Rustic Chicken and Vegetable Stew with British Infused Olive Oil Blend is a hearty, herb-forward meal filled with tender chicken, potatoes, carrots, celery, peas, and a rich savory broth. Garden Infuzions British Infused Olive Oil Blend brings thyme, rosemary, sage, parsley, marjoram, black pepper, dill, and bay leaf into the stew, creating the layered flavor of a slow-cooked country kitchen dinner without requiring hours of preparation. This satisfying one-pot recipe is ideal for chilly evenings, family dinners, meal prep, and anyone searching for a comforting chicken vegetable stew with classic British-inspired herbs.
Build Deep, Comforting Flavor One Simmer At A Time
For the best results, make this recipe with Garden Infuzions British Infused Olive Oil Blend.
Rustic Chicken and Vegetable Stew with British Infused Olive Oil Blend
Ingredients
Method
- Equipment: Large Dutch oven or heavy soup pot, chef's knife, cutting board, wooden spoon, measuring cups and spoons.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Pat the chicken dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat 2 tablespoons British Infused Olive Oil Blend in a large Dutch oven over medium-high heat.
- Add the chicken in a single layer and brown for 3 to 4 minutes per side. Work in batches if needed. Transfer the browned chicken to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon British Infused Olive Oil Blend.
- Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute.
- Slowly pour in the chicken stock while stirring and scraping the browned bits from the bottom of the pot.
- Stir in the Dijon mustard, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Return the chicken and any accumulated juices to the pot. Add the potatoes and bring the stew to a gentle simmer.
- Reduce the heat to medium-low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
- Stir in the frozen peas and cook for 2 to 3 minutes, until heated through.
- Taste and adjust the seasoning. If the stew is too thick, add additional chicken stock until it reaches the desired consistency.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Nutrition
Notes
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Let us know how it was!Rustic Chicken and Vegetable Stew Recipe Tips
The best rustic chicken and vegetable stew begins by browning the chicken in Garden Infuzions British Infused Olive Oil Blend. This step creates flavorful browned bits on the bottom of the pot while the infused oil carries thyme, rosemary, sage, parsley, marjoram, black pepper, dill, and bay leaf throughout the stew. Do not crowd the pot while browning the chicken; cook in batches if necessary so the pieces sear instead of steam.
Cut the vegetables into evenly sized pieces so they cook at the same rate. Yukon Gold potatoes work especially well because they become creamy while still holding their shape. Add the peas near the end so they remain bright and tender rather than becoming soft or dull.
How to Build a Rich Chicken Stew Broth
After browning the chicken and sautéing the vegetables, flour is stirred into the pot to create a light thickening base. Gradually adding chicken stock prevents lumps and creates a smooth, spoon-coating broth. A small amount of Dijon mustard adds depth without making the stew taste sharp, while British Infused Olive Oil Blend provides the herb profile that gives the finished dish its distinctive character.
Simmer the stew gently rather than boiling it rapidly. A low simmer keeps the chicken tender and allows the potatoes, carrots, and celery to absorb the savory broth. If the stew becomes thicker than desired, add additional chicken stock a little at a time until it reaches your preferred consistency.
Serving Suggestions
Serve this British-inspired chicken stew with warm crusty bread, buttery biscuits, soda bread, or toasted sourdough for soaking up the broth. It also pairs well with a simple green salad, roasted Brussels sprouts, or steamed green beans. For a complete comfort-food meal, spoon the stew over mashed potatoes or serve it alongside roasted root vegetables.
For more herb-forward meals, explore additional British Infused Olive Oil Blend recipes. This stew also pairs naturally with Herb-Roasted Root Vegetables with British Infused Olive Oil Blend or a simple loaf of homemade bread finished with the same infused oil.
Storage and Reheating
Store leftover chicken and vegetable stew in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken stock if the broth has thickened. The stew can also be reheated in the microwave in short intervals, stirring between each interval for even heating.
Freeze the cooled stew in airtight freezer containers for up to three months. Thaw overnight in the refrigerator before reheating. The potatoes may soften slightly after freezing, but the flavor remains rich and comforting.
Recipe Variations
Replace the chicken thighs with chicken breast for a leaner stew, reducing the simmering time slightly to prevent overcooking. Add parsnips, turnips, mushrooms, leeks, or green beans for extra vegetables. For a creamier version, stir in one-half cup of heavy cream at the end of cooking. To make the stew gluten-free, replace the all-purpose flour with a gluten-free flour blend or thicken the broth with a cornstarch slurry.
