Chicken Stew is a nourishing, slightly-thickened stew recipe with tender shredded chicken, creamy baby potatoes, and vegetables simmered in a savory, herby gravy. This is the ultimate cold-weather comfort food!
“I’ve never left a review for a recipe before, but this one was so incredible I had to mark the occasion! … Both my husband and I thought it might be one of the best things I’ve ever made!”
When only the coziest of dishes will do – Chicken Stew.
This savory and nourishing stew recipe is hearty yet light, and will warm you from the inside out. Packed with silky pulled chicken, hearty vegetables, and cozy dried herbs, it’s the ultimate cold-weather comfort food!
Watch How to Make It
What’s the difference between stew and soup?
While chicken soup is a relatively quick-cooking recipe with a liquid-based broth, Chicken Stew features a deeply-flavored, gravy-type broth that’s slowly simmered over the course of an hour or so. It’s the perfect weekend meal.
Bone-in chicken thighs are seared then braised in stock with vegetables, dried herbs, and a touch of flour then simmered until the meat shreds easily. Think of it as chicken soup’s friend who studied abroad – a little fancy, and you won’t be able to stop talking about it. ;)
That said, stew is an inherently easy dish that you can imagine folks making then tucking into over the course of hundreds if not thousands of years. Simple, cozy, comfort food. It is SO delicious!
Pin this now to find it later
Pin ItMain Ingredients Needed
Similar to chicken soup, the ingredients for Chicken Stew are everyday fridge and pantry staples you likely already have on hand. Here are the main ones you’ll need:
- Bone-in, skin-on chicken thighs: way less expensive than chicken breasts, and the meat becomes silky and tender once simmered in the stew.
- Vegetables: carrots, celery, onions, red bell pepper, and baby Yukon Gold potatoes pack each spoonful of stew with flavor, color, and nutrition.
- White wine: provides acidity to lighten and brighten the stew. If you don’t keep wine in the house, add a drizzle of fresh lemon juice instead.
- Chicken stock: whatever brand you like best. Homemade is great!
- Dried herbs: dried parsley, dried rosemary, dried thyme, ground sage, and a dried bay leaf add a ton of cozy flavor – no chopping required.
- Flour: gluten free “measure-for-measure” or “1-to-1” flour lends a slightly velvety thickness to the stew. If you don’t need to eat gluten free, you can use all-purpose flour instead.
What to serve with Chicken Stew
Chicken stew is a hearty, complete “meat and potatoes” meal in one. That said, I like to serve it with bread to sop up every drop of the savory broth. Here are some ideas:
How to Make Chicken Stew
Step 1: Sear the chicken thighs.
Start by seasoning bone-in, skin-on chicken thighs on both sides with salt and pepper. Sear skin-side down in a large Dutch oven over medium-high heat until the skin is golden brown, then flip and sear until the second side is golden brown. The thighs do not need to be fully cooked through at this point.
Transfer the thighs to a plate using tongs then set them aside.
Step 2: Saute the vegetables.
Turn the heat down slightly then add diced carrots, celery, onion, and red bell pepper to the pot. Season with salt and pepper then saute until the vegetables are tender. Add minced fresh garlic then saute until it’s extremely fragrant.
Recipe Tip
As I shared in my Beef Stew recipe, I don’t like chunky stews. If you like your vegetables to be on the chunky side, simply cut them larger and plan on sauting for longer until they’re tender.
Step 3: Deglaze with white wine.
Add a splash of white wine, which will add acidity to an otherwise heavy, hearty stew, then simmer until it’s mostly evaporated, a minute or two. If you don’t keep wine in the house, plan on adding a drizzle of fresh lemon juice to the stew at the end of cooking.
Recipe Tip
Choose a wine you enjoy drinking, and avoid using sweet wines such as a sweet riesling or moscato. I recommend sauvignon blanc or pinot grigio.
Step 4: Thicken with flour.
Once the wine has mostly cooked off, sprinkle the vegetables with gluten free flour (or all-purpose flour if you’re not gluten free) then stir to combine and cook while stirring for one minute.
Recipe Tip
Use your favorite “measure for measure” or “1-to-1” gluten free baking flour blend. This recipe will not work with a single flour or starch like almond flour or cornstarch.
Step 5: Braise the chicken thighs.
Add chicken stock to the pot along with dried herbs then turn the heat up to bring the stock to a simmer. Once simmering, nestle the chicken thighs back into the pot then place a lid on top. Turn the heat down to low then simmer for 20 minutes, flipping the thighs over halfway through.
