Easy Farm-Style Chicken Stew
Serves 6–8. This Easy Farm-Style Chicken Stew is a simple, rustic one-pot dish made with pantry staples and big on flavor. It uses 10–12 chicken portions (thighs, drumsticks, or a mix), 6–8 medium potatoes (quartered), and a generous handful of peas — ideal for feeding a crowd or saving leftovers. You can use raw or cooked chicken (even frozen, thanks to the Instant Pot), and the potatoes thicken the stew naturally for a rich, comforting finish.
Servings :6 people
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon for stirring
- 1 Masher but you can also use a fork.
Ingredients
- 10-12 Chicken portions (mixed cuts, raw or pre-cooked)
- 2 tablespoons Olive oil — enough to coat the base of your pot (roughly 2–4 tablespoons, depending on pot size)
- Coarse sea salt & fresh black pepper (season to taste, use Maldon’s if you can)
- 6-8 Medium potatoes (quartered)
- 2-3 cups Water - Up to 3 cups water (1–2 cups for cooking potatoes, plus ½ cup for loosening the stew if needed) Use boiling water from the kettle to avoid dropping the cooking temperature.
- 1–1½ cups frozen peas
- Optional: Fresh or dried herbs (oregano, thyme)
Instructions
- (Optional Step: Pre-cook frozen chicken) Add chicken portions to Instant Pot with ½ cup water. Set to High Pressure for 10 minutes. Let rest 2 minutes, then force release. Remove chicken and reserve liquid.
- Sear the chicken (if raw or for added flavor): Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down in batches (don’t overcrowd). Sear until golden brown, about 3–4 minutes. Remove and set aside.
- Cook Potatoes:In the same pot over medium heat, add the chopped potatoes and season lightly with salt and pepper. Stir to pick up the browned bits from the bottom — these add great flavor.
- Add Liquid:If you cooked your chicken in the Instant Pot, pour in the reserved cooking liquid (this is the broth — don’t discard it!). No Instant Pot? No problem — simply add 1 to 2 cups of water.Cover with a lid and simmer on medium heat for 10 minutes, until the potatoes begin to soften.
- Thicken the Stew:After 10 minutes, give the potatoes a gentle stir. Leave the lid slightly ajar to allow some steam to escape, and continue simmering for another 5 minutes. At this point, the potatoes should be tender.Add 1½ cups of boiling water to loosen the stew, then gently mash a few of the potatoes (not all!) to naturally thicken the sauce — no flour or cream needed.Taste and adjust the seasoning. Add any herbs now if using, then continue cooking uncovered for 10-15 minutes more, until the liquid thickens to a cozy, stew-like consistency.
- Add frozen peas + finish: Stir in peas and cooked chicken. Adjust seasoning. Add fresh or dried herbs if using. Simmer 2–3 minutes, then let rest before serving.
Notes
Water Tip: Always use boiling water (from the kettle) when adding water to the stew. Cold water will reduce the pot’s temperature and slow down cooking, which can affect the texture and depth of flavor.
For Instant Pot users (or any pressure cooker), keep that broth! It’s full of flavor and adds depth to your stew. Don’t have a pressure cooker? Don’t worry — just follow the recipe as written, adding water and seasoning well to build flavor as you go.
Want a thicker stew? Mash more potatoes or let the stew simmer longer with the lid off.
Herbs like thyme, parsley, or fresh oregano all work beautifully here.
This recipe is perfect for batch cooking and freezes well for future meals.
💡 Instant Pot Tip:
If using frozen chicken, cook in the Instant Pot with just enough water to cover. Set to High Pressure for 10 minutes, allow a 2-minute rest, then quick release. Don’t discard that broth — it becomes your flavor-packed stew base!
If using frozen chicken, cook in the Instant Pot with just enough water to cover. Set to High Pressure for 10 minutes, allow a 2-minute rest, then quick release. Don’t discard that broth — it becomes your flavor-packed stew base!
🔄 Ingredient Swaps:
• No peas? Use frozen corn or green beans.
• No fresh herbs? Add ½ tsp dried Italian herbs.
• Make it creamy? Stir in a spoon of butter or a splash of cream before serving.
• Vegetarian option: Swap chicken for canned white beans and use veggie stock.
• No peas? Use frozen corn or green beans.
• No fresh herbs? Add ½ tsp dried Italian herbs.
• Make it creamy? Stir in a spoon of butter or a splash of cream before serving.
• Vegetarian option: Swap chicken for canned white beans and use veggie stock.
Nutrition
Serving: 1personCalories: 472kcalCarbohydrates: 41gProtein: 27gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 87mgSodium: 124mgPotassium: 1183mgFiber: 6gSugar: 2gVitamin A: 3490IUVitamin C: 48mgCalcium: 50mgIron: 3mg
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