Chicken stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.
Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
Add in the carrots, onion and celery to the pan and saute for 5 minutes.
Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
Updated on November 27, 2021Originally Posted on September 4, 2020