Description

This hearty Chicken Stew is a soul-warming classic packed with tender chicken, chunky potatoes, and aromatic vegetables in a rich, savory broth. Whether you’re craving comfort food on a chilly night or feeding a hungry crowd, this one-pot wonder delivers rustic flavor and cozy satisfaction in every spoonful.

Ingredients

For the Chicken:
1–2 tablespoons olive oil Salt and pepper, to taste
2 teaspoons Italian seasoning
2 pounds bone-in chicken breasts or thighs

For the Stew Base:
½ cup dry white wine (or chicken broth as a substitute)
5 tablespoons butter
1 medium yellow onion, diced
1½ cups carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
⅓ 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 pounds red potatoes, washed and dried
2–3 drops Gravy Master (optional, for color)

Seasonings:
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon mustard powder
½ teaspoon onion powder
¼ teaspoon ground sage
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon black pepper

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Instructions

Prep First: Measure out all ingredients for smooth cooking. Wait to cut potatoes until needed to avoid browning.
Sear the Chicken: Pat chicken dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven and sear chicken for 3–4 minutes per side. Remove and set aside.
Deglaze the Pot: Turn off heat and pour in the wine. Return heat to medium and scrape up the browned bits (fond) from the bottom. Let reduce by half (about 4 minutes).
Cook the Veggies: Add butter. Once melted, stir in onions, carrots, and celery. Sauté for 5 minutes until softened.
Season & Sauté: Add garlic, Worcestershire, hot sauce, and all the dried seasonings. Stir and cook for 1 minute.
Build the Base: Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes, then gradually pour in chicken broth while stirring. Add cream (if using) and bouillon.
Simmer with Chicken: Bring to a gentle simmer. Return the seared chicken to the pot, cover partially, and simmer on low for 45–60 minutes.
Add Potatoes: Remove chicken and let it rest. Cut the potatoes into ¾-inch chunks and add to the pot. Simmer uncovered for 20 minutes or until tender.
Shred and Finish: Shred or dice the chicken, discard bones, and return meat to the pot. Add Gravy Master for color if desired. Taste and adjust seasoning.

Serve: Enjoy warm with biscuits, crusty bread, or over rice.

Notes

Bone-in chicken adds flavor and richness to the stew; remove bones before serving.
Use chicken broth instead of wine if you prefer to keep it alcohol-free.
Heavy cream makes the stew extra velvety but can be skipped for a lighter version.

Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course, Soup
Method: Stovetop, Simmered
Cuisine: American