“Great‑Grandma’s Chicken & Potato Stew” — A Heirloom Comfort Dish
This is the kind of meal that carries warmth on cold days, leftovers for a second meal, and hands reaching for seconds around the table. Imagine walking into your grandmother’s kitchen: the aroma of simmering chicken, soft potatoes, onions, maybe garlic, a gentle herbal note. This recipe aims to bring back that flavor + the comfort + the simplicity.
Below you’ll find:
Exact ingredients + rationale
Step‑by‑step cooking method + timings
Tips and tricks to get the texture & taste just right
Variations (if your memory differs)
Troubleshooting
Printable version
Ingredients & Why Each One Matters
Here’s a recipe for about 6–8 servings, enough for two meals (with leftovers). Feel free to scale as needed.
Ingredient Approximate Amount Purpose / Substitution Ideas
Chicken pieces (bone‑in and skin on) ~1.5 kg (≈ 3–3.5 lbs) Bone‑in gives flavor; skin gives fat for richness. If you only have boneless, it still works, just adjust timing.
Salt ~1½–2 tsp, divided To season in layers; taste as you go.
Black pepper ~½ tsp Freshly ground is best.
Cooking oil + butter ~2 Tbsp oil + 2 Tbsp butter Oil helps searing; butter adds flavor. Some grandmas used lard, rendered fat, or just butter.
Onion(s) 1 large onion (or 2 medium), chopped Foundational flavor. Sweet or yellow onion works.
Garlic 3–4 cloves, minced Adds warmth and aroma; optional if your memory omitted it or you used onions alone.
Carrots 2 large or 3 medium, cut into rounds or chunks Adds sweetness, texture. Some recipes use parsnips or turnips in place of or in addition to carrots.
Celery 2 stalks, diced (optional) Adds aromatic quality; some old recipes skip celery if not available.
Potatoes ~800‑1000 g (≈ 4 medium potatoes), peeled or not, cut into cut‑sized pieces Potatoes are essential: they make it filling and comforting. If old recipe used sweet potatoes, you could substitute or mix.
Chicken stock / broth ~1.2 to 1.5 liters (about 5–6 cups) Use homemade if possible; or store bought is OK, just watch salt.
Herbs: fresh or dried 2‑3 sprigs fresh thyme and rosemary, or 1 tsp dried each; optional parsley at end Herbs give the signature "something special" smell. Grandmothers often used what was fresh or dried in jars.
Bay leaf(s) 1 leaf For depth. Remove before serving.
Optional: tomato paste or diced tomatoes ~1 Tbsp tomato paste or ½ cup diced tomatoes If your memory includes a slight tomato tang or color; if not, omit.
Optional: cream or milk (or sour cream) ~100 ml (¼ cup) at end For richness if your grandmother’s version was creamy; otherwise skip.
Optional vegetables peas, green beans, cabbage etc. If your grandmother added them; can be added near end so they don’t overcook.
Fresh herbs / parsley for garnish a handful chopped Just before serving, to brighten.
Step‑by‑Step Method: Bring the Stew to Life
Here’s how to make it, with approximate timings. Adjust according to your stove size, pot, and how your grandmother likely did it (slow simmer? covered? low fire?).
Step 1: Prep Everything (~15‑20 minutes)
Cut chicken into serving pieces (if bone‑in, perhaps thighs, drumsticks, or a mix). Pat dry with paper towels—dry surface helps sear better.
Peel/chop onions, carrots, potatoes. If using celery or other vegetables, chop those too.
Mince garlic. Gather herbs (thyme, rosemary); tie fresh sprigs if nice. Bay leaf ready. If using tomato paste or diced tomato, have measured.
Measure out stock. Have salt/pepper ready.
Step 2: Brown the Chicken (~8‑10 minutes)
In a large, heavy pot or Dutch oven, heat oil + butter over medium‑high heat.
Once hot, add chicken pieces in one layer (don’t crowd); brown on each side (3–4 minutes per side) until golden. This adds flavor & color.
Remove chicken pieces and set aside. Do not worry if not fully cooked; this is for flavor.
Step 3: Sauté Aromatics (~5 minutes)
In same pot, lower heat to medium. If needed add a bit more oil or butter.
