I’m in the middle of moving, and it’s total chaos! Boxes everywhere, kitchen supplies packed away, and the last thing I want to worry about is a complicated dinner. That's why I’m turning to one of the oldest cooking methods known to humanity, the humble stew. With just a few ingredients I have on hand, I am throwing together a one pot chicken stew that reminds me why this dish has sustained people for thousands of years.
Stews have been around since humans figured out how to combine heat, liquid, and a cooking vessel. Evidence suggests stews were being made as far back as 6,000 BCE, when clay pots became commonplace. The beauty of stew is in its simplicity and adaptability, you can make it with whatever protein, vegetables, and liquid you have available. Historically, stews were a way to stretch ingredients, feed large families, and make tough cuts of meat tender through slow, gentle cooking. From French Coq au Vin to Irish stew to West African groundnut stew, nearly every culture has its own version of this one pot wonder.
The technique is straightforward: brown your protein, build flavor with aromatics like onions and garlic, add liquid and vegetables, then let time do the work. Low and slow heat breaks down connective tissue in meat, mellows out sharp flavors, and creates a rich, cohesive dish where everything tastes better together than it would apart.
The most popular question I get, stovetop or slow cooker? I'm a stovetop person myself. There's something about being able to monitor the simmer, adjust the heat, and actively build layers of flavor through deglazing and reduction that you just can't replicate in an electric crockpot. That said, crockpots have their place. They're convenient, hands-off, and perfect if you're out of the house all day. The trade-off is control. Stovetop gives you the ability to brown more effectively, evaporate excess liquid if needed, and taste and adjust as you go. For this chicken stew in the middle of a hectic move, the stovetop won. I could keep an eye on it while packing and have dinner ready in under an hour.
This time of year calls for something healthy and hearty. Chicken thighs, carrots, mushrooms , potatoes, and a simple broth came together into exactly what I needed, warm, nourishing, and uncomplicated. Even if you’re not moving, stew is for you, especially if it’s been awhile since you’ve brought out the crockpot. Low and slow wins the flavor race!
Chicken Stew
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
2 tablespoons neutral cooking oil
1.5 lb boneless chicken thighs, cut into quarters
Salt and pepper
1 tablespoon butter
8oz or more of your favorite mushrooms, cut into quarters
2 carrots, peeled cut into 1 inch pieces
2 cloves garlic, chopped
1/2 cup red or white wine optional
2-3 Yukon gold potatoes, washed & large dice
3 cups stock, anything will do
1.5 tablespoons Herb seasoning, I use Spiceology “Greek Freak”
1. Heat the oil over high heat in a Dutch oven or braiser, I used this shallow wide pan similar to my braiser.
2. Pat dry and season the chicken on both sides, brown it all over then rest it in the lid of the pot.
3. Add the butter to the hot pan, once melted add the mushrooms. Allow the mushrooms to caramelize and start to brown. Season with salt.
4. Add the carrots, cook for a few minutes before adding the garlic.
5. Cook the garlic until fragrant and deglaze the pot with wine
6. Return the chicken and any juices in the lid to the pot.
7. Finally add the potatoes, stock, and seasonings. Bring to a boil.
8. Return the heat to a simmer and cover, cook for 30 minutes and then check for tender vegetables. I serve stew with pickles and buttered bread.
For more stew know-how, don't miss our hands-on Simmer and Savor: Cozy Soups and Stews class on Monday, December 22 at 6pm. You'll learn how to make:
- Gumbo with Crab and Andouille Sausage with Steamed Rice
- Chicken and Herb Dumplings
- French Onion Soup with Gruyere Cheese Crouton
And coming up in January 2026, we have so many classes that have hearty soups and/or stews on the menu:
- Hands-On Homemade Soups and Breads from Scratch featuring Minestrone with Olive Focaccia, Roasted Poblano, Chorizo and Black Bean Chowder with Green Chili Cornbread Muffins and Beer Cheddar Soup with Irish Soda Bread
- Hands-On Winter in Toscana featuring Ribollita Soup (Tuscan Bread Soup with Beans and Vegetables)
- Hands-On Nourishing Everyday Meals with Orangetheory featuring Curried Chickpea Stew with Red Peppers and Swiss Chard
- Heart Smart Comfort Cooking Demo featuring Roasted Tomato Bisque with Cashew Cream
