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Home Collections Winter Warmers

Chicken Stew

By:Nagi
Published:24 Feb '19Updated:15 Oct '21
476 Comments
Recipe v Video v Dozer v

Ultra tender flesh and super crispy skin smothered in a thick savoury sauce with vegetables. This Chicken Stew is slow cooked in the oven to develop deep, incredible flavours. The smell that fills the house when it’s in the oven is simply wonderful!

More chicken stew recipe options: Faster Chicken Quick Stew (using bite size chicken pieces), Coq au Vin and Chicken Fricasée (creamy French Chicken Stew, reader favourite!).

Overhead photo of Chicken Stew in a white dutch oven, fresh out of the oven.

Chicken Stew – with crispy skin!

Anyone else here not a fan of slimy chicken skin??

I don’t care how long it’s been slow cooked. And whether it’s a stew, in soup or Hainanese chicken.

No chicken skin comes near my mouth unless it’s crispy or caramelised.

When my mother reads this, I know she’s going to roll her eyes and think”she’s so childish!!”

I don’t care. I love crispy skin. I want crispy skin. Give me all the crispy skin!!! 😂

Close up of crispy skinned chicken in Chicken Stew

Slow cooked in the oven for crispy skin!

Because I’m so anti-slimy chicken skin, I like to make my Chicken Stew in the oven rather than on the stove. And unless someone knows a magic trick, the only way to get crispy skin for a stew is in the oven.

Cook it covered for part of the time, then uncover it to let the sauce thicken, make the chicken flesh super tender, the surface of the veggies and edges of the stew caramelise, and – most importantly in my world – to get that chicken skin super crispy!

Don’t have the time to slow cook?

Try my speedier Chicken Stew – made with boneless chicken thighs, this is on the table in an hour but tastes like it’s been cooking all day!

Chicken Stew in a rustic brown bowl, ready to be eaten

OK, I think I’ve babbled on enough about the chicken skin. Let me move on.

Under the crispy skin -> tender flesh.

Smothering the crispy skin -> thick savoury gravy sauce.

Around the crispy skin -> tender soft vegetables.

😇😇😇

Close up of Chicken Stew in a rustic brown bowl.

I’m lucky enough to have a big, shallow casserole pot / dutch oven which is absolutely perfect for these kind of stews that go from stove to oven. But if you don’t have one, don’t worry, just tip it all into a baking pan before popping it into the oven.

And – confession time. The reason I cropped out most of the bowl in the photo below is because I ate the chicken before I took this photo. The side you can’t see just has bones, picked completely clean.

I couldn’t resist! Don’t judge me! 😂 – Nagi x


More Stews

  • Faster Chicken Stew – when you need a rich stew on the table in under an hour!

  • Classic Beef Stew – fall apart beef in a deep rich sauce

  • Irish Beef and Guinness Stew – an incredible dark, rich sauce with incomparable flavour

  • Slow Cooked Beef Stroganoff – fall apart beef in a creamy Stroganoff sauce!

  • Braised Beef Short Ribs in Red Wine Sauce – truly exceptional, restaurant quality!

  • Browse all Stew recipes

Classic dinners we’ll love forever

  • Meatloaf – a family favourite forever and ever!

  • Spaghetti Bolognese

  • Beef Pot Roast

  • Beef Stroganoff

  • Ultra Tender Roast Pork with Crispy Crackling

Chicken Stew in a dutch oven, fresh out of the oven.

Chicken Stew
Watch how to make it

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Overhead photo of Chicken Stew in a white dutch oven, fresh out of the oven.

Chicken Stew

Author: Nagi
Prep: 10 mins
Cook: 1 hr 30 mins
Total: 1 hr 40 mins
Mains
Western
4.96 from 137 votes
Servings5 - 6
Tap or hover to scale
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Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.

Ingredients

  • 1 tbsp olive oil
  • 1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks (6 to 8 pieces)
  • Salt and pepper
  • 2 onions , halved and cut into wedges
  • 2 garlic cloves , minced
  • 3 large carrots , cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1"
  • 4 celery stalks , cut into 2cm / 4/5" chunks
  • 1/2 cup (125 ml) white wine (or water)
  • 3 tbsp (35g) flour
  • 3 cups (750 ml) chicken broth , low low sodium
  • 2 tbsp tomato paste
  • 2 tsp Worscestershire sauce
  • 3 sprigs thyme , or 1 tsp dried thyme (or other herb)
  • 2 bay leaves (dried or fresh)
  • 600 g / 1.2lb baby potatoes , halved (quarter large ones)

Serving (optional):

  • Fresh thyme or parsley (chopped)
  • Warm crusty bread

Instructions

  • Preheat oven to 180C/350F.
  • Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
  • If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
  • Add carrots and celery, cook for 1 minute.
  • Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
  • Sprinkle flour across surface, stir.
  • Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
  • Place chicken on top, keeping the skin above the liquid level as much as you can.
  • Bring to simmer then cover. Bake for 45 minutes.
  • Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
  • Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
  • Taste sauce and adjust salt and pepper to taste.
  • Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

Recipe Notes:

If you don't have a large ovenproof pot, do the whole recipe up to and including step 7 on the stove then tip it all into a baking pan. Proceed with recipe.
Nutrition per serving, assuming 6 servings and that all the sauce is consumed. The fat is higher than it should be because it doesn't take into account discarded fat after browning the skin. If you discard 2 tbsp of fat, then the calories reduces to about 640 calories per serve with 27g of fat.
Keywords: Chicken Stew
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published May 2018. Updated for housekeeping matters – no change to recipe.

