Classic Chicken Stew

This Chicken Stew is the definition of cozy comfort food — tender chicken simmered in a rich, savory broth with carrots, celery, and potatoes. Slow-cooked to perfection, it’s hearty, flavorful, and guaranteed to warm you up from the inside out. A one-pot family favorite that’s as satisfying as it is simple to make.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 6 bowls

Course: Dinner, Main Course

Cuisine: Comfort Food, European

Calories: 420

Ingredients Method Notes

Ingredients

For the Stew Base

1 tbsp olive oil for browning chicken
1.5 kg chicken thighs and drumsticks bone-in, skin-on
Salt and freshly ground black pepper, to taste

For the Vegetables

2 medium onions, halved and cut into wedges
2 cloves garlic, minced
3 large carrots, chopped into thick rounds
4 stalks celery, chopped into 2 cm pieces

For the Sauce

0.5 cup dry white wine or water for alcohol-free
3 tbsp all-purpose flour
3 cups low-sodium chicken broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
3 sprigs fresh thyme or 1 tsp dried thyme
2 leaves bay leaves

For the Finish

600 g baby potatoes, halved
2 tbsp fresh thyme or parsley, chopped for garnish (optional)
Warm crusty bread, for serving

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

💡 Tips: No wine? Use broth or water instead. Add a splash of cream or butter at the end for richness. Swap potatoes for parsnips or sweet potatoes for a twist.
✅ 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.