Creamy Chicken Stew with Potatoes and Vegetables Recipe

Introduction

This hearty chicken stew is a comforting dish perfect for cozy evenings. Packed with tender chicken, vegetables, and a rich, flavorful broth, it’s a satisfying meal everyone will enjoy.

Ingredients

• 1-2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 2 lbs. bone-in chicken breast or thighs
• ½ cup dry white wine
• 5 tablespoons butter
• 1 medium yellow onion, diced
• 1½ 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 teaspoon better than bouillon
• 1.5 lbs. red potatoes, washed and dried
• 2-3 drops Gravy Master (optional)
• 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

Instructions

1. Step 1: Measure out all ingredients before starting to make the process easier. Do not cut the potatoes yet.
2. Step 2: Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
3. Step 3: Heat olive oil in a large Dutch oven or soup pot over medium-high heat until hot. Add the chicken and sear for 3-4 minutes on each side, then remove and set aside. The chicken remains uncooked in the center at this point.
4. Step 4: Turn off the heat. Pour in the white wine and return heat to medium. Use a silicone spatula to scrape up browned bits from the pot’s bottom and sides. Let the wine reduce by half, about 4 minutes.
5. Step 5: Add butter and let it melt, then add onion, carrots, and celery. Toss to coat and soften for 5 minutes.
6. Step 6: Stir in garlic, Worcestershire sauce, hot sauce, and all dried seasonings. Cook for 1 minute to release flavors.
7. Step 7: Sprinkle in the flour and stir well to combine. Cook for 2 minutes or until the mixture turns a golden brown.
8. Step 8: Slowly add chicken broth in small splashes, stirring continuously to avoid lumps. Add heavy cream in the same slow manner, then stir in the chicken bouillon.
9. Step 9: Bring stew to a boil, then reduce to a gentle simmer. Return whole chicken pieces and any juices back to the pot.
10. Step 10: Partially cover and simmer gently for 45-60 minutes, allowing the stew to thicken and concentrate. Avoid boiling to keep chicken tender. Stir occasionally.
11. Step 11: Remove chicken with tongs and let rest. Cut potatoes into ¾-inch chunks and add to stew. Simmer until potatoes are fork-tender, about 20 minutes.
12. Step 12: Dice or shred the chicken, discarding bones. Return chicken to the stew. Optionally, add a few drops of Gravy Master for richer color. Adjust seasoning to taste and serve warm with biscuits.

Tips & Variations

• Use bone-in chicken for richer flavor, but boneless can work if preferred—just reduce simmering time slightly.
• Substitute dry white wine with chicken broth or apple cider vinegar if avoiding alcohol.
• Add other vegetables like peas or green beans in the last 10 minutes of cooking for extra color and texture.
• The heavy cream is optional but adds a lovely creaminess; omit for a lighter stew.
• Gravy Master adds depth and color but is not necessary for a delicious stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent sticking. This stew also freezes well—thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken works fine but watch the cooking time carefully to avoid overcooking. Bone-in pieces add more flavor and moisture.

What can I use if I don’t have dry white wine?

You can substitute extra chicken broth or a splash of apple cider vinegar for acidity. Both will work well to deglaze the pan and add flavor.

Creamy Chicken Stew with Potatoes and Vegetables Recipe

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★★★★★

4.9 from 341 reviews

• Author: Jake
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This hearty Chicken Stew is a comforting classic made with bone-in chicken breasts or thighs simmered in a rich broth with vegetables, fragrant herbs, and a touch of cream. The stew develops deep flavors through a searing and simmering process in a large Dutch oven, resulting in tender chicken and perfectly cooked red potatoes. Serve this warming dish alongside cheddar bay or buttermilk biscuits for a satisfying meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 2 lbs. bone-in chicken breasts or thighs (preferably bone-in, skin removed if desired)
• ½ cup dry white wine
• 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 all-purpose 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)

Herbs and Spices

• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary
• ½ teaspoon dried 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

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Instructions

1. Prep Work: Measure out and prepare all ingredients before starting the cooking process. Do not cut the potatoes yet to keep them fresh for later.
2. Season the Chicken: Pat dry the bone-in chicken breasts or thighs, then season both sides evenly with salt, pepper, and Italian seasoning for flavorful searing.
3. Sear the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat until hot. Add the chicken pieces and sear each side for 3-4 minutes until browned. The chicken will still be mostly uncooked inside. Remove chicken and set aside without cutting.
4. Deglaze the Pot: Turn off the heat briefly and pour in the dry white wine. Turn heat back to medium and use a silicone spatula to scrape and clean the browned bits off the pot’s bottom and sides. Allow the wine to reduce by half, about 4 minutes.
5. Sauté Vegetables: Add butter to the pot and let it melt completely. Add diced onions, carrots, and celery, tossing to coat. Sauté until softened, about 5 minutes.
6. Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, hot sauce, and all the dried herbs and spices. Cook, stirring constantly, for 1 minute to release flavors.
7. Create Roux Base: Sprinkle the flour over the vegetable mixture and stir well to combine. Cook the flour mixture for about 2 minutes until it turns a light golden brown, which will thicken the stew later.
8. Add Liquids: Gradually add the chicken broth in small amounts while stirring continuously to avoid lumps. Add the heavy cream slowly in the same manner, if using. Stir in the chicken bouillon cube or better than bouillon for extra richness.
9. Simmer Chicken: Bring the stew to a boil, then reduce heat to a gentle simmer. Return the whole chicken pieces along with any released juices back into the pot.
10. Cook Low and Slow: Cover the pot partially and let simmer gently for 45-60 minutes without reaching a full boil to ensure tender, moist chicken and a concentrated stew. Stir occasionally.
11. Add Potatoes: Remove the chicken with kitchen tongs and set aside on a plate to rest. Cut the red potatoes into ¾-inch chunks and add them to the stew. Simmer until potatoes are fork-tender, about 20 minutes.
12. Finish and Serve: Remove bones from the chicken, shred or dice the meat, and return it to the stew. Optionally add a few drops of Gravy Master for a darker color. Taste and adjust seasoning as needed. Serve hot, ideally with cheddar bay or buttermilk biscuits.

Notes

• Use bone-in chicken breasts or thighs for more flavorful, tender meat. Avoid boneless for this recipe.
• Dry white wine helps deglaze the pot and adds acidity. Substitute with additional chicken broth if preferred.
• Gravy Master is optional and adds deeper color and flavor; omit if unavailable.
• Do not fully cook the chicken during searing; it finishes cooking during simmering for best texture.
• Partially covering the pot during simmer prevents tough chicken and allows flavors to concentrate without over-reducing.
• This stew pairs wonderfully with buttery biscuits like cheddar bay or classic buttermilk biscuits for soaking up the rich broth.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Keywords: chicken stew, comfort food, bone-in chicken, hearty stew, creamy chicken soup, Dutch oven stew