Winter chicken stew

Chicken stew recipe

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(18 ratings)

Prep: 15 mins Cook: 45 mins - 50 mins


Serves 8

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal445
  • fat24g
  • saturates6g
  • carbs21g
  • sugars10g
  • fibre8g
  • protein36g
  • salt0.8g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • 1.4l hot chicken stock
  • 1 large potato, finely grated



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp fresh thyme leaf
  • 2 tsp fresh rosemary leaves



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
  • 6 carrots, halved lengthways and cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnips, halved lengthways and cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 3 leeks, well washed and thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • mash and peas, to serve (optional)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  1. Heat the oil in your largest pan – an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.

  2. Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months – thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

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Comments, questions and tips

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Chris Mason's picture
Chris Mason
17th Aug, 2018
Made this for the first time today. Substituting parsnips for sweet potatoes. Plenty of salt and pepper and some chicken gravel granuals to thicken a little. Dumplings added and an extra 20 mins, perfect. Would recommend and my hard working better half agreed.
10th Nov, 2017
Extremely watery and totally bland. Definitely not a hearty winter stew
27th Nov, 2016
Easy to make and the potato thickens the liquid. I use chicken breast and add frozen peas and sweetcorn at the end. It is really tasty nicest chicken stew I have made.
10th Mar, 2016
Easiest, healthiest, yummiest chicken cas I have ever made
3rd Jan, 2016
Really enjoyed this recipe. Simple and tasty for a fairly cheap weeknight meal. Yes plenty of liquid as others said but I just sprinkled with a few gravy granules and we had a great stew. I left out the potatoes as we didn't have any!
22nd Nov, 2015
This was very nice, I found that it needed an extra potato to thicken the sauce. I think I'll add additional leeks and perhaps some mushrooms next to give it a bit more flavour.
19th Jan, 2015
This recipe was absolutely scrumptious!! However, as the stock made it too watery, we decided to add couscous to bulk it up. We only needed an extra 5 minutes for couscous, we also added frozen peas and substituted a normal potato for a sweet one, this made it perfecto!!! Highly recommended, will cook again! Perfect for a winter warmer!! :-)
19th Jan, 2015
This recipe was absolutely scrumptious, highly recommended!! However, we decided to add couscous towards the end, as it was too watery with just stock alone and needed bulking up. We only gave 5 minutes extra for the couscous and we also added peas into the stew to make it perfecto!!!!!!!! Really healthy, hearty meal, ideal for a winter warmer! :-)
26th Nov, 2014
This recipe is very tasty considering it is so easy. There was only 2 of us and I used 1 medium grated potato - I can imagine that 1 large potato is not enough for the whole quantity.
25th Nov, 2014
I made this last night but used 3 large potatoes cut into cubes, salt and pepper to taste and added 2 teaspoonsful of Marigold vegitable boullion powder as well as chicken stock. portion for me last night and 6 in the freezer.


5th May, 2017
If substituting the thighs for chicken breasts, how many would you need? Or what weight in chicken breast would be required?
goodfoodteam's picture
9th May, 2017
Thank you for your question. We wouldn't recommend substituting breast for thighs as they will become tough if cooked for that length of time, and if you reduce the cooking time the stew won't have the rich flavour. It would be better to select a recipe using chicken breast if you're not a fan of thigh meat.
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