• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections Winter Warmers

Chicken Stew

By:Nagi
Published:24 Feb '19Updated:15 Oct '21
488 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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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 144 votes
Servings5 - 6
Tap or hover to scale
Print
  • 8878
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

Previous Post
Italian Pasta Salad with Homemade Italian Dressing
Next Post
Hot and Sour Soup

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Roast lamb leg with roast potatoes

Roast Lamb Leg with Gravy

Close up photo of Spinach ricotta stuffed shells

Spinach ricotta stuffed shells

Overhead photo of One Pot Greek Chicken Risoni (Orzo)

One-pot Greek chicken risoni (orzo)

More Winter Warmers

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




488 Comments

  1. Debbie says

    January 21, 2023 at 2:17 pm

    5 stars
    This was absolutely perfect for a dinner on a cold, snowy day! I have been looking for more comforting stews to make and this definitely did not disappoint! Was super easy to make and follow.

    Reply
  2. Stuart says

    January 8, 2023 at 7:12 pm

    In the above video I noticed you put 4 thighs and 3 legs into your Dutch oven why did you do this? Was one of the chickens used 1 legged? In the UK chickens provide 2 thighs and 2 Legs each! I just invested £46 to buy a Dutch oven (Jan Sale) and made this dish. like every recipe I have made from this site it was excellent. Next recipe to try is the Coq Au Vin one.

    Reply
  3. HJ says

    December 23, 2022 at 12:19 am

    5 stars
    Absolutely delicious!!! The family this recipe as well!
    Thank you so much for your awesome recipes!
    I mixed different parts of chicken (breasts, thighs, legs) all of it was super soft, juicy and tasty.

    Reply
  4. Sonia says

    December 13, 2022 at 3:45 am

    5 stars
    Really nice recipe tasty

    Reply
  5. Paula says

    November 22, 2022 at 2:25 am

    5 stars
    Hi Nagi! I made this chicken stew and it was delicious!!! I am planning to make it again however 2 of my guests will only eat chicken breast so I would like to make this time with both thighs and breasts. Do you suggest I submerge the breasts in the stew to keep them from drying out and/or add them towards the end and cook for a shorter time? with or without skin? please let me know what you think would work best. Many thanks! Paula 😀

    Reply
  6. Paula Stearn says

    November 13, 2022 at 11:32 am

    5 stars
    Hi Nagi! Thank you for this delicious chicken stew recipe!! It was quick, easy and cozy for a fall gathering. I served it with warm baguette and it was loved by all. I made a few modifications … used a whole head of garlic, added a pint of quartered mushrooms and added the halved baby potatoes along with the other vegetables (happily, they were not overcooked) I am planning to make it again and 2 of my guests will only eat chicken breast (with skin is ok) so I would like to make it with both thighs and breasts. Do you suggest I submerge the breasts in the stew to keep them from drying out and/or add them towards the end and cook for a shorter time? please let me know what you think would work best. Many thanks! Paula 😀

    Reply
  7. Kelly says

    September 6, 2022 at 3:55 am

    How long do you put potatoes in for?

    Reply
    • Sophie Sharpe says

      October 4, 2022 at 7:44 am

      If you reread step 10 and 11 you will see that it’s about 40 minutes.

      Reply
  8. LaylaH says

    August 22, 2022 at 6:25 am

    5 stars
    Another great recipe. I live south of the equator and it’s been a cold and chilly Sunday. This warmed the whole house and it was wonderful. I added some peas at the end because I had a handful left in my freezer. Love it.

    Reply
  9. Christine says

    August 13, 2022 at 5:20 pm

    5 stars
    This was really yum. I added some mushrooms and bacon and also some rosemary. I left out the potatoes so I could serve it with mash. Fairly quick to prepare and a good dish to do ahead or freeze.

    Reply
Older Comments

Primary Sidebar

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top