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Chicken Stew

Comforting Chicken Stew for Cozy Family Dinners

This Chicken Stew is a heartwarming dish perfect for family dinners, filled with ultra-tender chicken and savory gravy.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 tbsp Olive Oil For sautéing the chicken and vegetables; canola oil can be used as a substitute.
  • 1.5 kg Bone-in, Skin-on Chicken Thighs and Drumsticks This key protein adds richness and flavor; chicken breasts may be used but expect less tenderness.
  • to taste Salt Essential for seasoning to enhance all flavors.
  • to taste Pepper Essential for seasoning to enhance all flavors.
  • 2 Onions Halved and cut into wedges; shallots could work as a substitute.
  • 2 Garlic Cloves Minced; fresh is best but garlic powder is a backup.
  • 3 large Carrots Cut thick end into 1.5cm pieces, thin end into 2.5cm pieces; substitute with any root vegetable if desired.
  • 4 Celery Stalks Cut into 2cm chunks; can be omitted if not available.
  • 0.5 cup White Wine Or water; enhances sauce depth.
  • 3 tbsp Flour Used to thicken sauce; gluten-free flour can be substituted.
  • 3 cups Low Sodium Chicken Broth Adds moisture and flavor; vegetable broth may be a vegetarian substitute.
  • 2 tbsp Tomato Paste Brings sweetness and richness to the stew.
  • 2 tsp Worcestershire Sauce Contributes umami flavor; soy sauce can be a gluten-free replacement.
  • 3 sprigs Thyme Fresh or 1 tsp dried; oregano can be a good substitute.
  • 2 Bay Leaves Dried or fresh; usually recommended for extra depth.
  • 600 g Baby Potatoes Halved; larger potatoes can be used if cut smaller.

Equipment

  • Large, heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. In a large, heavy-bottomed pot, heat a couple of tablespoons of olive oil over medium-high heat. Add the chicken thighs and drumsticks, seasoning with salt and pepper. Sear for 5-7 minutes on each side until browned, then remove from pot.
  3. Add the halved onions and minced garlic to the pot, stirring frequently. Sauté for 2 minutes until onions are translucent and fragrant.
  4. Add the diced carrots and celery, stirring to combine. Cook for an additional minute to soften vegetables.
  5. Pour in the white wine (or water) to deglaze the pot, scraping up browned bits stuck to the bottom. Cook for about 1 minute until most liquid evaporates.
  6. Sprinkle the flour over the mixture and stir well, coating all ingredients. Gradually pour in the chicken broth, stirring continuously. Add the tomato paste, Worcestershire sauce, thyme, and bay leaves to create a smooth sauce.
  7. Nestle the seared chicken pieces back into the pot, skin side up, balancing them on top of the mixture.
  8. Bring the mixture to a gentle simmer, cover the pot, and transfer to the oven. Bake for 45 minutes.
  9. Carefully remove the lid and add the halved baby potatoes, stirring gently to incorporate without disturbing the chicken.
  10. Return the covered pot to the oven and bake for an additional 40 minutes without the lid.
  11. Taste the sauce and adjust seasoning as needed. Ladle the stew into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 1200mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

For crispy skin, ensure it's kept above the sauce while baking. Adjust cooking times as ovens vary.

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