Mom's Best Recipes
Recipe

Ina Garten-Style Rustic and Homestyle

A cozy, one-pot chicken and vegetable stew with bright lemon, fresh herbs, and tender potatoes. It tastes like Sunday dinner, but it behaves like a weeknight recipe.

Author By Matt Campbell
4.8
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There is a very specific kind of comfort that lives in an Ina Garten style dinner. It is not fussy, it is not loud, and it somehow makes a regular Tuesday feel like you remembered to light a candle.

This rustic chicken stew is my love letter to that vibe: bone-in chicken for real flavor, potatoes that go buttery at the edges, carrots and celery for that classic homestyle backbone, and a lemony herb finish that keeps the whole thing from feeling heavy. It is wholesome in the way we actually need it to be: satisfying, not complicated, and made with ingredients you can grab at any normal grocery store.

Why It Works

  • Deep, cozy flavor without drama: A quick sear on the chicken and a little tomato paste give the broth that slow-cooked taste, fast.
  • Bright finish, not a bland bowl: Lemon zest, lemon juice, and parsley wake everything up right at the end.
  • One pot, real dinner: You get protein, vegetables, and cozy carbs all together, which is honestly the weeknight dream.
  • Flexible and forgiving: Swap vegetables based on what you have, and it still lands.

Pairs Well With

Storage Tips

Fridge: Cool the stew to room temperature, then store in an airtight container for up to 4 days. The flavor gets even better after a night.

Freezer: Freeze in portions for up to 3 months. Potatoes can soften a bit after thawing, but the stew is still delicious.

Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened. Finish with a little fresh lemon juice and parsley to bring it back to life.

Common Questions

Can I use boneless chicken?

Yes. Boneless, skinless thighs work best here. Sear them, then simmer until tender, usually 18 to 22 minutes. The broth will be a little less rich than bone-in, so taste at the end and adjust salt and lemon.

Do I have to use wine?

Nope. Swap the wine with more chicken broth plus 1 teaspoon apple cider vinegar or extra lemon juice added at the end. You want a little acidity to keep it bright.

How do I thicken the stew?

Two easy options. First, simmer uncovered for 5 to 10 minutes to reduce. Second, mash a few potato chunks against the side of the pot and stir them in.

What vegetables can I swap in?

Parsnips, fennel, sweet potato, peas (stir in at the end), or chopped kale (stir in for the last 5 minutes) all play nice. Just keep the chunk size similar so everything cooks evenly.

My stew tastes flat. What did I do wrong?

Usually it is one of three things: not enough salt, not enough simmer time, or missing acid. Add a pinch of salt, simmer 10 more minutes, then finish with lemon juice and zest.

I love ambitious cooking projects, but I also love the kind of food that lets you stay in your own life while it cooks. This stew is that. The first time I made it, I was chasing that Barefoot Contessa feeling without committing to an ingredient list that reads like a novel. It came out rustic and generous, and the lemon at the end made me stop mid-bite like, okay wow, that is exactly what this needed.

Now it is one of my go-to reset meals. When the week is chaotic, this pot is calm. And when it is done, it feels like you did something really good for yourself and for whoever is lucky enough to grab a bowl.