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+ servings
Melany

Hearty Chicken Stew warms your soul with comfort.

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.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American

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

Method
 

  1. Prep First: Measure out all ingredients for smooth cooking. Wait to cut potatoes until needed to avoid browning.
  2. 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.
  3. 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).
  4. Cook the Veggies: Add butter. Once melted, stir in onions, carrots, and celery. Sauté for 5 minutes until softened.
  5. Season & Sauté: Add garlic, Worcestershire, hot sauce, and all the dried seasonings. Stir and cook for 1 minute.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10.  
  11. 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.

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