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Old Fashioned Chicken Stew

Section: Satisfying Main Dishes for Every Occasion

This classic comfort stew combines tender chicken pieces with hearty root vegetables like parsnips, carrots, turnips, and rutabaga in a rich, creamy broth. The chicken is first browned for deep flavor, then simmered with aromatic vegetables and stock until everything becomes perfectly tender. Fresh parsley and heavy cream finish this warming dish that serves 4 to 6 people in about 75 minutes of total cooking time.

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Published By Ioana
Updated on Mon, 11 Aug 2025 17:32:34 GMT
A bowl of chicken stew with carrots and potatoes. Bookmark
A bowl of chicken stew with carrots and potatoes. | ioanacooks.com

This comforting chicken stew brings together tender chicken pieces and a variety of root vegetables simmered slowly to develop rich, deep flavors that warm the soul. It offers a simple way to enjoy a satisfying, hearty meal any day of the week.

This stew was a staple in my childhood kitchen and still reminds me of quiet evenings spent with loved ones around the table.

Ingredients

  • Chicken pieces including legs thighs and breasts: provide juicy protein
  • Kosher salt and freshly ground black pepper: enhance natural flavors
  • Vegetable oil: used for browning adds depth to the dish
  • Celery finely chopped: offers aromatic base notes
  • Onion finely chopped: adds sweetness and complexity
  • All-purpose flour: helps thicken the stew for a velvety texture
  • Low-sodium chicken stock: provides a flavorful cooking liquid without excess salt
  • Parsnips carrots turnip and rutabaga peeled and cut into chunks: add earthiness and color
  • Heavy cream: enriches the stew lending a smooth finish
  • Fresh curly parsley chopped: brings brightness and freshness at the end

Step-by-Step Instructions

Sear the Chicken:
Season the chicken pieces with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the chicken in batches for 3 to 5 minutes until golden on all sides. Remove and set aside.
Cook Aromatics and Thicken:
Add celery and onion to the pot and cook until just soft about 3 minutes. Sprinkle flour evenly and stir for about a minute to cook out the raw taste.
Add Stock and Vegetables:
Pour in chicken stock, season lightly with salt and pepper, then add parsnips carrots turnip and rutabaga. Return the browned chicken to the pot.
Simmer Until Tender:
Bring the stew to a boil then reduce to a simmer. Cover and cook for about 45 minutes until vegetables are tender and chicken is cooked through.
Finish and Serve:
Stir in heavy cream and chopped parsley. Adjust seasoning with salt and pepper to taste. Garnish with parsley leaves and serve warm.
A bowl of chicken stew with mushrooms and carrots. Bookmark
A bowl of chicken stew with mushrooms and carrots. | ioanacooks.com

My favorite ingredient is the rutabaga for its sweet subtle bite that balances the cream and chicken perfectly. It always brings back fond memories of family dinners in cooler months.

Storage Tips

Cool the stew completely before transferring to airtight containers. Refrigerate for up to four days or freeze portions for up to three months. Reheat gently over low heat to preserve creaminess.

Ingredient Substitutions

Use any combination of root vegetables such as turnips parsnips or carrots to suit your taste. Half and half can replace heavy cream for a lighter finish. Chicken thighs can be swapped for legs or a whole chicken cut up for variety.

Serving Suggestions

Serve over buttered egg noodles or with crusty bread to soak up the luscious sauce. A simple green salad with vinaigrette provides a refreshing contrast. Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.

Cultural Context

This stew reflects classic comfort food traditions found in many northern European kitchens where root vegetables and creamy sauces are staples during colder seasons. It is a hearty meal designed to nourish and satisfy.

A bowl of chicken stew with carrots and mushrooms. Bookmark
A bowl of chicken stew with carrots and mushrooms. | ioanacooks.com

Frequently Asked Questions About Recipes

→ Can I use boneless chicken for this stew?

Yes, you can substitute with 2-3 pounds of boneless chicken thighs or breasts. Cut into chunks and reduce cooking time to 25-30 minutes since boneless pieces cook faster than bone-in.

→ What root vegetables work best in this stew?

The traditional combination includes parsnips, carrots, turnips, and rutabaga for varied flavors and textures. You can substitute with potatoes, sweet potatoes, or celery root if preferred.

→ How do I prevent the cream from curdling?

Add the heavy cream at the very end after removing from heat, or temper it by mixing with a small amount of hot broth first. Avoid boiling once cream is added.

→ Can this stew be made ahead of time?

Yes, prepare the stew without cream and store refrigerated for up to 3 days. Reheat gently and stir in fresh cream and parsley just before serving.

→ What's the best way to brown chicken for maximum flavor?

Pat chicken completely dry, season well, and brown in batches without overcrowding. Each piece should develop a golden crust, which takes 3-5 minutes per side in hot oil.

→ How thick should the stew be?

The flour creates a light thickening, resulting in a broth that coats a spoon but isn't as thick as gravy. If too thin, simmer uncovered to reduce, or mix additional flour with cold water.

Old Fashioned Chicken Stew

Hearty stew with tender chicken, root vegetables, and rich cream broth. Classic comfort food ready in 75 minutes.

Time Needed to Prep
25 minutes
Cooking Duration
50 minutes
Overall Time
75 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 5 How Many It Serves

Dietary Preferences: ~

Ingredients You'll Need

→ Protein

Ingredient 01 4-pound whole chicken, cut into 8 pieces (legs, thighs, and breasts), backbone discarded

→ Aromatics and Base

Ingredient 02 Kosher salt and freshly ground black pepper
Ingredient 03 Vegetable oil, as needed for browning
Ingredient 04 2 stalks celery, finely chopped
Ingredient 05 1 medium onion, finely chopped
Ingredient 06 2 tablespoons all-purpose flour
Ingredient 07 4 cups low-sodium chicken stock

→ Root Vegetables

Ingredient 08 2 medium parsnips, peeled and cut into 1-inch chunks
Ingredient 09 2 medium carrots, peeled and cut into 1-inch chunks
Ingredient 10 1 medium turnip, peeled and cut into 1-inch chunks
Ingredient 11 1 medium rutabaga, peeled and cut into 1-inch chunks

→ Finishing Ingredients

Ingredient 12 1 cup heavy cream
Ingredient 13 1 tablespoon chopped fresh curly parsley, plus additional leaves for garnish

Steps to Follow

Step 01

Season chicken pieces generously with salt and pepper. Heat 2 tablespoons vegetable oil in a Dutch oven over medium-high heat. Brown chicken pieces in batches, adding more oil as needed, 3 to 5 minutes per batch until golden. Remove and set aside.

Step 02

Add chopped celery and onion to the same Dutch oven and cook until beginning to soften, about 3 minutes. Sprinkle flour over vegetables and stir, cooking for 1 minute to eliminate raw flour taste.

Step 03

Pour in chicken stock, season with salt and pepper, then add parsnips, carrots, turnip, and rutabaga. Return browned chicken to the pot and bring mixture to a boil.

Step 04

Reduce heat to maintain a gentle simmer, cover, and cook until vegetables are tender and chicken is cooked through, approximately 45 minutes.

Step 05

Stir in heavy cream and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley leaves.

Extra Tips

  1. Browning the chicken in batches prevents overcrowding and ensures proper caramelization for maximum flavor development.
  2. Root vegetables can be prepared up to a day ahead and stored in cold water to prevent browning.
  3. Add cream at the end to prevent curdling during the long cooking process.

Tools You'll Need

  • Dutch oven or heavy-bottomed pot
  • Sharp knife for cutting vegetables
  • Cutting board

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (heavy cream)
  • Contains gluten (all-purpose flour)