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Easy Dutch Oven Chicken Stew Recipe

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 450
A hearty and flavorful chicken stew cooked in a Dutch oven, perfect for cozy dinners.

Ingredients

olive oil

  • 2 tablespoons olive oil

chicken thighs

  • 4 pieces bone-in, skin-on chicken thighs

onion

  • 1 large large onion (halved and sliced)

garlic

  • 2 cloves garlic (minced)

carrots

  • 2 large large carrots (cut into 1 1/2-inch chunks)

all-purpose flour

  • 3 tablespoons all-purpose flour

chicken stock or broth

  • 4 cups chicken stock or broth

tomato paste

  • 2 tablespoons tomato paste

Worcestershire sauce

  • 1 tablespoon Worcestershire sauce

fresh thyme

  • 2 springs fresh thyme

bay leaves

  • 2 leaves bay leaves

baby potatoes

  • 6 pieces baby potatoes (halved or quartered)

peas

  • 0.5 cup frozen peas

Instructions 

  • Preheat oven to 350°F. Brown chicken thighs in a hot heavy-bottomed pot with olive oil, then set aside.
  • Sauté onion until caramelized, add garlic, then stir in flour. Pour in chicken stock, tomato paste, and Worcestershire sauce, scraping browned bits.
  • Add carrots and simmer. Place chicken on top, add thyme and bay leaves, cover, and bake for 35 minutes.
  • Remove lid, add potatoes, cover, and bake for another 30 minutes until potatoes are tender.
  • Finally, stir in peas, re-cover, and bake for 10 minutes. Serve hot.

Notes

Ensure chicken skin remains above the liquid for crispiness.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Dutch
Keyword: Chicken, Stew