This Chicken Stew Recipe is packed with flavor, loaded with tender chicken, smoky bacon, hearty vegetables, and a rich, savory base.
Author’s Notes
Meet Maggie’s Magic Stew!
It takes a team to keep this site going, and one of the most valuable people behind the scenes is Maggie, my writer and editor.
She sent me this Chicken Stew recipe and it completely blew me away. The chicken is fall-apart tender, the veggies are hearty and flavorful, and the smoky, savory gravy has the reliable rich thickness.
She actually sent it to me while my husband and I were on a date. I read it over, and we immediately headed to the store for ingredients to make it that night for dinner. The kids cleaned their bowls and gave it two thumbs up, and I really think you’ll love it just as much!
Chicken Stew Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Chicken thighs & bacon | Pop bacon in the freezer for 20–30 minutes to make dicing it easier. Use bone-in, skin-on thighs for richer flavor and juicier meat. |
| Carrots, onions, celery, garlic | Chop veggies ahead and keep them in the fridge for quick stew prep. |
| Broth, wine, Worcestershire, tomato paste, bay leaves | If you don’t want to use wine, swap it for an additional cup of broth. |
| Butter, flour, herbs, paprika, seasonings | Measure before cooking so you can add quickly without burning the butter. |
| Potatoes & fresh herbs | Use baby gold potatoes, so no peeling is needed (the skin is so delicate it’s not noticeable). Add fresh parsley or thyme at the end for a burst of flavor. |
Featured Comment
“This stew is absolutely satisfying! I have to admit, I was a little skeptical about adding in the balsamic vinegar at the end but WOW! It really elevated the flavor!!”
– Stacia
How To Make Chicken Stew
This stew is all about building flavor step by step. Here’s a quick breakdown:
- Brown the bacon and keep the drippings in the pot.
- Sear the chicken until the edges turn golden for extra flavor.
- Sauté the veggies in the same pot to soak up all the browned bits.
- Simmer with wine and broth until reduced and concentrated.
- Add chicken and potatoes back in and cook until tender in the rich gravy.
Quick Tip
Browned bits are the caramelized pieces left in the pan after cooking meat. Deglazing with wine or broth lifts them up and adds tons of flavor to the sauce.
What To Serve With Chicken Stew
- Something for dipping, like No-Knead Bread, dinner rolls, or soup crackers
- A fresh salad such as Garden Salad, Caesar Salad, or Roasted Veggie Salad
- A fruit side like Winter Fruit Salad or Fall Fruit Salad
Tips For Making Chicken & Potato Stew
- Prep the chicken: Pat dry with paper towels and season before searing.
- Check the sear: Flip only when the chicken lifts easily from the pan.
- Boost the flavor: Choose smoked paprika for a richer, smokier flavor.
Storage
- Refrigerate: Store in a covered container for up to 5 days.
- Freeze: Keep in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm gently over a medium burner, adding a splash of broth if needed.
Change It Up!
- More veggies: mix in mushrooms, corn, peas, or lima beans after removing the chicken.
- With rice or pasta: Mix in leftover rice or pasta for an extra-filling stew.
- Lighter option: Skip the bacon and sear the chicken in olive oil instead.
