Craving something cozy and full of flavor? This Chicken Stew is the ultimate comfort meal — hearty, nourishing, and irresistibly delicious. Imagine tender chicken pieces simmered in a rich, savory broth with soft potatoes, sweet carrots, and aromatic herbs — pure satisfaction in every bite. Whether you’re feeding a hungry family or just want a soul-warming dinner, this one-pot wonder hits the spot every time. Ready to fill your kitchen with incredible aromas and your bowl with pure comfort? Let’s get started.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Rich, Deep Flavor: Browning the chicken first gives the stew an amazing depth you’ll taste in every spoonful.
- Simple Ingredients: Everyday staples come together to make something truly special — no fancy tricks required.
- Perfect for Any Occasion: Cozy weeknight meal, family Sunday dinner, or a cold-weather favorite.
- Comfort in a Bowl: Hearty, nourishing, and full of soul — this Chicken Stew warms you from the inside out.
- One-Pot Magic: Minimal cleanup with maximum payoff — your kitchen (and your stomach) will thank you!
Ingredients Needed
For the Stew Base
- 1 tbsp olive oil – to brown the chicken and start the flavor base.
- 1.5 kg (3 lb) chicken thighs and drumsticks, bone-in and skin-on – juicy, tender, and perfect for slow cooking.
- Salt and freshly ground black pepper – to season throughout the cooking process.
For the Vegetables
- 2 medium onions, halved and cut into wedges.
- 2 garlic cloves, minced (adds depth and aroma).
- 3 large carrots, chopped into thick rounds — about 1.5–2.5 cm pieces.
- 4 celery stalks, chopped into 2 cm chunks for texture and balance.
For the Sauce
- ½ cup (125 ml) dry white wine (or water for an alcohol-free version).
- 3 tbsp (35 g) all-purpose flour – helps thicken the stew.
- 3 cups (750 ml) low-sodium chicken broth – the flavorful base of the stew.
- 2 tbsp tomato paste – adds richness and a subtle tang.
- 2 tsp Worcestershire sauce – enhances umami depth.
- 3 sprigs fresh thyme (or 1 tsp dried thyme).
- 2 bay leaves, dried or fresh.
For the Finish
- 600 g (1.2 lb) baby potatoes, halved (quarter if large).
- Fresh thyme or parsley, chopped for garnish (optional).
- Warm crusty bread, for serving — perfect for soaking up every drop of sauce.
How to Make Chicken Stew
Step 1: Preheat and Prep
Preheat your oven to 180°C (350°F). Pat chicken pieces dry with paper towels — this helps them brown beautifully later.
Step 2: Brown the Chicken
Heat olive oil in a large, oven-safe pot over medium-high heat. Add the chicken, skin-side down, and sear until golden on both sides, about 3–4 minutes per side. Season with salt and pepper as you go. Remove chicken and set aside. (If your pot is small, brown in batches — it’s worth the extra step for flavor!)
Step 3: Sauté Aromatics
If there’s too much oil left in the pot, carefully spoon out the excess, leaving about 1 tablespoon. Add onions and garlic, cooking for about 2 minutes until soft and fragrant. This builds the stew’s flavorful foundation.
Step 4: Add Vegetables
Toss in carrots and celery. Sauté briefly, about 1 minute, to release their natural sweetness.
Step 5: Deglaze the Pan
Pour in the white wine (or water) and stir, scraping up all those golden bits from the bottom — that’s pure flavor! Let it simmer until most of the liquid evaporates, about 1–2 minutes.
Step 6: Thicken and Build the Base
Sprinkle flour evenly across the mixture and stir until no dry spots remain. Slowly pour in the chicken broth while stirring to avoid lumps. Add tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well until the tomato paste dissolves completely.
Step 7: Combine and Bake
Nestle the chicken pieces back into the pot, keeping the skin mostly above the liquid so it stays crisp. Bring to a gentle simmer, then cover the pot and transfer it to the oven. Bake for 45 minutes.
Step 8: Add Potatoes and Finish
Remove the pot from the oven and take off the lid. Stir in the potatoes, pressing them gently into the liquid. Rearrange the chicken so the skin stays exposed. Return to the oven uncovered for another 40 minutes, or until the chicken is golden, the potatoes are tender, and the sauce has thickened slightly.
