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Chicken Stew

Chicken Stew

Delicious Chicken Stew made with tender chicken thighs, vegetables, and a savory broth. Perfect for hearty meals.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 640 kcal

Equipment

  • large pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 kg bone in, skin on chicken thighs and drumsticks (6 to 8 pieces)
  • Salt and pepper
  • 2 pieces onions halved and cut into wedges
  • 2 cloves garlic minced
  • 3 large carrots cut thick end into 1.5cm / ⅗″ pieces, thin end 2.5cm/1″
  • 4 stalks celery cut into 2cm / ⅘″ chunks
  • 0.5 cup white wine (or water)
  • 3 tablespoon flour (35g)
  • 3 cups chicken broth low sodium
  • 2 tablespoon tomato paste
  • 2 teaspoon Worcestershire sauce
  • 3 sprigs thyme or 1 teaspoon dried thyme (or other herb)
  • 2 leaves bay leaves (dried or fresh)
  • 600 g baby potatoes halved (quarter large ones)

Serving (optional)

  • Fresh thyme or parsley chopped
  • Warm crusty bread

Instructions
 

  • Preheat oven to 180C/350F.
  • Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
  • If there’s too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
  • Add carrots and celery, cook for 1 minute.
  • Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
  • Sprinkle flour across surface, stir.
  • Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
  • Place chicken on top, keeping the skin above the liquid level as much as you can.
  • Bring to simmer then cover. Bake for 45 minutes.
  • Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
  • Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
  • Taste sauce and adjust salt and pepper to taste.
  • Serve with warm crusty bread on the side to dunk in the sauce – or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

Notes

If you don’t have a large ovenproof pot, do the whole recipe up to and including step 7 on the stove then tip it all into a baking pan. Proceed with recipe.

Nutrition

Serving: 1servingCalories: 640kcalFat: 27g
Keyword chicken recipe, chicken stew, Comfort Food, hearty stew, one-pot meal, Slow Cooked Chicken
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