Chicken Stew Recipe

Indulge in this hearty Chicken Stew recipe that’s perfect for cozy dinners. Made with tender chicken, wholesome vegetables, creamy broth, and a blend of flavorful seasonings, this stew is a family favorite. Whether you’re looking for comfort food or a protein-packed meal, this recipe offers versatility and deliciousness in every bite. It’s easy to customize with gluten-free or dairy-free options, making it perfect for any dietary preference. Serve it with biscuits or crusty bread for a satisfying meal. Ideal for meal prepping, freezing, or quick weeknight dinners.

Ingredients

For the Chicken:

• 1-2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 2 lbs. bone-in chicken breast or thighs (see notes)

For the Stew:

• ½ cup dry white wine (see notes)
• 5 tablespoons butter
• 1 medium yellow onion, diced
• 1 ½ cups carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• ⅓ cup flour
• 6 cups chicken broth
• ½ cup heavy cream (optional)
• 1 chicken bouillon cube or 1 teaspoon better than bouillon
• 1.5 lbs. red potatoes, washed and dried
• 2-3 drops Gravy Master (optional, see notes)

Seasonings:

• 1 teaspoon dried parsley
• ½ teaspoon EACH: dried basil, rosemary, thyme, mustard powder, onion powder
• ¼ teaspoon EACH: ground sage, salt, celery salt
• ⅛ teaspoon pepper

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Instructions

Prepare the Chicken:

1. Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once the pot is hot, sear the chicken for 3-4 minutes per side. Remove and set aside. (The chicken should not be fully cooked yet.)

Deglaze the Pot:

1. Turn off the heat and add the white wine. Turn the heat back to medium and use a silicone spatula to scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half, about 4 minutes.

Cook the Vegetables:

1. Add the butter to the pot and let it melt. Add the onions, carrots, and celery, tossing to coat. Soften for 5 minutes.
2. Stir in the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Build the Stew Base:

1. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, until the mixture begins to turn golden brown.
2. Gradually add the chicken broth in small splashes, stirring continuously. Slowly stir in the heavy cream (if using) and add the chicken bouillon. Bring the mixture to a boil, then reduce to a gentle simmer.

Simmer the Stew:

1. Return the chicken to the pot along with any juices from the plate. Cover the pot partially and let it simmer gently for 45-60 minutes. Stir occasionally. Avoid boiling, as this can make the chicken tough.

Cook the Potatoes:

1. Remove the chicken from the pot and set aside to rest. Cut the potatoes into ¾-inch chunks and add them to the stew. Simmer until fork-tender, about 20 minutes.

Shred the Chicken and Finish:

1. Dice or shred the chicken, discarding any bones, and return it to the pot. If desired, add a few drops of Gravy Master for a richer color. Taste and adjust seasonings as needed.
2. Serve hot with cheddar bay biscuits or buttermilk biscuits. Enjoy!

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Why You’ll Love This Recipe

• Comforting and Hearty: Packed with tender chicken, flavorful vegetables, and creamy broth, this stew is a bowl of pure comfort.
• Versatile: Easily customize the recipe with your favorite vegetables or spices.
• Perfect for Any Season: Whether it’s a cold winter night or a cozy family dinner, this dish is always a hit.

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Tips

• Searing the Chicken: Searing locks in juices and adds flavor. Make sure the pot is hot enough before adding the chicken.
• Deglazing: Scrape up all the browned bits from the bottom of the pot for a richer, deeper flavor.
• Thickening the Stew: Adjust the flour and liquid ratio to achieve your preferred consistency.

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Variations and Substitutions

• Protein Options: Use boneless chicken thighs, turkey, or even diced beef.
• Vegetables: Add parsnips, green beans, or mushrooms for extra flavor and nutrients.
• Dairy-Free: Skip the heavy cream and use a plant-based butter alternative.
• Gluten-Free: Substitute flour with cornstarch or gluten-free flour.

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FAQs

Can I make this stew ahead of time? Yes! Prepare the stew up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop.

What can I use instead of white wine? Substitute white wine with chicken broth or apple cider for a non-alcoholic option.

Can I freeze leftovers? Absolutely! Let the stew cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

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Serving Suggestions

• Serve with warm cheddar bay biscuits, buttermilk biscuits, or a crusty loaf of bread.
• Pair with a fresh green salad or roasted vegetables for a complete meal.
• A sprinkle of fresh parsley or grated Parmesan adds the perfect finishing touch.

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