French Chicken Stew
Immerse yourself in the comforting flavors of rustic French cuisine with this hearty French Chicken Stew. Tender, golden-browned chicken thighs simmer gently in a rich broth infused with dry white wine, fragrant thyme, and earthy vegetables like carrots, parsnips, and Yukon gold potatoes. Enhanced with the warmth of sautéed garlic and a hint of tomato paste, this one-pot wonder is perfect for a cozy dinner any day of the week. With its melt-in-your-mouth baby mushrooms and aromatic garnish of fresh parsley, this stew is a satisfying blend of elegance and comfort. Serve it piping hot with crusty bread for an authentic French bistro experience right at home. Perfect for meal prepping or feeding a crowd, this French Chicken Stew is sure to become a cherished family favorite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 medium parsnips, chopped
- 2 pieces celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 4 medium Yukon gold potatoes, cubed
- 8 ounces baby mushrooms, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs on both sides with salt and black pepper. Add them to the pot skin-side down and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the pot. Once melted, add the diced onion, carrots, parsnips, and celery. Sauté until softened, about 7–8 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
Add the chicken stock, tomato paste, thyme sprigs, and bay leaves. Stir to combine.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.
After 45 minutes, add the cubed potatoes and halved mushrooms to the pot. Continue simmering for an additional 30 minutes, or until the chicken is tender and the vegetables are cooked through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove and discard the thyme sprigs and bay leaves. Garnish with freshly chopped parsley before serving.
Ladle the stew into bowls and serve hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 40.0 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 408 mg | 31% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5176 mg | 110% | |
*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.
