Chicken Stew Recipe

Why you’ll love this recipe:

• This chicken stew recipe is hearty, comforting and perfect for cold winter days.
• It’s packed with tender chicken, chunky veggies and a flavorful white wine sauce.
• This is a one pot dinner that’s great for meal prep and it’s freezer friendly.
• It’s dairy and gluten-free and can be made low carb with a few simple swaps.

Recipe ingredients

This easy chicken stew recipe is easily customized to utilize veggies that you have on hand or to suit any special diet.

Ingredient notes

• Chicken. I highly recommend using boneless skinless chicken thighs in this recipe as they contain more fat, which equates to more flavor and tender texture. Chicken breast may be used if you prefer a lower fat option.
• Veggies. Onions, celery, carrots and garlic are the foundation of flavor in this chicken stew recipe.
• Mushrooms. The mushrooms add texture and flavor. It’s essential that they’re cooked until they release their liquid before adding the stock to the pot to keep them from having a spongy texture. The mushrooms may be omitted entirely if you’re not a fan.
• Potatoes. Baby gold potatoes make this meal extra hearty. The potatoes may be subbed with a low carb veggie such as cauliflower, broccoli or turnips to make this a low carb chicken stew. The potatoes do help thicken the stew, so if you omit them you will need to add more cornstarch to reach the desired consistency.
• White wine. A dry white wine such as Sauvignon Blanc adds depth of flavor to the chicken stew gravy. It can be substituted with your favorite alcohol, or if you prefer not to cook with alcohol, simply substitute it with additional chicken stock.
• Chicken stock. Homemade chicken stock is guaranteed to elevate this chicken stew, or you can use your favorite store bought brand.
• Thyme. Fresh thyme adds tremendous flavor. If you don’t have any on hand, dried thyme works great. Sub with your favorite fresh or dried herbs.
• Bay leaf. Adds flavor to the stew. Use fresh or dried.
• Coconut aminos. This adds savory depth of flavor to the gravy. It can be substituted with soy sauce, tamari or Worcestershire sauce.
• Cornstarch. I prefer to thicken the stew with cornstarch to make it gluten-free. The cornstarch is combined with water to create a slurry that is added at the end of the cooking time.

See the recipe card below for the full list of ingredients and quantities.

How to make chicken stew

The ingredients for this easy chicken stew can be prepped in advance to make this recipe go even more quickly.

The chicken thighs are cut into large chunks and browned in the pan first, which cooks off some of the fat and creates a fond in the pan. The fond is where the big flavor is!

Pro tip: Cut the vegetables into large 1/2″ chunks to keep them from overcooking or becoming mushy. Be sure that the mushrooms have released their liquid before adding the white wine and stock to keep them from having a spongy texture.

See the recipe card below for full instructions.

1. Brown the chicken thighs in the pan. They will release a decent amount of fat, which may prevent them from browning a lot. This is ok…there will still be fond in the pan! Remove from the pan using a slotted spoon, and remove any excess fat from the pan.
2. Add the onion and mushrooms to the pan and cook for 4-5 minutes until the mushrooms release their liquid. Add the carrot and celery to the pan and cook 1-2 minutes longer, then add the garlic and cook 1 minute more.
3. Add the wine to the pot and scrape up the brown bits from the bottom and sides of the pan. Add the chicken stock, coconut aminos, potatoes, bay leaf and thyme and stir well to combine. Bring to a boil and boil for 1 minute, then reduce the heat to medium low. Cover and simmer for 15-25 minutes or until the chicken is done and the vegetables are tender. Begin checking for doneness after 15 minutes to ensure the vegetables do not become mushy.
4. Remove the lid and discard the bay leaf and thyme sprig. Keep the heat on at medium low and add 2 tablespoons water to the cornstarch and stir well to create a slurry. Add the slurry into the stew slowly while stirring and cook for 2-3 minutes or until the stew has thickened. Remove from heat and season with salt and pepper to taste.

Recipe FAQs

Serving suggestions

This chicken vegetable stew is completely satisfying on its own, or it can be served a number of other ways.

• Serve with a fresh butter lettuce salad or Italian tricolore salad to balance out the comfort food!
• Omit the potatoes from the stew and serve over yukon gold mashed potatoes or parsnip purée. Or serve over garlic mashed cauliflower for a low carb option!
• Rosemary focaccia bread and sweet potato biscuits are great for dunking!

Recipe notes

• Pro tip: Cut the vegetables into large 1/2″ chunks to keep them from overcooking or becoming mushy. Be sure that the mushrooms have released their liquid before adding the white wine and stock to keep them from having a spongy texture.
• I highly recommend using chicken thighs as they contain more fat, which translates to added flavor and tenderness. Sub with chicken breast if you prefer.
• Prep your chicken thighs and vegetables up to a few days in advance to make this recipe go even more quickly.
• Sub the potatoes with low carb veggies such as cauliflower, broccoli or turnips to make this a low carb chicken stew. The potatoes do help thicken the stew, so if you omit them you will need to add more cornstarch to reach the desired consistency.
• Store this easy chicken stew in the refrigerator for up to 3 days or freeze for up to 3 months.