Chicken Stew

A nice alternative to beef stew, serve this chicken-based dish with fresh greens or a homemade biscuit.
Time 45 minutes
Servings 4
Difficulty Easy




  • 2 tbsp Butter
  • 2 large Carrots, peeled and sliced into coins
  • 1 stalk Celery , chopped
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 3 Garlic cloves , minced
  • 1 tbsp All-purpose flour
  • 1 ½ lb Chicken breast , boneless and skinless
  • 3 sprigs Thyme, fresh
  • 1 Bay leaf
  • ¾ lb Baby potatoes , quartered
  • 3 cups Stock , chicken or vegetable
  • For garnish Parsley , chopped


  • In a large pot over medium heat, melt butter. Add carrots and celery. Season with salt and black pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.  
  • Add flour and stir until vegetables are coated. Then add chicken, thyme, bay leaf, potatoes, and stock. Season with salt and black pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, about 15 minutes.
  • Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Garnish with parsley before serving.


  • Alternatively, you can substitute carrot with peas
  • You can use chicken legs or thighs but be aware that cooking times will vary