Chicken Stew With Vegetables

Chicken stew

Tim Hawley / Photographer's Choice RF / Getty

Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
768 Calories
41g Fat
25g Carbs
72g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 768
% Daily Value*
Total Fat 41g 52%
Saturated Fat 11g 54%
Cholesterol 266mg 89%
Sodium 841mg 37%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 72g
Vitamin C 13mg 66%
Calcium 77mg 6%
Iron 6mg 32%
Potassium 981mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This savory and satisfying chicken stew is chock full of peas, turnip, carrots, corn, potatoes, and other tasty vegetables and seasonings. Enjoy it with dumplings.


  • 1 (4- to 5-pound) chicken, cut up

  • 2 tablespoons vegetable oil

  • 1 1/2 cups water

  • 1/2 cup sherry, or chicken broth

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 8 to 10 small onions, halved

  • 1 cup peas

  • 1 cup carrots, sliced

  • 1/2 cup turnip or rutabaga, diced

  • 1 cup potatoes, diced

  • 1/2 cup corn, fresh or frozen

  • 1/3 cup all-purpose flour, mixed with 1/2 cup cool water to form a paste

  • 1/2 cup water

Steps to Make It

  1. Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt, and pepper. Cover and simmer for about 45 minutes.

  2. Add onions, peas, carrots, turnip, potatoes, and corn; cover and simmer for another 35 to 45 minutes.

  3. Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.