A hearty, cozy stew that makes the most of your leftover chicken dinner. Loaded with chunky vegetables, tender chicken, fresh herbs, and finished with cream and parsley, this dish is perfect for chilly fall nights. Serve it up with toasted bread for dipping, and you’ve got comfort in a bowl.
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Ingredients
1/4 cup (60ml) olive oil
1 onion, medium dice
3 carrots, medium dice
3 celery stalks, medium dice
2 cloves garlic, grated
1 Tbsp Worcestershire sauce
2 sprigs fresh thyme
3 fresh sage leaves, chopped
1/3 cup (43g) all-purpose flour
1.5 litres (6 cups) chicken stock
2 bay leaves
1 cup (240ml) heavy cream
2–3 cups chopped cooked chicken
1.5 cups (8 oz) frozen peas
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Toasted bread, for serving
Servings6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
In a large heavy-bottomed pot, warm the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Season lightly with salt to start building flavor.
Grate in the garlic and stir for about 1 minute, just until fragrant. Pour in the Worcestershire sauce and let it bubble for 30 seconds to coat the vegetables and deepen the flavor.
Add the thyme sprigs and chopped sage, stirring them through the vegetables. Sprinkle in the flour and stir well so the vegetables are evenly coated. Cook the flour for 1–2 minutes, which helps remove its raw taste and forms the base of your stew’s thickness.
Slowly pour in the chicken stock, a little at a time, stirring constantly to avoid lumps. Once it’s all in, add the bay leaves. Stir in the heavy cream and bring the pot up to a gentle boil. Reduce the heat to low and let it simmer for 5–7 minutes, until the broth thickens slightly and the flavors start to meld.
Stir in the 2–3 cups of chopped chicken. Let the stew simmer for another 5–7 minutes, giving the chicken time to warm through and the flavors to come together.
Turn off and Stir in the frozen peas. They’ll heat quickly and keep their bright color and sweetness.
Remove the bay leaves. Taste the stew and season with salt and black pepper until the flavors are balanced to your liking. Stir in a handful of fresh chopped parsley for brightness.
Ladle the stew into bowls and serve hot with slices of toasted bread for dipping.
