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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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