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

Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking the stew.
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.
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.
Add Vegetables: Stir in chopped carrots and celery, cooking for 1 minute to slightly soften.
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.
Thicken the Stew: Sprinkle flour evenly over the mixture and stir well to incorporate.
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.
Return Chicken to Pot: Nestle the browned chicken pieces on top of the vegetables, trying to keep the skin above the liquid for crispiness.
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.
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.
Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to enhance flavor.
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