Chicken Stew
User Reviews
5.0
168 reviews
Excellent
Chicken Stew
Report
This Chicken Stew has juicy chicken in a savory broth with a perfect blend of seasonings, potatoes, and vegetables. It’s easy to make on the stove top and is full of homemade flavor!
Share:
Ingredients
Chicken
- 1-2 tablespoons olive oil
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 2 lbs. bone-in chicken breast or thighs see notes
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
- 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. red potatoes washed/dried
- 2-3 drops Gravy Master optional, see link in 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
- 1/8 teaspoon pepper
Add to Shopping List
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
- Pro Tips:
- for dipping!
- Storage:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- A few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this stew if preferred, but it's not necessary!
- Flavor Enhancers: The Worcestershire sauce, hot sauce, and mustard powder in this recipe are used as flavor enhancers and can't be tasted outright. I use Frank's Hot Sauce.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Frozen peas, corn, or green beans can be stirred in 10-15 minutes prior to serving if desired.
- For even more flavor, add the rind from a block of Parmesan or Romano cheese when you simmer the stew. If any remains at the end of cooking, it can be discarded.
- My Ranch Oyster Crackers make a great topping for soups and stews, or pair this with my crusty, airy, No Knead Bread for dipping!
- Be sure to try my Chicken and Dumplings and Pork Stew recipes next!
- 📘 Find this recipe on page 41 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Be sure not to overcook the potatoes if you plan on freezing leftovers so that they're not crumbly when reheated.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
32g
(11%)
Protein
38g
(76%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
149mg
(50%)
Sodium
1460mg
(61%)
Potassium
1323mg
(38%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6008IU
(120%)
Vitamin C
16mg
(18%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
Other Recipes
You'll Also Love
