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The best southern stewed chicken recipe is one recipe you will love! Especially during these cold winter months. It’s loaded with vegetables, and chicken smothered in a delicious brown gravy. Your gonna wanna try this one! So, without further prolonging things. Let me show you how to make stew chicken.

How To Make Stew Chicken
The Best Southern Stewed Chicken
What type of chicken do I use for this southern stewed chicken recipe?

For this chicken stew with carrots and onion recipe, I used chicken thighs and chicken drumsticks. That’s not the only kind of chicken you can use for this stewed chicken. That is why I absolutely love this recipe. You can use chicken breast, skinless chicken thighs, chicken tenders, and whole chicken. Name it and you probably can use it.

What are the ingredients for this stewed chicken?

The ingredients for this stew chicken recipe are as follows:

Chicken Thighs

Chicken legs

Butter

Minced Garlic

Cornstarch

Chicken broth

Tbsp Olive oil

Diced Onion

Carrot

Russet Potatoes

Garlic Powder

Pepper

Seasoning Salt

Salt To Taste

Pepper To Taste

Bay Leave

There you have the full list of ingredients for my stew chicken. Now, let’s get down to making this recipe!

How do you make a stew chicken recipe?

To make this stew chicken recipe you will only need to follow a few quick steps. Most of this recipe is literally just cutting the potatoes, carrots, and onions. So, here are the steps to this southern stewed chicken

  • Begin with chopping all your vegetables (onion, carrots, and potatoes).
  • Preheat your pot to medium-high heat
  • Season your chicken thighs in a bowl with garlic powder, pepper, and seasoning salt
  • In a pan add your butter and olive oil
  • Once the butter has melted down add your chicken into the pan and place a lid on the pot for about 10 minutes. At the halfway mark (5 minutes) flip the chicken and add the top back on for the remaining time.
  • Take your chicken out and place it to the side on a clean plate
  • In the same pot add your chop carrots, chopped onions, and minced garlic. Allow cooking until they become tender
  • Mix your chicken broth and cornstarch together. Once the cornstarch has dissolved add the mixture to the pot.
  • Next, allow to come to a boil and add in your chopped potatoes.
  • Once you add in your potatoes, immediately add in your seasonings. Minced garlic, garlic powder, pepper, and bay leave and stir
  • Add your browned chicken back into the pot and stir
  • Place the lid on the pot turn your stove to medium-low and allow to simmer for 30 minutes or until your meat is thoroughly cooked and your gravy has thickened.

Tips:

*Remember the chicken won’t be cooked all the way through yet just sautéed(browned) on both sides.

*The longer you allow this chicken stew recipe to simmer the softer your vegetables become. You want to be mindful.

Lastly, if you enjoyed this recipe then you should check out my beef stew beef recipe.

How To Make Stew Chicken

The Best Southern Stewed Chicken Recipe

5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Calories: 1850kcal

Ingredients

  • 2 Chicken Thighs
  • 2 Chicken legs
  • 2 Tbsp Butter
  • 1 1/2 Tbsp Cornstarch
  • 3 Cups Chicken broth
  • 1 Tbsp Olive oil
  • 1 Cup Diced Onion
  • 1 Carrot
  • 2 Russet Potatoes or Baby Potatoes

Chicken Seasoning

  • 1 Tbsp Garlic Powder
  • 1 Tbsp Pepper
  • 1 Tbsp Seasoning Salt

Stew Chicken Gravy Seasoning

  • Salt To Taste To Taste
  • Pepper To Taste To Taste
  • 1 Tbsp Minced Garlic
  • 1 Bay Leave
  • 1 Tsp Garlic Powder Optional

Instructions

  • Begin with chopping all your vegetables (onion, carrots, and potatoes).
    1 Cup Diced Onion, 2 Russet Potatoes, 1 Carrot
  • Preheat your pot to medium-high heat
  • Season your chicken thighs in a bowl with garlic powder, pepper, and seasoning salt
    1 Tbsp Garlic Powder, 1 Tbsp Pepper, 1 Tbsp Seasoning Salt
  • In a pan add in your butter and olive oil
    2 Tbsp Butter, 1 Tbsp Olive oil
  • Once the butter has melted down add your chicken into the pan and place a lid on the pot for about 10 minutes. At the halfway mark (5 minutes) flip the chicken and add the top back on for the remaining time.
    2 Chicken Thighs, 2 Chicken legs
  • Take your chicken out and place it to the side on a clean plate
  • In the same pot add in your chop carrots, chopped onions, and minced garlic. Allow cooking until they become tender
    1 Cup Diced Onion, 1 Carrot, 1 Tbsp Minced Garlic
  • Mix your chicken broth and cornstarch together. Once the cornstarch has dissolved add the mixture to the pot.
    3 Cups Chicken broth, 1 1/2 Tbsp Cornstarch
  • Next, allow to come to a boil and add in your chopped potatoes.
    2 Russet Potatoes
  • Once you add in your potatoes, immediately add in your seasonings. Garlic, garlic powder, pepper, and bay leave and stir
    Salt To Taste, Pepper To Taste, 1 Bay Leave, 1 Tsp Garlic Powder
  • Add your browned chicken back into the pot and stir
  • Place the lid on the pot turn your stove to medium-low and allow to simmer for 30 minutes or until your meat is thoroughly cooked and your gravy has thickened.

Video

Nutrition

Sodium: 10021mg | Calcium: 239mg | Vitamin C: 79mg | Vitamin A: 10678IU | Sugar: 6g | Fiber: 10g | Potassium: 3758mg | Cholesterol: 461mg | Calories: 1850kcal | Trans Fat: 1g | Saturated Fat: 25g | Fat: 110g | Protein: 100g | Carbohydrates: 118g | Iron: 11mg