This Chicken Stew Recipe is packed with flavor, loaded with tender chicken, smoky bacon, hearty vegetables, and a rich, savory base.
Author’s Notes
Meet Maggie’s Magic Stew!
It takes a team to keep this site going, and one of the most valuable people behind the scenes is Maggie, my writer and editor.
She sent me this Chicken Stew recipe and it completely blew me away. The chicken is fall-apart tender, the veggies are hearty and flavorful, and the smoky, savory gravy has the perfect rich thickness.
She actually sent it to me while my husband and I were on a date. I read it over, and we immediately headed to the store for ingredients to make it that night for dinner. The kids cleaned their bowls and gave it two thumbs up, and I really think you’ll love it just as much!
Chicken Stew Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Chicken thighs & bacon | Pop bacon in the freezer for 20–30 minutes to make dicing it easier. Use bone-in, skin-on thighs for richer flavor and juicier meat. |
| Carrots, onions, celery, garlic | Chop veggies ahead and keep them in the fridge for quick stew prep. |
| Broth, wine, Worcestershire, tomato paste, bay leaves | If you don’t want to use wine, swap it for an additional cup of broth. |
| Butter, flour, herbs, paprika, seasonings | Measure before cooking so you can add quickly without burning the butter. |
| Potatoes & fresh herbs | Use baby gold potatoes, so no peeling is needed (the skin is so delicate it’s not noticeable). Add fresh parsley or thyme at the end for a burst of flavor. |
How To Make Chicken Stew
This stew is all about building flavor step by step. Here’s a quick breakdown:
- Brown the bacon and keep the drippings in the pot.
- Sear the chicken until golden for extra flavor.
- Sauté the veggies in the same pot to soak up all the browned bits.
- Simmer with wine and broth until reduced and concentrated.
- Add chicken and potatoes back in and cook until tender in the rich gravy.
Quick Tip
Browned bits are the caramelized pieces left in the pan after cooking meat. Deglazing with wine or broth lifts them up and adds tons of flavor to the sauce.
Tips For Making Chicken & Potato Stew
- Prep the chicken: Pat dry with paper towels and season before searing.
- Check the sear: Flip only when the chicken lifts easily from the pan.
- Boost the flavor: Choose smoked paprika for a richer, smokier flavor.
What To Serve With Chicken Stew
- Something for dipping, like No-Knead Bread, dinner rolls, or soup crackers
- A fresh salad such as Garden Salad, Caesar Salad, or Roasted Veggie Salad
- A fruit side like Winter Fruit Salad or Fall Fruit Salad
Storage
- Refrigerate: Store in a covered container for up to 5 days.
- Freeze: Keep in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm gently over medium heat, adding a splash of broth if needed.
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Chicken Stew
Video
Equipment
- Large cast-iron pot or Dutch oven
Ingredients
- 4 slices bacon chopped
- 2-1/2 up to 3 pounds bone-in, skin-on chicken thighs see note 1
- 1-1/2 cups chunked carrots 2 large or 1-1/2 cups baby carrots
- 2 cups chopped yellow onion 1 large
- 1 cup sliced celery 2 to 4 stalks
- 2 teaspoons minced garlic 2 cloves
- 1 tablespoon tomato paste
- 4 cups chicken broth divided
- 1-1/4 cups dry white wine divided (or use 1 cup additional chicken broth plus 1–3 tablespoons white wine vinegar)
- 2 teaspoons Worcestershire Sauce
- 2 bay leaves
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon smoked paprika
- Salt and pepper
- 1-3/4 cups baby gold potatoes washed and quartered/cut into 1-inch pieces (3/4 pound)
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley, optional
Instructions
- Dice bacon and cook in a large cast-iron pot (or Dutch oven) over medium heat until browned and fat is rendered. Use a slotted spoon to remove bacon to a paper towel–lined plate, leaving the fat in the pot.
- While bacon cooks, pat chicken dry with paper towels. Season lightly with salt and pepper (about 1/2 tsp each). Increase heat to high. Add chicken, skin side down, and sear until golden, about 4-5 minutes per side or until it releases easily from the pan. Transfer chicken to a bowl, cover with foil, and set aside.
- Reduce heat to medium-high. Add carrots, celery, and onion to the pot. Cook, stirring often, until beginning to soften, about 3 minutes. Stir in tomato paste and garlic, cooking for 30 seconds.
