Chicken Stew Recipe

why make this recipe

Chicken stew is a warm, comforting dish that is perfect for sharing with family and friends. It’s hearty, flavorful, and full of nutritious ingredients. Whether you’re looking for a cozy meal on a cold day or something to feed a crowd, this stew is sure to satisfy. Plus, it’s easy to make and can be customized with whatever veggies you have on hand!

how to make Chicken Stew

Ingredients:

1 tbsp olive oil
1.5 kg (3 lb) bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
Salt and pepper
2 onions, halved and cut into wedges
2 garlic cloves, minced
3 large carrots, cut thick end into 1.5 cm (3/5") pieces, thin end 2.5 cm (1")
4 celery stalks, cut into 2 cm (4/5") chunks
1/2 cup (125 ml) white wine (or water)
3 tbsp (35 g) flour
3 cups (750 ml) chicken broth (low sodium)
2 tbsp tomato paste
2 tsp Worcestershire sauce
3 sprigs thyme (or 1 tsp dried thyme or other herb)
2 bay leaves (dried or fresh)
600 g (1.2 lb) baby potatoes, halved (quarter large ones)
Fresh thyme or parsley (chopped)
Warm crusty bread

Directions:

Preheat the oven to 180°C (350°F).
Heat olive oil in a large pot over high heat. Brown the chicken pieces on both sides until light golden, sprinkling with salt and pepper. Remove the chicken from the pot. (Do this in two batches if needed.)
If there is too much oil in the pot, discard some. Add onion and garlic, cooking for 2 minutes until the onion is translucent.
Add carrots and celery, and cook for 1 minute.
Add white wine, stirring and scraping up any brown bits from the bottom of the pan. Cook for 1 minute until most of the liquid is gone.
Sprinkle flour over the surface and stir.
Add chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to dissolve the tomato paste.
Place the chicken on top, trying to keep the skin above the liquid level as much as possible.
Bring to a simmer, then cover and bake for 45 minutes.
Remove from the oven and take off the lid. Add potatoes, pushing them into the liquid and rearranging the chicken so it sits on top (for crispy skin).
Return to the oven without the lid for another 40 minutes until the chicken skin is deep golden and crispy, the potatoes are soft, and the sauce is thickened.
Taste the sauce and adjust salt and pepper as needed.
Serve with warm crusty bread on the side for dunking in the sauce, or go all out with garlic bread! Optional: garnish with extra fresh thyme leaves or parsley.

how to serve Chicken Stew

Serve the chicken stew hot in bowls. It goes great with warm, crusty bread or garlic bread on the side. You can also add a sprinkle of fresh herbs on top for extra flavor.

how to store Chicken Stew

Store any leftover chicken stew in an airtight container in the fridge. It will keep for about 3 to 4 days. You can also freeze it for longer storage, up to 3 months. Just make sure to let it cool completely before putting it in the freezer.

tips to make Chicken Stew

Feel free to add any vegetables you like, such as peas, green beans, or bell peppers.
If you want a thicker stew, let it simmer for a bit longer after baking.
For a little kick, add a pinch of red pepper flakes when cooking the vegetables.

variation

You can make a lighter version of the stew by using skinless chicken or substituting white wine with vegetable broth for a non-alcoholic option. Additionally, you can make it in a slow cooker for a more hands-off approach. Just follow the same steps but cook on low for 6-8 hours.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can use chicken breasts, but they may not be as juicy. Thighs and drumsticks add more flavor to the stew.

What can I serve with chicken stew?
Aside from bread, you can serve it with rice or mashed potatoes for a complete meal.

Can I make chicken stew ahead of time?
Yes, chicken stew tastes even better the next day as the flavors meld. Just store it in the fridge and reheat when ready to serve.