beans or corn.

Equipment

  • Dutch Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prep the vegetables.
  2. In a Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs skin-side down for about 5 minutes, then flip and cook for another 5 minutes. Remove chicken and set aside.
  3. Add sliced onion to the pot and sauté until caramelized and tender, about 10 minutes. Add minced garlic and sauté for an additional 30 seconds.
  4. Sprinkle flour over the onion and garlic, stirring continuously for about 1 minute. Gradually pour in chicken stock, mixing in tomato paste and Worcestershire sauce until smooth.
  5. Add carrots to the pot and bring to a gentle simmer, stirring to combine the flavors.
  6. Place the browned chicken on top of the carrots, ensuring skin isn’t submerged. Add thyme and bay leaves.
  7. Cover the pot and bake for 35 minutes.
  8. After 35 minutes, add halved baby potatoes into the stew, pushing slightly into the liquid. Ensure chicken remains on top.
  9. Return to the oven and bake for another 30 minutes.
  10. Remove the lid and stir in frozen peas. Bake for an additional 10 minutes.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

For optimal flavor, caramelize onions longer and ensure chicken skin does not touch liquid while baking for extra crispiness.

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