There’s nothing quite like a steaming bowl of chicken stew to bring warmth and comfort to the table. This version delivers all the cozy familiarity you crave, but with deeply developed flavor and a velvety, rich broth that sets it apart.
Ingredients Breakdown
Using bone-in chicken, whether breasts or thighs, creates the kind of depth you just can’t get from boneless cuts. As the stew simmers, the bones lend natural richness and body to the broth, while the meat stays juicy and flavorful. After cooking, it shreds effortlessly into tender bites.
The stew’s flavor base is built on a trifecta of dry white wine, rich butter, and umami-forward ingredients like Worcestershire sauce, hot sauce, and bouillon. Deglazing with wine after searing the chicken lifts the fond from the bottom of the pot, infusing the entire dish with savory depth. The butter softens the edges and helps carry the flavors throughout the stew.
Carrots, celery, and onion form the aromatic backbone of this dish. They’re sautéed until just tender, releasing their natural sweetness and creating a soft texture that complements the heartier chicken and potatoes. Garlic rounds out the mix with its punchy warmth.
The seasoning blend features an herbaceous mix of parsley, basil, rosemary, thyme, and a few unexpected but welcome players like mustard powder, onion powder, and ground sage. These work together to create that classic stew aroma that instantly feels like home.
Optional ingredients like heavy cream bring creaminess, while Gravy Master (or a dark soy sauce alternative) offers deeper color and a whisper of molasses-like flavor. These are finishing touches that take the stew from satisfying to truly memorable.
Step-by-Step Preparation Guide
Start by seasoning the chicken well with salt, pepper, and Italian seasoning. Patting it dry beforehand ensures a better sear. Sear the chicken in olive oil until golden on both sides—this step not only locks in flavor but sets the tone for the stew’s rich foundation.
Deglaze the pot with white wine, scraping up every browned bit with a silicone spatula. These caramelized bits hold concentrated flavor, and the wine helps loosen them while adding brightness.
Next, melt the butter into the pot and sauté the diced onions, carrots, and celery until softened. This step builds aroma and sweetness. Add the garlic, Worcestershire sauce, hot sauce, and seasoning blend to deepen the profile and bloom the spices in the heat.
Sprinkle in the flour and stir until the vegetables are well-coated. Let it cook until it turns golden, forming a light roux. This thickens the broth later and adds a hint of toastiness to the base.
Gradually pour in the chicken broth, stirring continuously to keep things smooth and lump-free. Do the same with the optional heavy cream. Add the bouillon, which amplifies the savory depth.
Return the chicken to the pot, including any collected juices. Let the stew simmer gently—never boil—partially covered for 45 to 60 minutes. This long, slow simmer allows the chicken to cook through and the flavors to concentrate without drying the meat.
Once the chicken is tender, remove it and let it rest. Cut the red potatoes into chunks and add them to the pot. Simmer until fork-tender, about 20 minutes. Dice or shred the chicken and discard the bones. Return the meat to the stew and give everything a final stir. A few drops of Gravy Master can be added here for color and richness.
Recipe Tips & Frequently Asked Questions
Pat chicken dry for optimal browning and flavor:
Moisture prevents browning, so dry thoroughly for that golden sear.
Avoid cutting potatoes too early to prevent discoloration:
Cut just before they go into the pot to preserve color and texture.
Stir gradually when adding broth to prevent lumps in the roux:
A smooth pour and constant whisking keep the base silky.
Simmer gently—never boil—to keep chicken moist and tender:
Vigorous boiling toughens the meat and breaks the emulsion.
Let the stew rest for 10 minutes before serving for fuller flavor:
This short rest helps everything meld together beautifully.
Can I use boneless chicken instead of bone-in?
Yes, but bone-in gives more flavor and tenderness—adjust cook time accordingly.
What type of white wine works best for deglazing?
A dry variety like Sauvignon Blanc or Pinot Grigio adds acidity without sweetness.
How do I store and reheat leftovers?
Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth.
Can this be made in a slow cooker or Instant Pot?
Yes—sear the chicken and sauté vegetables first for best results.
What’s a good substitute if I don’t have Gravy Master?
A splash of dark soy sauce or a bit of balsamic vinegar can mimic the color and richness.
What to Serve With This Recipe
Pair this stew with cheddar bay biscuits or classic buttermilk biscuits for the ultimate comfort meal. Their flaky texture and buttery flavor are made to soak up that luscious broth.
For a heartier option, serve with slices of toasted sourdough or garlic bread—perfect for dunking and scraping the bottom of the bowl.
A crisp green salad with a tangy vinaigrette provides a bright, fresh contrast to the stew’s richness, helping to balance the meal.
For added warmth and color, serve roasted green beans or Brussels sprouts on the side. Their caramelized edges add another savory note that pairs beautifully with the stew.
