This Southern-style chicken stew comes from origins unknown and it’s so good you won’t care. I mean this stuff is knee-slappin’ delicious! The history of typical stew recipes reaches back to ancient Roman times.
Chickens were raised only for eggs until fairly recently. These tough old farm birds weren’t really suitable for use in modern-day chicken recipes. So, chicken stew recipes were born.
The meat was boiled off the bone to a tender succulent state and things evolved from there. The incredible flavor built into this chicken stew recipe is gonna’ surprise you.
Apron up and let’s get cookin’!
I love the amazing layers of flavor built into this chicken stew recipe. Its wholesome YUM at its finest. This is a great dish for potlucks and winter gatherings. It’s insanely delicious, hearty and full of nutritious veggies.
Here are some other great reasons to love it.
- Super amazing flavor that practically dances down to your tummy
- Hearty and nutritious with plenty of potatoes and veggies
- Ideal for potlucks and friendly winter gatherings
- No crazy gadgets required, just a few reliable techniques
- Great for meal prep, incredible flavor continues to develop
The best tool you can grab for coaxing amazing flavor out of this chicken stew recipe is a higher-quality heavy-bottomed pot. They help distribute heat more evenly to prevent burning and encourage a balanced flavor profile. You’ll also be making a fond and a simple roux so the better pot will help with these too.
Of all the little tidbits, there are two simple techniques that will make all the difference in your stew.
The first one is scraping up all the brown bits at the bottom of the pan when you first add your wine and broth (don’t let them burn, they’re concentrated flavor).
The second technique involves adding the flour to the melted butter and stirring until paste forms. It helps cook off the flour taste.
At first glance, this chicken stew recipe looks like it requires a lot. BUT, there are plenty of veggies and herbs. Most of the necessary ingredients are trusty kitchen staples, so just go with the flow. Trust me – its well worth it! Here’s whatcha’ need….
Chicken – I like to use chicken thighs for this recipe because they’ve got more fat on them so they’re more flavorful (in my opinion). It’s best to cut the meat off the bone before you get started.
Potatoes – Russet potatoes work best in this stew but feel free to use what’s on hand. Potatoes are potatoes but they do tend to vary in consistency. They should be cut into ½ inch cubes.
Bacon – You’ll need about 4 slices of chopped bacon, whatever brand you like.
Veggies – A wholesome blend of carrots, peas, garlic and onion amp up the flavor of your stew and give it lots of texture too!
Herbs – A fragrant combination of parsley, thyme and bay leaves help drive the flavor home.
Stew Base – Chicken broth, white wine, and soy sauce give this recipe an amazing full-flavored broth.
Thickeners – Anchovy and tomato paste help thicken your concoction while lending a sweet and salty Southern twang.
Better Than Bouillon – Chicken flavored Better Than Bouillon takes your stew to the next level. It’s a flavor concentrated paste that beats out those salty cubes every time. Plus, it’s easier to measure.
It’s not uncommon to catch a glimpse of multi-gallon containers used just for chicken stew in the South around churches, firehouses and in grandma’s kitchen. You won’t be making quite that much so any large airtight container will do the trick. If you need space in your fridge, you can use some gallon-sized Ziplocs.
Can You Freeze This?
You sure can! Sometimes the potatoes get a little funny in the freezer so if I know I’m freezing a batch I’ll wait and add cooked potatoes later just to be on the safe side. The great thing is that this chicken stew recipe continues to develop even more amazing flavor as the ingredients mingle.
It does tend to thicken a bit in the freezer, so you may need to thin it out with some chicken broth when you reheat it.
Make Ahead Tips
A little prep goes a long way with this chicken stew recipe. The chicken can be pre-cooked as long as it’s not overdone. The drippings are discarded so it won’t affect the stew.
You can also do the chopping ahead of time. Store the herbs together and the garlic and onion can go in a separate container.
It may be easier just to make the stew a day ahead or go the freezer route and add the potatoes later.
