This dairy free Gluten Free Chicken Stew recipe is hearty, healthy, and made in a Dutch oven on the stove top with potatoes and vegetables.
We're currently in the midst of a deep freeze here in Minnesota. When the weather dips below zero, I find myself craving soups and stews of all kinds. This Chicken Stew is just the thing to warm you up during a cold snap!
The past few weeks have been spent under a blanket with a cat warming my feet and a pot of soup boiling on the stove top. A round of sickness and sub zero temps have made anything else virtually impossible.
There's nothing better than a Dutch oven full of hearty stew simmering away while the wind is whipping around outside. This recipe is made with chicken, potatoes, carrots, and peas cooked in a white wine broth with garlic and onions.
It's flavored with herbs like rosemary and thyme and is made with one pot, making for easy cleanup. The broth is lightly thickened and perfect served with some warm, crusty bread.
We're all accustomed to beef stew and this chicken version is basically like its lighter cousin. It's savory and totally comforting!
- What Herbs and Spices Are Best For Chicken Stew?
- How To Make Chicken Stew On The Stove Top
- What Are Good Vegetables To Put In Stew?
- How Long Does Stew Take To Cook On The Stove Top?
- How To Thicken Gluten Free Chicken Stew
- What To Serve With Chicken Stew
- How Long Does Stew Last In The Fridge?
- Gluten Free Chicken Stew (Dutch Oven)
What Herbs and Spices Are Best For Chicken Stew?
The right combination of aromatics, herbs, and spices help to create a nice, savory broth when making stews and soups. I find that lots of garlic and onions are essential when adding flavor to any kind of broth.
Hearty herbs like thyme, oregano, bay leaves, and rosemary are perfect when making winter stews because they hold up during the cooking process and release their oils when cooked.
Lighter herbs such as tarragon, parsley, and cilantro are great when added at the end of the cooking process and perfect for lighter spring and summer dishes.
Ingredients For Gluten Free Chicken Stew
Here's what you'll need to make this hearty stew:
- 6 cloves Garlic
- 1 Onion (any color)
- 4 Tbsp. Olive Oil (split)
- 1 ½ - 2 lbs. Boneless, Skinless Chicken (light or dark)
- 4-6 Red Potatoes (equals 4-5 cups)
- 4-5 large Carrots (equals 4-5 cups)
- ⅓ cup Gluten Free Flour Blend (or AP flour if not gluten free)
- ½ White Wine (any variety)
- 5 cups Low Sodium Chicken Broth
- 2 cups Frozen Peas
- 1 tsp. Italian Seasoning (or ½ tsp. each Dried Thyme and Rosemary)
- 1 tsp. Kosher Salt (split)
- ½ tsp. Pepper (split)
- 1-2 tsp. Gluten Free Flour Blend or Corn Starch to thicken
A Few Things:
- I love Bob's Red Mill 1 to 1 Flour when making stews like this one. If you are not gluten free, simply use regular All Purpose flour in place of the flour blend.
- A variety of white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay work great when making stews. I would stay away from sweeter varietals such as Riesling or Gewürztraminer and opt for one that is light and crisp.
- Waxy potatoes such as red or Yukon gold work best when making stews because they stand up to the cooking process and do not become mushy or starchy when cooked.
- Feel free to use fresh or dried herbs when making this stew. If using fresh herbs, use 3-4 sprigs fresh thyme and 1-2 sprigs fresh rosemary.
- Light or dark meat may be used, but it's best that the meat is skinless and boneless. Dark meat will result in a deeper flavor overall.
How To Make Chicken Stew On The Stove Top
Making a stew is similar to the process of making soup on the stove top.
The garlic, onions, and vegetables are chopped and readied before the cooking process. The meat is diced into cubes and dredged in flour before it is sautéed in a Dutch oven or soup pot.
Dredging the meat in flour and sautéing it helps to create great flavor, draws out the fats from the meat, and the flour helps to thicken the broth. It's a simple process and makes a huge difference in the flavor and texture of the stew.
I follow this process when making my beef stew and find that the results are similar when making this gluten free chicken stew.
