My Winter Chicken Stew

Happy New Year, everyone! H.O.L.Y. S.H.I.T thinking back on the past year, never less the last month makes a horse tranquilizer sound appetizing. If you have had the luxury of watching the fall of the Angie Empire, you know it has been a December to remember. The dust is now settling from my graduation and my sister’s wedding as I sit in my family’s beautiful home in Santa Fe. Between the holiday diet from caloric hell and defending my family’s honor on the wedding dance floor, I have been reassembling my body back together limb by limb over the past few days. The hair flips and cheese dips have left me a dismembered abstract of what once was myself. Planning meals that don’t accelerate my internal decay has been a part of this unimaginably painful process of restoring order. This, THIS here recipe has been a long part of what kept me on track with a consistently clean diet this past year. My Winter Chicken Stew is so versatile, easily adaptable, and the ingredients are clean and easily accessible. When I make this stew just for myself I skip the potatoes reduce the amount of stock and cook time. But if Garrett is joining me the potatoes stay. I have tested and perfected this recipe over the course of this past Fall and Winter, and it is something we look forward to having for dinner as often as once a week. Like many stews, it’s even better the second day, so try to save some left-overs if you can help yourself. I hope you enjoy this stew just as much as Garrett and I do, and let me know what you think!

Images by Little Broken

Images by Little Broken


All of these ingredients can be adjusted to your liking. I often like to have more chicken, carrots, and stock than the recipe calls for.

Chicken thighs (boneless and skinless)—  1.5 lb

Medium sized carrots— 4

Sweet yellow onion

Garlic cloves — 6

All-purpose flour — 2 tbs

Chicken stock — 5 cups, divided

Bay leaf

Dutch yellow baby potatoes- 12 oz

Fresh parsley — 1/2 cup

Food Prep

  • Cut chicken thighs into bite-sized pieces

  • Chop carrots into bite-sized coins/rounds

  • Cut into onion roughly 12 wedges

  • Mince garlic

  • Quarter potatoes into wedges

  • Chop parsley

Images by Little Broken

Images by Little Broken


  1. Season chicken with salt and pepper

  2. In a stock pot or dutch oven, heat oil and sauté chicken until opaque in color on all sides, about 6 minutes. Transfer to a separate plate and set aside

  3. Add carrots, onion, and garlic to the same pot, sauté until the onions start to soften, around 5 minutes.

  4. Add about a 1/2 cup of stock to deglaze that pan, scraping the bottom of the pan to loosen the browned bits.

  5. In a small bowl, whisk together flour and 1/2 cup broth, add to the pot

  6. Add chicken and the remaining 4 cups of stock back to the pot. Add the bay leaf

  7. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.

  8. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and remove bay leaf before serving.