Soups, Stews

Chicken Stew

Chicken stew is the perfect weeknight dinner on a cold evening, particularly after a long weekend!  In less than an hour, you can have a genuine Louisiana chicken stew on your table! The flavors and textures are reminiscent of gumbo, due to the inclusion of a savory roux. This recipe uses a prepared roux, however you can use a powdered roux mix or make your own.   Learn more about roux here.
chicken stew

The basis of this hearty chicken stew is cooking the holy trinity in a roux. The What in a What? The holy trinity is simply chopped celery, onions and bell peppers sauteed in oil.chicken stew

Luckily, the ingredient list for chicken stew is simple and cost-efficient: chicken thighs, bell pepper, onion, celery, jar of roux, oil, chicken stock, green onions and gumbo file (optional). chicken stew

I serve this over white rice, but brown rice works as well. You’ll want to grab a fresh baguette or good old saltines to truly complete the meal. chicken stew

Chicken Stew
Prep Time
10 mins
Cook Time
20 mins
Baking Chicken
30 mins
Total Time
1 hr

A rich, savory chicken stew perfect for any cold evening. Chicken stew can be made in less than an hour-perfect for a weeknight dinner. 

Course: Main Course
Cuisine: American, French
Servings: 8 cups
Author: SmartyPantsKitchen
  • 2 lbs chicken thighs (about 8 boneless, skinless thighs)
  • 1/2 cup celery chopped
  • 1/2 cup yellow onion chopped
  • 1/2 cup green bell pepper chopped
  • 32 oz. chicken stock or broth 2
  • 2 tablespoons oil
  • 1/4 cup roux mix -I use Kary's out of Louisiana
  • salt to taste
  • pepper to taste
  • Gumbo file' garnish/thickener
  • green onions garnish
  1. Preheat oven to 350 degrees

  2. Lightly season chicken thighs with salt and pepper

  3. Place seasoned chicken thighs on foil or parchment lined baking dish and bake for 30 minutes or until internal temperature of chicken is 165 degrees

  4. Meanwhile, in a heavy bottomed skillet (cast iron recommended) and on medium heat,  add oil, onions, bell peppers and celery; cook about 5 minutes

  5. Add roux mix to onion mixture and allow to cook for 10 minutes. (This will be very thick and clumpy). 

  6. Gradually add chicken broth to roux and onion mixture; continue stirring and adding more broth until the consistency of the roux is smooth

  7. Remove cooked chicken from oven; pull chicken from bone and place in the skillet with onion mixture

  8. Allow to simmer, covered for 20 minutes

  9. Add gumbo file seasoning to finished product for a thicker stew (optional)

  10. Garnish with chopped green onions

Recipe Notes

About the Chicken

  • If chicken thighs have the skin on, you have two options:
  1. Remove skin prior to baking thighs -or-
  2. Boil skin-on thighs in water; remove skin after thighs have cooled
  • White meat can be used for this recipe, but the dark meat gives the richest flavor.
  • The flavor of this chicken stew intensifies and gets better after it has sat awhile. If time permits, allow the cooked stew to sit on the stove with no heat for about 30 minutes. Then bring back to simmer and serve.

About the Roux

You've got 3 options and all result in an excellent flavor. 

  1. Powdered Roux - usually in the baking section; follow directions
  2. Roux in a Jar - usually in the "International" section; ask your grocer to help you find it. Technically, it's a "soup starter" for lack of a better explanation. If your grocer doesn't have it, ask them to order it. There are two jarred roux's I like to use: Kary's and Bootsie's. Both from Louisiana.
  3. Homemade Roux - always first choice; learn how to make a homemade roux for any dish here.



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