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

Cook Time 1 30

Total Time 1 40

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

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.
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.
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.
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.
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.
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.