{"id":"ff370401-c1e1-4aec-985b-3b07df3a72ea","url":"https://recipestripper.com/recipes/ff370401-c1e1-4aec-985b-3b07df3a72ea","source_url":"https://www.budgetbytes.com/chicken-stew/","title":"Chicken Stew","description":"This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.","servings":6,"servings_text":"6","prep_time":"PT30M","cook_time":"PT45M","total_time":"PT75M","image_url":"https://www.budgetbytes.com/wp-content/uploads/2021/10/1-Chicken-Stew-Overhead-Wide.jpg","ingredients":[{"text":"1 yellow onion (small dice (about 2 cups) $0.68)","item":"yellow onion (small dice (about 2 cups) $0.68)","quantity":1},{"text":"3 ribs celery (small dice (about 1.5 cups) $0.77)","item":"ribs celery (small dice (about 1.5 cups) $0.77)","quantity":3},{"text":"4 garlic cloves (minced (2 Tbsp) $0.24)","item":"garlic cloves (minced (2 Tbsp) $0.24)","quantity":4},{"text":"½ lb. carrots (thinly sliced,(3 carrots, about 1.5 cups) $0.57)","item":"carrots (thinly sliced,(3 carrots, about 1.5 cups) $0.57)","quantity":0.5,"unit":"lb"},{"text":"1¾ lbs. chicken thighs (boneless & skinless, cut into 1-inch pieces (about 6 thighs) $5.64*)","item":"chicken thighs (boneless & skinless, cut into 1-inch pieces (about 6 thighs) $5.64*)","quantity":1.75,"unit":"lb"},{"text":"4 Tbsp all-purpose flour (divided, $0.60**)","item":"all-purpose flour","quantity":4,"unit":"tbsp","preparation":"divided, $0.60**"},{"text":"2 Tbsp butter ($0.19)","item":"butter","quantity":2,"unit":"tbsp","preparation":"$0.19"},{"text":"1 Tbsp olive oil ($0.18)","item":"olive oil","quantity":1,"unit":"tbsp","preparation":"$0.18"},{"text":"1½ lbs. baby potatoes (cut in half (cubed Yukon also work) $3.74)","item":"baby potatoes (cut in half (cubed Yukon also work) $3.74)","quantity":1.5,"unit":"lb"},{"text":"1 tsp dried parsley ($0.05)","item":"dried parsley","quantity":1,"unit":"tsp","preparation":"$0.05"},{"text":"½ tsp dried thyme ($0.06)","item":"dried thyme","quantity":0.5,"unit":"tsp","preparation":"$0.06"},{"text":"½ tsp dried rosemary ($0.06)","item":"dried rosemary","quantity":0.5,"unit":"tsp","preparation":"$0.06"},{"text":"½ tsp dried sage ($0.02)","item":"dried sage","quantity":0.5,"unit":"tsp","preparation":"$0.02"},{"text":"¼ tsp salt ($0.01)","item":"salt","quantity":0.25,"unit":"tsp","preparation":"$0.01"},{"text":"¼ tsp black pepper (freshly cracked, $0.04)","item":"black pepper","quantity":0.25,"unit":"tsp","preparation":"freshly cracked, $0.04"},{"text":"2 cups chicken broth ($0.26***)","item":"chicken broth","quantity":2,"unit":"cup","preparation":"$0.26***"},{"text":"2 cups vegetable broth ($0.26***)","item":"vegetable broth","quantity":2,"unit":"cup","preparation":"$0.26***"},{"text":"1 Tbsp fresh parsley (chopped (optional) $0.19)","item":"fresh parsley (chopped (optional) $0.19)","quantity":1,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Gather and prepare all ingredients."},{"number":2,"text":"Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin."},{"number":3,"text":"Cut the chicken thighs into 1-inch pieces. Add them to a large bowl and sprinkle 2 Tbsp flour over the chicken. Toss until the chicken is evenly coated. (See browning note)."},{"number":4,"text":"Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. (See browning note)."},{"number":5,"text":"Add the flour-coated chicken to the pot and allow the chicken to brown on all sides (avoid stirring until browned on the bottom) for about 5 minutes on each side. When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside."},{"number":6,"text":"Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft, for about 5 minutes. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot."},{"number":7,"text":"Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again."},{"number":8,"text":"Return the browned chicken to the pot. Also add the potatoes, dried parsley, thyme, rosemary, sage, salt, and pepper"},{"number":9,"text":"Next, add the chicken broth and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot."},{"number":10,"text":"Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened."},{"number":11,"text":"Taste the stew and add salt if needed (I didn't add any additional salt, but it'll depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot."}],"date_published":"2026-10-30T23:15:29.768857+00:00","date_modified":"2026-10-30T23:15:29.768857+00:00"}