Chicken Stew Recipe: Cozy Winter Comfort in a Bowl

Chicken Stew

Hola! If there’s one dish that instantly takes me back to my abuela’s kitchen, it’s a rich, hearty stew simmering on the stove. This Chicken Stew recipe is everything I love about comfort food: tender chicken, smoky beef, and veggies bathed in a flavorful, thick gravy. Growing up in Orlando,
I watched my mama coax magic out of simple ingredients, and this dish reminds me of those days. Whether you’re searching for cozy stew recipes, winter chicken stew, or simply want a hearty soup and stew recipe to warm your soul, this one is for you.

Quick Recipe Overview

Why You’ll Love This Recipe

• Incredibly cozy: A steaming bowl of thick chicken stew is the ultimate comfort food for chilly evenings.
• Layered flavors: From smoky beef to aromatic herbs, every spoonful bursts with depth and warmth.
• Versatile and filling: Loaded with protein, veggies, and potatoes, this stew works as a complete meal.
• Family-approved: Even picky eaters will love the tender chicken pieces and hearty, savory broth.
• Perfect for make-ahead: This stew tastes even better the next day, making it ideal for meal prep or leftovers.

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Chicken Stew Recipe

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• Author: Laurel
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x

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Description

This hearty Chicken Stew has tender chicken, smoky beef, carrots, potatoes, and a rich gravy that makes it the perfect cozy winter meal.

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Ingredients

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• 4 slices beef, chopped
• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs
• 1 1/2 cups chunked carrots (2 large or baby carrots)
• 2 cups chopped yellow onion (1 large)
• 1 cup sliced celery (2–4 stalks)
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon tomato paste
• 4 cups chicken broth, divided
• 1 1/4 cups dry white wine, divided (or broth + vinegar)
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 3/4 cups baby gold potatoes, quartered
• 2 tablespoons chopped parsley (optional)

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Instructions

1. Cook beef until browned, remove and set aside.

2. Pat chicken dry, season, and sear on both sides. Remove and keep warm.

3. Sauté carrots, celery, and onion until softened. Add garlic and tomato paste, cook briefly.

4. Deglaze with 1 cup broth, 1 cup wine, Worcestershire sauce, and bay leaves. Reduce liquid.

5. Add butter, stir in flour, then whisk in remaining broth with thyme, sage, and paprika. Add potatoes.

6. Return chicken to pot, simmer until chicken reaches 165°F (20 minutes).

7. Remove chicken, discard skin, shred meat, and return to pot with beef and remaining wine (or vinegar).

8. Stir, taste, adjust seasoning, and serve hot with parsley garnish.

Notes

Use bone-in chicken thighs for best flavor.

Replace wine with broth and vinegar if preferred.

Stew tastes even better the next day.

Freezer-friendly up to 3 months (potatoes may soften).

• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Category: Stew, Comfort Food
• Method: Stovetop
• Cuisine: American with Mexican influence

Nutrition

• Serving Size: 1 bowl
• Calories: 864
• Sugar: 9g
• Sodium: 1336mg
• Fat: 58g
• Saturated Fat: 19g
• Unsaturated Fat: 33g
• Trans Fat: 1g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 47g
• Cholesterol: 278mg

Ingredients

• 4 slices beef, chopped
• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs
• 1 1/2 cups chunked carrots (2 large or baby carrots)
• 2 cups chopped yellow onion (1 large)
• 1 cup sliced celery (2 to 4 stalks)
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon tomato paste
• 4 cups chicken broth, divided
• 1 1/4 cups dry white wine, divided (or extra broth + vinegar)
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1 teaspoon smoked paprika
• Salt and pepper
• 1 3/4 cups baby gold potatoes, cut into 1-inch pieces
• 2 tablespoons chopped fresh parsley (optional)

