Chicken Stew Recipe

Let me tell you—after making this Chicken Stew recipe, I couldn’t stop going back for “just one more bite.” It’s everything a comforting, hearty meal should be: juicy bone-in chicken, soft baby potatoes, and a rich, savory broth all simmered together in one pot.

I love how simple it is, yet the flavor is anything but basic. If you’ve ever enjoyed the bold taste of a Hungarian Chicken Paprikash Recipe, you’ll appreciate the depth this stew brings to the table. Let me walk you through how I made it—and how you can make it even better!

Additional Tips for Making This Recipe Better

After cooking this stew a few times, I’ve picked up some little tricks that make a big difference. These tips have helped me elevate the dish and make it even more comforting and flavorful.

• Sear the chicken well: Don’t rush this step. Browning the chicken deeply adds layers of flavor to the stew base. I always give it a good 3 minutes per side.
• Use a heavy-bottomed pot: I used a Dutch oven, and it made a huge difference. It heats evenly and locks in moisture perfectly.
• Go easy on the salt early: The broth reduces and intensifies. I prefer to check and adjust seasoning only after the broth has simmered for a while.
• Peel the potatoes: Even though baby potatoes have thin skins, peeling them helps them absorb more flavor and gives the stew a creamier feel.
• Fresh herbs make it sing: Thyme really brings brightness. If you’ve only got dried, use it sparingly and add a squeeze of lemon juice at the end.

Tasty Variations to Try

What’s great about this Chicken Stew is how adaptable it is. Based on what you have in the kitchen or dietary preferences, there are several tasty twists you can try.

• Dairy-Free: This recipe is already dairy-free, but for extra creaminess without cream, you can stir in a spoonful of coconut milk at the end.
• Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free blend or use cornstarch as a thickener.
• Add-ins for More Flavor: Sometimes I toss in a handful of peas in the last 10 minutes for sweetness or a splash of white wine to deglaze the pan before adding broth.
• Low-Carb Version: Skip the potatoes and add more low-carb veggies like zucchini or mushrooms.

If you’re a fan of creative chicken recipes, you can easily use this as a base and build on it with your favorite ingredients. I’ve even added smoked paprika once for a deeper, almost rustic twist.

Kitchen Gear You’ll Need

You don’t need anything fancy for this recipe, but a few basics make a difference.

• Dutch oven or oven-safe pot – For perfect searing and oven baking all in one.
• Sharp knife and cutting board – To prep veggies and herbs with ease.
• Measuring spoons and cups – Ensures balanced flavor and consistency.
• Tongs – Makes handling hot chicken safe and easy.
• Wooden spoon – Ideal for stirring the broth without scratching your cookware.

How to Serve Chicken Stew for Maximum Enjoyment

Presentation matters—especially when you’re serving something this delicious. Here’s how I like to make it shine.

I usually ladle the stew into deep bowls and top each serving with a fresh thyme sprig for an herby aroma. For a rustic, cozy touch, serve with thick slices of crusty bread or a toasted garlic baguette. A drizzle of olive oil or a sprinkle of flaky sea salt just before serving adds a gourmet flair.

If you’re planning a hearty dinner night, serve this stew alongside a dish like Cajun Chicken and Sausage Gumbo Recipe to create a diverse and comforting Southern-inspired meal spread.

How to Store This Chicken Stew

Whether you’re meal prepping or saving leftovers, here’s how to store your stew safely.

• Refrigerating: Let the stew cool completely, then transfer it to an airtight container. It stays fresh in the fridge for up to 4 days. I think it tastes even better the next day!
• Freezing: You can freeze it in portioned containers for up to 3 months. I leave out the potatoes if I’m freezing, since they don’t always reheat well.
• Reheating: Warm it over medium-low heat on the stove. If it’s too thick, I add a splash of broth or water. Microwave reheating works too, but stir midway to heat evenly.

Why You’ll Love This Chicken Stew Recipe

Here are a few reasons this stew has become a staple in my kitchen—and might just become one in yours, too.

• It’s super easy to make: Everything cooks in one pot with minimal prep—perfect for busy weeknights.
• Big on flavor, low on effort: Browning the chicken and slow baking really builds deep, rich flavor without needing fancy ingredients.
• Customizable to your taste: Whether you’re going for low-carb, gluten-free, or extra veggies, this recipe bends to your needs.
• Great for meal prep: It stores well and the flavors get better with time, making it a great make-ahead dish.
• Family-friendly: Even picky eaters love the tender chicken and creamy potatoes.

