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If you’re looking for a hearty Chicken Stew Recipe that’s packed with tender chicken, smoky bacon, potatoes, and vegetables in a rich, flavorful broth, you’ve found it. This Southern-style chicken stew is pure comfort food and one of my favorite one-pot dinners when the weather turns cool.
What makes this recipe special is the incredible depth of flavor. Chicken thighs are browned until golden, bacon adds a smoky richness, and a few simple pantry ingredients work together to create a broth that tastes like it simmered all day. Every spoonful is loaded with chunky vegetables and fork-tender chicken.
I learned to love homemade stews growing up in a family where comfort food was always on the menu. While Beef Stew was a regular favorite, this chicken version has become one of my go-to recipes because it’s just as satisfying but a little lighter. It’s the kind of meal that fills the kitchen with amazing aromas and always brings everyone back for seconds.
If you love cozy comfort-food dinners, be sure to try my Beef Stew, Slow Cooker Beef Stew, Cowboy Stew, or Pork Stew. You can also browse all my favorite hearty recipes in my Stew Recipes collection.
✨ Before You Begin
✨ Use chicken thighs if possible. They stay tender during simmering and add much more flavor than chicken breasts. If you substitute breasts, be careful not to overcook them.
✨ Brown the chicken in batches. Crowding the pot will steam the chicken instead of browning it. Those golden brown bits on the bottom of the pot create incredible flavor for the broth.
✨ Don’t skip the bacon. It adds smoky richness and helps give this stew its Southern-style flavor.
✨ Take your time with the wine reduction. Allowing the wine and broth mixture to cook down concentrates flavor and helps build a richer, more complex stew.
✨ Scrape up every bit of fond. Those browned bits stuck to the bottom of the pot after browning the chicken and bacon are packed with flavor.
✨ Cut the vegetables into similar-sized pieces. This helps the potatoes and carrots cook evenly so everything becomes tender at the same time.
✨ Have all ingredients prepped before you start. Once the cooking begins, the recipe moves quickly through several flavor-building steps. Having everything measured and ready makes the process much easier.
Chicken Stew Ingredients + Key Notes
Chicken Thighs: I highly recommend boneless, skinless chicken thighs for this recipe. They stay tender during simmering and add much more flavor than chicken breasts.
Bacon: A few slices of bacon add smoky richness and help give this stew its Southern-style flavor.
Onion + Garlic: These aromatics create the savory foundation of the broth.
Anchovy Paste: Don’t worry—it won’t make the stew taste fishy. It simply adds incredible depth and umami flavor.
Chicken Broth: Use a good-quality broth since it forms the base of the stew. Low-sodium broth gives you better control over the final seasoning.
White Wine: Adds brightness and complexity to the broth. If you prefer not to cook with wine, substitute additional chicken broth.
Soy Sauce: A small amount deepens the savory flavor without making the stew taste like soy sauce.
Butter + Flour: These combine to create a simple roux that gives the broth its rich, hearty texture.
Better Than Bouillon: One of my favorite flavor boosters for soups and stews. It adds concentrated chicken flavor and richness.
Tomato Paste: Adds depth and helps round out the broth without making it taste tomato-forward.
Bay Leaves + Thyme: Simple herbs that give the stew its classic comfort-food flavor.
Russet Potatoes: These become tender as they cook and help make the stew extra hearty.
Carrots: Add natural sweetness and beautiful color.
Peas: Stirred in at the end for a pop of color and freshness.
Fresh Parsley: Brightens the finished stew and balances the rich broth.
🥣 How To Make Chicken Stew
Brown the chicken. Pat the chicken dry, season with salt and pepper, and brown it in batches in a large pot with a little oil. Don’t crowd the pan—you want a deep golden color. Transfer the chicken to a bowl and set aside.
Cook the bacon. Add the bacon to the same pot and cook until crisp. Remove it with a slotted spoon and add it to the bowl with the chicken.
