This Classic Chicken Stew is a comforting, easy-to-make recipe that becomes a go-to as temperatures drop. Tender chicken, golden potatoes, sliced mushrooms and hearty vegetables simmer together in a creamy, savory broth—think of it as the cozy intersection of chicken pot roast and chicken soup. It’s perfect for chilly afternoons when you want a warm, filling bowl to curl up with.
This stew pairs well with crusty bread or a simple green salad and adapts easily to dietary needs. The broth is thicker and creamier than a basic chicken soup, giving the dish a rustic, satisfying body. Use white wine for depth of flavor, or replace it with extra chicken broth if you prefer to keep the recipe alcohol-free or compliant with Paleo/Whole30 changes.
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 tablespoons cassava flour, divided (or sub all-purpose flour)
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 cups medium-diced yellow onion (about 1 medium onion)
- 1 ½ cups thin-sliced carrots (about 2 medium carrots)
- 1 cup thin-sliced celery (about 2 stalks)
- 1 ½ cups thinly sliced baby bella mushrooms
- 3 garlic cloves, minced
- ¾ cup dry white wine (or additional chicken broth)
- One 32-ounce carton low-sodium chicken broth (or 4 cups)
- ½ cup unsweetened coconut milk (or sub heavy creamer if not dairy-free)
- 1 pound yellow potatoes, cut into 1-inch cubes
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon minced rosemary leaves
- 2 teaspoons fresh thyme leaves, plus more for serving
- ½ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
Step-by-Step:
Step One: Season the Chicken
Place the cubed chicken in a medium bowl. Add 1 teaspoon kosher salt, ½ teaspoon black pepper, and 2 tablespoons cassava flour (or all-purpose flour). Toss thoroughly so each piece is lightly coated—this helps create a flavorful crust and later thickens the broth slightly.
Step Two: Brown the Chicken
Heat 2 tablespoons extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken in a single layer until it develops a golden-brown crust, about 3 minutes per side. The chicken does not need to be fully cooked through; it will finish simmering in the stew. Transfer the browned pieces to a plate and set aside.
Step Three: Sauté the Vegetables
In the same pot, add the diced onion, sliced carrots, celery, mushrooms, minced garlic, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Reduce heat to medium and sprinkle the remaining 2 tablespoons of cassava flour across the vegetables. Stir and toast the flour for about 2 minutes—this will help thicken the stew and remove any raw flour taste if using all-purpose flour.
Step Four: Build the Broth
Slowly pour in the white wine while stirring to deglaze the pot, scraping any browned bits from the bottom. Once the wine is incorporated, gradually add the chicken broth, stirring to keep the mixture smooth. Stir in the coconut milk to add a silky texture. Return the browned chicken to the pot, then add the cubed potatoes, parsley, rosemary, thyme, dried sage and cayenne pepper. Stir to combine.
Step Five: Simmer and Finish
Bring the stew to a gentle simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, about 15 to 20 minutes. Uncover and simmer 5 to 10 more minutes to let the broth thicken slightly. Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed. Serve hot, garnished with extra fresh thyme leaves if desired.
Frequently Asked Questions
Is there a substitute for cassava flour?
Yes. If you don’t need the recipe to be grain-free or gluten-free, use all-purpose flour. If using all-purpose flour, toast it a few minutes longer with the vegetables to eliminate any raw flour flavor. Cassava flour is milder, so it requires less toasting.
What type of wine works best?
Choose a dry white wine that isn’t overly sweet; Sauvignon Blanc is a friendly, versatile option. If you prefer no alcohol, replace the wine with additional chicken broth for the same volume.
Can I omit the wine altogether?
Yes. For Whole30 or Paleo adaptations, substitute the wine with extra chicken broth and proceed as directed.
What if I don’t have fresh herbs?
Use dried herbs instead: substitute 1 teaspoon dried parsley, ½ teaspoon dried rosemary and ½ teaspoon dried thyme for the fresh herbs called for in the recipe.
Can I use heavy creamer instead of coconut milk?
Yes. If you don’t need a dairy-free dish, heavy creamer can replace coconut milk. Add heavy creamer after the chicken returns to the pot to avoid curdling. Coconut milk can be added earlier to reduce coconut flavor as it cooks.
Notes
- Herb swaps: Dried herbs work well in a pinch—reduce fresh herb amounts to the equivalent dried measures listed above.
- Flour choice: Cassava flour keeps this recipe grain-free and neutral in flavor. If you swap in all-purpose flour, brown it slightly longer with the vegetables to remove raw taste.
- Wine option: Any dry white wine is fine. If skipping wine, add an equal amount of chicken broth for a total of 4¾ cups liquid (including the broth carton).
- Dairy option: If using heavy creamer, wait until the chicken is back in the pot before stirring it in to prevent curdling.
Recipe At-a-Glance
Name: Classic Chicken Stew
Total Time: About 45 minutes
Servings: 6
Dietary: Grain-Free / Gluten-Free / Dairy-Free (with coconut milk) — can be modified for Paleo or Whole30
Nutrition (per serving)
Calories: 366 kcal; Carbohydrates: 30 g; Protein: 28 g; Fat: 13 g; Saturated Fat: 6 g; Fiber: 5 g; Sodium: 956 mg. (Nutrition is an approximation.)
If you try this Classic Chicken Stew, leave a comment with any tweaks you made or favorite ways to serve it. It’s a recipe that adapts well—swap vegetables, adjust herbs, or change the thickener to suit your pantry.
Photography credit: Eat Love Eats.