Summer Chicken Stew

Summer Chicken Stew

Summer Chicken Stew, this is a wonderful transitional dish, a dish to prepare when  summer starts to slowly make it’s way to fall.   A light stew, made with tender chicken breast, carrots, celery, spring onions and peas.  This recipe, very similar to another of our summer favorites, veal stew summer style, both dishes are comfort foods, but in these recipes they are made  with light ingredients and herbs that we love to use in this season.  Summer Chicken Stew, this could be your answer to, ” what is for dinner tonight?” Let’s Cook!

Summer Chicken Stew

Summer Chicken Stew is a wonderful transitional dish.  A dish that takes us from the hot summer to the fresh air of autumn.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author whatsmickeycooking


  • 2 lbs Boneless, skinless chicken breast (whole)
  • 1 lg Sweet yellow onion cut into large chunks
  • 4 Knobby onions or spring onions cut into chunks
  • 2 cups Chopped carrots bite sized
  • 2 cups Chopped celery bite sized
  • 1 1/2 cups Peas (fresh or frozen)
  • 1/2 cup Flour
  • 1 1/2 cup White wine
  • 2 cups Chicken broth
  • Thyme sprigs to taste
  • 1/2 Lemon rind grated
  • 3 lg Garlic cloves, chopped, pressed or crushed
  • 3 tbls Extra virgin olive oil
  • Sea salt and fresh ground pepper to taste
  • Seasoned Salt i.e. McCormicks Montreal Chicken


  1. On a prep board, cut the chicken breast meat into 1 1/2- 2" chunks

  2. Pour the flour onto the board and season with the seasoned salt mixture, lightly coat the chicken breast with flour mixture

  3. In a large caserole pan, add the olive oil, heat on a medium heat, add the chicken and lightly brown, it is okay if you do not brown completely

  4. Remove the chicken from the pan and place it on a plate, carefully add the wine to the pan, deglaze the pan scraping the bottom to release all the brown bits attached, add the chopped garlic stir

  5. Add the carrots, onions, celery, replace the chicken into the pan along with it's juices, add the chicken broth, sprigs of thyme, zest of the lemon, salt and pepper to taste. Cook on a low heat uncovered for 15-20 minutes

  6. Add the peas and continue cooking, cover with a lid but let some air escape, stir occasionally.  Cook on low heat for another 40-45 minutes.  The liquid should thicken and the vegetables should be soft

  7. Serve with rice or with crusty Italian bread

Serve hot

Buon Appetito!



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