Hearty Oven Chicken Stew Recipe for Cozy Family Nights

This Oven Chicken Stew Recipe is a comforting, one-pot meal perfect for chilly nights.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 tablespoons Olive Oil Substitute with vegetable oil if needed.
4 pieces Bone-in, Skin-on Chicken Thighs Can also use chicken drumsticks.
1 large Onion Replace with shallots or leeks for a twist.
2 cloves Garlic Garlic powder works if fresh isn't on hand.
2 cups Carrots Use frozen carrots if fresh aren't available.
1/4 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
4 cups Chicken Stock Homemade or low-sodium varieties are ideal.
2 tablespoons Tomato Paste Crushed tomatoes can be used as an alternative.
2 tablespoons Worcestershire Sauce Mix in soy sauce for a different taste.
2 sprigs Fresh Thyme Dried thyme can substitute, using 1 teaspoon for every 2 sprigs.
2 leaves Bay Leaves Use either fresh or dried.
1 pound Baby Potatoes Red or Yukon gold potatoes are great options.
1 cup Frozen Peas Omit or replace with green beans if necessary.

For Serving

1 loaf Fresh Bread Perfect for dipping into the stew.
1 bowl Salad A light salad pairs beautifully.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Easy Dutch Oven Chicken Stew

Preheat your oven to 350°F (175°C).
In a large Dutch oven, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, brown for 5 minutes on each side. Transfer to a plate and set aside.
Add sliced onion and sauté for 10 minutes until caramelized. Stir in minced garlic and cook for another 30 seconds.
Sprinkle flour over onions, stir for about a minute. Gradually add chicken stock, tomato paste, and Worcestershire sauce, scraping up browned bits.
Mix in chopped carrots and bring to simmer for a few minutes.
Place browned chicken on top of carrot mixture, add thyme and bay leaves. Cover and bake for 35 minutes.
After 35 minutes, add halved baby potatoes on top of chicken. Cover and return to oven for another 30 minutes.
Remove lid, stir in frozen peas. Bake uncovered for an additional 10 minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Ensure the onions are perfectly caramelized for richness. Avoid submerging the chicken skin to maintain its crispy texture.

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