Life of Dozer

Flashback to May 2018 when this recipe was first published when he tore his ACL and had to have a knee operation. Shaved rump, permanent “help me up” harness, and trapped in a play pen for weeks.

Adding a Cone of Shame was just rubbing salt into the wound, isn’t it?

I told him not to scratch the stitches. I warned him about the cone. He did not obey!!😂

Happy to report he is back to normal, chasing birds, leaping off jetties and generally living the high life!❤️ N x

Dozer the golden retriever recovering from ACL surgery with Cone of Shame

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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476 Comments

  1. Rachel says

    July 2, 2022 at 5:23 pm

    Hi Nagi, question .. I have scaled this recipe for 7-8 serves that I will need to transfer to a baking dish. Plan to prepare in the late morning. Can it go in the oven on very low, say 110 deg covered with foil during the day and then once home early evening remove foil and continue with recipe (reducing and browning)?

    Reply
  2. Kelly says

    June 16, 2022 at 1:00 am

    Can you use chicken breast cut up in this recipe?

    Reply
  3. Sonia says

    May 30, 2022 at 6:34 pm

    Hi Nagi, I want to make this but can I please ask is there a substitute for the Tomato paste as our supermarket only sells Tomato purée

    Reply
  4. Grace says

    May 16, 2022 at 7:59 pm

    5 stars
    Hot tip! If you have any leftover gravy and carrot and potato, you can add chicken broth and blitz to make soup for the next day. We do this a lot.

    Reply
    • Nagi says

      May 16, 2022 at 8:21 pm

      Great tip Grace!! N x

      Reply
  5. Natalie says

    May 1, 2022 at 11:21 pm

    5 stars
    Nagi this recipe is so good! I have made it multiple times now and it always works. Tonight I used red wine instead of white as it was already open and it gave it a real depth of flavour. This recipe is the perfect Sunday afternoon one pot dish cooking away while watching a movie.

    Reply
  6. Riley says

    March 12, 2022 at 9:03 am

    5 stars
    I LOVE this recipe, my little brother even loved this recipe and he is extremely picky 😅 we ate this on a rainy day, what’s better than eating a good stew on a rainy day?

    Reply
  7. Sima says

    March 6, 2022 at 5:43 am

    I want to make this ahead. Does this freeze well?

    Reply
    • Mimi says

      April 14, 2022 at 5:01 pm

      Yes it does, it is delicious and it’s a freezer staple in our house now! We cut the veg smaller and shred the chicken to make it easier to re heat.

      Reply
  8. Rakel says

    February 16, 2022 at 8:15 pm

    5 stars
    Second time I´ve made this but they had sold out of celery so I halved some sprouts and threw them in with the spuds for the last 45min and it was delicous even though it sounds random, just the two of us eating and I thought yay, we can have this for dinner tonight too, but I think there is only enough for one because the other half could not stop eating, said it was the best thing he has had for ages, greedy get will have to go on the treadmill when he comes home from work. Thanks Nagi for your fantastic work x

    Reply
  9. Barbara says

    February 10, 2022 at 6:08 am

    5 stars
    Thank you Nagi for this delicious recipe! I made it for dinner last night and my family loved it.

    Reply
  10. Dana Curtis says

    January 31, 2022 at 1:09 am

    For your chicken stew what brand and size of pot do you use. Thank you

    Reply
    • Nagi says

      February 1, 2022 at 10:52 am

      The one in that video is a Chausseur 23 cm pot. I also use Le Creuset. Any heavy bottomed Dutch oven will work for that!! N x

      Reply
  11. Beverley says

    January 13, 2022 at 1:31 am

    5 stars
    This recipe was simple to make and delicious! I will definitely make this again. I just shared the recipe with a neighbor who loves one pot meals.

    Reply
  12. Vicky Mwaura says

    January 9, 2022 at 3:35 am

    Is it a dish I could part prepare the day before or does it hav to be on the day?

    Reply
  13. James says

    January 9, 2022 at 2:32 am

    Just made this and it’s delicious, the taste just gets better and better as it cook. Didn’t add potatoes but made some mash to go with it instead and it was awesome. Great recipe

    Reply
  14. Justin says

    December 18, 2021 at 6:12 pm

    Made this for a crowd of 10. They all loved it. Turned out way better than I expected!!! Thank you for this wonderful recipe. Kid friendly as well!!!

    Reply
  15. Debra Huebner says

    December 1, 2021 at 11:58 am

    I made this as written and served it with homemade cheese biscuits. My family raved! Definitely will be on my supper rotation menus. Thanks for sharing.

    Reply
  16. Gerri says

    November 30, 2021 at 10:53 am

    5 stars
    Excellent flavor. The only thing I added was rosemary just because it’s my favorite herb

    Reply
  17. Darlene Cook says

    November 17, 2021 at 8:18 pm

    5 stars
    I made this recipe and my family loved it, will be making it again.

    Reply
  18. Sue says

    November 5, 2021 at 2:23 am

    My oven broke. Can I make this stovetop?

    Reply
  19. Grace says

    October 9, 2021 at 7:08 pm

    5 stars
    Really delicious – the crusty loaf is a must! I used the gravy the next day to dress some steamed veggies and it was so yummy,

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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