Pioneer Woman Chicken Stew

This delicious Pioneer Woman Chicken Stew is a comforting, easy-to-make meal perfect for chilly nights. Packed with tender chicken, creamy broth, and hearty root vegetables, it’s a wholesome dish that comes together quickly. You can use common ingredients from your pantry, making it a flexible option for a simple, satisfying dinner.

Ingredients Needed:

• 1 whole 4-pound chicken (legs, thighs, and breasts cut into 8 pieces, wings removed, backbone discarded) or 1 pre-cut chicken
• Kosher salt and freshly ground black pepper, to taste
• Vegetable oil, as needed
• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 4 cups low-sodium chicken stock (32 oz)
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1 medium turnip, peeled and cut into 1-inch chunks
• 1 medium rutabaga, peeled and cut into 1-inch chunks
• 1 cup heavy cream (8 oz)
• 1 tablespoon chopped fresh curly parsley, plus extra for garnish

How To Cook Chicken Stew:

1. Season the chicken: Sprinkle the chicken pieces with salt and pepper.
2. Brown the chicken: Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Brown the chicken in batches, 3-5 minutes per batch, adding more oil as needed. Set the browned chicken aside.
3. Cook the vegetables: In the same Dutch oven, add the celery and onion. Cook for about 3 minutes until softened.
4. Add flour to thicken: Sprinkle in the flour and stir, cooking for 1 minute.
5. Add stock and vegetables: Pour in the chicken stock, season with salt and pepper, then add the parsnips, carrots, turnip, and rutabaga.
6. Simmer the stew: Return the chicken to the pot. Bring to a boil, reduce the heat, cover, and let it simmer for 45 minutes until the chicken is fully cooked and the vegetables are tender.
7. Finish with cream and parsley: Stir in the heavy cream and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

Recipe Tips

• Brown the chicken well: Make sure to brown the chicken on all sides before simmering. This step adds a rich flavor to the stew that you don’t want to skip.
• Cut vegetables evenly: Chop all the vegetables into similar-sized pieces. This ensures they cook at the same rate and become tender together.
• Use low-sodium stock: Always use low-sodium chicken stock so you can control the salt level. You can add more salt later if needed.
• Simmer gently: Don’t boil the stew vigorously. Simmering gently over low heat keeps the chicken juicy and the vegetables tender without falling apart.
• Add cream at the end: Stir in the cream at the very end to prevent it from curdling. If you add it too soon, the heat might cause it to separate.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover chicken stew cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Place leftover chicken stew in a freezer-safe container. Freeze for up to 3 months. When ready to use, thaw it in the fridge overnight before reheating on the stove or microwave.
• Reheating: Warm leftover chicken stew on the stove over medium heat for 3 to 5 minutes minutes

Nutrition Facts

Serving Size: 1 cup (232g)

• Calories: 130
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: Not provided
• Sodium: 891mg
• Potassium: Not provided
• Total Carbohydrate: 14g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 15g

Try More Pioneer Woman Recipes:

• Pioneer Woman Buffalo Chicken Sliders
• Pioneer Woman Green Chile Chicken Enchiladas
• Pioneer Woman Chicken Cacciatore Slow Cooker
• Pioneer Woman Marry Me Chicken
• Pioneer Woman Bbq Chicken Instant Pot

Pioneer Woman Chicken Stew

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: C Chicken Stew

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesRest time: 5 minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:130 kcal Best Season:Suitable throughout the year

Description

This delicious Pioneer Woman Chicken Stew is a comforting, easy-to-make meal perfect for chilly nights. Packed with tender chicken, creamy broth, and hearty root vegetables, it’s a wholesome dish that comes together quickly. You can use common ingredients from your pantry, making it a flexible option for a simple, satisfying dinner.

Ingredients

• 1 whole 4-pound chicken (legs, thighs, and breasts cut into 8 pieces, wings removed,
• 1 whole 4-pound chicken (legs, thighs, and breasts cut into 8 pieces, wings removed,
• 1 whole 4-pound chicken (legs, thighs, and breasts cut into 8 pieces, wings removed,
• backbone discarded) or 1 pre-cut chicken
  
• backbone discarded) or 1 pre-cut chicken
  
• backbone discarded) or 1 pre-cut chicken
  
• Kosher salt and freshly ground black pepper, to taste
  
• Vegetable oil, as needed
  
• Vegetable oil, as needed
  
• 2 stalks celery, finely chopped
  
• 1 medium onion, finely chopped
  
• 2 tablespoons all-purpose flour
  
• 4 cups low-sodium chicken stock (32 oz)
  
• 2 medium parsnips, peeled and cut into 1-inch chunks
  
• 2 medium carrots, peeled and cut into 1-inch chunks
  
• 1 medium turnip, peeled and cut into 1-inch chunks
  
• 1 medium rutabaga, peeled and cut into 1-inch chunks
  
• 1 cup heavy cream (8 oz)
  
• 1 tablespoon chopped fresh curly parsley, plus extra for garnish

Instructions

1. Season the chicken: Sprinkle the chicken pieces with salt and pepper.
   
2. Brown the chicken: Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Brown the chicken in batches, 3-5 minutes per batch, adding more oil as needed. Set the browned chicken aside.
   
3. Cook the vegetables: In the same Dutch oven, add the celery and onion. Cook for about 3 minutes until softened.
   
4. Add flour to thicken: Sprinkle in the flour and stir, cooking for 1 minute.
   
5. Add stock and vegetables: Pour in the chicken stock, season with salt and pepper, then add the parsnips, carrots, turnip, and rutabaga.
   
6. Simmer the stew: Return the chicken to the pot. Bring to a boil, reduce the heat, cover, and let it simmer for 45 minutes until the chicken is fully cooked and the vegetables are tender.
   
7. Finish with cream and parsley: Stir in the heavy cream and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
   
8. Serve: Garnish with extra parsley leaves and enjoy!

Notes

• Brown the chicken well: Make sure to brown the chicken on all sides before simmering. This step adds a rich flavor to the stew that you don’t want to skip.
• Cut vegetables evenly: Chop all the vegetables into similar-sized pieces. This ensures they cook at the same rate and become tender together.
• Use low-sodium stock: Always use low-sodium chicken stock so you can control the salt level. You can add more salt later if needed.
• Simmer gently: Don’t boil the stew vigorously. Simmering gently over low heat keeps the chicken juicy and the vegetables tender without falling apart.
• Add cream at the end: Stir in the cream at the very end to prevent it from curdling. If you add it too soon, the heat might cause it to separate.

Keywords:Pioneer Woman Chicken Stew