Chicken Stew Recipe

Craving something comforting and delicious?
This Chicken Stew is the perfect answer.

With tender, slow-cooked chicken and crispy golden skin,
all immersed in a rich, savory sauce, this dish will warm you up from the inside out.

The hearty vegetables and baby potatoes make it a one-pot wonder,
and the gravy-like sauce is begging to be mopped up with some crusty bread.

It’s the ultimate cozy meal that’s simple to make but packed with flavor.

For Chicken Stew

Chicken – Bone-in, skin-on chicken thighs and drumsticks are perfect for this dish. They stay juicy and tender while developing crispy skin.
Olive Oil – Used for browning the chicken and adding flavor to the base of the stew.
Salt and Pepper – Season the chicken to enhance its natural flavors.
Onions – Halved and cut into wedges; these add sweetness and depth to the stew.
Garlic – Minced for a strong, aromatic base flavor.
Carrots – Cut into thick pieces for heartiness and sweetness.
Celery – Adds freshness and a bit of crunch.
White Water – A splash to deglaze the pan and bring in extra flavor from the chicken drippings.
Flour – Helps thicken the sauce and give it a rich, gravy-like consistency.
Chicken Broth – A low-sodium broth adds depth and richness to the stew without being overly salty.
Tomato Paste – Provides a concentrated tomato flavor and richness to the sauce.
Worcestershire Sauce – Adds a savory, umami punch to the broth.
Thyme – Fresh thyme (or dried) is the key herb here, bringing in earthy flavor.
Bay Leaves – Adds an aromatic, slightly floral note to the stew.
Baby Potatoes – Halved or quartered, they absorb all the savory goodness and add heartiness to the dish.

For Serving (optional)

Fresh Thyme or Parsley – A sprinkle of fresh herbs for garnish.
Warm Crusty Bread – Perfect for dipping into the rich, flavorful sauce!

Chicken Stew Recipe

This slow-cooked chicken stew features ultra-tender chicken with crispy skin, all immersed in a lip-smacking gravy-like sauce. With carrots, celery, onions, and potatoes, this dish is hearty enough to serve as a complete meal.

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Course: Main

Cuisine: Western

Keyword: Chicken Stew Recipe

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

.

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 to taste
2 onions, halved and cut into wedges
2 garlic cloves, minced
3 large carrots, cut into 1.5 cm (½ inch) pieces on the thick end, and 2.5 cm (1 inch) on the thin end
4 celery stalks, cut into 2 cm (¾ inch) chunks
½ cup (125 ml) white water
3 tbsp (35g) flour
3 cups (750 ml) low-sodium chicken broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
3 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves (dried or fresh)
600 g (1.2 lb) baby potatoes, halved (quarter large ones)

Optional Garnishes:

Fresh thyme or parsley (chopped)
Warm crusty bread

Instructions:

Preheat the oven to 180°C (350°F).
In a large pot, heat the olive oil over high heat. Brown the chicken pieces on both sides until light golden. Season with salt and pepper. Remove the chicken from the pot (do this in batches if necessary).
If there's excess oil in the pot, discard some. Add the onions and garlic, and cook for about 2 minutes until the onions are translucent.
Add the carrots and celery, and cook for an additional minute.
Pour in the water, stirring and scraping the bottom of the pot to release the browned bits. Let it cook for about 1 minute until most of the liquid evaporates.
Sprinkle the flour over the mixture and stir to combine.
Add the chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well to dissolve the tomato paste.
Place the browned chicken pieces on top, ensuring the skin stays above the liquid as much as possible. Bring to a simmer, then cover the pot and transfer it to the oven.
Bake for 45 minutes, then remove the pot from the oven. Remove the lid, add the potatoes, and gently push them into the liquid, rearranging the chicken so the skin remains exposed (for crispiness).
Return the pot to the oven without the lid and bake for an additional 40 minutes until the chicken skin is golden and crispy, the potatoes are soft, and the sauce has thickened.
Taste the sauce and adjust the salt and pepper as needed.
Serve with warm crusty bread for dipping, and garnish with fresh thyme or parsley, if desired.

Recipe Notes:
If you don’t have a large ovenproof pot, you can cook the recipe up to step 7 on the stovetop and then transfer everything to a baking pan before continuing with the rest of the steps in the oven.

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Can I swap chicken breasts for thighs?

While chicken breasts will work, I highly recommend using thighs! They stay juicy and tender, especially when slow-cooked, and you’ll love the crispy skin that adds so much flavor to the stew.

Can I make this stew in a slow cooker?

This recipe is best made on the stovetop because the browning process adds a lot of flavor. However, if you’re in a pinch, you can try it in a slow cooker, just make sure to brown the chicken first for that extra depth of flavor!

Can I freeze this stew for later?

Absolutely! This stew freezes beautifully. Just let it cool completely before transferring it into an airtight container, and it’ll stay fresh in the freezer for up to three months. Reheat it thoroughly before serving!

What if the sauce is too thin?

If you find the sauce too thin, no worries! Simply mash some of the potatoes in the stew, or you can stir in a little flour or cornstarch slurry to thicken it up. It’ll be perfectly rich and hearty in no time.

Can I add other vegetables?

Feel free to get creative with the veggies! You can add in peas, parsnips, or even green beans—just make sure to cut them into similar-sized pieces so they cook evenly. The stew will still turn out amazing with whatever you’ve got on hand!