Comforting Chicken Stew for Cozy Nights In

This Chicken Stew is the ultimate comfort food, perfect for cozy nights in.

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Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

3 tbsp Olive Oil Can substitute with canola or vegetable oil as needed.
1.5 kg Bone-in, Skin-on Chicken Thighs and Drumsticks Provides rich flavor and texture; skinless chicken can be used for a leaner option.
to taste Salt Essential for enhancing flavors.
to taste Pepper Essential for enhancing flavors.
2 Onions Halved and cut into wedges; shallots can be used for a milder flavor.
2 Garlic Cloves Minced; fresh garlic is best, but garlic powder can work in a pinch.
3 large Carrots Cut into pieces; alternate with root vegetables like parsnips if desired.
4 Celery Stalks Cut into chunks; substitute leeks for a different flavor.
0.5 cup White Wine Deepens the flavor; chicken broth or water makes a great substitute.
3 tbsp Flour Thickens the sauce; cornstarch can be used for a gluten-free alternative.
3 cups Low Sodium Chicken Broth Serves as the liquid base for the sauce; vegetable broth is great for a vegetarian option.
2 tbsp Tomato Paste Provides umami and rich color to the stew.
2 tsp Worcestershire Sauce Enhances flavor complexity; soy sauce can be an effective substitute.
3 sprigs Thyme Fresh or 1 tsp dried; feel free to use oregano as an alternative.
2 Bay Leaves Adds depth to the broth for enhanced flavor.
600 g Baby Potatoes Halved; regular potatoes can be swapped, but cut them into smaller pieces.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 180°C (350°F).
Heat olive oil in a large oven-proof pot over medium-high heat. Sear the chicken thighs and drumsticks for about 5-7 minutes on each side until golden brown.
Add onion wedges and minced garlic to the pot and sauté for approximately 3-4 minutes until the onions turn translucent.
Toss in chopped carrots and celery, sautéing for another 3 minutes until softened slightly.
Sprinkle flour over the vegetables. Slowly pour in white wine to deglaze the pot and stir in chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves.
Return the seared chicken skin-side up to the pot. Bring the stew to a gentle simmer for about 5 minutes on the stove.
Cover the pot with a lid and transfer it to the oven, baking for 45 minutes.
Uncover the pot, stir in halved baby potatoes, and bake uncovered for an additional 40 minutes.
Taste the chicken stew and adjust seasoning with salt and pepper as desired.
Ladle the stew into warm bowls and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize the veggies or switch to a quicker version with my Faster Chicken Quick Stew if time is tight.

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