Winter chicken stew

Chicken stew recipe

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(16 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

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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 just…

  • 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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9th Nov, 2014
Tasty but far too much liquid that didn't really thicken, I had to add cornflower and then bulk it out by tipping in some cous cous. Would recommend reducing stock amount to one litre, or adding a few more potatoes like another reviewer suggests.
7th Nov, 2014
This is one of my favorite recipes I make it every week. I freeze two portions for midweek meals. It makes 6 portions. I use swede instead of parsnips and add frozen pea and sweetcorn at the end. I also put a lot of grated potato in to make the sauce thick. Healthy and easy to make I love it.
20th Oct, 2014
So, just eaten this and basically it is really boring! It looks pale and insipid. It certainly does not feed 8 people! Very quick and easy to make.....BUT had to spice it up!
13th Feb, 2014
Really easy and tasty. Will be my new chicken stew.
Kelly Yeates's picture
Kelly Yeates
18th Nov, 2013
Truly tasty. I can not begin to describe how happy I was with how this recipe turned out. Warming and sumptuous. Delish.
20th Apr, 2013
So quick and easy to make absolutely delicious will definitely make again


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