Add chopped onion; sauté until softened and turning translucent.
Then add garlic; stir for ~30 seconds until fragrant. Be careful not to burn garlic.
If using celery or other hard veggies, add now and sauté a little too.
Step 4: Add Vegetables & Build Flavor (~5‑7 minutes)
Add carrots and potatoes; stir to coat with aromatics.
If using tomato paste, stir in now; cook for a minute to remove rawness.
Return the browned chicken into the pot, nestling among vegetables.
Step 5: Add Stock & Herbs; Simmer (~30‑40 minutes)
Pour in enough stock to almost cover the chicken & vegetables. If your grandmother’s version was more “meaty & less soupy,” use just enough to almost cover so it’s thick; if more soup‑like, use more stock.
Add bay leaf, thyme, rosemary. Bring to a gentle boil, then reduce heat to low or medium‑low. Cover pot (or partially) to simmer.
Let it simmer for ~30‑40 minutes, checking occasionally, stirring gently, adding water/stock if needed. Potatoes should be tender, chicken cooked through.
Step 6: Finishing Touches (~5 minutes)
Once everything is tender, taste broth; adjust salt & pepper. If you use diced tomatoes earlier, you might want a pinch sugar to balance acidity.
If you like a richer version, stir in a small amount of cream or milk (½ cup or less), or a dollop of sour cream, just at the end. Don’t boil after this—just warm.
Remove bay leaf and any herb stems.
Step 7: Garnish & Serve
Garnish with chopped fresh parsley (or fresh herbs you used) for color.
Serve hot. This stew is often best with good crusty bread, rolls, or simple rice, biscuits — whatever was common in your grandmother’s house.
Step 8: Leftovers & Reheat
Store leftovers in airtight container in fridge for 1‑2 days.
Reheat gently on stovetop, possibly adding a little extra stock if it’s thickened too much.
Good flavors deepen overnight.
Tips to Make It Taste Just Like Grandma’s (or Better)
Here are tricks, tips, and “secret” little adjustments to help you match or even improve on what you remember.
Brown the chicken well — those browned bits under the chicken and in the pot give deep flavor. Don’t rush this step.
Layer seasoning — salt & pepper should be added at different points (on chicken, in vegetables, in stock) rather than only at the end.
Herbs fresh when possible — fresh thyme & rosemary give brightness; tied sprigs can be removed easily. If dried, use less (dried herbs are stronger).
Control moisture — if too much liquid, potatoes can turn mushy. If too little, stew becomes dry. Adjust stock amounts based on whether you want thick stew or more soupy.
Slow simmer rather than boil — gentle heat gives tender meat and melded flavors; boiling makes tough meat or broken vegetables.
Skim fat if needed — if chicken skin or broth releases too much fat, remove some to prevent stew from being greasy.
Add acid at end — tiny squeeze of lemon or splash of vinegar (if your grandmother used one) helps brighten flavors before serving.
Patience — the longer simmer (as long as things aren’t disintegrating) tends to improve the taste.
Variations (If Your Memory Differs or You Want New Twists)
Maybe your grandmother used slightly different ingredients (perhaps different vegetables, spices, a tomato element, or even dairy). Here are variations you can try, to test which matches your memory best.
Tomato‑based version: Use diced tomatoes or tomato sauce (½ to 1 cup) added when you add stock for a tangier, red‑toned version.
Creamy version: Add cream, milk, or sour cream near end to get richer, more stew‑like gravy.
Vegetable additions: Mushrooms, green beans, peas, bell peppers, parsnips, turnips — add toward the last 10 minutes so they remain distinct.
Spice variations: Paprika (smoked or sweet), a dash of cayenne for heat; herbs could include oregano, bay leaf, thyme, rosemary depending on what was common in your grandmother’s kitchen.
Chicken cut variations: Use thighs + drumsticks for more flavor; or boneless chicken if that was what she used.
Potato variety: Yukon Gold for creamier texture; russet for fluff; sweet potato for sweetness; mix for color and taste.
Broth base: Chicken stock homemade; or bone broth; or if grandmother lacked stock, water + bouillon cubes.
