This Chicken Stew is a comforting bowl of rustic goodness. The rich, savory broth is infused with a delicious mix of seasonings, perfectly complemented by tender potatoes and fresh vegetables. The chicken is juicy and full of flavor, making this dish easy to customize. It’s the ultimate cozy meal!
INGREDIENTS
For the Chicken:
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- 2 tsp Italian seasoning
- 2 lbs bone-in chicken breast or thighs (see notes)
For the Stew:
- ½ cup dry white wine (see notes)
- 5 tbsp butter
- 1 medium yellow onion, diced
- 1 ½ cups carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- ⅓ 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 and dried
- 2-3 drops Gravy Master (optional, see link in notes)
For Seasoning:
- 1 tsp dried parsley
- ½ tsp each: dried basil, rosemary, thyme, mustard powder, onion powder
- ¼ tsp each: ground sage, salt, celery salt
- ⅛ tsp pepper
INSTRUCTIONS
- Prep Work: Measure out all ingredients for easier and more relaxing cooking. (Do not cut the potatoes yet.)
- Season Chicken: Pat chicken dry and season each side with salt, pepper, and Italian seasoning.
- Cook Chicken: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side. Remove chicken and set aside (it should be uncooked in the middle).
- Deglaze Pot: Turn off the heat. Add the wine to the pot and set the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot. Let the wine reduce by half (about 4 minutes).
- Cook Vegetables: Add butter to the pot and melt. Toss in onions, carrots, and celery. Cook for 5 minutes until softened.
- Add Seasonings: Stir in garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Add Flour: Stir in the flour and cook for 2 minutes until it turns golden brown.
- Add Liquids: Gradually add chicken broth, stirring continuously. Do the same with the heavy cream. Add the chicken bouillon and bring the stew to a boil. Reduce to a simmer.
- Add Chicken Back: Return the whole chicken pieces (along with any juices) to the pot. Partially cover the pot and let it simmer for 45-60 minutes. Stir occasionally.
- Prepare Potatoes: After the stew has simmered, remove the chicken and set it aside. Cut the potatoes into ¾-inch chunks and add them to the stew. Simmer until the potatoes are fork-tender (about 20 minutes).
- Shred Chicken: Dice or shred the chicken, discarding any bones. Return the chicken to the stew. Optional: Add a few drops of Gravy Master to deepen the color of the stew. Taste and adjust seasonings if necessary.
- Serve: Serve with cheddar bay biscuits or buttermilk biscuits!
NOTES
- Gravy Master/Kitchen Bouquet: Adds a darker color but is optional.
- Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder add depth without being directly noticeable.
- Wine Substitution: Pinot Grigio, Chardonnay, or Sauvignon Blanc works well. If not using wine, substitute with more chicken broth.
- Frozen Veggies: Stir in frozen peas, corn, or green beans 10-15 minutes before serving.
- Extra Flavor: Add Parmesan or Romano cheese rind during simmering for added flavor. Discard any remaining rind after cooking.
- Toppings: Try pairing with Ranch Oyster Crackers or No Knead Bread for dipping.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. If freezing, avoid overcooking potatoes, as they may become mushy when reheated.
Nutrition (per serving):
- Calories: 508
- Carbohydrates: 32g
- Protein: 38g
- Fat: 24g
- Saturated Fat: 12g
- Sodium: 1460mg
- Potassium: 1323mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 6008 IU
- Vitamin C: 16mg
- Calcium: 80mg
- Iron: 2mg
