← Recipes

Hearty Chicken Stew

A thick, rich chicken stew with natural body from sweet potato breakdown, built in layers with a roux, deglaze, and cream finish.

Prep: 30 minCook: 45 minTotal: 75 minServings: 2

Ingredients

  • 700g boneless, skinless chicken thighs (cut into chunks)
  • 1tbsp olive oil
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 2 carrots (cut into chunks)
  • 200g potatoes (Yukon Gold or red) (cubed)
  • 1 small sweet potato (cubed)
  • 1.5tbsp flour
  • 0.5tsp soy sauce
  • 2-3 fresh thyme (sprigs, remove woody stems before serving)
  • 1 fresh rosemary (small sprig, remove before serving)
  • 2-3 fresh sage (leaves)
  • 400ml chicken stock (1 stock cube in hot water)
  • 50ml heavy cream
  • 1handful frozen peas
  • black pepper (to taste — hold salt until the end if using stock cubes)
···

Instructions

Dry brine

  1. 1

    15–30 minutes before cooking: pat chicken dry, season lightly with pepper and a small amount of salt. Leave uncovered on a plate. This improves browning and seasoning.

Cook

  1. 2

    Brown the chicken: heat oil over medium-high. Brown chicken in batches, 2–3 min per side — don't crowd the pan. Set aside.

  2. 3

    Soften aromatics: in the same pot, cook onion and carrot for 3–4 min. Add garlic and sage leaves, cook 1 min more.

  3. 4

    Build the roux: add flour and soy sauce, stir continuously for 2 minutes to cook the flour out. Add thyme and rosemary sprigs.

  4. 5

    Deglaze: add a splash of the stock, scrape the bottom of the pot, and let it reduce for 2 minutes.

  5. 6

    Simmer: return chicken to the pot. Add potatoes, sweet potato, and remaining stock. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 30 minutes. The sweet potato will partially break down — this gives natural body to the broth.

Finish

  1. 7

    Uncover and remove the rosemary sprig and thyme stems. Stir in peas. Reduce heat to low, add cream, and simmer gently for 5 minutes.

  2. 8

    Taste and adjust salt. Rest off the heat for 10 minutes before serving.

Notes

If the stew is too thin at the end, make a slurry: mix 1 tbsp flour with 100ml cold water until smooth, then pour in gradually while stirring at a gentle boil. Let it cook a few minutes after adding. Stock cube tip: if using stock cubes, hold back on salt throughout and only adjust at the very end. Serve with crusty bread. Leftovers improve the next day.