Chicken Stew

Cathie P. Campbell

Tender, juicy chicken baked with crispy skin, simmered with carrots, celery, onions, and potatoes in a rich, savory sauce.

Perfect for a hearty weeknight meal or meal prep, served with crusty bread to soak up every drop of flavorful gravy.

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Main, Stews

Cuisine Western

Servings 5

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.