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Easy Dutch Oven Chicken Stew Recipe

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4.4 from 5 reviews

This Easy Dutch Oven Chicken Stew is a flavorful, hearty dish featuring tender chicken thighs, caramelized onions, fresh vegetables, and a rich, savory broth. Perfectly cooked in the oven, this one-pot meal offers comfort and convenience with a beautifully crisped chicken skin and tender vegetables simmered in a deliciously seasoned sauce.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 2 springs fresh thyme
  • 2 bay leaves

Vegetables

  • 1 large onion, halved and sliced
  • 2 cloves garlic, minced
  • 2 large carrots, cut into 1 1/2-inch chunks
  • 6 baby potatoes, halved or quartered
  • 1/2 cup frozen peas

Broth and Thickening

  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock or broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare it for baking the stew later.
  2. Brown Chicken: Heat a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of olive oil. Once hot, carefully place the chicken thighs, skin-side down, seasoning with salt and pepper. Brown the chicken for about 5 minutes on each side until golden crust forms. Remove and set aside. Note that the chicken will finish cooking in the oven.
  3. Sauté Onions and Garlic: In the same pot, add the sliced onion and cook for about 10 minutes until caramelized, stirring occasionally. Add minced garlic and cook for 30 seconds to release aroma.
  4. Add Flour and Liquids: Sprinkle 3 tablespoons of flour into the pot and stir for 1 minute to form a roux. Gradually add 4 cups of chicken stock, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Stir well and scrape any browned bits off the bottom for extra flavor.
  5. Add Carrots and Simmer: Toss in the roughly chopped carrots and stir them into the liquid. Bring the mixture to a gentle simmer.
  6. Arrange Chicken and Herbs: Carefully place the browned chicken thighs on top of the carrots, ensuring the skin side remains above the liquid to stay crisp. Add fresh thyme sprigs and bay leaves. Cover the pot with its lid.
  7. Bake Stew: Place the pot in the preheated oven and bake for about 35 minutes to allow the chicken and carrots to cook thoroughly.
  8. Add Potatoes: Remove the lid and add the baby potatoes to the pot, pushing them into the liquid but keeping the chicken skin out of the liquid. Replace the lid.
  9. Continue Baking: Return the pot to the oven and bake for another 30 minutes, or until the potatoes are tender.
  10. Finish with Peas and Crisp Chicken: Remove the lid, add the frozen peas, and stir them gently into the stew. Put the lid back on and bake for an additional 10 minutes to warm the peas through and crisp the chicken skin.

Notes

  • Keeping the chicken skin above the liquid ensures it crisps nicely rather than becoming soggy.
  • Using bone-in, skin-on chicken thighs adds richness and flavor to the stew.
  • Caramelizing the onions enhances the stew’s depth of flavor.
  • Frozen peas add a pop of color and sweetness at the end without overcooking.
  • You can substitute baby potatoes with other waxy potatoes if preferred.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/easy-dutch-oven-chicken-stew-recipe/