Chicken Stew: Tender Chicken with Crispy Skin and Hearty Vegetables
Slow-cooked chicken with ultra tender flesh and crispy skin smothered in a rich, lip-smacking gravy. Carrots, celery, onion, and potatoes make this hearty stew filling enough to enjoy on its own or with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5-6 servings 1x
- Category: Mains
- Method: Baking and simmering
- Cuisine: Western
Ingredients
1 tbsp olive oil
1.5 kg / 3lb bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
Salt and pepper, to taste
2 onions, halved and cut into wedges
2 garlic cloves, minced
3 large carrots, cut thick end into 1.5cm pieces, thin end 2.5cm
4 celery stalks, cut into 2cm chunks
1/2 cup (125 ml) white wine or water
3 tbsp (35g) flour
3 cups (750 ml) chicken broth, low sodium
2 tbsp tomato paste
2 tsp Worcestershire sauce
3 sprigs thyme or 1 tsp dried thyme
2 bay leaves
600 g / 1.2 lb baby potatoes, halved
Optional: fresh thyme or parsley, warm crusty bread
Instructions
1. Preheat oven to 180C/350F.
2. Heat olive oil in a large pot over high heat and brown chicken on both sides, sprinkling with salt and pepper. Remove from pot.
3. Discard excess oil if necessary. Add onions and garlic, cooking for 2 minutes until translucent.
4. Add carrots and celery, cook for 1 minute.
5. Add wine, stir to release browned bits, cook until mostly evaporated.
6. Sprinkle flour over vegetables and stir.
7. Add chicken broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
8. Place chicken on top, skin above liquid. Bring to a simmer, cover, and bake for 45 minutes.
9. Remove lid, add potatoes, push into liquid, rearrange chicken so skin sits above sauce.
10. Return to oven uncovered for 40 minutes until chicken is golden and crispy, potatoes tender, and sauce thickened.
11. Adjust seasoning and serve with crusty bread and optional fresh herbs.
Notes
If you don’t have a large oven-proof pot, cook on the stove until step 7 and transfer to a baking pan.
Discarding excess fat after browning reduces calories and prevents greasiness.
Leftovers can be stored in the refrigerator and reheated, with flavors improving over time.
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 180 mg