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Alabama Chicken Stew

Alabama Chicken Stew
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Alabama Chicken Stew is a hearty Southern comfort food featuring tender chicken thighs simmered with fresh vegetables in a rich, flavorful chicken broth. This slow-cooked stew is perfect for warming up on chilly days, offering a mild yet satisfying dish that is family-friendly and full of homestyle goodness.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless chicken thighs, patted dry

Vegetables

  • 2 large carrots, chopped into bite-sized pieces
  • 2 celery stalks, chopped
  • 3 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Broth & Seasonings

  • 4 cups chicken broth (use gluten-free if needed)
  • 1 tsp dried thyme (or 2 tsp fresh thyme)
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Thickener

  • 2 tbsp all-purpose flour or cornstarch (for gluten-free option)
  • 2 tbsp cold water (for slurry)

Optional Add-ins and Variations

  • 1/4 tsp cayenne pepper or crushed red pepper flakes (for spicy kick)
  • 1 cup kale or spinach, chopped (added near the end)
  • 1 tbsp fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Prepare Your Ingredients: Chop carrots, celery, potatoes, and onions into bite-sized pieces. Mince the garlic finely and pat the chicken thighs dry to ensure better browning.
  2. Brown the Chicken: Heat 1-2 tablespoons of oil in a heavy pot over medium-high heat. Brown the chicken thighs on both sides until golden, about 3-4 minutes per side. Remove and set aside to lock in flavor and create a rich base for the stew.
  3. Sauté the Vegetables and Aromatics: In the same pot, add onions, garlic, carrots, and celery. Cook over medium heat until softened and fragrant, about 5-7 minutes, stirring often to prevent burning.
  4. Add Broth and Simmer: Return the browned chicken to the pot. Pour in the chicken broth and add the diced potatoes, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer gently for about 45 minutes to let flavors meld and chicken cook through.
  5. Thicken the Stew: In a small bowl, mix flour or cornstarch with cold water to create a slurry. Stir the slurry into the simmering stew and cook for an additional 10 minutes until the broth thickens to a silky consistency.
  6. Final Seasoning and Serve: Remove bay leaves and taste the stew. Adjust salt and pepper as needed. Ladle the warm stew into bowls, garnish with freshly chopped parsley or green onions, and serve with warm cornbread, crusty bread, or steamed rice.

Notes

  • Use chicken thighs for juicier, more flavorful meat that holds up well to slow cooking.
  • Browning the chicken is essential for depth of flavor and the best texture.
  • Simmer gently on low heat to keep chicken moist and vegetables tender.
  • Fresh herbs such as thyme or parsley can be added at the end to brighten flavors.
  • Adjust the thickness of the stew by adding more or less slurry to your preference.
  • Substitute potatoes with sweet potatoes, turnips, or parsnips for variety.
  • For a gluten-free version, use cornstarch as the thickener and ensure broth is gluten-free.
  • Try adding kale or spinach near the end of cooking for extra nutrition and color.
  • The stew freezes well; store leftovers in freezer-safe containers for up to 3 months.
  • Reheat gently on stovetop over medium-low heat, stirring occasionally to preserve texture.

Nutrition

Keywords: Alabama Chicken Stew, Southern comfort food, chicken stew, hearty stew, gluten-free stew, slow-cooked chicken, family-friendly stew

Find it online: https://recipesemilly.com/alabama-chicken-stew/