This is a simple and delicious recipe for a chicken stew with potatoes, just like our grandmothers used to make.
Old Fashioned Chicken and Potato Stew
Growing up, my grandmother used to serve this chicken stew with potatoes in Spain as our mid-day meal, and today, my kids devoured it. It’s as flavorful as this classic chicken stew, but it doesn't use dairy to make it thicker, just a quick slurry.
While I often use my slow cooker to make chicken stew, this recipe solves dinner quickly in a pot, making it the perfect family meal when you crave something hearty and delicious.
Ingredients
The main ingredients of this stew are chicken thighs (chicken breasts also work) and golden or red potatoes. The aromatics and herbs that add tons of flavor are onion, carrots, celery, thyme, rosemary, and bay leaves. For a perfect consistency, you’ll add chicken broth and a slurry made with water and cornstarch to thicken the stew.
Best Potatoes for Stew
While you can use any potatoes for chicken or beef stew, golden and red potatoes have a nice balance between being perfectly cooked and tender but holding their shape without falling apart. Plus, since they have thin skins, there’s no need to peel them. Russet potatoes are also a great choice if you remove their thick skin before cooking them.
How to Make Chicken Stew with Potatoes
Check the steps to make this old-fashioned chicken stew with potatoes:
- Prep the chicken thighs.
Cut them into even pieces, then chop the veggies and cut the potatoes. Forgot to thaw the chicken? Use one of these methods to defrost chicken fast! - Cook the chicken pieces.
Just for a few minutes in a large soup pot, then set aside. - Cook the veggies in the same pot.
Once soft, add the potatoes and liquid, and cook them until fork-tender. - Make the slurry.
Combine cold water with cornstarch to thicken the stew. Cook a little more and the chicken stew is ready.
How to Thicken Chicken Stew
The water and cornstarch slurry thicken the stew, but if you still feel it’s thinner than you like, you can mash a few of the potatoes with a bit of broth; their starch will thicken the consistency without changing the flavor.
What to Serve with Chicken Stew
This chicken stew with potatoes is a complete meal that can get even better with something yummy on the side! My kids love enjoying this meal with my homemade popovers or biscuits or my easy no-knead bread, while this mom loves sipping a classic tequila hot toddy!
Chicken Stew with Potatoes (Grandma’s Recipe)
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 small onion, diced
- 3 large carrots, peeled and cut into ½-inch rounds
- 3 ribs celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage, see notes
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium potatoes (about 1 ½lbs), peeled and quartered
- 1 cup green beans, cut into ½ inch pieces
- 32 ounces chicken broth, (4 cups)
- 1 cup water, plus ¼ cup for slurry
- 2 tablespoons cornstarch
Instructions
Prep:
- Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces. Season them with salt (about 1 teaspoon).
- Chop the veggies on a chopping board and set aside. Cut the potatoes into quarters and then into halves. This will depend on the size of the potato. If using baby potatoes, golden or red potatoes, you can keep the skin on; if you use thicker-skinned potatoes like Russet, peel them first.
Cook:
- In a large soup pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces and sauté for 2 to 3 minutes until browned. Remove the chicken from the pot and set it aside on a plate.
- Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown.
- Add the seasonings, potatoes, green beans, chicken broth, water (or more broth), and cooked chicken pieces to the pot. Give everything a stir and bring it to a boil. Once it's boiling, reduce the heat to low, stir, and cover. Simmer the stew for 25 to 30 minutes until the potatoes are fork-tender.
Thicken it:
- Remove 1 ½ cups of potatoes and mash them in a bowl with a fork until they're lump-free. Then, add them back into the pot.
- In a small bowl, make the slurry by mixing ¼ cup of cold water and the cornstarch. Add it to the pot and stir to combine it into the stew. Continue simmering for 5 minutes to thicken the stew, stirring occasionally.
Serve:
- Turn off the heat, remove the lid, remove the bay leaves, then ladle the soup into bowls. I love serving this stew with some crusty bread.
- Once cooled, refrigerate leftovers for up to 4 days in the fridge. To freeze, divide into single portions and freeze for up to 3 months.
Notes
- You can swap 1 ½ teaspoons of poultry seasoning for the dried thyme, rosemary, and sage. If you’re missing one of the three, measure the other two to add 1 ½ teaspoons of total seasoning. Any combination of the three herbs works for this stew.
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Nicole says
This is the perfect food for the season. It’s so hearty and warm. I love it.
Ben says
This was so good. It really is just like the stew my Mama Ruby used to make!
Sophia says
I’ve been trying to save money by cooking with chicken versus beef lately. This was a great filling stew and a great way to use chicken. Very flavorful.
Amy says
There’s something timeless about this dish. The mix of tender chicken, herbs, and potatoes feels like comfort passed down. I’m sure it’s a family favorite.
Janie says
Grandmothers knew what they’re making and this was absolutely comforting! I couldnt stop myself with just one bowl of this chicken stew!