Ingredients
Chicken
1–2 tablespoons olive oil
2 lbs. bone-in chicken breasts or thighs (see notes)
Salt and black pepper, to taste
2 teaspoons Italian seasoning
Stew
5 tablespoons butter
½ cup dry white wine (see notes)
1 medium yellow onion, diced
1 ½ cups carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup all-purpose flour
6 cups chicken broth
½ cup heavy cream (optional)
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1.5 lbs. red potatoes, washed and dried
2–3 drops Gravy Master (optional, see notes for alternative)
Seasonings
1 teaspoon dried parsley
½ teaspoon each: dried basil, rosemary, thyme, mustard powder, onion powder
¼ teaspoon each: ground sage, salt, celery salt
1/8 teaspoon ground black pepper
Instructions
Begin by measuring and preparing all ingredients before cooking begins. This helps streamline the process. Do not cut the potatoes at this stage.
Pat the chicken dry thoroughly with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Once hot, place the seasoned chicken into the pot and sear for 3 to 4 minutes per side, ensuring a golden crust forms. The inside should remain uncooked. Remove the chicken from the pot and set it aside. Keep it whole for now.
Turn off the heat briefly, then pour in the white wine. Set the heat to medium and deglaze the bottom and sides of the pot using a silicone spatula, scraping up any browned bits. Let the wine reduce by half, about 4 minutes.
Add the butter and let it melt completely. Stir in the onions, carrots, and celery. Toss to coat in the butter and sauté for 5 minutes until slightly softened.
Add the minced garlic, Worcestershire sauce, hot sauce, and the full mix of dried herbs and seasonings. Stir and cook for 1 minute to bloom the spices.
Sprinkle in the flour and stir to coat the vegetables evenly. Let it cook for 2 minutes, stirring constantly, until the flour begins to turn a light golden hue.
Gradually pour in the chicken broth in small increments, stirring well between each addition to maintain a smooth consistency. Follow with the heavy cream (if using), also added slowly. Stir in the chicken bouillon for added depth.
Bring the mixture just to a boil, then immediately reduce to a gentle simmer. Return the seared chicken, including any juices collected on the plate, back to the pot. Partially cover the pot with a lid and allow it to simmer gently for 45 to 60 minutes. Avoid boiling, as this can toughen the chicken. Stir occasionally as it cooks and thickens.
Once the chicken is fully cooked and tender, remove it from the pot with kitchen tongs and let it rest on a plate. Meanwhile, cut the red potatoes into ¾-inch pieces and add them to the stew. Simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
Dice or shred the chicken, discarding the bones. Return the meat to the stew and stir to combine. If desired, add a few drops of Gravy Master to enrich the stew’s color. Taste and adjust seasonings as needed.
Serve piping hot, ideally with warm cheddar bay biscuits or buttermilk biscuits on the side.
Chicken Stew Recipe
Ingredients
Chicken
- 1 –2 tablespoons olive oil
- 2 lbs. bone-in chicken breasts or thighs see notes
- Salt and black pepper to taste
- 2 teaspoons Italian seasoning
Stew
- 5 tablespoons butter
- ½ cup dry white wine see notes
- 1 medium yellow onion diced
- 1 ½ cups carrots diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- ½ cup heavy cream optional
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
- 1.5 lbs. red potatoes washed and dried
- 2 –3 drops Gravy Master optional, see notes for alternative
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon each: dried basil rosemary, thyme, mustard powder, onion powder
- ¼ teaspoon each: ground sage salt, celery salt
- 1/8 teaspoon ground black pepper
Instructions
- Begin by measuring and preparing all ingredients before cooking begins. This helps streamline the process. Do not cut the potatoes at this stage.
- Pat the chicken dry thoroughly with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Once hot, place the seasoned chicken into the pot and sear for 3 to 4 minutes per side, ensuring a golden crust forms. The inside should remain uncooked. Remove the chicken from the pot and set it aside. Keep it whole for now.
- Turn off the heat briefly, then pour in the white wine. Set the heat to medium and deglaze the bottom and sides of the pot using a silicone spatula, scraping up any browned bits. Let the wine reduce by half, about 4 minutes.
- Add the butter and let it melt completely. Stir in the onions, carrots, and celery. Toss to coat in the butter and sauté for 5 minutes until slightly softened.
- Add the minced garlic, Worcestershire sauce, hot sauce, and the full mix of dried herbs and seasonings. Stir and cook for 1 minute to bloom the spices.
- Sprinkle in the flour and stir to coat the vegetables evenly. Let it cook for 2 minutes, stirring constantly, until the flour begins to turn a light golden hue.
- Gradually pour in the chicken broth in small increments, stirring well between each addition to maintain a smooth consistency. Follow with the heavy cream (if using), also added slowly. Stir in the chicken bouillon for added depth.
- Bring the mixture just to a boil, then immediately reduce to a gentle simmer. Return the seared chicken, including any juices collected on the plate, back to the pot. Partially cover the pot with a lid and allow it to simmer gently for 45 to 60 minutes. Avoid boiling, as this can toughen the chicken. Stir occasionally as it cooks and thickens.
- Once the chicken is fully cooked and tender, remove it from the pot with kitchen tongs and let it rest on a plate. Meanwhile, cut the red potatoes into ¾-inch pieces and add them to the stew. Simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
- Dice or shred the chicken, discarding the bones. Return the meat to the stew and stir to combine. If desired, add a few drops of Gravy Master to enrich the stew’s color. Taste and adjust seasonings as needed.
- Serve piping hot, ideally with warm cheddar bay biscuits or buttermilk biscuits on the side.
