Can I use boneless, skinless chicken instead of bone-in?

Absolutely! Boneless thighs or breasts will still work, but bone-in chicken gives the stew far more depth of flavor as it simmers. If you’re in a pinch for time, boneless is your best friend.

Can I cook this in a slow cooker?

Yes! Sear the chicken and sauté the veggies as directed, then transfer to your slow cooker along with the liquids and seasoning. Cook on low for 6-8 hours, adding potatoes halfway through for perfect texture.

What if I don’t have wine or prefer not to use it?

No problem—just use extra chicken broth in place of the wine. The stew will still be loaded with savory goodness.

How do I prevent the potatoes from getting mushy when reheating?

Slice them a little bigger and don’t overcook initially. If you know you’ll freeze or reheat, you can even add freshly cooked potatoes when reheating for perfectly tender (not crumbly) chunks.

Cozy Chicken Stew Recipe

Description

This hearty Chicken Stew is packed with tender chicken, flavorful vegetables, and a savory, thickened broth. Infused with aromatic herbs and a touch of cream, this stew is comforting, satisfying, and ideal for cooler weather. Serve it with your favorite bread or biscuits for a wholesome main-course meal.

Ingredients

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Chicken

2 lbs. bone-in chicken breast or thighs (skinless preferred; see notes)
1–2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons Italian seasoning

Stew Base

1/2 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc; substitute with chicken broth if desired)
5 tablespoons butter
1 medium yellow onion, diced
1 1/2 cups carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (such as Frank’s; optional)
1/3 cup flour
6 cups chicken broth
1/2 cup heavy cream (optional)
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1.5 lbs. red potatoes, washed and dried
2–3 drops Gravy Master (optional, for color)

Seasonings

1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground sage
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon celery salt
1/8 teaspoon black pepper

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Instructions

Prep Ingredients: Gather and measure all ingredients before starting. Do not cut the potatoes yet; this is done later in the recipe.
Season Chicken: Pat the chicken dry and generously season each side with salt, pepper, and Italian seasoning.
Sear Chicken: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add chicken and sear for 3-4 minutes on each side. The chicken should be browned on the outside but not fully cooked inside. Remove from the pot and set aside. Do not cut up the chicken yet.
Deglaze with Wine: Turn off the heat. Pour in the white wine and set heat to medium. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pot. Let the wine reduce by half, about 4 minutes.
Cook Vegetables: Add butter to the pot and let it melt. Add the diced onions, carrots, and celery. Stir to coat with butter and sauté for about 5 minutes until slightly softened.
Add Aromatics and Seasonings: Stir in the minced garlic, hot sauce, Worcestershire sauce, dried herbs, and all the seasonings. Cook for 1 minute until fragrant.
Add Flour: Sprinkle in the flour and combine well, cooking for about 2 minutes until it starts to turn a light golden brown, which helps to thicken the stew later.
Add Liquids: Slowly add chicken broth in small splashes, stirring continuously to avoid lumps. Stir in the heavy cream in the same manner if using. Add the chicken bouillon cube or paste at this point.
Simmer with Chicken: Bring the mixture to a boil, then reduce to a gentle simmer. Return the chicken (whole pieces) with any collected juices to the pot. Cover partially and let simmer gently for 45-60 minutes, stirring occasionally. The stew should thicken and concentrate in flavor. Do not let it reach a full boil.
Cook Potatoes: Remove the chicken from the pot and set aside to rest. Cut the potatoes into 3/4-inch chunks and add to the simmering stew. Cook for about 20 minutes, until potatoes are fork-tender.
Shred Chicken & Finish Stew: Once cooled slightly, dice or shred the chicken, discarding any bones and skin. Return the meat to the simmering stew. Optionally, add a few drops of Gravy Master for richer color. Taste and adjust seasonings if needed. Serve hot with your favorite biscuits or bread.

Notes

Bone-in chicken infuses deeper flavor into the stew; you may use chicken with or without skin. Discard skin after searing if preferred.
Gravy Master or Kitchen Bouquet adds deeper color but is optional for taste.
Wine varieties like Pinot Grigio, Chardonnay, or Sauvignon Blanc are recommended. Substitute with chicken broth if desired.
Flavor enhancers such as Worcestershire sauce, hot sauce, and mustard powder boost the taste without overpowering.
For added vegetables, stir in frozen peas, corn, or green beans 10-15 minutes before serving.
Add the rind of Parmesan or Romano cheese for extra savory flavor during simmering—remove before serving.
Stew can be refrigerated for up to 3 days or frozen up to 3 months. For freezing, avoid overcooking potatoes to prevent them from becoming crumbly.
Pair stew with ranch oyster crackers, cheddar bay biscuits, buttermilk biscuits, or crusty no-knead bread for a complete meal.

Nutrition

Serving Size: 1/6 of recipe
Calories: 445
Sugar: 6g
Sodium: 1120mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 34g
Cholesterol: 128mg