Fun Food Friday - Chicken Stew

Now that it is getting colder, I’ve been making quite a few crockpot recipes and stews. This chicken stew is one of my favorite cold weather dinners. I have adapted it from one of my favorite cookbooks, One-Pan Wonders, found here. If you’re looking for tons of awesome recipes, you can’t beat America’s Test Kitchen. I generally change up the recipes when I make them, sometimes a lot and sometimes a little to suit my preferences, but they are all good as-is too! As part of my adaptation of the recipe I have included how it can be made Paleo with just a few modifications. Usually I will thicken the stew with flour, since I do eat grains, however, you can swap out the flour for Arrowroot Starch or I have heard Tapioca starch works as well. I have tried the stew with Arrowroot. The stew in the picture was actually made this way as a test. The Arrowroot definitely did thicken it up some, however it had a more “gelatin-y” feel, and less of a creamy feel than when it was thickened with flour. It was still very good though, and I don’t think anyone really noticed except me. :) I have given the substitutions below. One kind of odd, but yummy, ingredient in this stew is celery root. If you haven’t used it before here is a video that shows how to prep it. It’s actually quite easy. This serves 2 with at least one serving of leftovers, usually, unless you have a big eater. You can easily double it for a bigger family to make 6-8 servings. I use a 3.5 quart dutch oven to make the smaller batch. If you want to make a large batch you’ll need a 7+ quart dutch oven. You could use a large stock pot with a lid as well, although I have not tried this. It needs to be oven safe.

Yield: 3-4

Chicken Stew

prep time: 45 minscook time: 60 minstotal time: 105 mins


  • 1.5 pounds boneless, skinless chicken thighs,  fat removed and cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1 small onion (or half a giant onion), chopped fine
  • 2 garlic cloves, minced (or 1/4 teaspoon garlic powder if you don't feel like mincing garlic)
  • 1/2 teaspoon fresh thyme, minced (or a 1/8 teaspoon dried)
  • 3 tablespoons flour (or 2 tablespoons arrowroot starch for Paleo)
  • 1 3/4 cups chicken broth
  • 1/4 cup white wine (if Paleo, replace with chicken broth)
  • 6 ounces red potatoes, unpeeled, cut into 3/4 inch pieces
  • 6 ounces celery root, unpeeled, cut into 3/4 inch pieces
  • 6 ounces of turnips, peeling optional, cut into 3/4 inch pieces
  • 2 carrots, peeled and sliced 1/2 inch thick
  • 1 bay leaf
  • 2 tablespoons minced fresh Italian parsley
  • salt and pepper


  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. Heat 1 teaspoon of oil in dutch oven over medium-high heat.  Add chicken and brown on both sides, about 8 minutes.  Transfer to a large bowl.  Note: if chicken doesn't fit in the pot in one layer, brown in two separate batches, each with 1 tsp of oil.
  3. Add onions and 1/4 teaspoon of salt to fat left in pot, and cook until onions are softened, about 5 minutes.  Add garlic and thyme and cook about 30 seconds. Stir in flour (or Arrowroot) and cook for about 60 seconds.  Whisk in broth and wine (or just broth) until there are no lumps, scraping up any browned bits.  
  4. Add potatoes, celery root, turnips, carrots, bay leaf and browned chicken.  Bring to a simmer, cover, and transfer pot to the oven.  Cook until the chicken is super tender, about 60 minutes. 
  5. Carefully remove pot from oven.  Discard bay leaf.  Stir in parsley and season with salt and pepper to taste.  Serve! 


I love chopping stuff the night before while I listen to music or watch Netflix. ;) Then when it's a hectic dinner time the next day I can just throw stuff in the pot.  Want to prep ahead of time?  Here's how you do it:

1.  Cut up all chicken and place in a bowl or ziplock bag.
2.  Cut onions, place in a bag or bowl.  
3.  Cut up garlic and thyme.  I store these together in a little ramekin covered with plastic wrap.
4.  Cut up potatoes, celery root, turnips and carrots.  Toss with 1 tsp of oil and place in a large ziplock bag.  Squeeze out as much air as possible and seal.
5.  Place everything in the fridge and then follow the normal instructions the next day at dinner time.



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