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
Really great recipe! Will make again and for share the recipe with my kids and friends. I added mushrooms to my and used Pinot wine. Perfect!!
Thanks for sharing!
Impatient me, I had to try!! Worked out great. I browned the bacon (I used turkey bacon), then the chicken using the sauté function, then added everything else in. A quick stir, seal, the stew preset and voila! Dinner served 😉
Sounds great!
Made this today. Sooo tasty! I did make a few changes. I made this with chicken breast instead of thighs and wings and turkey bacon. Didn’t use the oven at all and made it all stove top. It was perfect! I’m serving it with crispy pieces of the turkey bacon and parsley on top. ❤❤
Sounds amazing!!
Looks great. Instant pot adaptations?
I have not done that yet!
Loved it
Thanks for sharing, Marion!
The instructions don’t mention flour at all. When do I use it?
Step 6!
Delicious! The only modifications I made were to use all thigh meat and add a teaspoon of fresh rosemary. Excellent depth of flavor. Worth the effort.
Thanks for sharing, Tina!
Day 1 I wasn’t loving it as I thought I would. Day 2 enjoyed it much more. It’s very good, time consuming so best to start early. One commented that the
bacon was a bit overwhelming so I only used 2 pieces and removed them at the end. I didn’t find the wings added much flavor so I will forgo that step next time. I didn’t have unsalted butter so I used salted and organic low sodium chicken broth. Glad I did because it still need more seasoning. To make it thick like the picture and more of a rich stew I made a slurry and added. Otherwise it is not as thick as the picture it comes out looking more like the finished product in the video.
Thanks for sharing your process with us Andrea!
I love this recipe! I forgo the chicken wings and thighs, and instead use two bone in chicken breasts, skins removed. The recipe involves a few steps, but, honestly, very easy and fun recipe and really difficult to mess up.
How awesome!! I’m glad you loved it!
I made a couple minor adjustments I used a already cooked rotisserie chicken I picked off bones and cooked bacon and seared pieces in bacon grease. I did it all stove top! Love the fresh thyme.
That sounds so yummy! I’m going to have to try that!