A good chicken stew recipe brings comfort in every bite, especially when it has tender chicken, soft vegetables, and rich, savory gravy.

This version is oven-cooked to give you not only melt-in-your-mouth meat but also golden, crispy skin.

As someone who has made this dish for cozy Sunday dinners and rainy day cravings, I can say it fills the kitchen with an irresistible aroma and delivers deep, satisfying flavor.

Whether you’re new to cooking or looking for a timeless family favorite, this easy chicken stew is a go-to for comfort food that never disappoints.

Ingredients You’ll Need

Here’s everything that goes into this rich and filling stew.

Chicken thighs and drumsticks – Use bone-in, skin-on pieces for the best texture and taste.
Olive oil – Helps brown the chicken and start the flavor base.
Salt and black pepper – Simple seasoning for depth and balance.
Onions – Adds natural sweetness and savory flavor.
Garlic – For rich, aromatic flavor in every bite.
Carrots – Sweet and soft when cooked, a stew essential.
Celery stalks – Adds classic stew texture and depth.
Dry white wine or water – Helps deglaze the pot and boost flavor.
Flour – Thickens the stew to make a rich gravy.
Chicken broth – Use low sodium for better control of seasoning.
Tomato paste – Adds color and savory umami.
Worcestershire sauce – Adds complexity and depth to the sauce.
Fresh or dried thyme – For an earthy, herbal note.
Bay leaves – Adds a subtle background flavor.
Baby potatoes – Halved and cooked to tender perfection.
Optional toppings – Fresh parsley or thyme, and warm crusty bread for dipping.

Step-by-Step Cooking Instructions

Here’s how to make this crispy chicken stew in the oven.

Preheat the oven to 350°F (180°C) to get it ready for slow cooking.
Brown the chicken skin-side down in olive oil over high heat. Season with salt and pepper, then remove and set aside.
Cook the aromatics by sautéing onions and garlic in the same pot for about 2 minutes until soft and fragrant.
Add chopped carrots and celery, cooking for another minute to soften slightly.
Deglaze with wine or water, scraping up any browned bits stuck to the pot. Let the liquid reduce slightly.
Sprinkle flour evenly across the vegetables and stir to coat everything well.
Pour in chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir until the paste dissolves.
Add the chicken back, placing it skin-side up. Keep the skin above the liquid for crispiness.
Cover and bake in the oven for 45 minutes to cook through and deepen flavors.
Remove the lid and add potatoes, pushing them into the broth and keeping the chicken skin exposed.
Bake uncovered for another 40 minutes until the skin is golden and crisp, the potatoes are tender, and the sauce is thick.
Adjust seasoning with more salt and pepper to taste before serving.

Tips for Best Results

Here are a few expert tips to help your stew turn out perfect.

Crispy skin matters – Bake uncovered during the last phase to get that irresistible texture.
Use a Dutch oven – If you have one, it makes for easy stovetop-to-oven cooking.
Don’t skip the browning – Searing the chicken builds flavor and helps lock in moisture.
Low and slow wins – The oven slow-cooks the chicken to tender perfection while the sauce develops richness.
Deglaze well – Scraping up the brown bits from the pot adds deep flavor to the sauce.

Optional Add-Ins and Variations

Feel free to customize your stew based on what you have on hand.

Add mushrooms for more earthiness and texture.
Use sweet potatoes instead of baby potatoes for a slightly sweet twist.
Try rosemary or sage instead of thyme for a different herbal flavor.
Make it creamy by stirring in a splash of cream at the end (optional, but cozy).
Add green beans or peas in the last 10 minutes for added veggies.

How to Serve This Chicken Stew

This dish is hearty on its own, but a few extras can make it even better.

Serve with crusty bread – Perfect for soaking up that rich gravy.
Top with fresh herbs – Parsley or thyme brightens the dish just before serving.
Add a squeeze of lemon – A touch of acid can lift all the flavors.
Pair with a simple salad – Something light helps balance the richness of the stew.

Storage and Reheating Tips

This stew makes great leftovers, and the flavors get even better the next day.

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat in the oven or on the stove, adding a splash of broth if needed to loosen the sauce.

Final Thoughts

This chicken stew recipe is the kind of meal that brings people together. It’s comforting, flavorful, and just the right amount of rustic.

Whether you’re making it for family dinner or a cozy weekend treat, the crispy skin, rich gravy, and tender vegetables will win everyone over.

I’ve made this for guests, and it always disappears fast, especially when there’s warm bread on the side.

If you’ve never made stew in the oven before, this is the perfect one to try. It’s a simple process that delivers delicious results every time.