
As the first signs of fall appear—crisp air, golden leaves, and shorter days—it’s time to warm up with something that brings comfort to the soul: homemade chicken stew. There’s nothing better than a pot simmering on the stove, filling your kitchen with the savory aroma of fresh herbs and seasonal vegetables. This isn’t your average chicken stew recipe—this one is packed with rich, local flavors that take it to the next level.
Why Homemade Chicken Stew?
Homemade chicken stew isn’t just a meal—it’s a seasonal celebration. Every fall we get invited to someone’s “chicken stew” and enjoy their version of the classic. The cooler weather is perfect for cozying up with a hearty, delicious stew that highlights the best of fall’s produce. Whether you’re shopping at a local farmer’s market or your favorite grocery store, this stew is full of ingredients that are easy to find and perfect for the season.
Ingredients You’ll Love
This homemade chicken stew focuses on fresh, high-quality ingredients. You don’t need to grow them yourself (though we encourage a bit of gardening if you can), but sourcing locally is always a great option. Here’s what you’ll need:
- Fresh chicken (4-5 boneless, skinless chicken thighs or breasts): Cut into bite-sized pieces (about 1-2 inches). Thighs are recommended for a richer flavor, but breasts work as well.
- Carrots (3 large): Peel and slice into ½-inch thick rounds.
- Potatoes (2 large or 4 medium): Wash, peel (optional), and cut into 1-inch cubes.
- Butternut squash (1 small or half of a large one): Peel, remove seeds, and cut into 1-inch cubes.
- Leeks (2 medium): Trim the root end and the dark green tops. Slice the remaining light green and white parts into ½-inch rounds. Rinse thoroughly to remove any dirt.
- Fresh herbs (thyme, rosemary, and sage): Use 2-3 sprigs of each herb, leaving them whole to be easily removed after cooking.
- Garlic (4 cloves): Peel and mince. Alternatively, you can roast the garlic in the oven for 20 minutes and mash it for a more intense, caramelized flavor.
- Greens (kale or Swiss chard, 1 bunch): Remove the stems and roughly chop the leaves.
- Chicken broth (6-8 cups): Use a rich, high-quality broth for the best flavor.
- Butter (2 tablespoons): For browning the chicken.
- Salt and pepper: To taste.
Related: How to Grow Garlic, The Best Way to Cut, Dry, and Preserve Herbs
Cooking the Stew
Now that you’ve gathered your ingredients, it’s time to get cooking. This homemade chicken stew is simple but packed with flavor, making it the ideal dish for a cozy fall evening.
- Prepare the chicken: Take your fresh chicken thighs or breasts and cut them into bite-sized pieces, about 1-2 inches. If you’re using bone-in chicken, make sure to remove the bones before cutting. Pat the chicken pieces dry with paper towels to ensure a good sear when browning.
- Chop the vegetables: While your chicken rests, prep your vegetables. Peel and slice the carrots into ½-inch rounds. Cube the potatoes into 1-inch pieces (you can leave the skin on for added texture). Peel and cube the butternut squash. Slice and clean the leeks by rinsing away any dirt between the layers.
- Brown the chicken: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once the butter is melted and foamy, add the chicken pieces in a single layer. Let the chicken brown on all sides, about 4-5 minutes per side, then remove the chicken from the pot and set it aside. This step locks in the flavor and gives your stew a rich, savory base.
- Sauté the vegetables: In the same pot, add your chopped carrots, potatoes, butternut squash, and leeks. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and develop a bit of color.
- Add the garlic: Once the veggies have softened, stir in the minced garlic. If you roasted the garlic earlier, mash it into a paste and add it here. Cook for about 1 minute, just until fragrant.
- Deglaze with broth: Pour in 6-8 cups of chicken broth, making sure to scrape up any browned bits from the bottom of the pot (this adds tons of flavor). Add enough broth to fully cover the chicken and vegetables.
- Season with herbs: Tie the fresh thyme, rosemary, and sage together with kitchen twine for easy removal later. Drop the herb bundle into the pot along with salt and pepper to taste. This will infuse the stew with a fresh, earthy aroma as it simmers.
- Simmer slowly: Add the browned chicken back into the pot, reduce the heat to low, and let the stew simmer for 1-2 hours. The longer it simmers, the more flavorful it becomes. Taste occasionally and adjust the seasoning as needed.
- Finish with greens: About 10 minutes before serving, stir in the chopped kale or Swiss chard. The greens will wilt into the stew, adding color and texture without overpowering the dish.
- Serve and enjoy: Once your stew is done, remove the herb bundle and serve the stew hot. Pair it with some crusty bread to soak up the delicious broth.
Homemade Chicken Stew is Perfect for Fall
As the days grow cooler, homemade chicken stew is the perfect remedy for those crisp fall evenings. It’s a meal that can be shared with family and friends or savored alone after a busy day. With fresh, seasonal ingredients, it’s not only delicious but nourishing.
Even if you don’t grow your own produce, you can support local farmers by visiting markets or choosing fresh, seasonal ingredients at your grocery store. This fall, skip the pre-made soups and celebrate the season with homemade chicken stew. Your taste buds will thank you!