Looking for a hearty, one-pot meal that delivers BIG flavor with minimal effort?
This Chicken Stew is exactly what you need! With juicy, crispy-skinned chicken, tender vegetables, and a rich, gravy-like sauce, this dish is the ultimate comfort food.
It’s simple, satisfying, and perfect for dunking with crusty bread. Get ready for a meal that’ll make you feel like a kitchen pro – even on the busiest days!
For the Stew
- Chicken – Bone-in, skin-on chicken thighs and drumsticks work best for a rich, juicy stew, but you can use chicken breasts if preferred.
- Olive Oil – For browning the chicken and sautéing the vegetables.
- Salt & Pepper – Essential for seasoning the chicken and vegetables.
- Onions – Halved and cut into wedges, providing a sweet, savory base flavor.
- Garlic – Minced, adding depth and aroma to the sauce.
- Carrots – Cut into thick and thin pieces for a nice texture contrast.
- Celery – Chopped into chunks, adding an earthy flavor.
- Baby Potatoes – Halved or quartered, giving a hearty bite to the stew.
For the Sauce
- Flour – Used to thicken the sauce and give it a smooth texture.
- Chicken Broth – Low-sodium is recommended for a healthier stew base.
- Tomato Paste – Provides deep, concentrated tomato flavor.
- Worcestershire Sauce – Adds a savory, umami depth to the stew.
- Thyme – Fresh sprigs or dried thyme add a warm, earthy flavor.
- Bay Leaves – For added fragrance and flavor during the slow cook.
Optional for Serving
- Fresh Thyme or Parsley – Chopped, for garnish.
- Warm Crusty Bread – Perfect for dipping in the savory sauce.
Chicken Stew
This slow-cooked chicken stew features ultra-tender chicken with crispy skin, all smothered in a rich, gravy-like sauce. Filled with hearty vegetables like carrots, celery, onions, and potatoes, it’s a filling dish that doesn’t need a side.
Ingredients
- 1 tbsp olive oil
- 1.5 kg / 3 lb bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
- Salt and pepper to taste
- 2 onions, halved and cut into wedges
- 2 garlic cloves, minced
- 3 large carrots, thick end cut into 1.5 cm (3/5") pieces, thin end cut into 2.5 cm (1") pieces
- 4 celery stalks, cut into 2 cm (4/5") chunks
- ½ cup (125 ml) white water
- 3 tbsp (35 g) flour
- 3 cups (750 ml) low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves (dried or fresh)
- 600 g / 1.2 lb baby potatoes, halved (quarter large ones)
For serving (optional):
- Fresh thyme or parsley (chopped)
- Warm crusty bread
Instructions
- Preheat the oven to 180°C (350°F).
- Brown the chicken: Heat olive oil in a large pot over high heat. Brown the chicken on both sides until golden, seasoning with salt and pepper. Remove chicken and set aside (work in batches if your pot is small).
- Cook the vegetables: If there’s excess oil in the pot, discard some. Add the onions and garlic, cooking for 2 minutes until the onions are translucent.
- Add carrots and celery: Stir in the carrots and celery, cooking for 1 minute.
- Thicken the sauce: Sprinkle flour over the vegetables and stir to combine.
- Add liquids and seasonings: Pour in the chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to dissolve the tomato paste.
- Add chicken and simmer: Place the chicken back into the pot, ensuring the skin stays above the liquid as much as possible. Bring to a simmer, then cover and bake for 45 minutes.
- Add potatoes: Remove the pot from the oven, uncover it, and add the potatoes. Push them into the liquid and rearrange the chicken to keep the skin exposed for maximum crispiness.
- Finish baking: Return the pot to the oven, uncovered, for another 40 minutes or until the chicken skin is deep golden and crispy, the potatoes are tender, and the sauce has thickened.
- Taste and adjust: Taste the sauce and adjust the salt and pepper to your preference.
- Serve: Serve the stew with warm crusty bread for dipping, or go all-in with garlic bread. Optionally, garnish with fresh thyme or parsley.
Notes
- If you don’t have a large ovenproof pot, follow the recipe up to step 7 on the stovetop, then transfer everything to a baking dish and continue from there.
- Nutrition per serving (6 servings, assuming all sauce is consumed): Approximately 640 calories (based on discarding 2 tbsp of fat).
- Can I use chicken breasts instead of thighs?
Yes! While chicken thighs are ideal for this stew because they stay juicy and tender, you can easily swap them out for chicken breasts if you prefer white meat. Just be careful not to overcook them to avoid dryness! - Do I have to brown the chicken before adding it to the stew?
Technically, no! If you’re short on time, you can skip the browning step. The stew will still taste great, though browning adds extra depth of flavor. If you’re in a rush, just toss everything in the pot and get cooking! - Can I add other veggies to the stew?
Definitely! This stew is super versatile. Feel free to throw in some extra veggies like bell peppers, green beans, or even squash. Just cut them into similar-sized pieces so they cook evenly with the other ingredients. - What if the stew turns out too thin?
No problem! If your stew is a bit watery, just use a simple trick to thicken it. You can mash some of the potatoes in the stew to help thicken the sauce, or use a little flour or cornstarch to create a slurry and add it in. Just stir and simmer until it thickens to your liking. - Can I make this stew ahead of time?
Yes, absolutely! In fact, this stew tastes even better the next day. Just let it cool, store it in the fridge, and reheat when you’re ready to serve. If it thickens too much while sitting, just add a splash of water or broth to loosen it up.
