Hamdi Saidani This Pioneer Woman Chicken Stew Recipe is a hearty and creamy recipe, which is made with tender chicken and baby golden potatoes. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.
Pioneer Woman Chicken Stew Recipe Ingredients
- 1 (4-pound) chicken, cut into 8 pieces (backbone discarded)
- 1 1/2 tsp. kosher salt, plus more for seasoning
- 1/2 tsp. black pepper, plus more for seasoning
- 3 Tbsp. vegetable oil, plus more for the pan
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 (1-inch piece) fresh ginger, peeled and finely chopped
- 1/2 tsp. ground turmeric
- 2 Tbsp. all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb. baby golden potatoes, halved
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium parsnips, peeled and cut into 1-inch chunks
- 1 cup heavy cream
- 1 Tbsp. chopped fresh parsley, plus more for serving
How To Make Pioneer Woman Chicken Stew
- Brown the Chicken: Season the chicken pieces all over with salt and pepper. In a large Dutch oven or stockpot, heat 2 tablespoons of oil over medium-high heat. Working in batches, brown the chicken pieces on all sides, about 3 to 5 minutes total per batch. Set the browned chicken aside on a plate.
- Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the drippings in the pot. Add the celery and onion and cook until they begin to soften, about 3 minutes. Stir in the garlic, ginger, and turmeric and cook for another 30-60 seconds until fragrant.
- Create the Stew Base: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux. Gradually pour in the chicken broth, stirring to combine. Add the potatoes, carrots, parsnips, 1 ½ teaspoons of salt, and ½ teaspoon of pepper.
- Simmer the Stew: Return the browned chicken to the pot. Bring the stew to a boil, then reduce the heat to a low simmer. Cover the pot and cook for about 45 minutes, until the vegetables are tender and the chicken is cooked through.
- Shred Chicken and Finish: Remove the cooked chicken pieces to a cutting board and let them cool slightly. Shred the meat from the bones, discarding the skin and bones. Stir the shredded chicken, heavy cream, and chopped parsley back into the stew. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, sprinkled with more fresh parsley.
Recipe Tips
- How to get the richest flavor? Browning the chicken pieces before simmering is a crucial step. It creates a deep, savory crust (called a fond) on the bottom of the pot that adds immense flavor to the final stew.
- Can I use boneless chicken? Yes, this is a great shortcut. You can use 2-3 lbs of boneless, skinless chicken thighs or breasts. Cut them into chunks, brown them as directed, and proceed with the recipe. You can skip the shredding step at the end.
- Why add flour to the vegetables? This step creates a “roux” with the cooking fat, which is a classic technique to thicken the stew and give it a rich, velvety body.
- What do the ginger and turmeric add? These spices add a subtle warmth and a beautiful golden color to the stew, giving it a unique and delicious twist compared to a more traditional chicken stew.
What To Serve With Chicken Stew
This hearty stew is a complete meal, but it’s even better with something to soak up the delicious broth:
- Fluffy buttermilk biscuits
- Crusty bread or dinner rolls
- A simple side salad with a bright vinaigrette
How To Store Chicken Stew
- Refrigerate: Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day.
- Freeze: This stew freezes well. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Pioneer Woman Chicken Stew Nutrition Facts
- Calories: 600-700 kcal
- Fat: 35g
- Carbohydrates: 30g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between a soup and a stew?
Generally, a stew is heartier and thicker than a soup, with less liquid and larger chunks of meat and vegetables. The liquid in a stew is more like a gravy that coats the ingredients.
Can I make this in a slow cooker?
Yes. Brown the chicken and sauté the vegetables on the stovetop first as directed. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and parsley at the end.
Can I use different vegetables?
Absolutely. Feel free to add or substitute vegetables like mushrooms, peas, or sweet potatoes. Adjust the cooking time as needed depending on the vegetable.
Try More Pioneer Woman Recipes:
- Pioneer Woman Buffalo Chicken Sliders Recipe
- Pioneer Woman Buffalo Chicken Meatballs Recipe
- Pioneer Woman Chicken Fried Steak Recipe
Pioneer Woman Chicken Stew Recipe
Description
A rich and hearty one-pot stew with tender, shredded chicken, chunks of potatoes and root vegetables in a creamy, savory broth.
Ingredients
Instructions
- Season and brown the chicken pieces in oil in a Dutch oven; set aside.
- Sauté celery and onion in the drippings. Stir in garlic, ginger, and turmeric, then sprinkle with flour and cook for 1 minute.
- Stir in broth, potatoes, carrots, parsnips, salt, and pepper.
- Return the chicken to the pot, bring to a boil, then cover and simmer for 45 minutes until tender.
- Remove chicken, let cool, then shred the meat, discarding skin and bones.
- Stir the shredded chicken, heavy cream, and parsley back into the stew.
- Season to taste and serve hot.
Notes
- u003cliu003eBrowning the chicken is a non-negotiable step for developing deep, rich flavor.u003c/liu003eu003cliu003eThe ginger and turmeric add a unique, subtle warmth that elevates the stew.u003c/liu003eu003cliu003eFor a shortcut, use boneless, skinless chicken thighs instead of a whole chicken.u003c/liu003eu003cliu003eThe stew is even more flavorful the next day, making it great for leftovers.u003c/liu003e
Pioneer Woman Chicken Stew Recipe
