Easy Homemade Chicken Stew Recipe

Ultra tender flesh and super crispy skin smothered in a thick savoury sauce with vegetables. ThisChicken Stewis slow cooked in the oven to developdeep, 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!).

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.

Chicken Noodle Soup {egg Noodle Recipe}

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!

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!

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.

Hour Easy Chicken Stew Recipe

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.

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.

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.

Easy Healthy Chicken Stew 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.

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.

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!This Chicken Stew recipe is loaded with hearty, rustic flavor. The savory broth has a perfect blend of seasonings with potatoes and fresh vegetables. The chicken is flavorful and juicy, and it’s easy to customize. It’s COZY in a bowl!

Homemade Chicken Broth, Fresh And Simple

There is nothing cozier than a piping hot bowl of this hearty Chicken Stew. I absolutely love the rustic vibes here, the broth almost has a gravy element to it, can you think of anything

The techniques used in this recipe ensure that we are getting the most flavorout of every single ingredient. (Especially in how we handle the chicken, more on that below!)

The seasoning combination is just perfect, and you can add in any vegetables that you have on hand! Be sure to check out my PRO tips below, I bet you’ll learn something!

Easy Chicken Stew

Season and sear the chicken for 3-4 minutes per side, set aside. Deglaze the pot with white wine and reduce by half.

Add butter, onions, carrots, and celery and soften for 5 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings and cook for 1 minute.

Add flour and cook for 2 minutes. Add chicken broth and heavy cream in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle simmer. Add the chicken back and simmer gently for 45-60 minutes.

Chicken Noodle Soup (from Scratch)

Remove the chicken and let it rest. Add the potatoes and cook until fork tender. Shred or dice the chicken and add it back to the stew. Optional: Add afew drops of gravy master to add a slightly darker color to this stew.

Pro Tips Flavor Enhancers: The Worcestershire sauce, hot sauce, and mustard powder in this recipe are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce. Wine:Pinot Grigio, Chardonnay, orSauvignon Blancare great in this recipe.Chicken brothcan be used if you don’t cook with wine. Frozen peas, corn, or green beans can be stirred in 10-15 minutes prior to serving if desired. For even more flavor/umami, add the rind from a block of Parmesan or Romano cheese when you simmer the stew. If any remains at the end of cooking, it can be discarded. A few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this stew if preferred, but it’s not necessary! My Ranch Oyster Crackers make a great topping for soups and stews, or pair this with my crusty, airy, No Knead Bread for dipping! Be sure to try my Chicken and Dumplings recipe next! Storage

Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. 4.5 quart Dutch oven– This is a great size for this recipe. Kitchen Scale: In case you need to weigh the chicken. (I use this all the time.) Food Storage Containers– These are what I use to freeze this stew, they are leak proof, microwave safe, stackable, and BPA free. Pinch Bowls– For measuring out seasonings ahead of time. Better Than Bouillon– This is what I always use for broth and bouillon. Try These Next

Southern Style Chicken Stew

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This Chicken Stew has juicy chicken in a savory broth with a perfect blend of seasonings, potatoes, and vegetables. It’s easy to make on the stove top and is full of homemade flavor!

Calories: 508 kcal , Carbohydrates: 32 g , Protein: 38 g , Fat: 24 g , Saturated Fat: 12 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 7 g , Trans Fat: 0.4 g , Cholesterol: 149 mg , Sodium: 1460 mg , Potassium: 1323 mg , Fiber: 4 g , Sugar: 6 g , Vitamin A: 6008 IU , Vitamin C: 16 mg , Calcium: 80 mg , Iron: 2 mgThis hearty easy Dutch Oven Chicken Stew recipe is out of this world! Slowly cooked in the oven, it’s made with tender vegetables and juicy chicken thighs, smothered in thick gravy. It will be a perfect comfort meal for a cold night!

Brown Stew Chicken

This Dutch Oven Chicken Stew is my new favorite recipe which we put on our weekly rotation. It’s super easy to make in one pot and quite comforting during these cold winter days!

Similar to my Dutch Oven Beef Stew and Instant Pot Beef Stew , this recipe is packed with tender vegetables and flavorful thick gravy. The only difference is it’s made with chicken thighs instead of beef tips, which makes it lighter and healthier.

Preheat a large pot with heavy bottom over a medium/high heat and add 2 tablespoons olive oil. When the oil is hot, add 4 chicken thighs skin down. Brown them for about 5 minutes each side or until it gets a golden crust. When done, transfer to a plate and set aside.

Best Chicken Noodle Soup Recipe (so Easy!)

At this point, we don’t need to cook the chicken through, as it will be baked in the oven with other ingredients.

Add 1 sliced onion to the pot and cook it for about 10 minutes or until it’s caramelized. Add 2 cloves of minced garlic and stir for 30 seconds to release the aroma.

Sprinkle 3 tbsp all-purpose flour and stir for a minute. Then add 4 cups chicken stock , 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Mix everything and scrape the burned bits from the bottom of the pan.

Creamy Chicken Stew (stove Top, Crock Pot, Or Instant Pot!)

Place the browned chicken on top of the carrots, so the skin is NOT submerged into the liquid. Add fresh thyme and bay leaves, cover with the lid, and bake for about 35 minutes.

Make sure that the chicken now sits on top of the carrots and potatoes and the top skin doesn’t touch the liquid.

Take the pan from the oven and remove the lid. Add ½ cup frozen peas and push it into the liquid. Put the pan back to the oven for another 10 minutes to warm up the peas and crisp up the chicken skin.

Easy Spanish Chicken Stew

Calories: 704 kcal | Carbohydrates: 73 g | Protein: 33 g | Fat: 32 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 142 mg | Sodium: 1032 mg |