After 20 minutes, remove the chicken thighs to a plate or cutting board. Once they’re cool enough to handle, remove and discard the skin then shred the meat and set it aside.
You can see how tender and juicy the chicken thigh meat becomes when cooked in this way – it’s DELICIOUS!
Step 6: Simmer the potatoes.
While the chicken cools, add diced Yukon Gold potatoes to the pot, place the lid back on top, then simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.
Recipe Tip
I like to chop all the vegetables for this recipe prior to cooking, including the potatoes. To prevent them from browning, store the chopped potatoes in a bowl of fresh water in the refrigerator, then drain them just prior to adding to the pot.
Step 7: Stir the chicken into the stew.
Once the potatoes are tender, stir the shredded chicken thighs back into the pot, remove the bay leaf, then taste the stew and add more salt and pepper if needed.
Serve each bowl with freshly minced herbs, if desired, then dig in!
How to Store Leftovers
Chicken Stew leftovers should be cooled slightly then scooped into individual-sized storage containers. Microwave until hot.
Whether you’re looking to warm up from the cold, or simply enjoy a delicious and nourishing meal, my Chicken Stew is a total winner, and makes for a perfect delivery to a friend or family member in need.
Enjoy every luscious drop!
More Hearty Soups and Stews
- Gluten Free Lasagna Soup
- Stovetop Beef Stew
- Loaded Baked Potato Soup
- Short Rib Ragu
- Gluten Free Homestyle Beef and Noodles
- Homestyle Chicken and Noodles
- Gnocchi Chicken Pot Pie
- Creamy Chicken Wild Rice Soup
Equipment
Ingredients
- 2 lbs bone-in, skin-on chicken thighs, 4-6 thighs, trimmed of excess skin
- salt and pepper
- 1 Tablespoon extra virgin olive oil, plus a drizzle
- 2 Tablespoons butter
- 2 carrots, finely chopped, ~1 cup
- 2 ribs celery, finely chopped, ~1 cup
- 1/2 red bell pepper, finely chopped, ~3/4 cup
- 1 yellow onion, chopped
- 3 cloves garlic, pressed or minced
- 1/4 cup white wine, see notes
- 2 slightly rounded Tablespoons gluten free flour blend, or AP flour if not GF, see notes
- 4 cups chicken stock
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary, crushed between your fingers
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1 bay leaf
- 15 oz baby Yukon gold potatoes, cut in half if small, into quarters if medium-sized, or into sixths if large, ~3 cups
Directions
- Line a small prep cup with foil then set it aside. Season both sides of the chicken thighs with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Once hot, add a drizzle of extra virgin olive oil – just enough to cover the bottom of the pot with a very thin layer – then add the chicken thighs skin-side down and sear until the skin is golden brown, 2-3 minutes. Flip then sear until the second side is golden brown, 2-3 minutes. The thighs do not have to be cooked through at this point, and you may need to do this in batches to avoid overcrowding the pot. Transfer the seared chicken thighs to a plate then set them aside.
- Carefully pour the excess oil/grease from the pot into the prepped, foil-lined cup, keeping the brown bits in the bottom. Return the pot to the stove then turn the heat down to medium.
- Add the remaining Tablespoon extra virgin olive oil and butter to the pot then, once melted, add the carrots, celery, bell pepper, and onion. Season with salt and pepper then saute until the vegetables are tender, 10-12 minutes, stirring occasionally. Add the garlic then saute until very fragrant, 1-2 minutes.
- Add the wine then use your spatula to scrape up any remaining brown bits in the bottom of the pot. Turn the heat up slightly then cook until the wine has mostly evaporated, 1-2 minutes.
- Turn the heat back down to medium then sprinkle the flour over the vegetables and cook while stirring for one minute. Add a big glug of chicken stock then stir to ensure there are no lumps of flour. Add the remaining chicken stock and dried herbs then turn the heat up to high to bring the stock to a simmer.
- Once simmering, place the chicken thighs back into the pot then place a lid on top, turn the heat down to low, and simmer until the chicken thighs are cooked through, 20 minutes, flipping the thighs over at the halfway mark. Transfer the chicken to a clean plate then discard the skin and shred the meat once it’s cool enough to handle. Set the shredded chicken aside.
- Meanwhile, add the potatoes to the pot, place the lid back on top, then simmer until the potatoes are tender, 20-30 minutes depending on how large they’re cut, stirring occasionally. Stir the shredded chicken into the stew then taste and add more salt and pepper if necessary. Remove the bay leaf then scoop into bowls and serve.