- Increase heat to high. Add 1 cup chicken broth, 1 cup wine (or 1 cup additional broth), Worcestershire sauce, and bay leaves. Bring to a rapid simmer and cook, stirring occasionally, until reduced to about 1/3 cup (10–15 minutes).
- Add butter to the pot and stir until melted. Sprinkle flour over the vegetables and stir until smooth, about 1 minute. Gradually whisk in the remaining 3 cups of chicken broth, then add thyme, sage, and paprika. Stir until smooth and combined.
- Add potatoes and mix through. Return chicken (and any juices) to the pot, pressing pieces under the liquid as much as possible. Simmer, stirring occasionally and scraping the bottom, until the chicken registers 165°F on a thermometer, about 20 minutes.
- Remove chicken and set aside to cool slightly. Continue simmering the stew over low heat until the potatoes are fully tender. Remove and discard the chicken skin, then shred or chop the meat. Return chicken to the pot along with the remaining 1/4 cup wine (or 1–3 tablespoons white wine vinegar, to taste) and the cooked bacon. Stir well. Season to taste with additional salt and pepper (I usually add another 1/2 teaspoon each). Remove and discard bay leaves.
- Ladle stew into shallow bowls, garnish with parsley if desired, and serve with warm crusty bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Stew FAQs
This recipe uses a roux (butter + flour) to thicken the stew nicely. If it’s still not thick enough, try simmering it a little longer or at a slightly higher temperature to reduce the liquid.
Yes, the starch from the potatoes helps naturally thicken the stew, but most of the thickening comes from the flour.
This recipe calls for 1/3 cup of flour; the perfect amount to thicken everything beautifully!
I prefer using flour because cornstarch is more prone to lumping. Additionally, flour holds up better during longer cooking times, whereas cornstarch can break down if cooked too long.
Variations
Change It Up!
- More veggies: Stir in mushrooms, corn, peas, or lima beans after removing the chicken.
- With rice or pasta: Mix in leftover rice or pasta for an extra-filling stew.
- Lighter option: Skip the bacon and sear the chicken in olive oil instead.
This was really good. Everyone that I made it for said it was a keeper. A lot of work goes into it but it was worth it in the end. I followed the recipe to a T I didn’t omit anything. But I did add two items a red pepper that went in the same time as the carrots and a drained can of stewed tomatoes that went in with the cut up chicken. Had it with a side of pimento cornbread. Yummy!!
Delish! I’m so thrilled this was a hit! Thanks so much Joyce!
Excellent chicken stew. A lot of work for this old lady, but I’m glad I made it. I followed the recipe exactly and it was delicious. Family loved it too!
I am so thrilled to hear this! Thanks Janet!
I have not tried your chicken stew recipe yet but I see a lot of inefficiencies. First, you fried the chicken skin till crispy but you later removed it away. I almost fell off my chair. Second, you cooked the chicken and took it out to debone and cut. Imagine having to let it cool before you can touch it with your hands. It is a waste of time. Why cant you debone and cut it to small pieces and stir fry? Also, the oil used to fry the chicken will be very flavourful for frying the vegetables. Keep it.
Anyway, I will try your recipe.
Cooking the chicken with the skin on adds extra flavor because the fat renders out and gives richness to the stew. The veggies also get sautéed in that chicken fat, making them even more flavorful. After simmering, the skin gets soggy and isn’t very pleasant to eat, which is why I discard it—but it still brings tons of flavor to the dish while cooking.
It doesn’t take too long for the chicken to cool to shred. If it’s too hot, you can use a knife to dice it up or two forks to shred it. I find the cooking method outlined in the recipe gives the stew more flavor than stir-frying the chicken first, but feel free to prepare it however you prefer!
Never had chicken stew before; this is so good I’d make it for company, but I’m glad no one was here so I could lick the bowl. My husband, who isn’t a soup lover, returned to the pot multiple times for more and made several comments about how amazing this was. Thank you so much, Chelsea!
Haha I am so thrilled to hear this! Thanks so much Mandi! 🙂
This was probably one of the best chicken soups Ive ever had ! So easy so delicious with so much flavor ! You have such wonderful recipes !!!
I am so thrilled to hear this! Thanks so much Victoria! :)]