Overhead photo of Chicken Stew in a white dutch oven, fresh out of the oven.
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4.97 from 77 votes

Chicken Stew

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.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Mains
Cuisine: Western
Keyword: Chicken Stew
Servings: 5 - 6
Author: Nagi

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.

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.