French Country Chicken Stew
Cozy up with a bowl of French Country Chicken Stew, a rustic and hearty one-pot dish that captures the essence of traditional French comfort food. This soul-warming stew features tender, golden-browned chicken thighs simmered in a flavorful broth of chicken stock and dry white wine, infused with aromatic dried thyme, bay leaves, and sautéed garlic. Packed with wholesome vegetables like baby potatoes, carrots, and celery, this satisfying stew strikes the perfect balance between rich flavors and nourishing ingredients. Perfect for a chilly evening, it’s ready in just under 90 minutes and pairs beautifully with crusty bread or a bed of fluffy rice. Garnished with fresh parsley for a final touch of brightness, this recipe is a must-try for lovers of hearty, classic European cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1.5 pounds baby potatoes, halved
- 4 medium carrots, peeled and chopped into 1-inch pieces
- 3 stalks celery stalks, chopped
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted and the mixture is shimmering, sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside on a plate.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the baby potatoes, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to begin softening.
Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared chicken thighs to the pot along with any juices that have accumulated on the plate. Add the chicken stock, thyme, and bay leaves.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and cooked through.
Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 23.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3941 mg | 84% | |
*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.
