Hearty Chicken Stew with Baby Potatoes and Crispy Skin Recipe

ByNoah Steele
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Introduction

This hearty chicken stew is a comforting, flavorful dish perfect for any day of the week. Tender chicken thighs and drumsticks are slow-baked with vegetables, herbs, and a rich sauce, creating a meal that feels both rustic and special. Serve with warm crusty bread to soak up every delicious bite.

A close-up of a white pot filled with four browned chicken thighs on top, each with a crispy, golden skin sprinkled with black pepper and fresh green herbs. Beneath the chicken, there is a rich-looking orange-red sauce mixed with chunky, soft vegetables including bright orange carrots, pale yellow potatoes, and green celery. Small green sprigs of fresh thyme are scattered throughout, and a dark bay leaf is visible near the bottom center. The pot sits on a white marbled texture, highlighting the warm colors of the stew. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 tbsp olive oil
  • 1.5 kg (3 lb) bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
  • Salt and pepper
  • 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″) pieces
  • 4 celery stalks, cut into 2 cm (4/5″) chunks
  • 1/2 cup (125 ml) white wine or water
  • 3 tbsp (35 g) flour
  • 3 cups (750 ml) low-sodium chicken broth
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 3 sprigs thyme or 1 tsp dried thyme (or other herbs)
  • 2 bay leaves (dried or fresh)
  • 600 g (1.2 lb) baby potatoes, halved (quarter large ones)
  • Fresh thyme or parsley, chopped (for garnish)
  • Warm crusty bread, to serve

Instructions

  1. Step 1: Preheat your oven to 180°C (350°F).
  2. Step 2: Heat olive oil in a large pot over high heat. Season the chicken with salt and pepper, then brown on both sides until light golden. Work in batches if necessary to avoid crowding. Remove chicken and set aside.
  3. Step 3: If there is excess oil, pour some out. Add onions and garlic to the pot and cook for about 2 minutes until the onions become translucent.
  4. Step 4: Add the carrots and celery to the pot and cook for 1 minute, stirring to combine.
  5. Step 5: Pour in the white wine (or water), stirring to scrape up any browned bits from the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated.
  6. Step 6: Sprinkle the flour evenly over the vegetables and stir well to combine.
  7. Step 7: Pour in chicken broth, then add the tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to dissolve the tomato paste.
  8. Step 8: Return the chicken pieces to the pot, arranging them with the skin side mostly above the liquid.
  9. Step 9: Bring the mixture to a simmer, cover with a lid, and transfer the pot to the oven. Bake for 45 minutes.
  10. Step 10: Remove the pot from the oven, take off the lid, and add the baby potatoes, pushing them into the liquid. Rearrange the chicken so the skin sits on top.
  11. Step 11: Return the pot to the oven uncovered and bake for another 40 minutes until the chicken skin is deep golden and crispy, potatoes are tender, and the sauce has thickened.
  12. Step 12: Taste the sauce and adjust the seasoning with salt and pepper as needed.
  13. Step 13: Serve the stew hot with warm crusty bread on the side for dunking. Garnish with fresh thyme or parsley if desired.

Tips & Variations

  • For extra richness, substitute the white wine with dry sherry or a splash of apple cider vinegar.
  • Try adding mushrooms or parsnips with the vegetables for more variety.
  • Use skinless chicken if you prefer a lighter stew, but the skin adds great flavor and texture.
  • Leftover stew tastes even better the next day as the flavors develop.

Storage

Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. The sauce may thicken after refrigeration—add a splash of broth or water to loosen it if needed.

How to Serve

The image shows a white pan filled with four golden brown chicken thighs placed on top. Below and surrounding the chicken thighs are chunks of orange carrots, pale yellow potatoes, and green celery pieces in a rich, reddish brown sauce. Small sprigs of fresh green herbs, like thyme, are scattered around, adding a fresh touch. The chicken skin looks crispy with black pepper specks, and the sauce has a glossy, slightly thick texture. The pan rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this stew?

Yes, you can use boneless chicken pieces, but bone-in adds more flavor and keeps the meat juicy during cooking.

Can I make this stew ahead of time?

Absolutely. The stew can be made a day in advance and stored in the fridge. Reheat gently before serving for best flavor and texture.

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Hearty Chicken Stew with Baby Potatoes and Crispy Skin Recipe

★★★★★

5 from 120 reviews
  • Author: Noah
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
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Description

This hearty Chicken Stew features tender bone-in, skin-on chicken thighs and drumsticks cooked in a savory broth with vegetables, herbs, and a rich tomato and white wine-flavored sauce. The chicken is first browned on the stovetop and then slow-baked in the oven with carrots, celery, baby potatoes, and a blend of aromatic herbs, resulting in crispy skin and a thick, flavorful stew perfect for cozy meals.

Ingredients

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

Vegetables

  • 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″ pieces
  • 4 celery stalks, cut into 2 cm / 4/5″ chunks
  • 600 g / 1.2 lb baby potatoes, halved (quarter large ones)

Liquid and Flavorings

  • 1/2 cup (125 ml) white wine (or water)
  • 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)

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking the stew.
  2. Brown Chicken: Heat olive oil in a large pot over high heat. Season the chicken thighs and drumsticks with salt and pepper. Brown the chicken on both sides until lightly golden, working in batches if necessary. Remove chicken and set aside.
  3. Sauté Aromatics: If there is excess oil, discard some to prevent greasiness. Add onions and minced garlic to the pot, cooking for about 2 minutes until onions turn translucent.
  4. Add Vegetables: Stir in chopped carrots and celery, cooking for 1 minute to slightly soften.
  5. Deglaze: Pour in the white wine and stir, scraping the pan to dissolve any browned bits from the bottom. Cook for approximately 1 minute until most of the liquid evaporates.
  6. Thicken the Stew: Sprinkle flour evenly over the mixture and stir well to incorporate.
  7. Add Broth and Flavorings: Pour in chicken broth, then add tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Stir thoroughly to dissolve the tomato paste and combine flavors.
  8. Return Chicken to Pot: Nestle the browned chicken pieces on top of the vegetables, trying to keep the skin above the liquid for crispiness.
  9. Simmer and Bake Covered: Bring the stew to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes.
  10. Add Potatoes and Continue Baking Uncovered: Remove the pot from the oven and discard the lid. Add the baby potatoes by pushing them into the liquid and rearrange chicken pieces so the skin is on top. Return to the oven uncovered and bake for another 40 minutes, until the chicken skin becomes deep golden and crispy, potatoes are tender, and sauce has thickened.
  11. Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to enhance flavor.
  12. Serve: Garnish with fresh thyme or parsley if desired. Serve the hot stew with warm crusty bread or garlic bread for dipping.

Notes

  • Using bone-in, skin-on chicken adds flavor and results in crispy skin when baked.
  • The white wine adds acidity and depth, but water can be substituted if preferred.
  • Browning the chicken first helps to develop richer flavor and color.
  • Keeping the chicken skin above the liquid ensures the skin crisps nicely during baking.
  • The stew can be reheated gently on the stovetop and may taste even better the next day.
  • Substitute fresh herbs for dried if preferred, but adjust quantities accordingly.
  • This recipe pairs beautifully with crusty bread to soak up the delicious sauce.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Stew
  • Method: Baking
  • Cuisine: British

Keywords: chicken stew, baked chicken, hearty stew, chicken and vegetables, crispy chicken skin, comfort food

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