A warm, comforting chicken stew made with simple, wholesome ingredients. This easy one-pot recipe combines bone-in, skin-on chicken thighs and drumsticks with carrots, celery, onions and golden potatoes in a rich, savory broth. It’s a hearty meal the whole family will enjoy—and because most of the cooking is hands-off in the oven, it’s ideal for busy weeknights or a relaxed weekend dinner.
This chicken stew starts by searing the chicken to develop caramelized flavor, then the aromatics and vegetables are gently sautéed before the pot is finished in the oven. The result is tender, flavorful chicken and perfectly cooked vegetables in a thick, comforting sauce. Cooking this dish in one ovenproof pot keeps cleanup simple and lets the flavors meld while you attend to other things.
Why You’ll Love This Chicken Stew Recipe
- Hearty and satisfying. A generous mix of chicken, potatoes, and carrots creates a filling meal that keeps everyone satisfied.
- Full of flavor. Garlic, onion, thyme and a splash of Worcestershire build depth, while searing the chicken adds savory browning.
- Hands-off and simple. Most of the time the stew cooks in the oven, making it an easy, fuss-free dinner that feeds a crowd.
Stew Ingredients
- Olive oil (or your preferred cooking oil)
- Chicken — thighs and drumsticks, skin-on and bone-in for best flavor and tenderness
- Salt and pepper, plus bay leaf and fresh thyme for seasoning
- Aromatics: garlic and onion, with carrots and celery for body and sweetness
- All-purpose flour to lightly thicken the sauce
- Tomato paste (not tomato sauce) for depth and balance
- Worcestershire sauce for a touch of umami
- Low-sodium chicken broth to form the cooking liquid
- Golden baby potatoes, peeled and halved
How To Make Chicken Stew
- Preheat the oven to 350°F (175°C).
- Sear the chicken: Heat an ovenproof wide pot or Dutch oven over medium heat. Add oil and sear the chicken pieces 2–3 minutes per side until lightly browned. Season with salt and pepper. Transfer the browned chicken to a plate and set aside.
- Sauté the aromatics: In the same pot, add the garlic and onion and cook 2–3 minutes until the onion is translucent. Add carrot chunks and celery and cook for another minute to soften slightly.
- Add the remaining ingredients: Sprinkle the flour over the vegetables and stir to coat. Stir in tomato paste, Worcestershire sauce, bay leaf, fresh thyme and chicken broth. Scrape any browned bits from the bottom of the pot to incorporate that flavor. Taste and adjust salt if needed.
- Reassemble and bake: Nestle the seared chicken pieces on top of the vegetables and cover the pot. Bake for 40 minutes. Remove the lid, add the potatoes, and continue baking uncovered for 40–45 minutes more, or until the potatoes and chicken are cooked through and golden.
- Serve: Spoon the stew into bowls while still warm. It’s lovely with crusty bread for dipping.
Tips and Notes to Make This Stew
- You only need to brown the chicken during searing to develop flavor—the meat will finish cooking in the oven.
- Thighs and drumsticks provide more moisture and flavor than breasts; breasts can dry out in long baking.
- Dried herbs can substitute for fresh if needed—use about one-third the amount of dried thyme as fresh.
- A Dutch oven works well because it distributes heat evenly and retains moisture.
- Cook aromatics on low to medium heat so they soften and sweeten without burning.
- Sear the chicken in batches if necessary to avoid overcrowding the pot and ensure good browning.
Frequently Asked Questions
Scrape up the browned bits from the pot when you add the liquids; those caramelized bits are full of flavor. Season generously and use a balance of aromatics and a small amount of Worcestershire or tomato paste to deepen the taste.
To thicken, combine 2 tablespoons of flour with 2 tablespoons of cold water to make a slurry and stir it into the hot stew. Simmer briefly until the sauce thickens to your liking.
Yes—additions like peas, green beans, mushrooms, bell pepper or butternut squash work well. Add quicker-cooking vegetables later so they don’t overcook.
Store leftover stew in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave until hot.
Yes. Freeze portions in airtight containers. Thaw in the refrigerator overnight before reheating. Using flour as a thickener generally holds up well after freezing.
More Chicken Recipes to Try
- Best Chicken Enchilada Soup
- Lemon Chicken Rice Soup
- Chicken Lentil Soup
- Lemon Chicken Orzo Soup
- Creamy White Chicken Chili
- Lemon Herb Mediterranean Chicken
I hope you enjoy this cozy, flavorful chicken stew. It’s an easy, reliable recipe for family dinners and makes great leftovers. If you try it, feel free to leave feedback and share how you adapted the recipe to suit your tastes.
Easy Chicken Stew
Ingredients
- 1 tbsp olive oil
- 1.5 lb chicken thighs and drumsticks, skin-on and bone-in
- ¾ tsp salt
- ¾ tsp ground pepper
- 2 tsp minced garlic
- 1 medium onion, cut into wedges
- 2 medium carrots, cut into 2-inch pieces
- 2 medium celery sticks, cut into 2-inch pieces
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups low-sodium chicken broth
- 7–8 baby golden potatoes, peeled and halved
- 1 bay leaf (dried)
- 1 tsp fresh thyme
- Bread slices, to serve (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Heat an ovenproof pot over medium heat. Add oil and sear chicken pieces 2–3 minutes until lightly browned; season with salt and pepper. Remove and set aside.
- In the same pot, add garlic and onion and cook 2–3 minutes until translucent. Add carrots and celery and cook 1 minute more.
- Sprinkle flour over the vegetables and stir. Add tomato paste, Worcestershire sauce, bay leaf, thyme and chicken broth. Stir and scrape up browned bits from the bottom of the pot. Taste and adjust salt.
- Return chicken to the pot, cover, and bake for 40 minutes.
- Remove the lid, add potatoes, and bake uncovered 40–45 minutes more until chicken and potatoes are cooked through and golden.
- Serve warm, optionally with bread for dipping.
Notes
- No need to fully cook the chicken while searing; the oven finishes it.
- Thighs and drumsticks stay moist and flavorful—breasts may dry out.
- Use dried herbs if fresh are unavailable; reduce quantity accordingly.
- A Dutch oven is recommended for even heat distribution.
- Sear in batches to avoid overcrowding and ensure proper browning.
Nutrition (per serving)
Calories: 421 kcal | Carbohydrates: 29 g | Protein: 27 g | Fat: 22 g | Sodium: 515 mg | Fiber: 4 g