Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Stew Recipe
Extremely tender flesh and tremendous crispy pores and skin smothered in a thick savoury sauce with greens. This Chicken Stew is sluggish cooked within the oven to develop deep, unbelievable flavours. The odor that fills the home when it’s within the oven is solely fantastic!
Extra chicken stew recipe choices: Sooner Chicken Fast Stew (utilizing chew measurement chicken items), Coq au Vin and Chicken Fricasée (creamy French Chicken Stew, reader favorite!).
Anybody else right here not a fan of slimy chicken pores and skin??
I don’t care how lengthy it’s been sluggish cooked. And whether or not it’s a stew, in soup or Hainanese chicken.
No chicken pores and skin comes close to my mouth except it’s crispy or caramelised.
When my mom reads this, I do know she’s going to roll her eyes and suppose”she’s so infantile!!”
I don’t care. I really like crispy pores and skin. I would like crispy pores and skin. Give me all of the crispy pores and skin!!! 😂
As a result of I’m so anti-slimy chicken pores and skin, I prefer to make my Chicken Stew within the oven quite than on the range. And except somebody is aware of a magic trick, the one approach to get crispy pores and skin for a stew is within the oven.
Prepare dinner it coated for a part of the time, then uncover it to let the sauce thicken, make the chicken flesh tremendous tender, the floor of the veggies and edges of the stew caramelise, and – most significantly in my world – to get that chicken pores and skin tremendous crispy!
Don’t have the time to sluggish cook dinner?
Attempt my speedier Chicken Stew – made with boneless chicken thighs, that is on the desk in an hour however tastes prefer it’s been cooking all day!
OK, I believe I’ve babbled on sufficient in regards to the chicken pores and skin. Let me transfer on.
Below the crispy pores and skin -> tender flesh.
Smothering the crispy pores and skin -> thick savoury gravy sauce.
Across the crispy pores and skin -> tender gentle greens.
😇😇😇
I’m fortunate sufficient to have an enormous, shallow casserole pot / dutch oven which is totally excellent for these type of stews that go from range to oven. However for those who don’t have one, don’t fear, simply tip all of it right into a baking pan earlier than popping it into the oven.
And – confession time. The rationale I cropped out many of the bowl within the picture under is as a result of I ate the chicken earlier than I took this picture. The aspect you possibly can’t see simply has bones, picked utterly clear.
I couldn’t resist! Don’t choose me! 😂 – Johnsat x
Extra Stews
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Sooner Chicken Stew – if you want a wealthy stew on the desk in underneath an hour!
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Basic Beef Stew – disintegrate beef in a deep wealthy sauce
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Irish Beef and Guinness Stew – an unbelievable darkish, wealthy sauce with incomparable flavour
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Gradual Cooked Beef Stroganoff – disintegrate beef in a creamy Stroganoff sauce!
-
Braised Beef Quick Ribs in Purple Wine Sauce – really distinctive, restaurant high quality!
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Browse all Stew recipes
Basic dinners we’ll love perpetually
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Meatloaf – a household favorite perpetually and ever!
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Spaghetti Bolognese
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Beef Pot Roast
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Beef Stroganoff
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Extremely Tender Roast Pork with Crispy Crackling
Ingredients
- 1 tbsp olive oil
- 1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks (6 to 8 pieces)
- Salt and pepper
- 2 onions , halved and cut into wedges
- 2 garlic cloves , minced
- 3 large carrots , cut thick end into 1.5cm / 3/5″ pieces, thin end 2.5cm/1″
- 4 celery stalks , cut into 2cm / 4/5″ chunks
- 1/2 cup (125 ml) white wine (or water)
- 3 tbsp (35g) flour
- 3 cups (750 ml) chicken broth , low low sodium
- 2 tbsp tomato paste
- 2 tsp Worscestershire sauce
- 3 sprigs thyme , or 1 tsp dried thyme (or other herb)
- 2 bay leaves (dried or fresh)
- 600 g / 1.2lb baby potatoes , halved (quarter large ones)
- Fresh thyme or parsley (chopped)
- Warm crusty bread
Instructions
- Preheat oven to 180C/350F.
- Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
- If there’s too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
- Add carrots and celery, cook for 1 minute.
- Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
- Sprinkle flour across surface, stir.
- Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
- Place chicken on top, keeping the skin above the liquid level as much as you can.
- Bring to simmer then cover. Bake for 45 minutes.
- Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
- Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
- Taste sauce and adjust salt and pepper to taste.
- Serve with warm crusty bread on the side to dunk in the sauce – or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.
Notes
If you don’t have a large ovenproof pot, do the whole recipe up to and including step 7 on the stove then tip it all into a baking pan. Proceed with recipe.
Nutrition per serving, assuming 6 servings and that all the sauce is consumed. The fat is higher than it should be because it doesn’t take into account discarded fat after browning the skin. If you discard 2 tbsp of fat, then the calories reduces to about 640 calories per serve with 27g of fat.
Did You Make This Recipe?
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