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.

Print Pin

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.

Save