Pair this with my crusty No Knead Bread for dipping and try my Pork Stew recipe next!!
Chicken Stew
There is nothing cozier than a piping hot bowl of this hearty Chicken Stew. I absolutely love the rustic vibes here, the broth almost has a gravy element to it, can you think of anything better? Serve this with my cheddar bay biscuits or buttermilk biscuits and you’ve got it made! The techniques used in this recipe ensure that we are getting the most flavor out of every single ingredient. (Especially in how we handle the chicken, more on that below!) The seasoning combination is just perfect, and you can add in any vegetables that you have on hand! Be sure to check out my PRO tips below, I bet you’ll learn something!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season and sear the chicken for 3-4 minutes per side, set aside. Deglaze the pot with white wine and reduce by half.
Add butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings and cook for 1 minute.
Add flour and cook for 2 minutes. Add chicken broth and heavy cream in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle simmer. Add the chicken back and simmer gently for 45-60 minutes.
Remove the chicken and let it rest. Add the potatoes and cook until fork tender. Shred or dice the chicken and add it back to the stew. Optional: Add a few drops of gravy master to add a slightly darker color to this stew. Serve with cheddar bay biscuits or buttermilk biscuits!
Using Bone-in Chicken
Bone-in chicken breast or thighs is a great way to infuse flavor into the stew. The flavor that’s housed inside the bone spreads out into the meat, leaving the stew with a deeper, more robust flavor. We’ll quickly sear the chicken in the soup pot first. This gives the outside a golden crust for enhanced flavor and texture. It also leaves “fond” on the bottom of the soup pot, which we deglaze and work into the broth for maximum flavor. The chicken then finishes cooking slowly in the broth for super juicy/tender results, after which point it’s removed and shredded or diced.
The Best Potatoes for Stew
Red Potatoes are best for stews as they have less starch content, which allows them to hold up better. Yukon Gold would be my second choice, and Russets (the starchiest), would be my third.
It’s Meant for the Stove Top
This recipe is designed around using various temperatures on the stove top in order to sear the chicken, deglaze the skillet/reduce the wine, create a roux, blend the flavors, and reduce/concentrate the broth. These techniques can’t be replicated in the crock pot and the outcome would be different than what is shown here.
Storage
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.
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Tried This Recipe?
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4.5 quart Dutch oven– This is a great size for this recipe. Kitchen Scale: In case you need to weigh the chicken. (I use this all the time.) Food Storage Containers– These are what I use to freeze this stew, they are leak proof, microwave safe, stackable, and BPA free. Pinch Bowls– For measuring out seasonings ahead of time. Better Than Bouillon– This is what I always use for broth and bouillon.
