Chicken Stew
User Reviews
5
Chicken Stew
Description
Chicken Stew features chicken breasts seared to lock in flavor, followed by cooking with a medley of onions, carrots, celery, and garlic. The stew base includes white wine reduced to concentrate flavor, chicken broth, and a butter and flour roux to thicken the broth. A carefully balanced mix of herbs and spices adds depth while Worcestershire and hot sauce act as subtle flavor enhancers without overt spiciness.
The thickened stew can be enriched with optional heavy cream for added richness. Potatoes are added to make the dish heartier, and optional color enhancers like Gravy Master can deepen the stew’s appearance. The stew is hearty and comforting with tender chicken and soft vegetables in a flavorful, thick broth.
This stew serves well as a main dish accompanied by crusty bread or oyster crackers. It provides a hearty meal suitable for cold days or whenever a satisfying, slow-cooked flavor is desired.
Store leftovers in airtight containers for up to 3 days refrigerated or freeze for up to 3 months. Avoid overcooking potatoes if freezing to maintain texture. Frozen peas, corn, or green beans may be added near the end for extra vegetables.
Ingredients
Chicken
- 1-2 tablespoons olive oil
- salt
- black pepper
- 2 teaspoons Italian seasoning
- 2 lbs. bone-in chicken breast see notes, or thighs
Stew
- ½ cup white wine see notes, dry
- 5 tablespoons butter
- 1 yellow onion diced, medium
- 1 ½ cups carrot diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/3 cup flour
- 6 cups chicken broth
- ½ cup heavy cream optional
- 1 chicken bouillon cube or 1 tsp. better than bouillon
- 1.5 lbs. potato washed/dried, red
- 2-3 drops Gravy Master optional, see link in notes.
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon dried basil
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ¼ teaspoon ground sage
- ¼ teaspoon salt
- ¼ teaspoon celery salt
- 1/8 teaspoon black pepper
Instructions
- Prep Work: Measure out ingredients before beginning, it makes the process easier and more relaxing. (Don't cut the potatoes yet.)
- Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (We want the middle to be uncooked.) Don’t cut up the chicken yet.
- Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
- Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5 minutes.
- Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Add the flour and stir to combine. Cook for 2 minutes, or until it begins to turn a golden brown.
- Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
- Bring the stew to a boil, then reduce to a gentle simmer. Add the whole pieces of chicken back along with any juices from the plate.
- Cover partially and let it bubble very gently, partially covered, for 45-60 minutes. It will reduce, thicken, and concentrate. Don’t let it reach a boil or the chicken will be tough/dry. (A few gentle bubbles are good.) Stir occasionally as it cooks.
- Use kitchen tongs to remove the chicken and set aside on a plate. Let it rest. Cut the potatoes into 3/4-inch chunks and add them to the stew Simmer until fork tender, about 20 minutes.
- Dice or shred the chicken and discard any bones. Return it to the stew. Optional: Add a few drops of gravy master to add a slightly darker color to this stew. Taste and add any additional seasoning if desired. Serve with cheddar bay biscuits or buttermilk biscuits!
Notes
- Use Pinot Grigio, Chardonnay, or Sauvignon Blanc for the white wine; chicken broth is an acceptable substitute.
- Worcestershire and hot sauce add subtle background flavors without overt heat.
- The stew stores well refrigerated up to 3 days, and freezes up to 3 months.
- Add frozen peas, corn, or green beans in the last 10-15 minutes of cooking if desired.
- For deeper color, a few drops of Gravy Master or Kitchen Bouquet can be added but are not required.
- Pair with Ranch Oyster Crackers or crusty bread for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 38g | 76% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 149mg | 50% |
| Sodium | 1460mg | 61% |
| Potassium | 1323mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6008IU | 120% |
| Vitamin C | 16mg | 18% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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