Description

This hearty easy Dutch Oven Chicken Stew recipe is out of this world! Slowly cooked in the oven, it’s made with tender vegetables and juicy chicken thighs, smothered in thick gravy. It will be a perfect comfort meal for a cold night!

Ingredients

Scale

2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
1 large onion (halved and sliced)
2 cloves garlic (minced)
2 large carrots (cut into 1 1/2-inch chunks)
3 tablespoons all-purpose flour
4 cups chicken stock or broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 springs fresh thyme
2 bay leaves
6 baby potatoes (halved or quartered)
1/2 cup peas (frozen)

Instructions

Step: Preheat the oven to 350°F.
Step: Preheat a large pot with heavy bottom over a medium/high heat and add 2 tablespoons olive oil. When the oil is hot, add 4 chicken thighs skin down and season with salt and pepper. Brown them for about 5 minutes each side or until it gets a golden crust. Transfer to a plate and set aside.
Step: Add 1 sliced onion to the pot and cook for about 10 minutes until caramelized. Add 2 cloves of minced garlic and stir for 30 seconds.
Step: Sprinkle 3 tbsp all-purpose flour and stir for a minute. Add 4 cups chicken stock, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Mix and scrape the bottom of the pan.
Step: Add 2 chopped carrots into the liquid and bring to a simmer.
Step: Place the browned chicken on top of the carrots, ensuring the skin is not submerged. Add fresh thyme and bay leaves, cover with the lid, and bake for 35 minutes.
Step: Take the pot from the oven, remove the lid, and add diced potatoes, pushing them into the liquid.
Step: Cover and return to the oven for 30 minutes or until potatoes are soft.
Step: Remove lid, add 1/2 cup frozen peas, and bake for another 10 minutes to warm through and crisp the chicken skin.

Notes

Cook onions until caramelized for deeper flavor. Ensure the chicken skin remains above the liquid to prevent it from becoming soggy. Use a 3.6 Qt cast iron casserole dish or Dutch oven for even cooking.

Prep Time: PT15M
Cook Time: PT90M
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 704 kcal
Sugar: 8 g
Sodium: 1032 mg
Fat: 32 g
Saturated Fat: 8 g
Unsaturated Fat: 23 g
Trans Fat: 1 g
Carbohydrates: 73 g
Fiber: 10 g
Protein: 33 g
Cholesterol: 142 mg

Keywords: chicken stew, dutch oven, comfort food, one pot meal, healthy dinner