Herb-Infused Chicken Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting chicken stew simmered with herbs and hearty root vegetables for a nourishing meal. This french-inspired chicken ready in about 70 minutes pairs skin on bone-in chicken thighs, chopped celery stalks, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 2 tsp salt and 1 tsp black pepper. Brown chicken thighs skin-side down for 5 minutes until golden and crisp, then flip and brown the other side for 3 minutes. Remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6 minutes until vegetables soften and onions become translucent.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp all-purpose flour, cooking for 1 minute until fragrant and lightly toasted.
  4. Step 4: Gradually pour in 4 cups chicken broth while stirring to avoid lumps. Return chicken thighs to the pot and add 2 sprigs fresh rosemary and 3 sprigs fresh thyme.
  5. Step 5: Bring stew to a simmer, cover, reduce heat to low, and cook for 40 minutes until chicken is tender and vegetables are cooked through.
  6. Step 6: Remove herb sprigs before serving. Adjust seasoning with salt and pepper if needed, and serve hot.

Frequently asked questions

How long does Herb-Infused Chicken Stew with Root Vegetables take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Chicken Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped celery stalks from drying out.

Can I substitute ingredients in Herb-Infused Chicken Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Chicken Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Chicken Stew with Root Vegetables?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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