This hearty chicken stew is the ultimate comfort food, combining tender, juicy chicken with nutrient-packed vegetables in a rich, flavorful sauce.
High in protein and fiber, it’s a nourishing, well-balanced meal perfect for weeknight dinners or meal prep.
With crispy skin, wholesome potatoes, and aromatic herbs, it’s both satisfying and easy to make, requiring minimal effort for maximum taste.
Chicken Stew
Equipment
- 1 large ovenproof pot or Dutch oven
- Measuring spoons and cups
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 tbsp olive oil
- 1.5 kg 3 lb bone-in, skin-on chicken thighs and drumsticks (6–8 pieces)
- Salt and pepper to taste
- 2 onions halved and cut into wedges
- 2 garlic cloves minced
- 3 large carrots cut thick end into 1.5 cm pieces, thin end 2.5 cm pieces
- 4 celery stalks cut into 2 cm chunks
- 125 ml 1/2 cup white wine or water
- 35 g 3 tbsp all-purpose flour
- 750 ml 3 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves fresh or dried
- 600 g 1.2 lb baby potatoes, halved (quarter larger ones)
Optional for serving: fresh thyme or parsley (chopped), warm crusty bread
Instructions
- Preheat Your Oven: Before you start cooking, set your oven to 180°C (350°F). Preheating ensures your chicken cooks evenly and allows the vegetables to tenderize perfectly. While the oven warms, gather all your ingredients and equipment so everything is ready at hand—this keeps the cooking process smooth and stress-free.
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. This step is crucial for achieving golden, crispy skin. Generously season both sides with salt and pepper. Dry skin ensures better browning, while seasoning enhances flavor from the start.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer, skin side down. Brown each piece for 4–5 minutes on each side, until the skin turns a light golden brown. Work in batches if your pot is small, so the chicken isn’t crowded. Remove the browned chicken and set aside.
- Sauté Aromatics: If there’s excess fat in the pot, carefully remove a tablespoon or two, leaving just enough to cook the aromatics. Add the onion wedges and minced garlic to the pot. Cook over medium heat for about 2–3 minutes, stirring occasionally, until the onions turn translucent and fragrant, releasing their natural sweetness.
- Add Carrots and Celery: Introduce the chopped carrots and celery to the pot. Stir and cook for 1–2 minutes to slightly soften the vegetables. This step builds the base flavor of the stew and ensures your vegetables retain a pleasant texture without becoming mushy.
- Deglaze with Wine: Pour 125 ml (1/2 cup) white wine or water into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom—these are full of rich flavor. Allow the liquid to simmer for 1 minute, letting most of it evaporate. This process adds depth to your stew and balances the richness of the chicken.
- Create the Gravy Base: Sprinkle 3 tablespoons of flour evenly over the vegetables, stirring constantly to coat everything. The flour will thicken the liquid into a luscious, gravy-like sauce. Once combined, slowly pour in 750 ml (3 cups) chicken broth, followed by 2 tablespoons tomato paste. Stir thoroughly to dissolve the tomato paste and prevent lumps from forming.
- Nestle the Chicken: Gently place the browned chicken pieces on top of the vegetable mixture, keeping the skin above the liquid as much as possible. This ensures the skin remains crispy during baking. The chicken will infuse the sauce with flavor as it cooks.
- Simmer in the Oven: Cover the pot with its lid and transfer it to the preheated oven. Bake for 45 minutes. During this time, the chicken cooks slowly, allowing the meat to become tender and juicy, while the vegetables soften and the flavors meld together beautifully.
- Add Potatoes: Carefully remove the lid from the pot. Add 600 g (1.2 lb) halved baby potatoes, pushing them gently into the liquid so they soak up the flavors. Rearrange the chicken on top of the potatoes, skin side up. This positioning helps the skin crisp beautifully in the next step.
