Chicken Stew


  • 1 (4-pound) chicken with legs, thighs, and breasts cut into 8 separate pieces, backbone and wings discarded
  • kosher salt, to taste
  • black pepper, to taste
  • vegetable oil, as needed
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken stock
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium rutabaga, peeled and cut into 1-inch pieces
  • 1 medium turnip, peeled and cut into 1-inch pieces
  • 1 tablespoon fresh curly parsley, chopped, plus additional leaves for garnish
  • 1 cup heavy cream


  1. Season the chicken pieces with the salt and the pepper.
  2. Heat the oil in a Dutch oven over medium-high heat.
  3. Brown the chicken, working in batches, until lightly golden on all sides, about 3-5 minutes per batch.
  4. Transfer the chicken to a plate.
  5. Add the celery and the onion and cook until they begin to soften, about 3 minutes.
  6. Sprinkle the flour over the onion mixture and cook until the raw flour smell dissipates.
  7. Add the stock to the onion mixture and season with the salt and the pepper.
  8. Add the parsnips, the carrots, the rutabaga, and the turnips.
  9. Add the chicken back to the mixture and bring the mixture to a boil.
  10. Reduce the heat to a simmer.
  11. Cover and cook until the vegetables are tender and the chicken is cooked through at 165 degrees F, about 45 minutes.
  12. Stir the heavy cream and the parsley into the chicken mixture.
  13. Taste the stew for seasoning.
  14. Serve garnished with the extra parsley.

7 thoughts on “Chicken Stew

Comments are closed.

Upcoming Events