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 frozen peas

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. When done, transfer to a plate and set aside.
Step: Add 1 sliced onion to the pot and cook it for about 10 minutes or until it’s caramelized. Add 2 cloves of minced garlic and stir for 30 seconds to release the aroma.
Step: Sprinkle 3 tbsp all-purpose flour and stir for a minute. Then add 4 cups chicken stock, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Mix everything and scrape the burned bits from the bottom of the pan.
Step: Add 2 roughly chopped carrots and merge them into the liquid and bring it to simmer.
Step: Place the browned chicken on top of the carrots, so the skin is NOT submerged into the liquid. Add fresh thyme and bay leaves, cover with the lid, and bake for about 35 minutes.
Step: Take the pot from the oven and remove the lid. Add diced potatoes and push them into the liquid.
Step: Cover with the lid and return to the oven for another 30 minutes or until the potatoes are soft.
Step: Take the pan from the oven and remove the lid. Add ½ cup frozen peas and push it into the liquid. Put the pan back to the oven for another 10 minutes to warm up the peas and crisp up the chicken skin.

Notes

Cook the onions longer until they are caramelized for deeper flavor. Ensure the chicken skin does not touch the liquid during baking to prevent it from becoming soggy. A cast iron casserole dish is recommended for even cooking.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
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: Dutch oven, chicken stew, one pot meal, comfort food, easy dinner