Wholesome, hearty and budget-friendly, chicken stew is a midwinter menu staple. Juicy chicken thighs cosy up to soft, broth-soaked potatoes and carrots, a lick of salty bacon, and leafy greens float alongside handfuls of herbs. It’s central heating in a bowl.
Is a beefy stew more you? Try this Irish beef stew, just as filling and brimming with Guinness. I eat mine with a hunk of well-buttered honey buckwheat soda bread.
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Chicken stew recipe
This chicken stew recipe is kitchen comfort. It’s cold outside, energy bills are high, everyone in the house has a cold…It’s an original home remedy. Using readily available ingredients and tailoring the recipe to your tastes and supplies means you might not even have to leave the house to go to the supermarket.
This nourishing dish combines salty bacon and fresh herbs for deep flavouring, nutritious chicken thighs, and plenty of vegetables. Roots like carrots and potatoes bring starch and the fill-factor, and leafy kale its all-important flu-fighting superpowers. But feel free to make substitutions that suit you.
This recipe contains flour to thicken, but it can easily be made gluten-free by swapping it for cornstarch (cornflour) and mixing it in at the end.
Finally, I can never decide whether to add cream or not. It’s extra calories but it tastes so good! Before my dairy-free son left for university, it was a no-brainer. But now the decision is all mine. What will you do?
Recipe tips and notes
- Stew is an adaptable beast. Easily customisable to your tastes and what you need to use up in the kitchen, so make it your very own.
- I do recommend using dense root vegetables though. They will hold their own over the long cook time and absorb the herb-rich broth making every mouthful flavoursome.
- Butternut squash, swede (rutabaga (US)) or sweet potatoes are all sturdy contenders.
- If you’re not keen on kale, try some cabbage wedges or quartered Brussels sprouts.
- Keep your veg chunky so it doesn’t disintegrate into the stew. Mushy stew is monotone and unappetising!
- I’ve used skinless, boneless thighs in my stew. I love a thigh! Not only is the darker meat more tender and tastier, breast can go a bit stringy after a long stewy soak.
- Up the cosiness with cream. Add a splash of double (heavy (US)) cream to the pot just before serving.
- If you don’t cook with wine, just leave it out. The stew will still taste every bit as satisfying.
- I cannot resist dunking a hunk of crusty bread into this stew. Make sure you have a loaf to hand!
Serving suggestions
Fill the house with the comforting smell of stew and freshly baked bread. The down-to-earth flavours of this simple stew will soak pleasingly into any robust loaf.
If I’m short on time, Dutch Oven bread is quick and easy. Or if I have some fancy flour to use up, I’ll make a rye or spelt loaf.
Storage and leftovers
As stew is so filling, I find there are always leftovers. Which is fine with me! The flavours will meld and develop over a short stay in the fridge and the stew will be even more satisfying the second time round. Cover the leftovers tightly and it will keep for 3-4 days in the fridge. Reheat on the hob.
If you’re not adding cream, you can freeze this chicken stew too. It will keep for up to 2 months in the freezer. Thaw in the fridge overnight and then reheat gently on the hob.
Other stews to try:
- Slow Cooker Italian Beef Stew
- Russian Sweet and Sour Beef Stew Solyanka
- Hearty Turkey Stew (Use Up Your Leftover Turkey)
- Homemade Chicken Noodle Soup
Chicken Stew
Ingredients
- 1 tbsp butter
- 75g / ⅓ cup cubed bacon lardons or thick cut bacon
- 1.5 lbs chicken thighs, skinless and boneless, each thigh cut in half
- 1 onion
- 2 carrots cut into large pieces
- 2 stalks celery diced
- 2 cloves garlic pressed
- 150ml / ¾ cup dry white wine
- 2 tbsp flour heaped
- 1 litre / 4 cups This is an affiliate link.chicken stock
- 2 large potatoes cut into large pieces
- 2 This is an affiliate link.bay leaves
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 50g – 60g / ¾ – 1 cup kale stems removed
- 1 tbsp fresh chopped parsley
- Salt and pepper to taste
- 125ml / ½ cup double cream (optional)
Instructions
- Cook the bacon in 1 tbsp of butter( if using bacon lardons) in a large Dutch Oven over medium heat. Omit the butter if using fatty bacon (especially true for the US readers). Drain excess bacon fat but 2 tbsp. Add the chicken thighs and cook until sealed on the outside. Remove the chicken and bacon to a plate and set aside till needed.
- To the same pan add the sliced chopped onion and celery and and cook for 5 minutes over medium low heat, add sliced garlic and cook for 1 minute longer.
- Add 2 heaped tablespoons of flour and mix, then add the white wine gradually while scraping down the bottom of the pot, add the chicken stock and bring to a simmer.
- Return the chicken and bacon to the pot and add the potatoes and carrots, cut in large chunks, bay leaves and thyme, cover with a lid and cook covered in the preheated oven at 180C/350F for 45 minutes.
- Take out of the oven, remove the lid and add the kale, stir to combine, cook for 15 minutes longer uncovered.
- Once the stew is cooked, stir in double/heavy cream if desired. Sprinkle with chopped parsley before serving.
