I love how this stew comes together with just a few ingredients and delivers such deep, slow-cooked flavor. The onions turn sweet and tender as they melt into the broth, and the chicken becomes fall-off-the-bone tender. It’s a hands-off recipe once everything is simmering, and I get to enjoy a warm, hearty meal with very little effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken thighs (bone-in, skin-on)
3 large yellow onions, thickly sliced
4 garlic cloves, smashed
3 tablespoons olive oil
3 cups chicken broth
2 sprigs fresh rosemary
1 ½ teaspoons salt
½ teaspoon black pepper
Directions
I start by heating a heavy pot over medium heat for a few minutes to get it hot.
I add the olive oil and place the chicken thighs skin-side down, searing them for about 5 minutes on each side until golden and crispy. Then I set them aside.
In the same pot, I sauté the onions and smashed garlic, stirring occasionally, until softened and fragrant—about 5 to 7 minutes.
I return the chicken to the pot, nestling it into the bed of onions.
I pour in the chicken broth and tuck in the rosemary sprigs between the pieces.
I sprinkle salt and pepper evenly over everything, give a gentle stir, and make sure the chicken mostly stays on top.
I bring the stew to a gentle simmer, cover the pot, and cook on low for 40 minutes until the chicken is fork-tender.
I remove the rosemary sprigs, taste the broth, and adjust the seasoning if needed.
I let it rest for 10 minutes before serving it hot in bowls with crusty bread or fluffy rice.
Servings and Timing
Yield: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Variations
Add Veggies: I sometimes toss in chopped carrots or cubed potatoes for a heartier version.
Spicy Kick: A pinch of red pepper flakes or smoked paprika adds warmth.
Boneless Chicken: I swap in boneless, skinless thighs for quicker cooking, though I miss the richness the skin and bone add.
Lemon Zest: A little lemon zest stirred in at the end brightens the whole stew.
Creamy Finish: A splash of cream or coconut milk gives it a richer texture when I’m in the mood for something extra cozy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it on the stove or in the microwave, I add a splash of broth or water if needed. The flavors deepen overnight, so this stew tastes even better the next day. I also freeze it in individual portions for up to 3 months—just thaw overnight in the fridge and warm gently on the stove.
FAQs
Can I use boneless chicken thighs?
Yes, I can use boneless thighs, but I keep in mind they may cook a bit faster. I just make sure not to overcook so they stay tender.
Do I have to use yellow onions?
Not at all. I’ve made this with white or even red onions. Yellow onions are best for their sweetness, but others work in a pinch.
Can I make this ahead of time?
Absolutely. This stew is perfect for making a day in advance. The flavors get even better as it sits overnight in the fridge.
What should I serve with this stew?
I love it with crusty bread, garlic mashed potatoes, or a scoop of white rice. Anything that can soak up the flavorful broth works great.
Can I make it in a slow cooker?
Yes. After searing the chicken and sautéing the onions, I transfer everything to a slow cooker and cook on low for about 5–6 hours.
Conclusion
This Onion and Chicken Stew is a simple, soul-warming dish that fills my kitchen with cozy aromas and my bowl with comfort. The slow-cooked onions, garlic, and rosemary infuse the broth with deep flavor, while the chicken turns incredibly tender. Whether I’m cooking for family or meal prepping for the week, this stew never disappoints.