Finish with fresh herbs: parsley, cilantro, or even herbs from her garden.
Troubleshooting Common Problems
Issue What Might Be Wrong What To Try
Chicken tough or dry Cooking at too high heat; chicken pieces small & overcooked; no moisture Use lower simmer, bone‑in pieces, ensure enough stock; remove chicken earlier if done
Potatoes not tender Potatoes cut too large; cooking time too short; not enough liquid Cut somewhat smaller; cook longer; ensure potatoes submerged or partially so they absorb heat
Flavor bland or flat Not enough seasoning; no herbs; missing acid Taste and adjust salt & pepper; make sure herbs added; add a bit acid (lemon/vinegar) at the end
Too soupy / watery Too much stock; evaporation prevented (lid too tight); vegetables giving extra water Reduce stock, remove lid for part to allow some reduction; scale vegetables accordingly
Stew burns on bottom Heat too high; no stirring; pot too thin Use heavy pot; simmer rather than boil; stir occasionally; use medium‑low heat; add a splash of stock if catching
Soup‑like rather than stew‑like Preference or memories may differ If you prefer thick stew, use less liquid; add slurry (flour or cornstarch + water) at end to thicken a bit
Approximate Timeline & Workflow for Cooking
Time What You’ll Be Doing
0:00‑0:15 Prep: chicken, chop veggies, measure herbs, stock
0:15‑0:25 Brown chicken, then aromatics + vegetables prep
0:25‑0:30 Add stock & herbs; bring to simmer
0:30‑1:10 Simmer, check, adjust, allow flavors to meld; maybe add optional elements late (vegetables or cream)
1:10‑1:15 Finish: remove herbs, adjust seasoning, possibly acid; garnish
1:15‑1:20 Serve, set table; or rest for leftovers or better flavor meld
Total actual cooking time ~1 hour to 1 hour 20 minutes (depending on ingredient amounts) not counting prep. Leftovers improve further flavor.
Printable Version — “Great‑Grandma’s Chicken & Potato Stew”
Here’s a clean version you can write in your recipe journal, then tweak as needed.
Great‑Grandma’s Chicken & Potato Stew
Servings: ~6‑8
Total Time: ~1 hr 20 min (with prep)
Ingredients
1.5 kg chicken pieces (bone‑in or boneless)
2 Tbsp oil + 2 Tbsp butter (or substitute with lard or all butter)
1 large onion, chopped
3‑4 cloves garlic, minced
2 large carrots, chopped
2 celery stalks, diced (optional)
~5‑6 medium potatoes (~800‑1000g), peeled or cleaned, cut into chunks
~1.2 ‑1.5 L chicken stock or broth
1 bay leaf
2 sprigs fresh thyme + rosemary (or 1 tsp dried of each)
½ tsp salt (or more, to taste)
½ tsp black pepper
Optional: tomato paste or diced tomatoes (~½ cup)
Optional: cream or milk (~¼ cup) or sour cream to finish
Optional: additional vegetables (peas, green beans, etc.) added near end
Fresh parsley or herbs for garnish
Instructions
Prep: Chop all vegetables; prepare chicken; measure stock & herbs.
Brown chicken: Heat oil + butter; brown chicken pieces on all sides. Remove from pot.
Sauté aromatics: On medium heat, add onion (and celery if using); cook until softened. Add garlic; stir until fragrant.
Add vegetables: Carrots & potatoes; stir; if using tomato paste or diced tomatoes, stir in now. Return chicken.
Add stock & herbs: Pour stock to cover; add bay leaf, thyme, rosemary. Bring to boil; reduce heat to low; cover; simmer 30‑40 min until chicken cooked and potatoes tender.
Finishing: Remove bay leaf & herb stems. Taste & adjust salt/pepper. If using cream or milk, stir in gently and warm; do not boil.
Garnish & Serve: Sprinkle parsley/herbs. Serve hot with bread or rice or as your family would.
If you like, you can send me the bits you do remember (which veggies, herbs, whether tomato was in it, whether thick or soup‑like) and I’ll adjust this recipe to more closely resemble your mom’s grandmother’s version—so it tastes exactly how you remember. Want me to help you reconstruct that exact version now?
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