Hearty Chicken Stew Recipe: Cozy, Flavorful, and Perfect for Any Occasion
There’s nothing quite like a piping hot bowl of hearty chicken stew to warm your soul. This recipe combines rustic flavors with a rich, gravy-like broth that’s simply irresistible. Pair it with cheddar bay biscuits or buttermilk biscuits for the ultimate comfort meal! The techniques used here ensure every ingredient shines, especially the chicken, which is handled with care to maximize flavor. Plus, the seasoning blend is perfection, and you can easily customize it with your favorite vegetables. Don’t forget to check out the PRO tips below for extra insights!
Ingredients:
- Chicken:
1-2 tablespoons olive oil
Salt/Pepper
2 teaspoons Italian seasoning
2 lbs. bone-in chicken breast or thighs - Soup:
½ cup dry white wine
5 tablespoons butter
1 medium yellow onion, diced
1 ½ cups carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup flour
6 cups chicken broth
½ cup heavy cream (optional)
1 chicken bouillon cube or 1 tsp. better than bouillon
1.5 lbs. red potatoes, washed/dried
2-3 drops Gravy Master (optional) - Seasonings:
1 teaspoon EACH: dried parsley
½ teaspoon EACH: dried basil, rosemary, thyme, mustard powder, onion powder
¼ teaspoon EACH: ground sage, salt, celery salt
1/8 teaspoon pepper
Preparation:
Start by prepping your ingredients for a seamless cooking experience. Pat the chicken dry and season generously with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven over medium-high heat and sear the chicken for 3-4 minutes per side, then set aside. Add white wine to the pot, scraping the flavorful bits from the bottom, and let it reduce by half. Melt butter, then sauté onions, carrots, and celery until softened. Add garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for 1 minute. Stir in flour until golden brown, then gradually add chicken broth, heavy cream, and bouillon. Bring to a boil, then simmer gently. Return the chicken to the pot, cover partially, and cook for 45-60 minutes. Remove the chicken, add potatoes, and simmer until tender. Shred the chicken, discard bones, and return it to the stew. Optional: Add Gravy Master for deeper color. Serve hot with biscuits and enjoy!
