Hearty Chicken Stew Recipe for Cozy Weeknight Dinners

A dish everyone should have in their repertoire — this chicken stew is simple, comforting, made with pantry staples and requires minimal prep. Serve it with bread, roti, or steamed rice; either way, it’s a winner.

When the weather cools down, my family always asks for this chicken stew — and once you try it, you’ll understand why. It’s hearty, warming and filling, yet straightforward to make. There’s no need for fancy ingredients, and the recipe is very adaptable.

This stew pairs beautifully with toasted bread, steamed rice, chapati, naan or lachha parathas for a cozy, satisfying meal. I also turn to it when someone is under the weather — the warm, gentle flavors are soothing and restorative. The taste is uncomplicated but deeply comforting for both body and soul.

Why You’ll Love This Stew

• A wholesome, filling yet light stew ideal for weeknight dinners.
• Gentle, nourishing flavors make it a great meal when you’re under the weather.
• Made in one pot, which keeps cleanup to a minimum.
• Chicken and vegetables provide a nutritious balance of protein, vitamins and textures.

Richa’s Top Tips

• The stew tastes better when made ahead — refrigerate for a few hours or overnight to let flavors meld.
• Skinless, bone-in chicken thighs remain tender and juicy; boneless thighs work too. I don’t recommend breast for this recipe because it can dry out.
• Brown the chicken well. The browned bits (fond) left in the pot add depth and color to the sauce.
• Customize the vegetables to suit what you have on hand — bell peppers, sweet potatoes or cauliflower are delicious additions.

This chicken stew is an easy, soothing option for nights when you want comfort without fuss. I usually serve it with toasted bread and a simple salad, but it’s equally good over rice or with chapati. Make a little extra if you can — it disappears faster than you’d expect.

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Comfort Food: Chicken Stew

By: Richa

Comforting, steaming-hot chicken stew — a perfect one-pot family dinner.

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 4 Portions

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Ingredients 

• 6 – 8 Chicken, pieces
• 2 teaspoons Ginger-garlic paste
• 1 tablespoon Lemon juice
• 1 1/2 tablespoons Olive oil
• 1 Bay leaf
• 1 inch Cinnamon, whole
• 6 – 8 cloves Garlic, finely chopped
• 1 1/2 Ginger, piece, julienned
• 1 Onion, medium, sliced
• 1 cup Button mushrooms, halved
• 1/2 cup Carrot, sliced
• 1 cup Radish, sliced (white radish used)
• 2 Potatoes, medium, halved and quartered
• 3 cups Chicken stock, (or water)
• 1 tablespoon Freshly ground black pepper
• Salt, to taste
• 2 teaspoons All-purpose flour
• 1/2 cup Water

Instructions

• Rub ginger-garlic paste and lemon juice over the chicken. Marinate for 15 minutes.
• Heat 1 tablespoon olive oil in a non-stick pot. Brown the chicken on high heat for 2–3 minutes per side. Remove and set aside.
• Add the remaining 1/2 tablespoon oil to the same pot. Add bay leaf, cinnamon, julienned ginger, chopped garlic and sliced onions. Saute the onions for 10–15 minutes until golden brown — using the same pan captures the browned bits from the chicken, which deepen the sauce.
• Add mushrooms and sauté 2–3 minutes. Add carrots, radish and the browned chicken. Stir a few minutes, then add chicken stock (or water), black pepper and salt. Cover and cook for 20–25 minutes.
• Check seasoning. Make a slurry by whisking the flour into the 1/2 cup water until smooth, then add to the pot while stirring and bring to a boil. Simmer 5–10 minutes until slightly thickened.
• Let the stew rest a few minutes before serving. It improves if allowed to sit for a few hours or overnight. Serve warm with bread, rice or flatbreads.

Nutrition

Calories: 622kcal, Carbohydrates: 37g, Protein: 41g, Fat: 34g

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• Mexican Style Tortilla Bean Soup
• Comforting Bulgur Wheat Daliya
• Chicken Florentine Pasta
• Stovetop Jalapeno Mac and Cheese
• Dhaba-style Dal Fry and Jeera Rice