- Start by mincing 6 cloves of garlic and 1 onion.
- Thoroughly wash and scrub 3-6 red potatoes and 4-5 carrots (peel if desired). Dice the potatoes and slice the carrots.
- Cut 1 ½ - 2 lbs. of boneless, skinless chicken (white or dark meat) into chunks. Place the chicken in a large bowl and add ⅓ cup gluten free flour blend (or AP flour if not gluten free). Toss the meat until completely coated.
- Place a cast iron Dutch oven or large soup pot on the stove top and heat to medium high. Add 1 Tbsp. olive oil. Once the oil is heated, add half of the chicken to the pot, along with a generous pinch of kosher salt and pepper.
- Sauté the chicken for 2-3 minutes on the first side and then flip the chicken over and sauté for another 2-3 minutes on the second side, adding another generous pinch of salt and pepper.
- Once the chicken is lightly golden (it will not be cooked at this point), remove it from the pot and set aside.
- Add another Tbsp. olive oil to the pot and repeat the process with the second half of the chicken. Remove when seared and set aside.
What Are Good Vegetables To Put In Stew?
Once the chicken is seared, it's time to add the aromatics and vegetables.
I find that hearty vegetables such as potatoes, carrots, green beans, and root vegetables like rutabaga, turnips, and parsnips work great in stews. Vegetables like these retain their texture and don't become mushy when cooked.
You can use any vegetables you like when making this stew, but it's important to remember that some vegetables cook faster than others. Heartier vegetables should be added before lighter ones, as they take longer to cook. Frozen vegetables and greens are best added at the end of the cooking process.
- Once the chicken has been removed from the pot, add 2 Tbsp. olive oil.
- Add the minced garlic and onions and sauté for 3-4 minutes on medium high heat.
- Add ½ cup white wine to the pot and sauté with the garlic and onions for 4-5 minutes, or until the wine has reduced and the alcohol cooked out of it.
- Add the diced carrots, along with ¼ tsp. each kosher salt and pepper. Sauté the carrots for 4-5 minutes, stirring often.
- Add 5 cups of low sodium chicken broth, bring to a boil, reduce to a low boil, and cook covered for 15 minutes.
How Long Does Stew Take To Cook On The Stove Top?
The carrots are lightly boiled in the broth for 15 minutes or so longer than the potatoes and chicken, as they have a longer cooking time. The frozen peas are added at the end, as they only take a few minutes until heated through.
- After 15 minutes, remove the cover from the pot and add the diced potatoes, seared chicken, 1 tsp. Italian seasoning (or fresh herbs), and another ¼ tsp. kosher salt. Stir until combined.
- Cover the pot and cook on a low boil for another 20 minutes.
- After 20 minutes, remove the cover and add 2 cups frozen peas.
- Cover and cook for another 5 minutes or so.
How To Thicken Gluten Free Chicken Stew
The chicken stew is done at this point and you can alter the thickness of the broth according to your tastes. The broth will be slightly thickened by the flour that was used to dredge the chicken earlier in the cooking process.
The broth can be thickened by adding some more flour, corn starch, or arrowroot powder.
- To thicken the broth, dip a measuring cup into the stew and remove a cup or so of the liquid. Add 1-2 Tbsp. flour or corn starch to the liquid and stir until incorporated (this creates a slurry).
- Add the slurry back into the pot and stir until combined. Feel free to repeat this process until the broth has reached your desired consistency.
- Alternately, you can remove a few of the cooked potatoes and place them in a small bowl. Smash the potatoes with a fork and add them back into the stew. This will help to thicken the broth without adding any starches or thickeners.
- Make sure the chicken is fully cooked, the vegetables tender, but not mushy, and adjust the salt and pepper levels as needed.
What To Serve With Chicken Stew
This Gluten Free Chicken Stew is hearty and can definitely be enjoyed on its own.
I never turn down a slice or two of warm, crusty bread served with soups and stews. Garlic bread, cheesy bread, or biscuits would also make a great pairing.
Stews are delicious served on top of creamy polenta, alongside some wild rice, or other grains like quinoa.
