The Best Chicken Stew Recipes


1. Chicken Stew with Vegetables – This is chicken stew with turnip, peas, carrots, potatoes, corn and seasonings as well as other vegetables.


2 tbsp vegetable oil

1 roasted chicken (4 up to 5 pounds, cut)

1 ½ c water

2 tsp salt

½ cup broth or sherry

½ tsp pepper

1 c frozen or fresh green peas

8 up to 10 white onions (small, halved)

1 c sliced carrots

1 c diced potatoes

½ c diced rutabaga or turnip

½ c frozen or fresh corn

1/3 c flour blended with ½ c cool water (so as to form a type of paste)


o Using a heavy pot or a Dutch oven, heat some oil.

o Add some chicken pieces. Make sure all sides become brown.

o Add some sherry, water, pepper and salt.

o Cover and allow simmering for 45 minutes.

o Add some peas, onions, turnip, carrots, corn and potatoes.

o Cover and allow simmering for 35 up to 45 minutes again.

o Stir in some flour as well as water mixture.

o Continue to cook until the stew becomes thick, which will still take 10 minutes.

You can serve this with rice also. Thus, this is good for 6 servings.

2. Chicken and Sausage Stew – You can serve this chicken stew either with biscuits or cornbread. This is best as a family hearty meal.


1 tbsp butter

1 chicken (4 lbs, cut)

1 tbsp olive oil

1 large yellow or sweet onion (chopped coarsely)

2 celery ribs (sliced)

2 garlic cloves (minced)

Pinch thyme

1/8 tsp black pepper

½ tsp Cajun seasoning

6 c chicken broth

3-4 medium potatoes (peeled and cut into cubes)

2 carrots (sliced)

1 c pearl onions (used canned or frozen, peeled, drained)

8-12 oz smoked sausage or chicken sausage

2 tbsp butter

Pepper and salt (for taste)

¼ cup flour


o Wash the chicken and cut it up.

o Pat it dry and remove excess fat.

o Heat 1 tbsp butter as well as olive oil using a large Dutch oven or stockpot.

o Add onion, celery and chicken. Make sure you make the chicken brown on each side.

o Add thyme, broth, black pepper and Cajun seasoning.

o Bring the mixture to a boil.

o Have the heat reduced to medium then low.

o Cover and allow simmering for 45 minutes.

o Remove the chicken pieces and allow cooling slightly.

o Skim all other visible fat apart from the actual broth.

o Add potatoes, onions and carrots onto the broth.

o Cover and allow simmering again.

o In a small sized saucepan, heat about 2 tbsp of butter on medium to low heat.

o Sauté smoked sausages until it is brown.

o Stir in approximately ¼ cup of flour until it has mixed well with the fat.

o Add sausage mixture to the still simmering stew.

o Remove the chicken from the actual bones; chip it add onto the stew.

o Bring the chicken stew to simmer again; cover and then, continue to cook until all the vegetables are tender and the stew has thickened.

o Add pepper and salt, for the taste.

This can yield 6 up to 8 servings.


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