Old Fashioned Chicken Stew (Printable Recipe)

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

# Ingredients You'll Need:

→ Protein

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

→ Aromatics and Base

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

→ Root Vegetables

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

→ Finishing Ingredients

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

# Steps to Follow:

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

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

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