Description

A hearty and comforting Chicken Stew featuring tender bone-in chicken thighs and drumsticks slow-baked with aromatic vegetables, white wine, and a rich tomato-infused broth. Finished with baby potatoes and a crispy golden skin, this dish is perfect for warming up on cooler days and pairs perfectly with crusty bread.

Ingredients

Units Scale

Chicken and Seasoning

1 tbsp olive oil
1.5 kg / 3 lb bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
Salt and pepper, to taste

Vegetables and Aromatics

2 onions, halved and cut into wedges
2 garlic cloves, minced
3 large carrots, cut thick end into 1.5 cm / 3/5" pieces, thin end 2.5 cm / 1"
4 celery stalks, cut into 2 cm / 4/5" chunks

Liquids and Flavorings

1/2 cup (125 ml) white wine (or water)
3 tbsp (35 g) flour
3 cups (750 ml) chicken broth, low sodium
2 tbsp tomato paste
2 tsp Worcestershire sauce
3 sprigs thyme, or 1 tsp dried thyme (or other herb)
2 bay leaves (dried or fresh)

Additional Ingredients

600 g / 1.2 lb baby potatoes, halved (quarter large ones)

Serving (optional)

Fresh thyme or parsley (chopped)
Warm crusty bread or garlic bread

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Instructions

Preheat Oven: Preheat the oven to 180°C (350°F) to prepare for baking the stew.
Brown the Chicken: Heat olive oil in a large ovenproof pot over high heat. Season chicken pieces with salt and pepper and brown them on both sides until they are light golden. Remove from the pot. If your pot is small, do this in two batches to avoid overcrowding.
Sauté Aromatics: If there is excess oil in the pot after browning, discard a bit. Add onions and minced garlic to the pot and cook for about 2 minutes until the onions become translucent.
Add Vegetables: Stir in the carrot pieces and celery chunks, cooking for an additional minute to slightly soften them.
Deglaze with Wine: Pour in the white wine, stirring and scraping the bottom of the pot to loosen all the browned bits. Cook until the liquid has mostly evaporated, about 1 minute.
Thicken the Base: Sprinkle the flour evenly over the vegetables and stir well to create a roux that will help thicken the stew’s broth.
Add Broth and Flavorings: Pour in the chicken broth, then stir in the tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Mix thoroughly to incorporate the tomato paste evenly.
Arrange Chicken: Place the browned chicken pieces on top of the vegetables and broth, keeping the skin above the liquid level as much as possible to maintain crispiness during baking.
Simmer and Bake Covered: Bring the mixture to a gentle simmer on the stovetop. Then cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes to cook the chicken through and meld flavors.
Add Potatoes and Continue Baking: Remove the pot from the oven and take off the lid. Add the baby potatoes by pushing them into the liquid, and rearrange the chicken so it sits on top, skin side up, to achieve a crispy finish.
Bake Uncovered for Crispiness: Return the pot to the oven uncovered and bake for an additional 40 minutes until the chicken skin turns deep golden brown and crispy, the potatoes are tender, and the sauce thickens to a rich consistency.
Season and Serve: Taste the sauce and adjust salt and pepper as needed. Serve the chicken stew hot, garnished with fresh chopped thyme or parsley, alongside warm crusty bread or garlic bread for dipping.

Notes

If you don’t have a large ovenproof pot, complete the recipe up to and including the covered baking step on the stove, then transfer everything to a baking pan to finish baking as instructed.
Nutrition values assume 6 servings and that all sauce is consumed. Discarding 2 tablespoons of fat after browning significantly reduces calories and fat content.

Nutrition

Serving Size: 1 serving (approximately 375 g)
Calories: 700
Sugar: 6 g
Sodium: 550 mg
Fat: 33 g
Saturated Fat: 9 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 52 g
Cholesterol: 165 mg