• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Howe We Live logo

  • Home
  • About
  • Recipes
    • By Category
      • Appetizers/Sides
      • Breads & Muffins
      • Breakfast/Brunch
      • Desserts
      • Drinks
      • Main Courses
      • Soups/Salads
    • By Cooking Method
      • Air Fryer
      • Instant Pot
      • Meal Prep
      • One Pan
      • Sheet Pan
      • Slow Cooker
    • By Ingredient
      • Beef
      • Eggs
      • Pasta
      • Pork
      • Poultry
      • Seafood
      • Vegetarian
  • Resources
    • Book Recommendations
    • Cookbook Recommendations
    • Balanced Eating As a Family
    • Kitchen Hacks & Tips
    • Lifestyle
  • Contact
  • Subscribe
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • All Recipes
  • Resources
  • Shop My Favorites
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » One Pot Chicken Root Vegetable Stew

    One Pot Chicken Root Vegetable Stew

    Published: Dec 18, 2014 · Modified: Dec 18, 2019 by Lindsey Johnson · This post may contain affiliate links.

    48 shares
    Jump to Recipe Print Recipe
    chicken and root vegetable stew in Dutch Oven

    This Chicken Root Vegetable Stew is all about using simple flavors to create something really satisfying and delicious. One of my very favorite cold weather veggies is celeriac, or celery root. It cooks up with a texture similar to a potato, but with the flavor of celery. I also added some cubed turnips, carrots, and potatoes.Chicken Root Vegetable Stew in a Dutch OvenOne pot meals are always my favorite kind. With the busyness of the holidays all around us, I’ve been relying on simple meals to get us through. And really, I think simple meals are the best way to go most of the time anyway – holidays or not. I’ve also really been making an effort (thanks to Andrea’s inspiration) to focus on the quality of my ingredients. We don’t eat a ton of meat or poultry at our house, but when we do, I’m trying to seek out local organic, free-range sources. (This time I went with what I could find at Trader Joe’s out of sheer convenience. The quality and flavor are still great.) Because it’s winter, I’m also pulling out my Dutch oven for just about every meal. I love the way it can go from stovetop to oven and back again. This Chicken Root Vegetable Stew is all about using simple flavors to create something really satisfying and delicious. One of my very favorite cold weather veggies is celeriac, or celery root. It cooks up with a texture similar to a potato, but with the flavor of celery. I also added some cubed turnips, carrots, and potatoes.
    Chicken Root Vegetable Stew in a Dutch Oven against a white board This stew has a lot going on in the flavor department. It starts by building a good base flavor by searing the chicken pieces in butter. Then onions are added along with some white wine to deglaze the pan. That is followed by adding all the root veggies and chicken to the pot, chicken stock is poured over the top, it’s seasoned well, and everything goes into the oven for about an hour. By the end of that time, the broth is bursting with the flavor of the chicken and veggies, which are both tender and flavorful as well. We also like to add a little heavy cream at the end, or right before serving, but it’s completely optional. It just adds another level of richness to the broth. If you’re like me, you’ll be slurping that broth straight from the ladle just to make sure it tastes okay before placing it on the table. (wink, wink) I could drink that broth! Chicken Stew with Root Vegetables Chicken Stew with Root VegetablesNow, I always like to give a few notes to the recipes. If you don’t care for the veggies listed, totally substitute them with the ones you do like. Rutabagas could be added in. You could use all potatoes. Chopped kale could be added at the end. It’s totally up to you. This can also be made in a slow cooker, which is a great tool to utilize anytime, but especially during the holidays. Just sear the chicken in a regular frying pan in the butter. Add the onions and wine like the recipe says, then transfer that to the slow cooker and add everything else in and cook on HIGH for 2-4 hours, or LOW for 4-6 hours. It could maybe go for a little longer, but the vegetables will start to fall apart if they’re in there for too long. If you want to speed up the cooking process, use boneless, skinless chicken and cut the veggies into smaller pieces. I prefer using the skin-on, bone-in chicken because the flavor is superior. Totally up to you and what you can find or have access to. Root Vegetables and Chicken Root Vegetables
    To serve the stew, ladle it up into bowls with crusty bread on the side, or with a scoop of rice in the bowl, or eat it as is. We are usually so hungry and the anticipation is so great after that hour of delicious smells wafting through the house, it’s all we can do to actually use a bowl. Ha! But seriously, this stew is so good. It’s the perfect thing to make for a small crowd and it’s really hearty and satisfying.

