Chicken and Potato Stew

Chicken and Potato Stew is a hearty, wholesome meal made with tender chunks of chicken, hearty root vegetables, and aromatic herbs. This comforting Romanian-inspired dish comes together quickly and easily, making it perfect for busy weeknights or lazy weekends when you want something warm, filling, and nourishing.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes from start to finish.

• Family-friendly: Mild flavors that kids and adults alike will enjoy.

• Nutritious and filling: Loaded with lean protein and fiber-rich vegetables.

• One-pot wonder: Minimal cleanup and simple cooking process.

• Customizable: Adaptable to your taste with seasonal veggies or herbs.

• Perfect year-round: Light enough for summer, cozy enough for winter.

• Freezer-friendly: Great for batch cooking and storing leftovers.

• Budget-friendly ingredients

• No fancy equipment needed

• Naturally gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 chicken breasts

• 3 large potatoes

• 2 carrots

• 2 celery stalks

• 2 onions

• 3 cloves of garlic

• 2 tablespoons vegetable oil

• 625 ml (2 ½ cups) chicken stock

• 1 teaspoon tomato puree

• 1 teaspoon salt

• ⅛ teaspoon ground black pepper

• 2 bay leaves

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon fresh dill, chopped

Directions

1. Prepare the chicken:
   Cut the chicken breasts into bite-sized chunks. Season lightly with salt and pepper.

2. Sear the chicken:
   Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned and no longer pink. Remove and set aside.

3. Cook the aromatics:
   In the same pot, add the remaining tablespoon of oil. Dice the onions and cook until softened, about 4–5 minutes. Add minced garlic and sauté for 30 seconds until fragrant.

4. Add vegetables:
   Peel and chop the potatoes and carrots. Dice the celery. Add all the vegetables to the pot, along with the bay leaves and the reserved chicken.

5. Simmer the stew:
   Pour in the chicken stock. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10–15 minutes or until the vegetables are tender and chicken is fully cooked. Add more broth or water if a soupier consistency is desired.

6. Finish with flavor:
   Stir in the tomato puree and season with additional salt and pepper to taste. Remove from heat and stir in the fresh parsley and dill.

7. Serve:
   Spoon into bowls and enjoy warm, optionally with crusty bread on the side.

Servings and timing

• Servings: 3 people

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Use chicken thighs: Substitute chicken breasts with boneless, skinless thighs for extra flavor.

• Add peas or green beans: Stir in frozen peas or chopped green beans during the last 5 minutes of cooking.

• Make it creamy: Stir in a splash of cream or a dollop of sour cream before serving.

• Spicy version: Add a pinch of red pepper flakes or chili powder.

• Herb swap: Use rosemary or thyme in place of dill for a more rustic flavor.

• Vegetarian version: Swap chicken for white beans or chickpeas and use vegetable broth.

• Slow cooker method: Brown the chicken and onions, then add everything to the slow cooker and cook on low for 6–7 hours.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portioned containers for up to 3 months.

• Reheating: Warm on the stovetop over medium heat until hot. You can also microwave it in 60-second bursts, stirring in between.

FAQs

Can I use rotisserie chicken for this stew?

Yes! Just skip the searing step and add the shredded rotisserie chicken during the last 5 minutes of cooking.

Can I make this stew in advance?

Absolutely. The flavors deepen over time, making it even better the next day.

What type of potatoes should I use?

Waxy potatoes like Yukon Gold hold their shape best, but any kind will work.

Can I thicken the broth?

Yes. You can mash a few of the cooked potatoes in the pot or add a cornstarch slurry.

How can I make it dairy-free?

This recipe is already dairy-free unless you add cream as a variation.

What other herbs can I use?

Fresh thyme, rosemary, or even tarragon would complement the dish nicely.

Is this stew suitable for kids?

Yes, it’s mild and veggie-packed—great for the whole family.

Can I add noodles or rice?

For a heartier meal, stir in cooked rice or pasta just before serving.

How long does it keep in the fridge?

It will stay fresh for 3–4 days when properly stored in the refrigerator.

Can I double the recipe?

Yes, easily! Just use a larger pot and double all ingredients accordingly.

Conclusion

This Chicken and Potato Stew is a beautiful example of simple ingredients coming together to create something truly comforting and satisfying. Whether you’re feeding a family or meal prepping for the week, this dish is quick, customizable, and packed with nourishing goodness. Enjoy it on chilly evenings or anytime you crave a cozy, home-cooked meal.

Print