Step 9: Season and Serve
Taste the stew and adjust seasoning with more salt and pepper if needed. Garnish with fresh thyme or parsley, and serve warm with crusty bread — or go bold with garlic bread for an extra treat!
Serving and Storage Tips
- To Serve: Ladle into deep bowls, sprinkle with chopped herbs, and serve with bread or a side salad for a balanced meal.
- To Store: Cool completely, then refrigerate in airtight containers for up to 4 days.
- To Reheat: Gently warm on the stovetop over low heat until hot. Add a splash of broth or water if the sauce thickens too much.
- To Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Helpful Notes
- No Wine? Use chicken broth or water instead — the flavor will still shine.
- Make It Creamy: Stir in a splash of cream or a knob of butter before serving.
- Add Veggie Variety: Swap potatoes for parsnips or sweet potatoes for a twist.
- For Extra Flavor: Roast the vegetables before adding them to the stew for a deeper, caramelized taste.
- Time Saver: Use boneless chicken thighs for faster cooking (reduce oven time by 15–20 minutes).
Classic Chicken Stew
Ingredients
Method
- Step 1 – Preheat and Prep: Preheat oven to 180°C (350°F). Pat chicken pieces dry with paper towels to help them brown better later.
- Step 2 – Brown the Chicken: Heat olive oil in a large oven-safe pot over medium-high heat. Sear chicken, skin-side down, until golden (3–4 minutes per side). Season with salt and pepper. Remove and set aside.
- Step 3 – Sauté Aromatics: If excess oil remains, spoon out all but 1 tablespoon. Add onions and garlic; cook 2 minutes until fragrant and soft.
- Step 4 – Add Vegetables: Add carrots and celery. Sauté 1 minute to release natural sweetness.
- Step 5 – Deglaze the Pan: Pour in wine (or water) and scrape the pot to release any browned bits. Let simmer until most of the liquid evaporates, about 1–2 minutes.
- Step 6 – Thicken and Build the Base: Sprinkle flour over the vegetables and stir until no dry spots remain. Gradually pour in chicken broth while stirring. Add tomato paste, Worcestershire sauce, thyme, and bay leaves. Mix well.
- Step 7 – Combine and Bake: Return chicken to the pot, keeping the skin above the liquid. Bring to a simmer, cover, and bake for 45 minutes.
- Step 8 – Add Potatoes and Finish: Remove the lid, stir in potatoes, and return to oven uncovered for 40 minutes until potatoes are tender and chicken is golden.
- Step 9 – Season and Serve: Taste and adjust seasoning. Garnish with fresh herbs and serve hot with bread.
Notes
✅ Storage: Keeps 4 days in the fridge or 3 months in the freezer.
✅ Reheating: Reheat gently on the stove, adding a bit of broth if the sauce thickens too much.
✅ Shortcut: Use boneless chicken thighs to cut baking time by 15–20 minutes.
Conclusion
This Chicken Stew is everything a comforting meal should be — rich, hearty, and deeply satisfying. With its tender chicken, velvety broth, and garden-fresh vegetables, it’s the kind of dish that brings everyone to the table and keeps them coming back for seconds. If you try this recipe, leave a ⭐⭐⭐⭐⭐ rating and share your thoughts in the comments below!
Did you make any creative twists or add your favorite veggies? Tell us — we’d love to hear! Don’t forget to share your cozy bowl on Pinterest or Facebook — comfort food this good deserves to be seen.
Frequently Asked Questions (FAQ)
What goes in a chicken stew?
A classic chicken stew includes chicken pieces (like thighs or drumsticks), root vegetables such as carrots, potatoes, and celery, plus broth, herbs, and a touch of tomato paste or wine for depth.
What is stewing chicken?
Stewing chicken refers to cuts that are ideal for slow cooking, often bone-in pieces that become tender and flavorful as they simmer in broth or sauce.
How to make Irish chicken stew?
For an Irish twist, add sliced leeks, parsnips, and replace the white wine with Irish stout or cider. Finish with fresh parsley for a traditional touch.
What’s the difference between chicken stew and chicken casserole?
A chicken stew is cooked in liquid on the stove or in the oven, resulting in a thick, saucy consistency. A chicken casserole is baked with less liquid, often topped with breadcrumbs or cheese for a drier, oven-baked dish.