Chicken Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
5 - 6
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Course
Main Course
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Cuisine
American
Chicken Stew
Description
This Chicken Stew starts by browning chicken pieces in olive oil to build flavor and render some of the fat, then vegetables such as onion, garlic, carrots, and celery are sautéed briefly. White wine (or water) is added and reduced before sprinkling flour to thicken the stew base.
A combination of chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves create a savory cooking liquid. The chicken returns to the pot resting above the liquid where the skin stays crisp during the oven baking phase. After 45 minutes of covered baking, baby potatoes are added on top, and baking continues uncovered to crisp the chicken skin further and finish cooking everything evenly.
The stew results in tender meat and vegetables immersed in a thickened, herbaceous broth that can be served with warm crusty bread. It serves multiple people and includes practical notes on cooking in batches or using alternative cookware if needed.
Discarding excess fat after browning can reduce the final dish’s fat content, and nutritional information is provided assuming six servings.
Ingredients
- 1 tbsp olive oil
- 1.5 kg / 3lb chicken thighs 6 to 8 pieces, bone in, skin on; and drumsticks
- salt
- black pepper
- 2 onion halved and cut into wedges
- 2 garlic minced, cloves
- 3 carrot cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1", large
- 4 celery cut into 2cm / 4/5" chunks, stalks
- 1/2 cup (125 ml) white wine (or water)
- 3 tbsp (35g) flour
- 3 cups (750 ml) chicken broth , low low sodium
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 thyme or 1 tsp dried thyme (or other herb, sprigs
- 2 bay leaf dried or fresh
- 600 g / 1.2lb baby potato halved (quarter large ones
Serving (optional):
- thyme chopped, fresh; or parsley
- bread warm, crusty
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 lack a large ovenproof pot, complete steps up to adding broth on the stove, then transfer to a baking dish for oven cooking.
- Removing excess fat after browning reduces calorie and fat content in the finished stew.
- Serves approximately six, with nutrition information calculated accordingly.
User Reviews
Overall Rating
5
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