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Chicken thigh with potatoes and vegetables in a grey bowl.
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4.91 from 11 votes

Easy Dutch Oven Chicken Stew Recipe

This hearty easy Dutch Oven Chicken Stew recipe is out of this world! Slowly cooked in the oven, it’s made with tender vegetables and juicy chicken thighs, smothered in thick gravy. It will be a perfect comfort meal for a cold night!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 704kcal


  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • 1 large onion halved and sliced
  • 2 cloves garlic minced
  • 2 large carrots cut into 1 ½-inch chunks
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock or broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 springs fresh thyme
  • 2 bay leaves
  • 6 baby potatoes halved or quartered
  • ½ cup peas frozen


  • Preheat the oven to 350°F.
  • Preheat a large pot with heavy bottom over a medium/high heat and add 2 tablespoons olive oil. When the oil is hot, add 4 chicken thighs skin down and season with salt and pepper. Brown them for about 5 minutes each side or until it gets a golden crust. When done, transfer to a plate and set aside.
  • NOTE: At this point, we don’t need to cook the chicken through, as it will be baked in the oven with other ingredients.
  • Add 1 sliced onion to the pot and cook it for about 10 minutes or until it’s caramelized. Add 2 cloves of minced garlic and stir for 30 seconds to release the aroma.
  • Sprinkle 3 tbsp all-purpose flour and stir for a minute.Then add 4 cups chicken stock, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Mix everything and scrape the burned bits from the bottom of the pan.
  • Add 2 roughly chopped carrots and merge them into the liquid and bring it to simmer.
  • Place the browned chicken on top of the carrots, so the skin is NOT submerged into the liquid. Add fresh thyme and bay leaves, cover with the lid, and bake for about 35 minutes.
  • Then take the pot from the oven and remove the lid. Add diced potatoes and push them into the liquid.
  • NOTE: Make sure that the chicken now sits on top of the carrots and potatoes and the top skin doesn’t touch the liquid.
  • Cover with the lid and return to the oven for another 30 minutes or until the potatoes are soft.
  • Take the pan from the oven and remove the lid. Add ½ cup frozen peas and push it into the liquid. Put the pan back to the oven for another 10 minutes to warm up the peas and crisp up the chicken skin.



  1. I like to cook the onions longer until they are caramelized, so when they cook in the oven, they just melt, creating delicious flavor and aroma.
  2. Make sure that your chicken skin doesn’t touch the liquid. Otherwise, the skin will be soggy.
  3. For this recipe, I like to use a cast iron 3.6 Qt casserole dish, so everything cooks evenly and doesn’t burn. If you don’t have a similar dish, you can use an oven proof deep skillet or a Dutch oven.


Calories: 704kcal | Carbohydrates: 73g | Protein: 33g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1032mg | Potassium: 2172mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10467IU | Vitamin C: 87mg | Calcium: 102mg | Iron: 5mg