Notes
- Use a white wine you enjoy drinking – sauvignon blanc or pino grigio are good choices. Avoid using a sweet riesling or moscato.
- If you don’t have wine on hand, or don’t want to use it, stir a drizzle of fresh lemon juice into the stew at the end of cooking to lighten and brighten the flavors.
- Be sure you are using an all-purpose “cup for cup”, “1-to-1”, or “measure for measure” type gluten free flour blend. Single flours or starches like almond flour or cornstarch will not work in this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Absolutely delicious! We made this and have enjoyed every single bite. It heats up well too!
I’m so happy to hear this, Isabella! Thank you so much for your feedback and recipe rating!
Kristen, do you think this could be done in a crockpot if you’re using rotisserie cooked boneless chicken breast? Thanks
Hi Vicki! That could work!
Kristen, tried this with the rotisserie chicken breast. Did not do in a crockpot and basically just skipped step seven and it turned out fantastic. Wonderful flavors. Like a warm hug in my tummy on a cold day. Thank you for all your recipes.
Oh I’m so glad to hear this, Vicki!! Thank you so much for your feedback and recipe rating – I’m so happy you loved the stew!
I made this tonight, and it was absolutely delicious. It took a while, which I like, because I can listen to podcasts and music while cooking. A+!!!
I love to hear this, Tom! Thank you so much for your feedback and recipe rating!
Can you freeze this?
Sure! The potatoes might lose some texture when the stew thaws/reheats, but everything else will be fine.
Tried your Chicken Stew last weekend in chilly Delhi, and it was pure comfort in a bowl—the tender shredded chicken thighs and herby gravy hit all the right cozy notes
I’m SO glad to hear that, Ellie!! Thank you so much for your feedback!
SO glad I had the ingredients ready for this before the snow storm hit. So flavorful. Homemade chicken stock made it even better. This will be a repeat recipe for me!
Ahh, perfect snow storm meal, Katie! Thrilled you had everything on hand – and the homemade stock addition sounds divine.
Delicious! Wish I had made a double batch.
I can relate. ;) So glad you enjoyed, Karen!
Excellent recipe with tons of flavor from the herbs! Everyone in the family enjoyed it. Thank you!
So, so happy to hear this, Jami!!
I’ve never left a review for a recipe before, but this one was so incredible I had to mark the occasion! I discovered your blog after my 7 year old daughter was diagnosed with celiac disease in August. My family has loved several of your recipes, but this one really is next level. Both my husband and I thought it might be one of the best things I’ve ever made! The flavors are so nostalgic for me, and the chicken makes it lighter than a comparable beef stew. I love that you suggested lemon juice as a way to brighten without wine- as you suggested in your recipe not everyone keeps wine in the house and we are one of those families! Thank you for what is sure to become a family staple, but for all your incredible GF family friendly recipes! Sending gratitude from Nebraska!
Oh my gosh, I LOVE hearing this, Lesley! I’m SO thrilled you all loved it as much as you did, and am glad the lemon trick worked for you. :) Thank you so much for your feedback and recipe rating!
Saw this recipe in your email last week and I made sure to save it. Because for some reason it’s 16 degrees and sunny. OUCH! So good! I love that you also chop the veggies into small pieces. I like it that way too. Easier to eat. Just leave the potatoes bigger. I used Russet, because I didn’t have Yukon potatoes. Still good! And, next time I will do the chicken thigh thing. But, sadly, all I had was rotisserie chicken in my freezer. But still a GREAT STEW! Thank you!!! PS – Because of you I ALWAYS add a dash of lemon juice to my chicken soups/stews right before I serve myself. No matter what kind I make. I’m the only one in the family that likes it that way, so I only add to my bowl. But, soooo good!
SO glad you loved this stew and were able to make it with what you had on hand!! Oof – 16 degrees. I feel you. STAY WARM, and I love that you love the lemon juice hack. Makes such a difference, doesn’t it?
Hi Kristen
I made this thinking it would a glorified chicken noodle soup. Boy was I wrong. It’s a delicious chicken stew tasting meal. We will definitely be making this again. Thanks for the recipe.
Yes! So glad you loved it and agree – it’s special! I really appreciate your feedback and star rating – thanks a bunch!
Hi Kristin,
This chicken stew is absolutely delicious 😋
I made this for dinner tonight, and I plan to make it again soon!!!
Our temperatures are mild compared to yours, but this is a stew that will be tasty year round!
Many thanks for sharing!
Martha Thomas in Atlanta, Ga
SO happy to hear this, Martha!! A good stew is a good stew, right?! :) Thank you so much for your feedback and recipe rating!