chicken stew
Chicken Stew
Prep Time
10 mins
Cook Time
20 mins
Baking Chicken
30 mins
Total Time
1 hr

A rich, savory chicken stew perfect for any cold evening. Chicken stew can be made in less than an hour-perfect for a weeknight dinner. 

Course: Main Course
Cuisine: American, French
Servings: 8 cups
Author: SmartyPantsKitchen
  • 2 lbs chicken thighs (about 8 boneless, skinless thighs)
  • 1/2 cup celery chopped
  • 1/2 cup yellow onion chopped
  • 1/2 cup green bell pepper chopped
  • 32 oz. chicken stock or broth 2
  • 2 tablespoons oil
  • 1/4 cup roux mix -I use Kary's out of Louisiana
  • salt to taste
  • pepper to taste
  • Gumbo file' garnish/thickener
  • green onions garnish
  1. Preheat oven to 350 degrees

  2. Lightly season chicken thighs with salt and pepper

  3. Place seasoned chicken thighs on foil or parchment lined baking dish and bake for 30 minutes or until internal temperature of chicken is 165 degrees

  4. Meanwhile, in a heavy bottomed skillet (cast iron recommended) and on medium heat,  add oil, onions, bell peppers and celery; cook about 5 minutes

  5. Add roux mix to onion mixture and allow to cook for 10 minutes. (This will be very thick and clumpy). 

  6. Gradually add chicken broth to roux and onion mixture; continue stirring and adding more broth until the consistency of the roux is smooth

  7. Remove cooked chicken from oven; pull chicken from bone and place in the skillet with onion mixture

  8. Allow to simmer, covered for 20 minutes

  9. Serve over white rice

  10. Add gumbo file seasoning to finished product for a thicker stew (optional)

  11. Garnish with chopped green onions

Recipe Notes

About the Chicken

  1. Remove skin prior to baking thighs -or-
  2. Boil skin-on thighs in water; remove skin after thighs have cooled

About the Roux

You've got 3 options and all result in an excellent flavor. 

  1. Powdered Roux - usually in the baking section; follow directions
  2. Roux in a Jar - usually in the "International" section; ask your grocer to help you find it. Technically, it's a "soup starter" for lack of a better explanation. If your grocer doesn't have it, ask them to order it. There are two jarred roux's I like to use: Kary's and Bootsie's. Both from Louisiana.
  3. Homemade Roux - always first choice; learn how to make a homemade roux for any dish here.