    Chicken Root Vegetable Stew

    Make this hearty one pot meal for busy weeknights and during the holiday season.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 8
    Author:Andrea

    Ingredients

    • 1 Tablespoon butter
    • 1 whole free range organic chicken, cut into 8 pieces (or 8 chicken thighs), bone-in and skin-on
    • 1 large onion diced
    • 1 celeriac celery root, peeled and cut into chunks
    • 1 large or 2 small turnips peeled and cut into large chunks
    • 3 carrots peeled and cut into large chunks
    • 2-3 large red potatoes cut into large chunks
    • 3 whole garlic cloves peeled
    • 1 cup white wine
    • 2 cups organic chicken stock
    • Salt and black pepper
    • 3-4 sprigs fresh thyme
    • ½ cup organic heavy cream optional
    • For serving - crusty bread or cooked rice
    Prevent your screen from going dark

    Instructions

    • Heat a 6-quart Dutch oven over medium-high heat. Add the butter and let it foam and melt. Place the chicken pieces skin side down in the pan, working in two batches, if needed. Cook for 3-5 minutes then turn over and cook for another 3-5 minutes. Remove from pan and keep warm. Add the onion to the pan. Cook, stirring frequently, allowing the onion to soften. Scrape up any browned bits with a wooden spoon. Next add the wine to deglaze the pan. Cook for another 5 minutes, then turn off heat. Some of the wine will remain.
    • To the Dutch oven, add the cubed vegetables and garlic. Place the chicken pieces on top. Pour the chicken broth over the top Season well with salt and pepper, and add the thyme sprigs. Cover with lid. Place in oven and cook for 45-60 minutes, or until chicken is cooked through. The internal temperature should be between 160-165°F and juices should run clear. Remove from oven and let stand 5-10 minutes before serving. If using, gently stir in the heavy cream. (The veggies will be very tender, so don't stir too hard!)
    • To serve - ladle into bowls and serve with crusty bread or rice.
    Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!

     

    « Great Cookbooks to Give and Receive
    Restart in 2015 With a 21 Day Cleanse »

    Reader Interactions

    Comments

    1. Meryl Danziger says

      August 16, 2021 at 4:25 pm

      5 stars
      Thanks for sharing this fabulous recipe! The chicken cooked to perfection but that the end of the cooking time the veggies had barely cooked at all. Took a half hour beyond the hour. Did I possibly miss a step such as parboiling or…? 5-star worthy nonetheless!

      Reply
    2. Emily Bruno says

      January 10, 2020 at 8:53 am

      5 stars
      Love chicken and vegetable stew – so hearty and comforting!

      Reply
    3. Tawnie Kroll says

      December 23, 2019 at 4:15 pm

      5 stars
      Cameron loved this! So good thank you!!!

      Reply
    4. Lauren Grant says

      December 20, 2019 at 10:19 am

      5 stars
      Wow! So cozy and comforting for the chilly months!

      Reply
    5. Susie says

      December 18, 2019 at 4:53 pm

      5 stars
      This was next level amazing!!!! My entire family loved it. Thank you for making me the dinner winner.

      Reply
    6. Alison says

      January 05, 2015 at 8:42 pm

      Thank You Lindsay
      I cooked at 400 for an hour and it was
      So so so good! Restaraunt quality!!

      Reply
    7. Lindsey | Cafe Johnsonia says

      January 05, 2015 at 6:51 pm

      Sorry about that! Set your oven to 350 degrees for 45-60 minutes. You can set it to 400 and cook for less time if you’re in a hurry.

      Reply
    8. alison says

      January 05, 2015 at 6:19 pm

      Where does it say how high the oven temp is?
      I see it can be in a slow cooker but also in the oven yes?

      thanks

      Reply
      • Lauren Nagel says

        December 18, 2019 at 8:23 pm

        5 stars
        A hearty, low carb meal for me and my family! Thanks for the recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    woman with brown hair and orange shirt smiling

    Welcome to Howe We Live. I’m Andrea, a passionate home cook and mother of 3. I’ve been cooking and writing about healthy eating for almost a decade, and my number one goal here is to help you develop the tools needed to throw together a great meal at home that is both delicious, and healthy-ish. All eaters are welcome here! Read More

    Latest Posts

    • Easy Garlic Butter Salmon Recipe
    • Gifts for the Impossible Man to Shop For
    • Easy Tuna Salad – No Mayo
    • Raspberry Freezer Jam Recipe
    • Ambrosia Salad with Cool Whip (or Sour Cream)
    • Refreshing Fruit Tea Recipe (low sugar)

    Top Posts

    • Coconut Pineapple Margarita Recipe
    • Beef Sirloin Tip Steak With Garlic Butter Potatoes
    • Skillet Turkey Meatballs & Rice
    • Chicken Cutlets In the Air Fryer

    As Featured In:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • About

    Newsletter & Contact

    • Sign Up! for emails and updates
    • Contact

    Notable Links

    • Recipes by Category
    • Shop Clean Beauty

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 · Howe We Live · Privacy Policy