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Dutch Oven Chicken Stew

Hearty Dutch Oven Chicken Stew for Ultimate Cozy Nights

This Dutch Oven Chicken Stew is a comforting one-pot meal featuring tender chicken thighs and vibrant vegetables in a rich gravy, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tbsp Olive Oil Can use vegetable oil if desired.
  • 4 pieces Bone-in, Skin-on Chicken Thighs Can substitute with boneless thighs or breasts.
  • 1 large Onion Can substitute with shallots for a milder taste.
  • 4 cloves Garlic Can use garlic powder (1/2 tsp) in a pinch.
  • 3 cups Carrots Cut into 1 ½-inch chunks.
  • 1/4 cup All-Purpose Flour For thickening the gravy.
  • 4 cups Chicken Stock/Broth Vegetable broth can lighten it up.
  • 2 tbsp Tomato Paste Essential for depth of flavor.
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Fresh Thyme Can replace with 1 tsp dried thyme.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 lb Baby Potatoes Can substitute with Yukon gold or red potatoes.
  • 1 cup Frozen Peas Added near the end for freshness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Easy Dutch Oven Chicken Stew
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a Dutch oven over medium-high heat, then brown the chicken thighs for about 5 minutes on each side.
  3. Sauté sliced onions in the same pot for about 10 minutes, then add minced garlic and cook for 30 seconds.
  4. Sprinkle flour over onions, stir for 1 minute, then gradually add chicken stock, tomato paste, and Worcestershire sauce, scraping the pot.
  5. Add chopped carrots, nestle the browned chicken back in, add thyme and bay leaves, then cover and bake for 35 minutes.
  6. Add halved baby potatoes to the pot, cover, and return to the oven for another 30 minutes.
  7. Add frozen peas, uncover and bake for an additional 10 minutes.
  8. Remove from oven, discard bay leaves, stir gently, and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 36gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best results, ensure chicken skin stays above the liquid while cooking to maintain crispiness and caramelize onions longer for depth of flavor.

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