Looking for more chicken soups? Don't miss these recipes!
- Slow Cooker Chicken Corn Soup
- Dutch Oven Chicken Noodle Soup
- Lentil Chicken Sausage Kale Soup
- Vietnamese Inspired Chicken Noodle Soup
- Crockpot Chicken Potato Soup
- Slow Cooker Tortilla Soup
How Long Does Stew Last In The Fridge?
The great thing about this stew is that it makes a big batch and may provide you with leftovers.
Any leftover chicken stew may be stored in an airtight container in the fridge for 3-4 days. Make sure to allow the stew to cool completely before transferring to the fridge for storage.
It may be reheated in the microwave or in a smaller soup pot on the stove top.
Can It Be Frozen?
Yes, this chicken stew makes a great freezer meal as it contains no dairy!
How To Freeze:
- Allow the stew to cool completely.
- Once cooled, transfer the stew to a heavy-duty freezer bag, press out any air, label with the date, and freeze up to 3 months.
How To Reheat:
- Place the stew in the fridge 24 hours before reheating to thaw. Reheat in a soup pot on the stove top or in the microwave.
- You can also place the frozen stew in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.
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- Turkey Wild Rice Soup
- Italian White Bean Soup
- Chunky Italian Vegetable Soup
- Ham and Potato Soup
- Tuscan Vegetable Noodle Soup
- Healthy Turkey Rice Soup
- Split Pea Ham Soup
- Hearty Lentil Soup
- Thai Potato Corn Chowder
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Gluten Free Chicken Stew (Dutch Oven)
- Dutch Oven or heavy-bottomed soup pot
- 6 cloves garlic
- 1 onion any color
- 4 Tbsp. olive oil split
- 1 ½ - 2 lbs. boneless, skinless chicken light or dark meat
- 4-6 red potatoes or any waxy potatoes
- 4-5 large carrots
- ⅓ cup gluten free flour blend or AP flour if not gluten free
- ½ cup white wine any variety except for sweet dessert wine
- 5 cups low sodium chicken broth
- 2 cups frozen peas
- 1 tsp. Italian seasoning or sub fresh thyme and rosemary
- 1 tsp. kosher salt (split)
- ½ tsp. pepper
- 1-2 tsp. gluten free flour blend or corn starch to thicken
- Mince 6 cloves of garlic and 1 onion (any color).
- Wash and scrub 4-5 large carrots and 4-6 red potatoes (or any waxy potato variety). Feel free to peel the carrots if desired (there is no need to peel the potatoes). Slice the carrots and dice the potatoes (yields 4-5 cups each).
- Cut 1 ½ - 2 lbs. boneless, skinless chicken (light or dark) into chunks. Place the chicken into a bowl and add ⅓ cup gluten free flour blend (or AP flour if not gluten free). Toss the chicken until completely coated in the flour.
- Add 1 Tbsp. olive oil to the pot and repeat the process with the second half of the chicken. Remove when seared and set aside.
- After the chicken has been removed, add 2 more Tbsp. olive oil to the pot. Add the minced garlic and onions and sauté for 3-4 minutes on medium high heat.
- Add ½ cup white wine to the pot and sauté with the garlic and onions for 4-5 minutes, or until the wine has reduced.
- Cover the pot and cook on a low boil for another 20 minutes.
- After 20 minutes, remove the cover and add 2 cups frozen peas. Cover and cook for another 5 minutes or so.
- To thicken the broth, dip a measuring cup into the stew and remove a cup or so of the liquid. Add 1-2 Tbsp. flour or corn starch to the liquid and stir until incorporated (this creates a slurry). Add the slurry back into the pot and stir until combined. Feel free to repeat this process until the broth has reached your desired consistency.Alternately, you can remove a few of the cooked potatoes and place them in a small bowl. Smash the potatoes with a fork and add them back into the stew. This will help to thicken the broth without adding any starches or thickeners.
- Feel free to add another ¼ tsp. kosher salt if needed. Adjust black pepper levels as needed. Make sure the chicken is fully cooked through and the vegetables tender, but not mushy. Remove any fresh herb sprigs (if used).