- Crisp the Chicken and Thicken the Sauce: Return the pot to the oven, uncovered, and bake for an additional 40 minutes. During this final phase, the chicken skin turns deep golden brown and crispy, while the sauce thickens naturally, coating the vegetables and potatoes with a rich, savory flavor.
- Taste and Adjust Seasoning: Remove the pot from the oven and taste the sauce. Adjust salt and pepper as needed to balance the flavors. This final check ensures the stew is perfectly seasoned before serving.
- Serve and Garnish: Ladle the chicken, vegetables, and sauce into serving bowls or onto a large platter. Garnish with freshly chopped thyme or parsley for a pop of color and fresh flavor. Serve with warm crusty bread on the side to soak up every bit of the delicious gravy.
Notes
- Use bone-in, skin-on chicken for best results: the bones add depth to the sauce, and the skin crisps beautifully when baked on top.
- Don’t overcrowd the pot during browning: work in batches if needed to ensure golden, evenly browned chicken.
- Cut vegetables uniformly: this ensures even cooking and a visually appealing stew.
- If you don’t have an ovenproof pot, you can complete the first part of the recipe on the stovetop, then transfer everything to a baking dish for the oven.
- Taste and adjust seasoning at the end: low-sodium broth may require extra salt, and a splash of wine or a pinch of herbs can enhance the flavor further.
Chef’s Secrets to Perfect Stew
Achieving the ultimate chicken stew is all about layering flavors.
Browning the chicken first creates caramelized fond that infuses the sauce with deep richness.
Using a mix of fresh herbs, like thyme and bay leaves, allows the sauce to develop complex aromas as it bakes.
For a silky, thick gravy, sprinkle the flour over the vegetables and stir well before adding the broth—this avoids lumps and ensures a smooth consistency.
Finally, positioning the chicken skin above the liquid for the last stage of cooking produces that irresistible golden crispness that will impress every diner.
Serving Suggestions for Maximum Enjoyment
This stew is a complete meal on its own, but a few simple additions elevate it further.
Serve with warm, crusty bread or garlic baguette to soak up the flavorful sauce.
A light green salad with a tangy vinaigrette can add freshness and balance the richness of the stew.
For an extra touch, sprinkle freshly chopped parsley or thyme over the top before serving—it adds both color and a subtle herbal note.
Pair with a glass of white wine or a mild cider to complement the dish’s deep, savory flavors.
Storage Tips to Keep Fresh
Chicken stew stores exceptionally well, making it ideal for meal prep.
Let the stew cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
For longer storage, freeze in a sealed container for up to 3 months—leave extra room for the sauce to expand as it freezes.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming.
Avoid overcooking during reheating, as this can dry out the chicken.
Frequently Asked Questions
1. Can I use boneless chicken instead?
Yes, boneless chicken can be used, but the stew may be less flavorful and the sauce slightly lighter. Cook carefully to avoid overcooking, as boneless pieces cook faster than bone-in thighs.
2. Can I make this stew on the stovetop only?
Absolutely. After browning the chicken and sautéing the vegetables, cover the pot and simmer on low heat for 45–50 minutes. Add the potatoes midway, then cook uncovered until the chicken skin crisps lightly and the sauce thickens.
3. Can I substitute the wine in this recipe?
Yes, white wine adds acidity and depth, but it can be replaced with water, chicken broth, or a splash of apple cider vinegar. Avoid overly sweet substitutes to maintain the balance of flavors.
4. How can I make the sauce thicker?
For a richer, thicker sauce, allow it to simmer uncovered for the final 10–15 minutes of cooking. You can also make a slurry by mixing 1 teaspoon of flour or cornstarch with a little cold water, then stir it into the sauce to thicken instantly.
5. Can I prepare this stew in advance?
Yes, this dish is excellent for preparing a day ahead. Allow it to cool, then refrigerate overnight—the flavors deepen and develop beautifully. Reheat gently before serving and refresh the crispy skin in a hot oven for a few minutes.
