Chicken Thigh Stew with Potatoes, Carrots and Peas
In short: Bone-in chicken thighs simmered with potatoes, carrots and peas in a tomato-tinged gravy. A one-pot family dinner that costs little. It takes about 1 h 20 min in total and makes 5 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 465 kcal
Chicken stew is what you cook when you want a full dinner in one pot without fuss. Bone-in thighs are browned first for flavor, then simmered with onion, tomato paste, potatoes and carrots until the meat falls off the bone and the potatoes thicken the gravy. Peas go in at the last minute. Thighs stay juicy through the long simmer, which makes this far more forgiving than a stew made with breast meat.
Instructions
- Season the chicken with 1/2 teaspoon of the salt, the pepper and the paprika. Heat the oil in a wide, heavy pot over medium-high heat. Brown the thighs skin side down for 6 to 7 minutes until golden, then turn them for 2 minutes and move them to a plate. Pour off all but 1 tablespoon of fat.
- Cook the onion in the pot for 6 minutes until soft. Stir in the garlic and tomato paste for 1 minute.
- Pour in the stock, add the bay leaves, thyme and remaining salt, and scrape up the browned bits. Return the chicken to the pot, bring to a simmer, cover and cook for 15 minutes.
- Add the potatoes and carrots, partly cover, and simmer for 25 minutes, until the potatoes are tender and the chicken is cooked through (at least 74°C / 165°F) and tender at the bone.
- Stir in the peas and cook for 3 minutes. Remove the bay leaves, stir in the vinegar and taste for salt.
- Serve hot with parsley, removing the skin from the thighs first if you prefer.
Tips
- For a thicker gravy, mash a few potato chunks into the sauce, or simmer the stew uncovered for the last 10 minutes.
- Boneless, skinless thighs work too. Brown them briefly, skip the first 15-minute simmer, and add them with the potatoes and carrots. Simmer for 25 minutes.
Questions and answers
Can I use chicken breasts for chicken stew?
Bone-in breasts work but dry out more easily. Add them with the potatoes and cook until they reach 74°C (165°F). Thighs stay juicier and are better suited to stewing.
Can I make chicken and potato stew ahead of time?
Yes. It keeps for 4 days in the fridge, and the flavor deepens overnight. Reheat it gently and add a splash of stock if the gravy has thickened.
Can I freeze chicken thigh stew?
Yes, for up to 3 months. The potatoes soften slightly after freezing, and the peas turn dull, so freeze the stew without the peas and add fresh ones when you reheat it.
How long does it take to make Chicken Thigh Stew with Potatoes, Carrots and Peas?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Chicken Thigh Stew with Potatoes, Carrots and Peas?
About 465 kcal per serving, with 34 g of protein, 35 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 465 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 35 g |
| Fat | 21 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
