Comforting Tuscan Chicken Stew
Updated: 2 hours ago
There is nothing quite like a big bowl of warm chicken stew when the weather starts to cool down. This Comforting Tuscan Chicken Stew is one of those recipes I come back to again and again because it's hearty, flavorful and surprisingly simple to make.
Tender chicken thighs, baby potatoes, carrots, celery, mushrooms and peas simmer in a savory broth seasoned with rosemary, fennel, thyme and garlic. A splash of balsamic vinegar at the end gives the broth a rich, slightly tangy finish that makes this stew a little different from your traditional chicken-and-potato version.
Even better, you can make it in either the Instant Pot or slow cooker, so it's perfect for those days when you want dinner cooking while you're doing just about anything else.
Why This Tuscan Chicken Stew Makes a Hearty Meal
One of my favorite things about stew is that you can get your protein, vegetables and carbohydrates all in one bowl.
Chicken thighs work especially well here because they stay tender and flavorful as they cook. Baby potatoes give the stew its comforting heartiness, while carrots, celery, peas and mushrooms add plenty of vegetables and different textures.
There's no flour or heavy cream needed, either. Arrowroot starch is added at the end to lightly thicken the broth, giving it more of that classic stew consistency.
The original recipe is also gluten-free, grain-free, soy-free and dairy-free.
The Flavors That Make This Stew So Good
Rosemary, thyme and garlic are classic additions to chicken stew, but the crushed fennel seeds are one of my favorite parts of this recipe. They add another layer of savory flavor without overpowering everything else.
Then there's the balsamic vinegar.
Adding balsamic toward the end of cooking brings some acidity into a rich, savory broth and helps brighten all of those slow-cooked flavors. I like to drizzle a little more over each bowl right before serving.
And if you have a little red wine around, you can add that too.
Comforting Tuscan Chicken Stew Recipe
Ingredients:
6-8 organic boneless, skinless chicken thighs
2 stalks celery, diced
2 carrots, peeled and diced
1 sweet onion, diced
4 cloves garlic, minced
12 baby potatoes, cut in quarters
1 3/4 cup organic chicken bone broth
1 spring of fresh rosemary
2 TBSP red wine (optional)
1 tsp fennel seeds, crushed
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Redmond real salt
After cooking, add:
1 TBSP arrowroot starch
1/4 cup water
1/8 cup balsamic vinegar
10 oz. bag of organic frozen peas
8 oz. baby bella mushrooms, diced
Directions — Instant Pot
Add all of the ingredients to the instant pot. Set the instant pot to manual for 10 minutes, close the lid and seal the valve.
Once the timer goes off, let it sit for another 10 minutes, then release the pressure valve and open the lid. In a small bowl, stir the arrowroot starch and water together until smooth and slowly stir it into the stew. Stir the peas, mushrooms, and balsamic vinegar into the stew. Discard the stems of the rosemary.
Set the instant pot to "saute" and stir occasionally for 5-10 minutes while slightly shredding the chicken and allowing the broth to thicken.
Serve into bowls and top with a drizzle of balsamic vinegar.
Directions — Slow Cooker
Add all of the ingredients to the slow cooker/crockpot and cover with the lid. Set on low and cook for 6 hours.
In a small bowl, stir the arrowroot starch and water together until smooth and slowly stir it into the stew. Stir the peas, mushrooms, and balsamic vinegar into the stew and continue cooking for 30 minutes.
Turn heat to high and cook for an additional 30 minutes to allow the broth the thicken. Shred the chicken with two forks. Discard the stems of the rosemary.
Serve into bowls and top with a drizzle of balsamic vinegar.
Instant Pot or Slow Cooker?
Both methods work beautifully, so this really comes down to how much time you have.
The Instant Pot is perfect when you want the flavor of a slow-cooked stew without waiting all afternoon. After pressure cooking, switching to the sauté setting gives the broth time to thicken while you gently shred the chicken.
The slow cooker is my choice when I want to get dinner started earlier in the day and forget about it for a few hours. By dinnertime, the chicken is tender, the vegetables have absorbed all those herbs and seasonings, and most of the work is already done.
Either way, your kitchen is going to smell pretty amazing.
Why Add the Peas and Mushrooms at the End?
You'll notice that the peas and mushrooms aren't added with the rest of the ingredients at the beginning.
This helps them maintain more of their texture rather than completely disappearing into the stew during the longer cooking process. The frozen peas only need a short amount of time to heat through, and the diced baby bella mushrooms cook quickly in the hot broth.
It's a small step that makes the finished stew better.
Dr. Stephanie's Tip: Soups and stews are one of my favorite ways to get more variety into your diet without making dinner complicated.
You've got chicken, potatoes and several different vegetables all cooking together, and you can easily change the vegetables depending on what you have in the refrigerator.
They're also perfect for meal prep. Make a big batch for dinner and you've already taken care of lunch for the next day—which is always a win in my book.
Cozy Comfort Food Without the Heavy Ingredients
A comforting meal doesn't have to mean something loaded with heavy cream, cheese or flour.
This Tuscan Chicken Stew gets its richness from tender chicken thighs, potatoes, vegetables, herbs and a flavorful broth, with just enough arrowroot starch to thicken everything at the end.
Serve it in a big bowl with that final drizzle of balsamic vinegar and enjoy it while it's nice and hot.
Looking for More Healthy Recipes?
If you enjoy simple, flavorful recipes like this one, you'll find plenty more in my cookbook, Allergy-Free Tastes Good to Me.
It includes 93 gluten-free and dairy-free recipes designed to make healthier eating practical, flavorful and enjoyable for everyday life.
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