Why You’ll Love Chicken Stew Recipe

The combination of crispy‑skin chicken and deeply flavoured slow‑cooked sauce offers a textural contrast that feels both comforting and indulgent.
It brings together everyday ingredients into a one‑pot style dish that feels special enough for family dinners or weekend gatherings.
The oven‑slow cooking gives depth of flavour and a convenient hands‑off element—once it’s in the oven you can relax until it’s ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Olive oil
• Bone‑in, skin‑on chicken thighs and drumsticks
• Salt and pepper
• Onions, halved and cut into wedges
• Garlic cloves, minced
• Carrots, cut into chunks
• Celery stalks, cut into chunks
• White wine (or water)
• Flour
• Chicken broth (low sodium)
• Tomato paste
• Worcestershire sauce
• Thyme sprigs (or dried thyme)
• Bay leaves
• Baby potatoes (halved or quartered)
• Fresh thyme or parsley, chopped (optional garnish)
• Warm crusty bread (optional side to dunk)

Directions

Preheat the oven to 180 °C (350 °F).
Heat oil in a large oven‑proof pot (or Dutch oven) over high heat. Season the chicken with salt and pepper and brown on both sides until light golden. Remove chicken from pot.
If there’s excess oil, discard some. Add onion and garlic to the pot and cook about 2 minutes until the onion is translucent.
Add carrots and celery and cook for 1 minute.
Pour in the white wine (or water), stirring to deglaze the pan and dissolve the browned bits from the bottom; cook about 1 minute until liquid is mostly gone.
Sprinkle the flour across the surface and stir.
Add chicken broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve the tomato paste.
Place the chicken back in the pot, keeping the skin above the liquid as much as possible.
Bring to a simmer, cover the pot and bake in the oven for 45 minutes.
After 45 minutes, remove the lid and add the potatoes, pushing them into the liquid and rearranging the chicken so the skin is exposed (for crisping). Return to the oven (uncovered) and bake for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce has thickened.
Taste the sauce and adjust salt and pepper to your liking.
Serve hot, optionally garnished with fresh thyme or parsley, and warm crusty bread on the side to soak up the sauce.

Servings and timing

This recipe serves 5–6 people.
Prep time: about 10 minutes.
Cook time: about 1 hour 30 minutes.
Total time: about 1 hour 40 minutes.

Variations

Use boneless chicken thighs instead of bone‑in for quicker cooking (adjust time accordingly).
Swap the baby potatoes for sweet potatoes or turnips for a different flavour twist.
Add mushrooms, peas or Brussels sprouts in the last 20 minutes for extra vegetables.
Replace the white wine with extra chicken broth if you prefer an alcohol‑free version.
Use different herbs such as rosemary or sage instead of thyme for a different aroma.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze: cool completely, then transfer to a freezer‑safe container; will keep for up to 2 months.
Reheat in a moderate oven (around 160‑170 °C / 325‑340 °F) until warmed through to help preserve the crisp skin. If reheating in a microwave, crisping may be lost—consider finishing under a grill for a minute to crisp the skin again.

FAQs

What kind of chicken pieces are best?

Bone‑in, skin‑on thighs and drumsticks are recommended because they deliver rich flavour and the skin crisps nicely during the oven stage.

Can I use chicken breasts instead?

Yes, but chicken breasts may dry out more quickly during long slow cooking and the skin may not crisp in the same way. If using breasts, reduce the cooking time and monitor closely.

Can I make this on the stovetop instead of the oven?

You can start on the stovetop, but the method uses the oven uncovered at the end to crisp the skin and thicken the sauce. If you skip the oven part you may not get the same texture or crispness.

Can I skip the wine?

Yes – you can substitute the white wine with an equal amount of chicken broth if you prefer not to use alcohol.

How do I ensure the chicken skin stays above the liquid?

Carefully position the chicken pieces so the skin side is facing upwards and not submerged in the sauce. This helps keep the skin crisp rather than soggy.

My sauce is too thin — how do I thicken it?

Make sure you uncovered the pot during the last oven period, which reduces and thickens the sauce. If still too thin, you can remove the chicken and potatoes, return the pot to stovetop and simmer uncovered until it reaches the desired consistency.

Can I add other vegetables?

Absolutely. Mushrooms, peas, Brussels sprouts or even parsnips can be added. If they are quick‑cooking, add them later in the process so they don’t overcook.

Can I prepare this ahead of time?

Yes — you can complete the recipe up to just before the final crisping step, refrigerate, then when ready, add the potatoes and finish in the oven for the crisp skin.

How do I serve this?

This dish is hearty enough on its own thanks to the potatoes and vegetables, but it’s lovely served with warm crusty bread to dunk into the sauce, or with a simple green salad to lighten it.

Conclusion

This chicken stew brings together the best of comfort cooking — tender meat, crispy skin, a flavour‑packed sauce and vegetables all in one pot. It’s ideal for colder evenings, gathering around a warm meal, and will become a favourite when you want something satisfying but easy to make.