More Handy Details Before You Start Cooking

A few more things I’ve learned that might help you get the best results:

• Don’t overcrowd the pot while searing. If needed, work in two batches so the chicken browns properly.
• Use low-sodium broth. This lets you control the salt content better—especially when reducing the stew base.
• Avoid chicken breasts. They dry out quickly. Stick to bone-in, skin-on thighs or drumsticks for that melt-in-your-mouth tenderness.
• Tomato paste is a must. It adds umami and thickens the stew slightly—don’t skip it.
• Let it rest before serving. Just 5 minutes off the heat makes the flavors settle beautifully.

Chicken Stew Recipe

This Chicken Stew is hearty, cozy, and packed with rich, slow-simmered flavor. It's a one-pot comfort meal that blends seared chicken with tender vegetables and rustic seasoning. Perfect for a cool night, this stew brings warmth and nourishment in every bite. Whether you're serving it with fresh bread or enjoying it on its own, it’s sure to be a family favorite.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4

Course: Main Course

Calories: 421

Ingredients Method

Ingredients

  

• 1 tbsp olive oil: Used for searing chicken and sautéing vegetables; helps enhance flavor and avoid sticking.
• 1.5 lb chicken thighs and drumsticks skin on and bone in: Bone-in cuts provide more flavor and tenderness; skin helps with browning.
• ¾ tsp salt: Seasoning essential for bringing out natural flavors.
• ¾ tsp ground pepper: Adds a gentle heat and aroma to the stew.
• 2 tsp minced garlic: Aromatics like garlic add depth and warmth; fresh is best for intensity.
• 1 medium onion cut into wedges: Sweetens and softens as it cooks; wedges hold shape better in stew.
• 2 medium carrots cut into 2-inch pieces: Adds sweetness and texture; size ensures they don’t overcook.
• 2 medium celery sticks cut into 2-inch pieces: Balances the sweetness of carrots with earthy flavor.
• 2 tbsp all-purpose flour: Helps thicken the stew for a rich hearty texture.
• 2 tbsp tomato paste: Adds acidity and umami; essential for stew depth.
• 1 tbsp Worcestershire sauce: Brings out a meaty savoriness and enhances complexity.
• 2 cups low-sodium chicken broth: Liquid base for the stew—low sodium lets you control the salt.
• 7-8 baby golden potatoes peeled and halved: Golden potatoes are creamy and hold shape well during cooking.
• 1 bay leaf dried: Imparts subtle bitterness and aroma during long cooking.
• 1 tsp fresh thymeL: Adds freshness and herbal lift; dried thyme works if needed.
• Bread slices to serve (optional): Great for soaking up stew juices—rustic sourdough or French bread recommended.

Method

 

1. Preheat your oven to 350°F (175°C). Heat a tablespoon of olive oil in a large oven-proof pot or Dutch oven over medium heat. Once hot, add the chicken thighs and drumsticks, skin side down, and sear for 2–3 minutes on each side until golden brown. This step builds flavor through caramelization. Season with salt and pepper while browning, then transfer the chicken to a plate and set aside.
2. In the same pot, add minced garlic and onion wedges. Sauté over medium-low heat for about 2–3 minutes until fragrant and translucent. Then add the chopped carrots and celery and cook for an additional minute. Avoid high heat to keep the aromatics from burning and ensure they soften gently.
3. Sprinkle the flour over the sautéed vegetables and stir well to coat. Add in tomato paste, Worcestershire sauce, bay leaf, fresh thyme, and pour in the chicken broth. Stir continuously to prevent lumps. This mixture will thicken slightly and form the base of the stew. Taste at this stage and adjust salt if needed before returning the chicken.
4. Nestle the seared chicken pieces back into the pot on top of the vegetables. Cover the pot with a lid and place it in the preheated oven. Bake for 40 minutes to allow the flavors to marry and the chicken to begin tenderizing. This slow baking ensures juicy chicken without overcooking.
5. Remove the pot from the oven, lift the lid, and add the halved baby potatoes evenly over the stew. Return the pot to the oven uncovered, and bake for another 40–45 minutes. This final bake lets the potatoes soften and absorb the rich broth, while the chicken skin crisps up slightly.
6. Take the pot out of the oven and let it rest for a few minutes. Ladle the stew into bowls, making sure each serving includes a piece of chicken and plenty of vegetables. Serve with thick slices of rustic bread on the side for a complete, comforting meal.