Chicken and Root Vegetable Stew Recipe

Name: Chicken and Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 12 chicken thighs, well trimmed; 2 cups chopped onions; 6 garlic cloves, chopped; 1 cup dry white wine; 1/4 cup plus 2 tablespoons chopped fresh marjoram; 2 large boiling potatoes, peeled, each cut into 12 pieces; 3 large carrots, peeled, cut into 1/2-inch-thick rounds; 2 large parsnips, peeled, cut into 1/2-inch-thick rounds; 2 medium rutabagas, peeled, cut into 1 1/2-inch pieces; 2 medium turnips, peeled, cut into 1 1/2-inch pieces; 5 cups canned low-salt chicken broth; 3/4 cup whipping cream; 2 tablespoons cornstarch

Servings: persons

2 tablespoons olive oil
12 chicken thighs, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
1 cup dry white wine
1/4 cup plus 2 tablespoons chopped fresh marjoram
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 large parsnips, peeled, cut into 1/2-inch-thick rounds
2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
2 medium turnips, peeled, cut into 1 1/2-inch pieces
5 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons cornstarch

1
Heat oil in heavy large pot over medium-high heat.
2
Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl.
3
Pour off all but 2 tablespoons drippings from pot.
4
Add onions to pot and saute over medium heat until golden, about 8 minutes.
5
Add garlic and saute 1 minute.
6
Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes.
7
Return chicken to pot.
8
Arrange vegetables over chicken.
9
Pour chicken broth over.
10
Cover and bring to boil.
11
Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
12
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl.
13
Boil liquid in pot until reduced to 3 cups, about 10 minutes.
14
Mix cream and cornstarch in medium bowl.
15
Stir into liquid in pot.
16
Simmer until thickened to sauce consistency, about 5 minutes.
17
Return chicken and vegetables to pot.
18
(Can be made 2 days ahead.
19
Cool slightly, then refrigerate uncovered until cold.
20
Cover and keep refrigerated.)
21
Bring stew to simmer, stirring gently.
22
Add remaining 2 tablespoons marjoram and serve.

1616

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 chicken thighs, well trimmed, 2 cups chopped onions, 6 garlic cloves, chopped, and more.

Yes, Chicken and Root Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Root Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions