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    Chicken Stew

    Finally, I found the Chicken Stew with just the right flavors. This pot of tender, fall off the bone chicken stew is literally the best I have eaten so far. The sauce I created for this chicken stew has help from tomatoes, herbs, red wine and all the veggies that go in this big pot.

    All this, when cooked slow and low, creates an amazingly finger-licking chicken stew. I bet you have seen many chicken stews over the years. Now, it’s about time to check out my version, which is amped up with more seasonings and more veggies, and that of course means more flavors…

    Bowlful of chicken stew with a chunk of bread on the side.

    I was thinking of making chicken stew for a long time, but seriously couldn’t find any basic stew, which is not regional or exotic, with just the right kind of flavors I was looking for. Any stew with mere salt and pepper doesn’t excite me in the kitchen. So I started thinking along the lines of Coq Au Vin and our Pork Stew, which are both loaded with tremendous flavors.

    I decided to go with lots of veggies, as each individual one adds its own thing to the final dish. And making a stew base with the help of tomatoes and wine, with a tiny help from bacon too… I mean, who doesn’t like a little bacon in their life, right?

    Well, I am very pleased with the way this stew has turned out. And though there seems like a lot going on here, it’s kind of like you mix all the things in the pot and let it do its own thing. There’s not too much slaving in the kitchen, it all just comes down to adding things at the right time.

    Overall, this turned out to be a very easy Sunday meal for us, and I know now how I am cooking my chicken stew every single time.

    Angled view of the bowl of stew.

    Ingredients Needed

    • Chicken – For any braising dish, I like bone-in, skinless chicken thighs, as the result is always tender, fall off the bone meat. You can also use boneless thighs or drumsticks. White chicken meat doesn’t have any place in a stew pot, if you ask me. It won’t be nearly as juicy and tender as the dark meat.
    • Veggies – Today I am using carrots, celery, onion, potato, mushrooms, green beans, peas and tomatoes (a can of diced tomatoes and tomato paste as well).
    • Flavor Enhancers – Bacon, garlic, Worcestershire sauce, thyme, oregano, chicken broth, red wine, salt and pepper.
    • Flour – Great for thickening the stew.

    Chicken Stew Recipe

    1. Make the Base: Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sauté chopped bacon until it starts to brown, then plate it out. In the same pan, with a bit more oil, sear seasoned chicken thighs until golden brown on both sides. Add diced carrots, celery, onion, and garlic. Cook until the vegetables soften.

    Chicken pieces in a Dutch oven with chopped onion, carrots and celery.

    2. Build the Stew: Stir in flour until the veggies and chicken are well-coated and lightly browned. Pour in red wine to deglaze the pan, allowing it to reduce slightly. Mix in tomato paste, diced tomatoes, herbs (like thyme and oregano), salt, and Worcestershire sauce.

    3. Simmer: Return the bacon to the pot, along with sliced mushrooms and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add potatoes and cook uncovered until they’re tender.

    Peeled and diced potatoes being added to the stew.

    In the last 15-20 minutes, add green beans and peas, cooking until all vegetables are tender and the stew has reached your desired consistency.

    Peas and green beans being added to the stew.

    For a thicker stew, combine 1 tablespoon of butter with 1 tablespoon of flour, mashing them together. Stir this mixture into the stew and cook for a few minutes until thickened.

    Potful of this easy chicken stew.

    We always like some crusty, warm bread with our stew. You can also pair it with salad. Think something like Greek Horiatiki or Wedge Salad.

    Many might not agree, but like folks in many Latin countries, I personally love stews with my beloved rice. There is something wonderfully comforting about a bowl full of stew with rice on top. Hmm… yum!

    Make a giant pot, as it refrigerates great as leftovers and you are all set for a few days of wonderful dinners. It also freezes well for 3 months in the freezer. Simply portion control and freeze it in air-tight freezer containers.

    Very closeup overhead shot of the stew.

    Let me know if you make this chicken stew. There is still a little nip in the air, but seriously, who can really resist a pot full of some chicken and veggie stew any time of the year?

    Chicken Stew, in our Gypsy Bowl… enjoy!

    Serving of chicken stew in the Gypsy Bowl.

    More great chicken stew recipes:
    Pollo Guisado
    Chicken Chasseur
    Chicken Provencal
    Chicken Caldereta
    Fricase de Pollo
    Chicken Paprikash
    Chicken Tagine
    Asopao de Pollo

    Featured image for chicken stew recipe.

    Chicken Stew

    Yield: 6 servings
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes

    Our easy Chicken Stew is super flavorful and hearty, with a variety of veggies and herbs.


    • 1 Tbsp oil
    • 2 slices bacon, chopped
    • 6 bone-in, skinless chicken thighs, cut into large chunks
    • salt to taste
    • pepper to taste
    • 2 large carrots, cut into chunks
    • 3 stalks celery, cut into chunks
    • 1 medium onion, cut into chunks
    • 4-5 large garlic cloves, finely chopped
    • 3 Tbsp flour
    • 1 cup red wine
    • 14oz can diced tomatoes
    • 2 Tbsp tomato paste
    • 1 Tbsp Worcestershire sauce
    • 1.5 tsp dried thyme
    • 1 tsp dried oregano
    • 3 cups chicken broth
    • 8oz mushrooms, sliced
    • 2-3 potatoes, cut into chunks
    • handful of green beans, cut into pieces
    • 1 cup frozen green peas


    1. Heat oil in large dutch oven or heavy bottom pot over medium high heat and sauté chopped bacon until it starts to brown up. Remove to a plate.
    2. In the same pan, add dash of more oil if needed and sear the chicken thighs, seasoned generously with salt and pepper, for 4-5 minutes or until they start to get golden brown. Flip and sear the other side for 3-4 minutes.
    3. Add diced carrots, celery, onion to the pot, mix well. Let it cook for 3-4 minutes. Add garlic and cook for a couple of minutes.
    4. Add flour and mix well with chicken and veggies and cook till it starts to brown up a little. Add red wine and let it reduce for a couple of minutes, mixing everything well.
    5. Add in tomato paste, diced tomatoes, thyme, oregano, and Worcestershire sauce. Mix well.
    6. Stir back bacon in, along with sliced mushrooms and chicken broth. Bring it to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes.
    7. Add potatoes and let it cook uncovered till potatoes are cooked to the tenderness of your liking. Towards last 15-20 minutes of cook time, add green beans and peas and cook till all the veggies are cooked and the stew is your preferred consistency.
    8. Optionally for thicker stew, mash together 1 tablespoon of butter with 1 Tbsp flour. Stir the mixture into the liquid and cook for a few minutes. This thickens up the stew considerably.


    1. You can use fresh herbs if avialable. When substituting dried herbs for fresh, the general rule is a 1:3 ratio. This means if a recipe calls for 1 teaspoon of dried herbs, you should use 3 teaspoons (which is equivalent to 1 tablespoon) of fresh herbs.
    2. Add vegetables at inetrvals. The veggies that take longer to cook like celery and carrots go earlier than green beans and peas.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 433Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 143mgSodium 967mgCarbohydrates 39gFiber 7gSugar 9gProtein 36g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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