Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 2 hours 40 minutes
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The Best Chicken Stew: A Flavorful Comfort Classic
It takes quite a bit for our chefs to actually title a recipe, “The Best”, but when they say it, they mean it. I’ll be honest—when they first asked me to try their latest concoction, I had never before tasted a chicken stew. But let me tell you, that didn’t matter at all, because from the first spoonful, I knew this stew was special. In fact, after sampling it, I realized there could be no better adaptation—this truly is The Best Chicken Stew.
This stew is more than just a comforting bowl of goodness; it’s a dish with layers of flavor that come together in the most satisfying way. The stew liquid is rich and savory, with a subtle hint of white wine that adds brightness and balance. But what really sets this recipe apart are the unexpected ingredients like anchovy paste and soy sauce, which might sound unusual at first but make all the difference. These two secret weapons add a depth of umami that takes the broth to new heights without overpowering the other flavors.
The chicken thighs are the ideal choice here, cooking to tender perfection while absorbing all the complex flavors of the broth. They stay juicy and flavorful throughout, holding their shape just enough to make every bite tender and satisfying. Paired with potatoes that soak up the broth beautifully, you get a spoonful of pure comfort in every bite. The vegetables and potatoes not only add heartiness to the dish but also absorb the liquid, making the entire meal rich with flavor from start to finish.
What I love most about this stew is how it transforms humble ingredients into a meal that feels like a warm hug on a cold day. The slow cooking process allows the flavors to meld together, resulting in a stew that’s not just filling but also deeply flavorful. And although it takes some time and care, the result is undeniably worth the effort. This is the kind of dish that will warm you from the inside out and leave you wanting more.
Our chefs poured a lot of time and love into perfecting this recipe, and I can honestly say they’ve nailed it. Whether you’re an experienced stew maker or trying chicken stew for the first time (like I was), you’ll quickly see why this recipe earned its title as The Best. It’s more than just a meal—it’s a comforting, delicious experience you’ll want to revisit again and again.
So grab a glass of white wine to match the subtle notes in the broth, cozy up, and enjoy the rich, savory flavors of this truly special dish. The Best Chicken Stew lives up to its name in every possible way.
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Ingredients:
Prep Thighs
2 lbs chicken thighs, boneless & skinless, halved crosswise and trimmed salt and pepper, to taste
Phase 1
3 slices bacon, chopped
1 pound chicken wings, halved at joint
Phase 2
1 medium onion, chopped fine
1 stalk celery, minced
2 cloves garlic, minced
2 teaspoons anchovy paste
1 teaspoon fresh thyme, minced
5 cups chicken broth
1 cup white wine, plus 2 tablespoons (divided)
1 tablespoon soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1/3 cup flour
1 pound red potatoes, small, unpeeled, quartered
4 each carrots, peeled and cut into 1/2-inch pieces Garnish
2 tablespoons fresh parsley, chopped and blanched
Instructions:
PREP THIGHS (10 minutes):
Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
STOVE PHASE 1 (25 minutes):
Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, about 12 minutes.
Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, around 13 minutes.
Transfer wings to bowl with bacon.
STOVE PHASE 2 (25 minutes):
Adjust oven rack to lower-middle position and heat oven to 325°F.
Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes.
INCREASE heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes.
Add butter and stir to melt; sprinkle flour over vegetables and stir to combine.
Gradually whisk in remaining 4 cups broth until smooth.
Stir in wings and bacon, potatoes, and carrots; bring to simmer.
OVEN PHASE (1 hour, 20 minutes):
Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew.
Place over HIGH heat, add thighs, and bring to simmer.
Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer.
Discard wings (wings can be served on the side) and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.
Stew can be refrigerated for up to 2 days.