Chicken Stew with White Wine
Warm up your kitchen with this comforting and elegant Chicken Stew with White Wine, a hearty one-pot wonder perfect for cozy dinners. Tender, bone-in chicken thighs are lightly coated in flour, then seared to golden perfection before simmering gently in a fragrant broth of dry white wine, chicken stock, and tomato paste. Bursting with vibrant vegetables like carrots, celery, mushrooms, and baby potatoes, this stew is enriched with fresh thyme and bay leaf for a beautifully layered flavor. The deglazing step with white wine ensures every bit of flavor is captured, while a touch of parsley adds freshness to each serving. Ready in just over an hour and serving six, this dish offers an ideal combination of rustic charm and sophisticated taste—great for weeknight meals or intimate gatherings. Pair this hearty stew with crusty bread and a glass of white wine to elevate your dining experience.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 3 medium carrots (sliced into rounds)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 2 cups white mushrooms (quartered)
- 1 cup dry white wine
- 3 cups chicken broth (low sodium)
- 2 tablespoons tomato paste
- 1 bay leaf
- 3 fresh thyme sprigs
- 1.5 pounds baby potatoes (halved)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Dredge the chicken thighs in the flour, shaking off any excess.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove them from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic and mushrooms, and cook for an additional 2 minutes, stirring frequently.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, tomato paste, bay leaf, thyme sprigs, and halved baby potatoes to the pot. Stir well to combine.
Return the browned chicken thighs to the pot, nestling them into the stew.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 40 minutes, stirring occasionally, until the chicken is tender and the potatoes are fully cooked.
Discard the bay leaf and thyme sprigs. Taste the stew and adjust the seasoning with salt and pepper as needed.
Serve the chicken stew hot, garnished with chopped parsley. Enjoy!
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 29.0 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 368 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6875 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
