Stew Chicken Recipe

Season chicken

Pat the chicken pieces dry with paper towels. In a bowl, combine salt, black pepper, garlic powder, and paprika. Rub the spice mix evenly over all chicken pieces.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil and let it warm until shimmering.

Working in batches if necessary, add chicken pieces skin-side down and sear 4–5 minutes per side until well-browned. You are not cooking through; just develop color. Transfer seared chicken to a plate and set aside.

Reduce heat to medium. Add diced onion, carrots, celery and red bell pepper to the pot (add a splash more oil if the pot is dry). Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 5–7 minutes.

Add the minced garlic and tomato paste. Cook, stirring constantly, 1–2 minutes more until the garlic is fragrant and the tomato paste darkens slightly (this removes raw tomato taste).

Pour in the chicken broth and scrape up any brown bits from the bottom of the pot with a wooden spoon (deglaze). Add the diced tomatoes (with juices), Worcestershire sauce, brown sugar, dried thyme and bay leaf. Stir to combine.

Return the browned chicken pieces to the pot, nestling them into the liquid and vegetables. Bring the mixture to a gentle simmer.

Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 30–35 minutes, or until the chicken is cooked through and tender (internal temperature 165°F / 74°C) and the vegetables are soft.

Once the chicken is cooked, carefully remove the chicken pieces to a plate. Discard the bay leaf.

In a small bowl, whisk the all-purpose flour into the cold water to make a smooth slurry. Slowly stir the slurry into the simmering stew and increase heat to medium. Cook uncovered, stirring frequently, for 3–5 minutes until the sauce thickens to your desired consistency.

Return the chicken to the pot to heat through for 1–2 minutes. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.

Stir in the chopped fresh parsley just before serving.