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A bowl of rich brown stew chicken with carrots and potatoes in a savory gravy, garnished with scallions.

Brown Stew Chicken Recipe – Butter Be Ready

This Brown Stew Chicken Recipe – Butter Be Ready is your guide to a one-pot wonder. Learn the simple technique of caramelizing sugar to create a rich, dark base for tender bone-in chicken, hearty vegetables, and an incredibly flavorful gravy. It’s a satisfying, gluten-free adaptable meal perfect for family dinners and meal prep.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

For the Chicken & Marinade:

  • 3-4 lbs chicken (thighs/drumsticks), skin-on
  • 2 tbsp green seasoning (or 2 tsp each dried thyme, parsley, garlic powder)
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp brown sugar
  • 1 tsp paprika

For the Stew:

  • 2 tbsp brown sugar (for caramelizing)
  • 2 tbsp vegetable oil
  • 1 large yellow onion, sliced
  • 1 bell pepper, sliced
  • 3-4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup hot water or chicken broth
  • 2-3 sprigs fresh thyme
  • 1 whole scotch bonnet pepper (optional)
  • 2-3 carrots, chunked
  • 2-3 potatoes, chunked

To Thicken:

 

  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

 

  1. Marinate: Combine chicken with all marinade ingredients. Let sit 30 minutes.
  2. Caramelize Sugar: Heat oil in a large pot over medium. Add 2 tbsp brown sugar. Cook 3-4 mins until melted and amber.
  3. Brown Chicken: Add chicken pieces to caramel. Brown well on both sides, 4-5 mins per side. Remove chicken.
  4. Sauté Veggies: In same pot, cook onion, bell pepper, and garlic until soft. Add tomato paste; cook 1 minute.
  5. Simmer: Add broth, thyme, and whole scotch bonnet. Return chicken. Bring to boil, reduce heat, cover, simmer 20 mins.
  6. Add Vegetables: Add carrots and potatoes. Cover, simmer 20-25 mins until tender.
  7. Thicken & Serve: Remove whole pepper/thyme. Stir cornstarch slurry into stew. Cook 2-3 mins until gravy thickens. Serve hot.

Notes

 

  • Watch the Sugar: The sugar can burn quickly. Cook on medium heat until just amber, not black.
  • Heat Control: The whole scotch bonnet adds flavor, not intense heat. For spice, pierce it; for no heat, omit.
  • Make Ahead: This stew tastes better the next day. Store in fridge for up to 4 days or freeze.
  • Gluten-Free: Use tamari instead of soy sauce and check your Worcestershire sauce.

Find it online: https://juicymeatrecipes.com/brown-stew-chicken-recipe-butter-be-ready/