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Gluten free chicken stew in small white bowl with spoon.
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4.77 from 17 votes

Gluten Free Chicken Stew (Dutch Oven)

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.
Prep Time15 minutes
Cook Time1 hour
1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: chicken stew, Dutch oven chicken stew, one pot chicken stew
Servings: 6
Calories: 632kcal

Equipment

  • Dutch Oven or heavy-bottomed soup pot

Ingredients

  • 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
  • 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

Instructions

  • 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.
  • 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 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.
  • 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.
  • After 15 minutes, remove the cover from the pot and add the diced potatoes, seared chicken, 1 tsp. Italian seasoning (can sub ½ tsp. each of dried thyme and rosemary OR 1-2 sprigs fresh thyme and 1-2 sprigs fresh rosemary), and another ¼ tsp. kosher salt. Stir until combined.
  • Cover the pot and cook on a low boil for another 15 minutes.
  • After 15 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 (this step is optional).
    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).

Notes

Any variety of white wine may be used to make this stew, but a light and crisp varietal such as Sauvignon Blanc, Pinot Grigio, or Chardonnay are best.
A waxy variety of potato such as red or Yukon Gold work best for stews. They maintain their texture and will not become mushy when cooked.
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.
If you are not gluten free, simply substitute All Purpose flour in place of the gluten free flour blend.

Nutrition

Serving: 2cups | Calories: 632kcal | Carbohydrates: 45g | Protein: 67g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 748mg | Potassium: 2135mg | Fiber: 8g | Sugar: 8g | Vitamin A: 8495IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 4mg