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Chicken Stew

Sonia Shringarpure
20 minutes
Prep Time
50 minutes
Cook Time
3 People
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A hearty Stew with goodness of healthy nutritious vegetables makes an ideal meal for a cold winter night.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • American
  • Simmering
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 3

  1. 1 lb boneless chicken diced in 1-2″ cubes
  2. 2 bay leaves
  3. 1 onion diced in cubes
  4. 2-3 carrots peeled, cut in 1/2″ rounds, and parboiled
  5. 1 head Broccoli (keep florets intact or cut in halves)
  6. 1 pack Mushrooms washed, dried, and cut in halves
  7. 3-4 minced garlic cloves
  8. 1 cup mashed (or 2 medium-sized boiled) potatoes
  9. 2-3 stalks fresh or 1 tsp dried rosemary
  10. 32 oz hot chicken stock
  11. 1 tsp onion powder
  12. 2 tbsp plain flour
  13. 1/2 cup cream
  14. Salt and pepper to taste
  15. 2 tbsp olive oil + 1 tbsp butter


  1. Combine mashed potatoes with little stock and whisk until smooth consistency.
  2. Heat a saucepan and add oil and butter. Keep flame on medium.
  3. Add bay leaves and let them turn brown.
  4. Add dash of black pepper powder and give it a quick stir.
  5. Add onions and sauté for few seconds.
  6. Add garlic and stir fry for 15-20 seconds.
  7. Add chicken and stir fry till it’s lightly golden in color.
  8. Add mushrooms and carrots and sauté till mushrooms start to shrink.
  9. Add broccoli and stir fry till slightly crisp.
  10. Add rosemary and onion powder. Mix well to incorporate flavors.
  11. Add the flour and stir it well so that it coats all veggies and chicken.
  12. Pour the potato mixed stock as well as the remaining stock in the saucepan and mix it well with the veggies. (If using boiled potatoes, add them now).
  13. Season the stew with salt and pepper and simmer it for 8-10 minutes.
  14. Now add cream and simmer for another 5 minutes.

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Shelly Sharma
Shelly Sharma   Dec-11-2018

Deliciously amazing!

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