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Chicken Stew Recipe

Hearty Chicken Stew

This hearty chicken stew features oven-baked bone-in chicken with crispy skin, tender vegetables, and a rich, savory gravy. A cozy, all-in-one meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American Comfort Food
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken Stew Ingredients
  • 1 tbsp olive oil
  • 1.5 kg bone-in, skin-on chicken thighs and drumsticks (about 6 to 8 pieces)
  • salt and black pepper to taste
  • 2 onions halved and cut into wedges
  • 2 cloves garlic minced
  • 3 carrots cut into thick pieces
  • 4 celery stalks cut into chunks
  • 1/2 cup white wine or water
  • 3 tbsp all-purpose flour
  • 3 cups low sodium chicken broth
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 3 sprigs thyme or 1 tsp dried thyme
  • 2 bay leaves dried or fresh
  • 600 g baby potatoes halved or quartered
Optional Garnishes
  • fresh parsley or thyme chopped
  • crusty bread for serving

Equipment

  • Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Oven

Method
 

  1. Preheat oven to 350°F (180°C).
  2. Heat olive oil in a large Dutch oven over high heat. Brown chicken on both sides and season with salt and pepper. Remove and set aside.
  3. If there's excess oil, discard some. Sauté onions and garlic for 2 minutes until softened.
  4. Add carrots and celery. Cook for 1 minute.
  5. Pour in wine or water. Scrape the pot bottom to deglaze and let the liquid mostly evaporate.
  6. Sprinkle flour over vegetables and stir until evenly coated.
  7. Add broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir until smooth.
  8. Return chicken to the pot, skin-side up, keeping skin above the liquid.
  9. Cover and bake for 45 minutes.
  10. Remove lid, add potatoes into the liquid, and arrange chicken on top. Bake uncovered for another 40 minutes until chicken is golden and crispy, and potatoes are soft.
  11. Taste and adjust salt and pepper if needed. Garnish with fresh herbs and serve with crusty bread.

Notes

For best results, use a Dutch oven or heavy-bottomed pot. If you don’t have an oven-safe pot, transfer everything to a baking dish before baking. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.