There is nothing cozier than a piping hot bowl of this hearty Chicken Stew. I absolutely love the rustic vibes here, the broth almost has a gravy element to it, can you think of anything better? Serve this with my cheddar bay biscuits or buttermilk biscuits and you’ve got it made!
The techniques used in this recipe ensure that we are getting the most flavor out of every single ingredient. (Especially in how we handle the chicken, more on that below!)
The seasoning combination is just perfect, and you can add in any vegetables that you have on hand! Be sure to check out my PRO tips below, I bet you’ll learn something!
1-2 tablespoons olive oil
2 teaspoons Italian seasoning
2 lbs. bone-in chicken breast or thighs, see notes
½ cup dry white wine, see notes
5 tablespoons butter
1 medium yellow onion, diced
1 ½ cups carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup flour
6 cups Chicken Broth
½ cup heavy cream, optional
1 chicken bouillon cube, or 1 tsp. better than bouillon
1.5 lbs. red potatoes, washed/dried
2-3 drops Gravy Master, optional, see link in notes.
1 teaspoon EACH: dried parsley
½ teaspoon EACH: dried basil, rosemary, thyme, mustard powder, onion powder
¼ teaspoon EACH: ground sage, salt, celery salt
1/8 teaspoon pepper