Ingredient Tips Table

Step-by-Step Instructions

1. Cook the beef: Dice beef and cook in a Dutch oven until browned. Remove with a slotted spoon and set aside.
2. Sear the chicken: Pat chicken dry, season with salt and pepper, and sear skin side down until golden. Remove and keep warm.
3. Sauté veggies: Cook carrots, celery, and onion until softened. Add garlic and tomato paste, cooking briefly to release flavor.
4. Deglaze the pan: Pour in 1 cup broth, 1 cup wine, Worcestershire sauce, and bay leaves. Simmer on high until reduced to about 1/3 cup.
5. Build the stew base: Stir in butter, then sprinkle flour to form a roux. Gradually whisk in remaining broth with thyme, sage, and paprika. Add potatoes.
6. Simmer the chicken: Return chicken and juices to pot. Cook until chicken reaches 165°F, about 20 minutes.
7. Finish the stew: Remove chicken, discard skin, shred meat, and return to pot with beef and remaining wine (or vinegar). Taste and adjust seasoning.
8. Serve: Garnish with parsley and enjoy hot with crusty bread.

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Helpful Tips

• Pat chicken dry before searing so it crisps beautifully.
• Don’t rush the wine reduction, it builds deep flavor.
• Stir frequently to prevent flour and potatoes from sticking.
• Taste before serving and adjust salt, pepper, or acidity to balance.

Expert Tips for the Best Results

• Use a cast-iron Dutch oven: It maintains even heat and enhances flavor.
• Layer flavors: Browning meat and vegetables properly makes a huge difference.
• Shred chicken after cooling slightly: This ensures clean pieces without burning your fingers.
• Add fresh herbs at the end: Parsley or thyme at the finish gives brightness.

Recipe Variations

• Creamy Chicken Stew: Stir in 1/2 cup heavy cream at the end for a velvety finish.
• Spicy Twist: Add diced jalapeños or a pinch of cayenne for heat.
• Chicken and Dumplings: Drop biscuit dough on top and let it steam in the stew.
• Gluten-Free Option: Use cornstarch slurry instead of flour for thickening.

Make Ahead & Freezer Tips

This stew can be made ahead and stored in the fridge for up to 5 days. The flavors deepen beautifully overnight. For freezing, store in airtight containers for up to 3 months. Note that potatoes may soften slightly after thawing but the flavor remains delicious.

Serving Suggestions

Ladle chicken stew into shallow bowls so the rich broth coats every bite. Garnish with fresh parsley for a pop of color. Serve alongside warm, crusty bread or cornbread for dipping. A light side salad also balances the richness.

Pairing Ideas

This hearty stew pairs beautifully with a glass of Chardonnay or Pinot Noir. For non-alcoholic options, try sparkling apple cider or sweet iced tea. As sides, think rustic: garlic bread, roasted vegetables, or even rice.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm gently on the stovetop, adding a splash of broth if it thickens too much. Microwave reheating works in short bursts, stirring in between for even heating.

Love comfort food? Check out our Walking Taco Casserole.

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead of thighs? Yes, but thighs give a juicier, richer flavor. If using breasts, don’t overcook to prevent dryness.
Can I make this stew without wine? Absolutely, just replace with more broth and add a splash of vinegar for brightness.
How do I thicken the stew more? Simmer uncovered until it reduces or whisk in a little cornstarch slurry.
Can I make this in a slow cooker? Yes, sear the chicken and sauté veggies first, then transfer to a slow cooker and cook on low for 6–7 hours.
What’s the best bread to serve with chicken stew? Crusty French bread, sourdough, or cornbread are all fantastic for soaking up the broth.
Can I freeze chicken stew with potatoes? Yes, but expect potatoes to be softer after thawing. If you prefer firmer texture, add fresh potatoes when reheating.
Is this recipe kid-friendly? Yes, the flavors are mild and comforting. Just skip the wine if serving little ones.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This hearty chicken stew with beef, potatoes, and herbs is the perfect comfort food for cold days. Whether you’re craving a winter chicken stew or simply searching for thick soups and stews with real flavor, this recipe will warm both heart and home. Try it tonight and bring a little cozy magic to your table.