One Pot Braised Chicken and Root Vegetable Stew
One Pot Braised Chicken and Root Vegetable Stew is comfort in a bowl. There’s something undeniably comforting about a pot of slow-braised chicken and hearty root vegetables simmering away on the stove. This dish is rustic, simple, and packed with deep, warming flavors—perfect for chilly evenings or when you just need a meal that nourishes both body and soul.
Skin on chicken thighs, browned to golden perfection, gently simmer with earthy root vegetables like carrots, parsnips, and potatoes, absorbing the richness of a fragrant broth. Garlic, onions, and fresh thyme infuse the stew with aromatic warmth, while a splash of white wine or a squeeze of lemon brightens everything up. As it braises, the chicken becomes meltingly tender, and the vegetables soften into a naturally sweet, buttery texture that thickens the broth into something truly luscious. One Pot Braised Chicken and Root Vegetable Stew is one of those dishes you need in your repertoire.
Best of all, everything comes together in one pot, making for an easy, fuss-free meal with minimal cleanup. Serve it with a chunk of crusty bread to mop up every last spoonful, or enjoy it as is for a wholesome, satisfying dish. Whether for a cozy weeknight dinner or a slow Sunday afternoon, this stew is the kind of home-cooked comfort you’ll want to return to again and again.
I’m a huge fan of one pot recipes! See here a few more recipes for inspiration. I get a lot of my inspiration from the amazing Julia’s Album and Café Delites.
A few other one pot recipes:
Pumpkin & Ricotta Gnocchi with Brown Butter Crispy
Fennel Sausage in a Tomato, Fennel & Parmesan Broth
Cheesy Pumpkin, Leek & Butter Bean Bake
Curried Yellow Split Pea Coconut Soup
Check out more of these under the categorie One Pot!
One Pot Braised Chicken and Root Vegetable Stew
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 2 chicken thighs, skin on (see notes)
- Pepper & Salt
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely chopped
- 1 tsp fresh thyme
- 1 tbsp butter
- 200 ml white wine (optional)
- 300 g baby potatoes, skin on, sliced into bitesize pieces
- 200 g carrots, sliced into bitesize pieces
- 200 g parsnips, sliced into bitesize pieces
- ± 500ml chicken stock (see notes)
- 2 bayleaves
- 3 zest slices of lemon (optional)
- To serve
- Small bunch flat leaf parsley
- Fresh crusty bread & butter (optional of course)
Instructions
Preheat the oven to 200°C
In a heavy based oven proof skillet (see notes) heat the olive oil. Season the chicken breasts with pepper and salt on both sides and lay them skin down in the hot oil. Turn the heat down to medium and let them sear undisturbed for ± 5 minutes until the skin is browned. Flip them over and sear for another 3-4 minutes until browned. Remove from the pan and set aside. Remove some of the oil form the pan, leaving behind about a tablespoon.
To the pan add the onions, sauté until translucent and fragrant, ± 2 minutes. Add the garlic, celery and thyme and sauté for another 2 minutes. add the butter and let it melt, when it foams give everything a good stir and bring to a simmer. Deglaze it all with the white wine (if using) and let simmer for 3-4 minutes to let the alcohol evaporate.
Carefully pour the chopped vegetables into the pan and top off with the stock, the vegetables should lie nice and comfy in the stock but can stick out a bit. The vegetables will cook in the stock.
Place the chicken on top, skin side up. Add bay leaves and lemon zest slices (if using) between the vegetables. Season it all with pepper and salt roast in the oven for 45 - 50 minutes until the chicken is cooked through, the skin is nice and crispy and you can easily prick a fork into the potatoes (these take the longest).
Divide the stew and chicken over the bowls and garnish with some freshly chopped parsley. Great with some fresh crusty bread slathered in salted butter.
Notes
- If cooking for more people just add a chicken thigh pp (max 4 will work in 1 pan) and slightly increase the amount of vegetables and stock but still making sure it all fits in the pan.
- If you don't have an ovenproof skillet you can transfer it all to an oven proof dish of course!
- As the stock is pretty much cooking all the vegetables and potatoes try and use as good quality stock as possible. I use homemade but otherwise a stock cube will work too, no worries.
