There’s something so comforting about a pot of chicken stew bubbling away in the oven. The kind of meal that fills the kitchen with a rich, cozy smell that makes everyone peek in and ask, “What’s for dinner?” This chicken stew is my favorite for lazy Sunday afternoons when I want the oven to do most of the work—and the payoff? Crispy golden skin, tender fall-apart chicken, and a sauce so savory you’ll want to mop up every drop with a piece of bread.
Why This Chicken Stew Always Hits the Spot
I’ve made plenty of chicken stews over the years, but I keep coming back to this one because of one simple reason—the crispy skin. Most stew recipes leave you with soft, flabby skin that I honestly just peel off and leave on the side of the plate. But here, we go from stovetop to oven, and something magical happens in that final uncovered stretch of roasting. The sauce reduces, the veggies caramelize around the edges, and that chicken skin turns deep golden and crackly.
And the smell—oh, the smell! There’s nothing quite like the aroma of garlic, onion, herbs, and chicken slowly mingling in the oven. It’s the kind of scent that makes neighbors pause by your door and smile.
How I Make It Work in My Kitchen
I use my trusty enameled cast iron Dutch oven for this one—she’s seen a lot of stews over the years and always does the job. But don’t worry if you don’t have one. I’ve done this with a regular frying pan and transferred everything to a baking dish for the oven part. You just want something roomy enough so the chicken pieces aren’t crowded, and the skin can crisp up properly.
A tip from experience: Don’t skimp on seasoning the chicken skin before it hits the pan. A generous sprinkle of salt, pepper, and a little paprika works wonders. And always brown the chicken skin-side down before it goes in the oven. You’ll be rewarded, I promise.
My Go-To Ingredients
I usually go for bone-in, skin-on chicken thighs or drumsticks—these hold up well to the slow cooking and give you the best of both worlds: juicy meat and crispy skin.
For the veggies, I stick to the classics—carrots, onions, and potatoes—but I’ve thrown in mushrooms, parsnips, and even chunks of butternut squash depending on what’s in the fridge. This stew is forgiving like that.
As for the sauce, it’s all about layers of flavor. A good splash of dry white wine or even beer adds depth, and a couple spoonfuls of tomato paste give it that rich base. I like to throw in a bay leaf, thyme, and sometimes rosemary if I’ve got fresh sprigs lying around.
Quick Notes for Busy Days
If I’m short on time (which, let’s be honest, is most weekdays), I make a shortcut version using boneless chicken thighs. I skip the oven, simmer everything on the stove, and it still turns out beautifully. Not quite the same crispy skin drama, but it satisfies the craving.
And if I’ve got leftovers, they’re even better the next day. The sauce thickens, the flavors deepen, and it becomes the kind of meal that makes you look forward to lunch.
Tips I’ve Learned the Hard Way
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Don’t skip the browning step. Even if you’re tempted to just toss it all in the oven, that bit of caramelization at the beginning gives the stew so much more flavor.
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Uncovering is key. That last 30–40 minutes in the oven without the lid is when everything crisps, thickens, and comes alive.
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Watch the salt. If you’re using store-bought stock, it might already be salty, so taste before adding extra.
How I Like to Serve It
I usually serve this chicken stew with crusty bread or warm rice, depending on my mood (and the carb level I’m going for). Mashed potatoes are also an excellent partner—they catch all that glorious sauce. And a little side salad with a tangy vinaigrette balances things out.
Sometimes, I’ll shred the leftover chicken, stir it back into the thickened sauce, and stuff it inside puff pastry for the easiest hand pies ever. My niece calls them “chicken pockets” and demands them every time she visits.
Storage and Leftovers
This stew keeps really well in the fridge for 3 to 4 days. I actually think the flavors improve overnight, like most good stews do. If I’ve made a big batch, I portion some into containers and freeze for lazy evenings. Just thaw, reheat in a pan with a splash of water or stock, and you’re good to go.
A Few Questions I Often Get
Can I make this without the skin?
Sure, but you’ll miss the best part! If you really prefer skinless chicken, I’d suggest going with boneless thighs and treating it more like a braised dish on the stovetop.
Can I cook this in a slow cooker?
Yes, but you won’t get the crispy skin. That said, the meat will be super tender, and you can always broil the chicken separately at the end if you want that extra texture.
What wine works best for the sauce?
A dry white like sauvignon blanc or chardonnay works great. Even a splash of beer can add nice depth. If you’re skipping alcohol, just use extra stock and a dash of vinegar or lemon juice to balance the flavors.
Wrapping It Up
This crispy-skin chicken stew is the kind of recipe that makes a regular weeknight feel like a special occasion. It’s cozy, hearty, and just rustic enough to feel like something your grandma might have made—if she were as obsessed with crispy chicken skin as I am.
Next time you’re craving something simple, hearty, and soul-satisfying, give this one a go. Just don’t be surprised if you end up picking off all the chicken skin before serving—been there, done that.
Stewed Chicken
Here’s a comforting and flavorful Chicken Stew recipe that beautifully combines tender, slow-cooked chicken with crisp skin, simmered in a rich, gravy-like sauce loaded with hearty vegetables.
Ingredients
- 1 tbsp olive oil
- 1.5 kg (3 lb) bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
- Salt and pepper
- 2 onions, halved and cut into wedges
- 2 garlic cloves, minced
- 3 large carrots, chopped (varying sizes for texture)
- 4 celery stalks, cut into chunks
- ½ cup (125 ml) white wine or water
- 3 tbsp (35 g) flour
- 3 cups (750 ml) low sodium chicken broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 sprigs thyme or 1 tsp dried thyme
- 2 bay leaves (fresh or dried)
- 600 g (1.2 lb) baby potatoes, halved or quartered
Optional for serving
- Fresh thyme or parsley (chopped)
- Warm crusty bread or garlic bread
Instructions
- Preheat oven to 180°C (350°F).
- Brown the chicken: Heat olive oil in a large oven-safe pot over high heat. Season chicken with salt and pepper, then brown on both sides until golden. Remove chicken (work in batches if needed).
- Sauté vegetables: Remove excess oil if there’s a lot. Add onions and garlic, cooking until translucent, about 2 minutes. Stir in carrots and celery, cooking an additional minute.
- Deglaze: Pour in the white wine (or water), scraping the bottom to loosen any browned bits. Cook for about 1 minute until mostly evaporated.
- Thicken sauce: Sprinkle flour over the vegetables and stir well.
- Build the stew: Add chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir until tomato paste dissolves.
- Simmer in oven: Arrange chicken pieces on top of the liquid, keeping skin above the sauce when possible. Bring to a simmer on the stove, then cover and bake for 45 minutes.
- Add potatoes and crisp skin: Remove lid, add potatoes by pushing into the liquid. Rearrange chicken to keep skin above liquid for crisping. Return to oven, uncovered, for 40 minutes until skin is golden and crispy, potatoes are tender, and sauce thickens.
- Adjust seasoning: Taste sauce and season with salt and pepper if needed.
- Serve: Plate with crusty or garlic bread to soak up the delicious sauce, garnish with chopped fresh herbs if you like.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 16274Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 49mgSodium: 2416mgCarbohydrates: 3673gFiber: 383gSugar: 209gProtein: 444g
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