My Favorite Chicken Stew

By Isabella QuinnAug 13, 2026

Prep

30 min

Cook

120 min

Total

150 min

Servings

Jump to recipe

This chicken stew recipe is a nutritious, attractive meal for the winter months. The chicken is cooked completely. Tomatoes, thyme, bay leaves, mushrooms, and potatoes provide other flavors. This stew makes a good main dish and can be served with bread to absorb the broth. Slow cooking of the stew means it will last for several meals during the week.

Instructions

Put everything for the chicken stock in a pot and let the temperature go up.

Once it starts boiling, lower the heat so you only see a few bubbles coming up.

Let boil for 2 hours.

Try to remove as much fat as you can from the stock using a spoon.

Blend the tomatoes with a bit of the stock and reserve.

In a pot on high heat, put a bit of olive oil to sear the chicken until it’s golden.

Don’t fill up the pan; only put enough chicken pieces to fill the base.

Lay them on one side and give them 1 or 2 minutes to become golden without moving.

Once the first batch is ready, take it out and continue with the rest.

Lower the heat to medium-low and add more olive oil, onion, bay leaf, and thyme.

Use the water released by the onions to scrape the burnt bits in the pan.

Cook the onion until soft and translucent.

Add garlic, tomato paste, and paprika, and cook for another minute.

Add the blended tomato, the rest of the chicken stock, chicken, mushrooms, and red wine.

Bring everything to a boil and regulate the heat so that only a few bubbles appear.

Cook with a lid on for half an hour.

After 30 minutes, take off the lid and add the potatoes and carrots.

Cook without the lid for another half an hour or until the liquid thickens.

Be careful when stirring to keep the chicken pieces intact.

At the very end, add the peas and cook for barely 2 minutes.

Serve immediately on its own or with a side of rice, quinoa, or couscous.

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Dinner Soups & Stews Chicken

My Favorite Chicken Stew

Name: My Favorite Chicken Stew
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Ingredients: 3 litres water (at room temperature); 1 bayleaf bay leaf; 200 g celery (chopped); 200 g brown onion (chopped); 200 g carrots (chopped); 200 g chicken wings; 1 litre chicken stock (from above); 1.6 kg chicken thighs and legs (without skin and excess fat); 200 g brown onion (finely chopped); 2 cloves garlic (grated, minced or passed through a press); 2 tbsp tomato paste; 1 1/2 tsp paprika; 2 bayleaves bay leaves; 6 sprigs thyme (leaves only); 200 g mushrooms (cut in 4); 600 g tomatoes (cut in 4 and deseeded); 250 g carrots (peeled and in slices); 600 g new potatoes (washed and cut in squares); 150 g peas (frozen or fresh); 200 ml red wine (not from a box)

By Isabella QuinnAug 13, 2026

Prep

30 min

Cook

120 min

Total

150 min

Servings

Jump to recipe

Ingredients

Servings6

•3 litres water (at room temperature)
•1 bayleaf bay leaf
•200 g celery (chopped)
•200 g brown onion (chopped)
•200 g carrots (chopped)
•200 g chicken wings
•1 litre chicken stock (from above)
•1.6 kg chicken thighs and legs (without skin and excess fat)
•200 g brown onion (finely chopped)
•2 cloves garlic (grated, minced or passed through a press)
•2 tbsp tomato paste
•1 ½ tsp paprika
•2 bayleaves bay leaves
•6 sprigs thyme (leaves only)
•200 g mushrooms (cut in 4)
•600 g tomatoes (cut in 4 and deseeded)
•250 g carrots (peeled and in slices)
•600 g new potatoes (washed and cut in squares)
•150 g peas (frozen or fresh)
•200 ml red wine (not from a box)

Instructions

1
Put everything for the chicken stock in a pot and let the temperature go up.
2
Once it starts boiling, lower the heat so you only see a few bubbles coming up.
3
Let boil for 2 hours.
4
Try to remove as much fat as you can from the stock using a spoon.
5
Blend the tomatoes with a bit of the stock and reserve.
6
In a pot on high heat, put a bit of olive oil to sear the chicken until it’s golden.
7
Don’t fill up the pan; only put enough chicken pieces to fill the base.
8
Lay them on one side and give them 1 or 2 minutes to become golden without moving.
9
Once the first batch is ready, take it out and continue with the rest.
10
Lower the heat to medium-low and add more olive oil, onion, bay leaf, and thyme.
11
Use the water released by the onions to scrape the burnt bits in the pan.
12
Cook the onion until soft and translucent.
13
Add garlic, tomato paste, and paprika, and cook for another minute.
14
Add the blended tomato, the rest of the chicken stock, chicken, mushrooms, and red wine.
15
Bring everything to a boil and regulate the heat so that only a few bubbles appear.
16
Cook with a lid on for half an hour.
17
After 30 minutes, take off the lid and add the potatoes and carrots.
18
Cook without the lid for another half an hour or until the liquid thickens.
19
Be careful when stirring to keep the chicken pieces intact.
20
At the very end, add the peas and cook for barely 2 minutes.
21
Serve immediately on its own or with a side of rice, quinoa, or couscous.