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Hearty Chicken Stew with Crispy Roasted Potatoes and Fresh Herbs Recipe

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4.4 from 5 reviews

  • Author: Molly
  • Total Time: 1 hour 40 minutes
  • Yield: 5 servings

Description

This hearty chicken stew is a comforting dish featuring tender bone-in, skin-on chicken thighs and drumsticks slow-baked with vegetables and baby potatoes in a rich, flavorful broth thickened with flour and enriched with tomato paste, Worcestershire sauce, and fresh herbs. Served with warm crusty bread, this stew offers a perfect balance of crispy chicken skin and a savory, thickened sauce.

Ingredients

Chicken and Seasonings

  • 1 tbsp olive oil
  • 1.5 kg (3 lb) bone-in, skin-on chicken thighs and drumsticks (6 to 8 pieces)
  • Salt and pepper, to taste

Vegetables and Aromatics

  • 2 onions, halved and cut into wedges
  • 2 garlic cloves, minced
  • 3 large carrots, cut thick end into 1.5cm (3/5″) pieces and thin end 2.5cm (1″) pieces
  • 4 celery stalks, cut into 2cm (4/5″) chunks
  • 600 g (1.2 lb) baby potatoes, halved (quarter large ones)

Liquids and Flavorings

  • 1/2 cup (125 ml) water
  • 3 tbsp (35g) all-purpose flour
  • 3 cups (750 ml) low sodium chicken broth
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 3 sprigs thyme, or 1 tsp dried thyme (or other herbs)
  • 2 bay leaves (dried or fresh)

To Serve

  • Fresh thyme or parsley, chopped
  • Warm crusty bread

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the stew.
  2. Brown the Chicken: Heat olive oil in a large pot over high heat. Season the chicken thighs and drumsticks with salt and pepper. Brown the chicken pieces on both sides until they turn a light golden color. Do this in batches if needed. Remove the browned chicken and set aside.
  3. Sauté Onions and Garlic: If the pot has excess oil after browning, discard some. Add the halved onions and minced garlic to the pot and cook for 2 minutes until the onions become translucent and fragrant.
  4. Add Carrots and Celery: Stir in the carrot pieces and celery chunks, cooking them together with the onions and garlic for about 1 minute to soften slightly.
  5. Deglaze with Water: Pour in the half cup of water and stir, scraping the bottom of the pan to lift all the flavorful browned bits. Cook for about 1 minute until most of the liquid evaporates.
  6. Add Flour to Thicken: Sprinkle flour evenly over the vegetables and stir well to coat, which helps thicken the stew later.
  7. Add Broth and Seasonings: Pour in the chicken broth, then add tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Stir well to dissolve the tomato paste and combine all flavors.
  8. Return Chicken to Pot: Arrange the browned chicken pieces on top of the vegetable broth mixture, trying to keep the chicken skin above the liquid to help it crisp up later.
  9. Simmer and Bake Covered: Bring the stew to a gentle simmer on the stovetop, then cover the pot and transfer it to the preheated oven. Bake for 45 minutes to allow the chicken and vegetables to cook through.
  10. Add Potatoes and Prepare for Crisping: Remove the pot from the oven and take off the lid. Add the halved baby potatoes, pushing them down into the liquid. Rearrange the chicken so it sits on top, exposing the skin for crisping.
  11. Bake Uncovered for Crisp Skin: Return the pot to the oven without the lid and bake for an additional 40 minutes. This will deepen the chicken skin color to a golden crisp, soften the potatoes, and thicken the sauce.
  12. Final Seasoning: Taste the sauce and adjust salt and pepper according to your preference.
  13. Serve: Serve the chicken stew hot, garnished with freshly chopped thyme or parsley. Accompany with warm crusty bread for dipping into the luscious sauce or serve alongside garlic bread for extra indulgence.

Notes

  • Maintaining the chicken skin above the liquid helps it crisp during the final baking stage.
  • If bone-in chicken is unavailable, skin-on chicken thighs work well too.
  • For a thicker stew, you may increase the flour by 1 tablespoon.
  • Use low sodium chicken broth to better control the saltiness of the dish.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • Adding fresh herbs like parsley or thyme just before serving adds a bright flavor contrast.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Stew
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/hearty-chicken-stew-with-crispy-roasted-potatoes-and-fresh-herbs-recipe/