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Home Collections Winter Warmers

Chicken Stew

By:Nagi
Published:24 Feb '19Updated:17 Feb '20
418 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!

Made with skin on chicken thighs and drumsticks, this Chicken Stew recipe is a firm favourite during the colder months along with Beef Stew and Pot Roast. Mop your bowl clean with Irish Soda Bread, a quick and easy rustic no-yeast bread!

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
4.95 from 115 votes
Servings5 - 6
Tap or hover to scale
Print
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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418 Comments

  1. Salma Badat says

    January 20, 2021 at 10:58 pm

    Hi Nagi.
    Can I use chicken stock cubes in place of broth?

    Reply
    • Nagi says

      January 21, 2021 at 4:47 pm

      Hi Salma, yes 100%! Just reconstitute them in water to make up the stock for the recipe. N x

      Reply
  2. Irina says

    January 20, 2021 at 7:06 am

    Hi Nagi! I was wondering if using an instant pot will work for this recipe? I was thinking using the roast and grill settings.

    Reply
  3. Rakel says

    January 20, 2021 at 3:47 am

    5 stars
    Hi Nagi, hope you´re well.. I made this recepi a while ago and I have just been given a whole pheasant from a farm in Wales, I have never cooked or tried pheasant and don´t know what to do with it. Do you think if I defrost it and cut it in pieces (don´t even know how to do that haha) and then cook it exactly like you do with this chicken stew would work? Hope you have an asnwer because I´m really stuck with this one, thanks for all your recepis and your replies, Rakel x

    Reply
  4. Sofie says

    January 17, 2021 at 6:33 pm

    5 stars
    Everyone loved this recipe and it is so easy to make. I actually didn’t have any white wine so I substituted it with apple juice :). Everyone commented on how delicious the hint of sweetness was. I guess it worked.

    Reply
  5. Deborah Jackson says

    December 23, 2020 at 1:10 pm

    4 stars
    The chicken stew recipe is amazing !! I made it tonight , and it is spectacular!!

    Reply
    • Deborah Jackson says

      December 23, 2020 at 1:12 pm

      I put 5 stars but somehow it only put 4- I would have put more stars ! So delicious

      Reply
  6. Melonie Klay says

    November 28, 2020 at 7:21 am

    Hello! I am just wondering what size your braising pot is? I am looking to buy one when I remake this recipe!
    It was delicious.

    Reply
  7. Jane says

    November 27, 2020 at 11:00 pm

    5 stars
    Another amazing recipe Nagi. The taste of the chicken and the way the juices flavoured the potatoes and carrots was delicious. Had it last night, left overs for lunch today and still have enough for another meal and that was for two of us ! Going to try your med chicken dinner tonight and can’t wait x

    Reply
  8. Radhika says

    November 27, 2020 at 1:27 am

    5 stars
    Easy, breezy and oh so yummy! Thank you!

    Reply
  9. Stephen says

    November 25, 2020 at 10:35 am

    That recipe is in my tin.
    It’s so easy to do…love it!

    Reply
  10. Katherine M says

    November 20, 2020 at 7:30 am

    This is such a really nice recipe. Chicken cooked to perfection, even the fussy eaters loved it

    Reply
  11. Brenda O'Grady says

    November 12, 2020 at 10:56 am

    5 stars
    I just made this and it turned out really well. Great flavour and the chicken fell off the bone it was so tender. It wasn’t crispy because I didn’t have the pan hot enough when frying it, but it was still delicious. I also added some rosemary and made dumplings. Yummy!

    Reply
  12. Kathryn Perram says

    October 29, 2020 at 7:57 pm

    Hi Nagi, I do a lot of cooking for my elderly dad and am wondering if this would freeze ok once fully cooked?

    Reply
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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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