Build the flavor base. Add the onion, garlic, and anchovy paste to the pot. Cook until softened and fragrant, then pour in a portion of the chicken broth, the wine, and soy sauce. Scrape up all the browned bits from the bottom of the pot and continue cooking until the liquid reduces and the vegetables begin to sizzle again.
Make the roux. Stir in the butter until melted, then sprinkle the flour over the top. Cook, stirring constantly, until a smooth paste forms and begins to take on a little color.
Create the broth. Gradually whisk in the remaining chicken broth until smooth. Stir in the Better Than Bouillon, tomato paste, bay leaves, and thyme.
Simmer the stew. Return the chicken and bacon to the pot, then add the potatoes and carrots. Bring everything to a boil, reduce the heat, and simmer until the vegetables are tender and the chicken is cooked through.
Finish and serve. Stir in the peas, cover the pot, and let them warm through for a few minutes. Remove the bay leaves, stir in the fresh parsley, adjust the seasoning to taste, and serve hot.
⭐ Pro Tips
⭐ Pat the chicken dry before browning. Removing excess moisture helps the chicken develop a beautiful golden crust instead of steaming in the pan.
⭐ Brown the chicken in batches. Crowding the pot lowers the temperature and prevents proper browning. Those golden brown bits are packed with flavor.
⭐ Scrape up all the fond. The browned bits left on the bottom of the pot after cooking the chicken and bacon are concentrated flavor. Be sure to loosen every bit when you add the broth and wine.
⭐ Don’t rush the wine reduction. Allowing the liquid to cook down helps concentrate flavor and creates a richer, more complex broth.
⭐ Toast the roux. Cooking the butter and flour mixture for a minute or two removes the raw flour taste and adds a subtle depth to the finished stew.
⭐ Cut vegetables into similar-sized pieces. This helps the potatoes and carrots cook evenly so every bite is perfectly tender.
⭐ Use chicken thighs for the best results. Chicken thighs stay juicy and tender during simmering and provide a richer flavor than chicken breasts.
⭐ Taste before serving. The bacon, broth, and Better Than Bouillon all contribute saltiness, so wait until the end to make any final seasoning adjustments.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Allow the chicken stew to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually get even better after a day in the fridge.
Reheating: Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the stew has thickened too much, add a splash of chicken broth.
Freezing: This stew freezes well. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: This is an excellent make-ahead meal. Prepare the stew up to 2 days in advance and refrigerate. Reheat gently on the stovetop before serving.
What To Serve With Chicken Stew
Fresh + Crisp Sides: Balance the rich, hearty stew with something fresh and crunchy. Try my Harvest Salad, 1905 Salad, or Carrot Salad for a bright contrast.
Cozy Breads Nothing beats warm bread for soaking up that incredible broth. Serve your stew with Cheddar Biscuits, Southern Cornbread, Jalapeño Cornbread with Bacon, or Garlic and Herb Parker House Rolls.
Southern-Inspired Sides: Lean into the Southern comfort food theme with Creamed Peas, Southern Green Beans, Maque Choux, or Fried Apples.
Sweet Finishes: Finish your meal with a comforting dessert like Apple Crisp, Peach Cobbler, Buttermilk Pie, or Magnolia Bakery Banana Pudding.
✦ Frequently Asked Questions
✦ What’s the difference between chicken soup and chicken stew?
Chicken stew is thicker, heartier, and packed with larger pieces of chicken and vegetables. While chicken soup is broth-forward, stew is designed to be a complete meal in a bowl.
✦ Can I use chicken breasts instead of chicken thighs?
Yes. Chicken breasts will work, but chicken thighs stay more tender during simmering and provide richer flavor. If using breasts, be careful not to overcook them.
✦ Can I make chicken stew ahead of time?
Absolutely! In fact, many people think it tastes even better the next day after the flavors have had time to meld together.
✦ Can I freeze chicken stew?
Yes. Allow the stew to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
✦ Why is my chicken stew too thin?
The stew may need a little more simmering time to reduce and thicken. Be sure not to skip the roux, which helps create the rich, hearty texture.
✦ Can I add other vegetables?
