Pioneer Woman Chicken Stew

Pioneer Woman chicken stew is a creamy, brothy dinner with tender shredded chicken, golden potatoes and sweet parsnips that comes together in 1 hour 55 minutes. This one-pot comfort food chicken stew fits cozy Sunday dinners, snowy winter nights, easy weeknight family meals and cold-weather potlucks.

Brown the chicken pieces well in batches before anything else goes in the pot, because those browned bits become the flavor base for the whole broth. Crowd the pan and the chicken steams instead, so the stew tastes flat.

Fresh ginger and turmeric go in with the garlic, which gives the cream broth a warm golden color and a gentle spice. Parsnips add a sweet, earthy note, and the cream goes in only at the end so it stays silky.

Pioneer Woman Chicken Stew

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Course: SoupCuisine: American, Comfort FoodDifficulty: Easy

Servings

6

servings

Prep time

50

minutes

Cooking time

55

minutes

Calories

799

kcal

A creamy, golden broth coats tender shredded chicken and soft chunks of potato, carrot and parsnip. Stirring in the cream at the end keeps every spoonful silky.

Ingredients

• 1 (4-pound) chicken, cut into 8 pieces (backbone discarded)
  

• 1 1/2 tsp. kosher salt, plus more for seasoning
  

• 1/2 tsp. black pepper, plus more for seasoning
  

• 3 tbsp. vegetable oil, plus more for the pan
  

• 2 stalks celery, finely chopped
  

• 1 medium onion, finely chopped
  

• 3 garlic cloves, finely chopped
  

• 1 (1-inch piece) fresh ginger, peeled and finely chopped
  

• 1/2 tsp. ground turmeric
  

• 2 tbsp. all-purpose flour
  

• 4 c. low-sodium chicken broth
  

• 1 lb. baby golden potatoes, halved
  

• 3 medium carrots, peeled and cut into 1-inch chunks
  

• 2 medium parsnips, peeled and cut into 1-inch chunks
  

• 1 c. heavy cream
  

• 1 tbsp. chopped fresh parsley, plus more for serving
  

Directions

• Brown the chicken: Season the chicken pieces with salt and pepper, then heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken in batches for 3 to 5 minutes each, adding more oil as needed, and set it aside.
• Cook the aromatics: Add the remaining 1 tablespoon oil to the drippings, then cook the chopped celery and onion for about 3 minutes until they begin to soften. Stir in the garlic, ginger and turmeric for 30 seconds to 1 minute, then sprinkle the flour over everything and stir for 1 minute.
• Add broth and vegetables: Pour in the chicken broth, then add the halved potatoes, carrots, parsnips, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir it all together so the flour dissolves into the liquid.
• Simmer the stew: Return the chicken to the pot and bring everything to a boil, then reduce to a simmer. Cover and cook for about 45 minutes, until the vegetables are tender and the chicken is cooked through.
• Shred the chicken: Move the chicken to a cutting board and let it cool for about 10 minutes. Then shred or cut the meat into bite-size pieces, discarding the skin and bones.
• Finish with cream: Stir the chicken, 1 cup heavy cream and 1 tablespoon parsley back into the stew. Taste and adjust the salt and pepper, then serve with more parsley on top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken breasts instead?

You can, but the broth will taste lighter because bones and skin give the stew most of its flavor. If you go boneless, thighs work better than breasts since they stay juicy, and the simmer time may be a little shorter.

How long does leftover chicken stew keep in the fridge?

Store it in an airtight container and it keeps for about 3 days in the fridge. Reheat it gently over low heat, since high heat can make the cream broth separate.

Can I make this stew ahead of time?

Yes, it reheats well, so you can cook it a day ahead. If you want the freshest taste, hold back the cream and parsley until you reheat it, then stir them in right before serving.

What can I use if I can't find parsnips?

Extra carrots or a peeled turnip work in their place. Parsnips add a sweet, earthy note, so the stew will taste slightly different but still cozy.

What's the most common mistake with chicken stew?

Skipping the browning is the big one, because the stew then misses the deep flavor those browned bits give the broth. Boiling the stew hard after the cream goes in is another, since it can curdle the broth.