How Long Can You Keep This In The Fridge?
Basically, as long as you can hide it! Just kidding – not really! This stuff gets gobbled up quickly because it’s just that good. However, if you do happen to have leftovers they’ll stay fresh and yummy for up to 4 days when stored properly.
Tweaking this chicken stew recipe is super easy. You can always add your favorite veggies or skip the potatoes if it suits you. Here are some popular suggestions you may want to try.
Can I Cook This In A Crockpot Or An Instant Pot?
Absolutely! Slow cooker chicken stew is Ah-ma-zing after a long hard day and dinner is ready when you say the word. Grab a crisp vinaigrette salad and some rolls and you’re in business! Need it on the fly? No problem! Make instant pot chicken stew with the same recipe.
Just be sure to sauté the veggies and deglaze your pot so the burn light doesn’t come on.
Can I Add Sausage To This Recipe?
This is your chicken stew recipe so you can do whatever you want! Use it to make a flavor-packed chicken and sausage jambalaya or a spicy chicken and sausage gumbo that’ll keep you warm at night. There are so many addictingly delicious options.
- 2 tablespoons vegetable oil
- 3 pounds chicken thighs, cut into large inch chunks
- black pepper
- 4 slices bacon, chopped
- 1 1/2 cups onion, diced
- 4 cloves garlic, minced
- 2 teaspoons anchovy paste
- 5 cups chicken broth,-divided
- 1 cup white wine
- 1 tablespoon soy sauce
- 3 tablespoons butter
- 2 tablespoons chicken flavor Better Than Bouillon
- 1/3 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 teaspoon dried thyme, minced
- 2 large russet potatoes peeled and cut into 1/2 inch pieces
- 4 carrots, peeled and cut into 1/2 inch pieces
- 1 cup frozen peas, thawed
- 1/4 cup parsley, chopped
- Season the chicken generously with salt and pepper.
- Heat the vegetable oil in a large pot until it shimmers. Brown the chicken in batches, making sure not to crowd the pan. Transfer to a mixing bowl and repeat with the remaining chicken. Remove and discard pan drippings.
- Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with chicken.
- Stir in onion, garlic, and anchovy paste to the pot then continue to cook, stirring constantly, on high heat until brown bits form on the bottom of the pan. Add 1 cup of broth, wine, and soy sauce and bring to a boil stirring to scrape up any brown bits on the bottom of the pot. Continue to cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes.
- Melt butter on top of vegetables. Sprinkle top with flour and stir to form a paste. Remove from heat and slowly whisk in the remaining 4 cups of broth until smooth.
- Add Better Than Bouillon, tomato paste, bay leaves, and thyme, stirring to dissolve Better Than Bouillon. Add russet potatoes, carrots, and the browned chicken and bacon. Bring to a boil then immediately reduce heat and simmer, uncovered until vegetables are tender and chicken is cooked through about 20-30 minutes.
- Remove from heat and add peas, cover and allow to stand for 5 minutes to heat. Adjust seasonings and remove bay leaves. Stir in parsley and serve.
Chicken stew recipes are typically popular because they’re hearty, scrumptious and economical. They’re great for meal prep and for feeding large crowds. There are so many different variations you could almost try a new one every single day. Here are some of my favorite chicken stew inspired recipes for you to try.
- Chicken Gumbo – A spicy rendition of the popular stew with the trinity of veggies.
- Chicken Etouffee – Cajun-inspired and smothered in a rich tasty sauce.
- Brown Stew Chicken – Jamaican the best darn chicken for miles!
- Turkey Stew – Wholesome veggies and creamy sauce that beg for Thanksgiving leftovers.
Chicken stew is hearty Southern comfort food that grandma would approve of. Its wholesome, nutritious, economical and insanely delicious. This incredible concoction has evolved over time to take on some delicious cultural characteristics.
People may not recognize the name much past North Carolina and Georgia, but they’ll remember the flavor once they taste it. And trust me – they’re gonna’ want seconds!