Of course! Celery, green beans, corn, mushrooms, or lima beans are all delicious additions to this Southern-style chicken stew.
Still have questions? Leave them in the comments below and I’ll do my best to help!
More Yummy Stew & Goulash Recipes
Hamburger Stew – An easy family favorite made with ground beef, potatoes, vegetables, and a savory broth that’s perfect for busy weeknights.
Guinness Beef Stew – Rich, hearty beef stew simmered with Guinness beer for incredible depth of flavor and fork-tender beef.
Green Chile Stew – A Southwestern favorite packed with tender pork, potatoes, and roasted green chiles in a flavorful broth.
German Goulash – A rich and comforting beef stew with paprika, onions, and a deeply savory sauce.
Hungarian Goulash – Classic paprika-spiced comfort food with tender beef and a rich, hearty broth.
Brunswick Stew – A Southern classic made with tender meat, vegetables, and a slightly sweet tomato-based broth that’s pure comfort in a bowl.
Tried This Recipe?
I’d love to hear what you think! Leave a comment and a ⭐⭐⭐⭐⭐ star rating below to let me know how your Chicken Stew turned out.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Stew
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds chicken thighs cut into large inch chunks
- salt + 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
Instructions
- Pat chicken dry with paper towels, to remove any excess moisture from packaging, and season both sides with salt and pepper. Heat the vegetable oil (2 tablespoons) in a large pot until it shimmers. Brown the chicken (3 pounds) in batches, making sure not to crowd the pan. Transfer to a mixing bowl and repeat with the remaining chicken. Leave fond in the pan and wipe up oil with a paper towel and a set of tongs.
- Cook the bacon (4 slices) in the same pot, stirring frequently until crispy. Transfer to bowl with chicken.
- Stir in onion (1 1/2 cups), garlic (4 cloves), and anchovy paste (2 teaspoons) 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 (1 cup), and soy sauce (1 tablespoon) 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 (3 tablespoons) on top of vegetables. Sprinkle top with flour (1/3 cup)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 (2 tablespoons), tomato paste (2 tablespoons), bay leaves (2), and thyme (1/2 teaspoon), stirring to dissolve Better Than Bouillon. Add russet potatoes (2), carrots (4), 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 (1 cup), cover and allow to stand for 5 minutes to heat. Adjust seasonings and remove bay leaves. Stir in parsley (1/4 cup) and serve.
Fans Also Made:
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.
- Get All The Fond!: 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).
- Toast the Flour: 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.
- Chicken Thighs - Chicken thighs are amazing in this recipe. The flavor of the darker meat really adds a great quality to the overall flavor of the stew that chicken breasts won't provide. Listen thighs aren't my favorite...breasts are. Simply not in this recipe! Also, drying the thighs before you brown them may seem like a skippable (is that a real word??) step but it's really important. It will seriously reduce splattering and, let me tell ya, that's a really great thing for the skin on your arms and face during the browning!!
- Dig Down with Your Spoon - 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, is hugely important. Those little brown bits will add tremendous flavor to your stew! (don’t let them burn, they’re concentrated flavor).
- Roux - When you add the flour to the melted butter and stir until paste forms... Et voila, you have a roux. Then cooking the paste until it begins to color a bit, helps cook off the flour taste and add just a bit of nuttiness.
Nutrition
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this stew is very good comforting and satisfying .I had a bunch of leftover chicken so i cut it up and threw it in the pot .thank you for a terrific recipe!
I’m so happy you enjoyed, Summer! 🙂
Boneless, skinless chicken thighs?
Yes.
Hi! Is there a wine substitute? It looks so yummy but we don’t want the wine in it. Thx!!
Hi Tammy. Yes you can just substitute the wine with chicken broth!
Is there a substitute for the anchovy paste? Seafood allergies prohibit it.
Hi Donna! Hm, that’s a bit challenging as I haven’t used anything other than anchovy paste. But I think you could go umeboshi paste- it’s pickled plums, no seafood stuff. Hope this helps!