This White Wine Chicken Stew recipe has all of the flavor and none of the fuss! The perfect soup for a cold winter night. The flavors in this easy stew recipe are just INCREDIBLE!
Chicken Stew
White Wine Chicken Stew is a delicious and comforting meal with incredible flavor. Make this chicken stew recipe all winter long for easy dinners!
Some days just call for rustic and delicious meals on the table. There’s nothing like the smell of this White Wine Chicken Stew boiling on the stove, ready to be devoured! We have posted so many favorite soup recipes this winter, and this chicken stew recipe is no exception! It’s hearty, SO flavorful, and an instant favorite.
I love the addition of the white wine flavor…it just adds a bit of a kick to this pot of goodness. Serve this easy stew recipe with crusty bread and you cannot go wrong. Prepare for this dish to be requested again and again from your family. I know it is from ours!
This White Wine Chicken Stew Recipe is so delicious, so warm, and so comforting during the cold winter months.
White Wine Chicken Stew Recipe
I just love how hearty this chicken stew recipe is. It warms the belly and the soul! It’s filled with potatoes, carrots, chicken, and of course white wine. This hearty stew is rustic and classic and all kinds of delicious. Eating spoonfuls of this next to a fire makes for just about the best comfort food ever. And you guys know I love me some comfort food. If you’re not a fan of hearty food…this might not be the right food blog for you.
If you like stew as much as I do, don’t forget to try our Instant Pot Beef Stew and Slow Cooker Guinness Beef Stew!
How to Make White Wine Chicken Stew
This White Wine Chicken Stew recipe is soooo delicious. This isn’t a 30 minute meal, but it’s well worth the time.
- Start by cooking up the bacon and chicken wings on the stove top
- Then we’ll cook the vegetables and make the liquid for the stew
- Once we’re done on the stove top, cook the stew in the oven (uncovered)
- After about 30 minutes, add the chicken wings & bacon, and return to oven to cook another 45 minutes
- When the chicken stew is done cooking, remove the wings before serving (but you can keep the meat in if desired) and add a bit more wine
Another great thing about this chicken stew is that it’s easy to make ahead of time, or to save leftovers. You can easily refrigerate this for a couple of days after cooking. It’s easy to reheat for quick meals throughout the week!
Be sure to watch the video to see the step by step recipe!
This White Wine Chicken Stew recipe is the perfect thing to make for a crowd, or even for a quiet night at home. It’s sure to please the masses, or just yourself! A great easy stew recipe is an awesome thing to have on hand for chilly nights or any time of year. Yum yum!
See the recipe card below for details on how to make White Wine Chicken Stew.
If you like this recipe, try these other tasty soup recipes:
- Creamy Chicken Soup recipe
- French Onion Soup
- Creamy Chicken Stew
- Pesto Chicken Tortellini Soup
- White Chicken Chili recipe
- Chicken Pot Pie Soup
- Slow Cooker Chicken Tortilla Soup
- Red Wine Beef Stew
White Wine Chicken Stew Recipe
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Ingredients
- 4 slices bacon cut into 1/8” strips.
- 1 lb. chicken wings
- 2 lbs. boneless skinless chicken thighs; cut in-half horizontally and trimmed.
- 4 carrots peeled and cut into ½-inch pieces
- 1 onions diced
- 1 celery rib minced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- ½ teaspoon smoked paprika
- 5 cups unsalted chicken broth divided
- 1 1/8 cup dry white wine divided into 1 cup and 1/8 cups
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons unsalted butter cut into 1 tablespoons sections
- 1/3 cups all-purpose flour
- 1 lb. small new red potatoes washed & quartered
- Garnish: 2 tablespoons chopped fresh parsley
Instructions
- Place oven rack to lower-middle position and preheat oven to 325 degrees F.
- Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
- In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. If more fat is needed, add 2 tablespoons canola oil. Place seared chicken in the bowl with the bacon.
- Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed.
- Increase heat to medium-high. Add 1-cup wine, 1-cup broth and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
- Add butter and stir to melt. Sprinkle the vegetables with flour and stir.
- Gradually add the remaining 4 cups of broth, thyme and smoked paprika then whisk until smooth.
- Add quartered potatoes; bring to a low boil.
- Turn off heat. Taste the stew and season with salt and pepper, if needed.
- Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Transfer pot to stovetop and scrape fond off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon.
- Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
- (At this point the stew can be refrigerated, covered, up to 2 days.)
- Before serving, discard wings (see *Note) and add 2-4 tablespoons white wine. Garnish with chopped parsley.
- Enjoy!
- *Note: The meat from the chicken wings can be placed in the stew or frozen for later use; chicken salad, chicken soups or quesadillas are a few possibilities.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Can I cook this on just the stove top without putting it into the oven? I don’t have oven proof dutch oven. I hope I get a response before 2/28 since I am hoping to cook this on 2/28.
Thank you
You can cook it on the stove top! Just keep covered and stir occasionally until it thickens and the potatoes become cooked
Looks incredible! Could I use a crockpot in place of a dutch oven? If so, how long would you suggest?
I made this today in the crockpot… kind of! I followed the steps #7 then put everything in the crockpot on low for 7 hours.
I added the potatoes in with 3 hours left to go and I actually used sweet potatoes because I didn’t have regular ones on hand and my boy friend and I are debating who gets the left overs for lunch tomorrow!
I also mixed a small pour of wine into the crockpot before serving and garnished with parsley, fresh cracked pepper and a side of sour dough baguette!
This may be the best stew I have ever made! I used rice flour to make it gluten free and turnips instead of potatoes to make it low carb (and because I am allergic to potatoes). It has an incredible flavor. I loved the technique of browning the chicken first because my chicken always gets stringy and falls apart in soups. It was more work than just throwing everything in a pot, but definitely worth all the steps involved. This recipe is going in my binder and will be enjoyed often.
Can’t wait to give this one a try! I’d also love to know where you got these beautiful bowls!
This is DEFINITELY going on the table tonight! I looks amazing, and simple as well. Just curious, where did you get those beautiful bowls? I love the color, and simple texture at the top.
Quick question, in the list of ingredients it has fresh thyme and smoked paprika listed twice. Where does the second batch get placed in the order? Thanx
DANG this looks good. Why can’t it be spring already? Well, I guess it’s ok as long as I have a cozy stew like this.
This looks so comforting and delicious. Thank you, Becky!
This looks so good! This is the kind of recipe I could make on a Sunday and eat it all week without getting tired of it.
Sounds yummy but a couple questions. Am I ever putting the bacon back into the stew? And can I use boneless chicken breasts?
I’ve got a question related to this one too: is it safe to leave the partially cooked chicken out for a half hour? How do you store the seared chicken while the stew is initially in the oven? Can you just keep the chicken in the stew the whole time?