Easy Chicken Stew
Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.
Ingredients
Full chicken stew recipe with amounts can be found in the recipe card below.
- Chicken thighs. I use boneless skinless chicken thighs but chicken breast or even bone-in pieces can be substituted.
- Flour.
- Salt and black pepper.
- Olive oil.
- Onion. Leeks or shallots can be substituted.
- Carrots.
- Celery.
- Garlic.
- Bay leaf.
- Fresh thyme.
- White wine. I used Sauvignon Blanc but Chardonnay, Chenin Blanc or Pinot Grigio will all work.
- Chicken stock / Chicken broth.
- Worcestershire sauce.
How to make chicken stew
- Brown the chicken: Mix flour, salt and pepper together. Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil. Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
- Make the stew: Add the onion, carrot and celery to the pan and sauté until golden brown and soft. Add the garlic and cook for another 30 seconds. Add a tablespoon of flour and stir into the vegetables. Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock. Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper. Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked. Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.
What can I add to chicken stew?
For more flavor and texture, you can add a variety of vegetables to chicken stew. Baby potatoes, kale, spinach, butternut squash, sweet potato and mushrooms are all good additions. You can also top the stew with dumplings for the last 10 minutes if you’d prefer a more traditional chicken and dumplings recipe.
What to serve with chicken stew
I love serving this rich, delicious stew with mashed potatoes but steamed rice or creamy polenta are also good options. Alternatively, a loaf of crusty bread or beer bread will be delicious to dip into the sauce. If you’d prefer a healthier side dish, steamed greens or sautéed broccoli will be delicious.
- Parmesan garlic mashed potatoes
- Easy crusty bread
- Cheesy corn beer bread
- 10-minute lemon garlic sautéed broccolini
Stew recipes
Easy chicken stew
Ingredients
- 1 kg (2lb) chicken thighs cubed
- ½ cup flour
- 1 tsp salt
- ½ tsp pepper
For the stew
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 4 garlic cloves crushed
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 tbsp flour
- 1 cup white wine
- 2 cups chicken stock
- 1 tbsp worcestershire sauce
- salt and pepper to taste
Instructions
- Mix flour, salt and pepper together.
- Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
- Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
- Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
- Add the garlic and cook for another 30 seconds.
- Add a tablespoon of flour and stir into the vegetables.
- Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
- Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
- Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
- Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.