This chicken stew is one of the best stew I’ve ever eaten. Honestly! I mean this stuff is knee-slappin’ delicious! It’s wholesome, nutritious, and economical. It is soooo rich and layered with flavor, you will be tempted to do a happy dance after just one spoonful!!
Chicken stew recipes are typically popular because they’re hearty, great for meal preps, and for feeding large crowds. There are so many different variations you could almost try a new one every single day.
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
- Hearty and nutritious with plenty of veggies
- Ideal for potlucks and friendly winter gatherings
- Great for meal prep, incredible flavor continues to develop
How to make chicken stew at home is easier than you think. Here are some recipe notes:
- Pot – 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(which is called the fond) 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. Et voila! You have a roux. Then cooking the paste until it begins to color a bit, It helps cook off the flour taste.
At first glance, this healthy chicken stew recipe looks like it requires a lot of similar ingredients to a chicken stew with dumplings recipe. Most of the necessary ingredients are trusty kitchen staples, so just go with the flow. Trust me – it’s 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. Remember, potatoes 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.
- Thickeners – The roux you create is the primary thickener, but the 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.
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.
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.
I think it’s easier just to make the stew a day ahead or go the freezer route and add the potatoes later.
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- Lemon Chicken Soup
- Chicken Corn Chowder
- Chicken Potato Soup
- Chicken Vegetable Soup
- 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. Cook, stirring constantly for a minute, or until the paste begins to color a bit. 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.