Perfect Stewed Chicken in Rich Gravy
This tender, flavorful stewed chicken recipe creates fall-off-the-bone meat in a rich, savory gravy. Perfect for family dinners and meal prep, this one-pot comfort food classic uses simple ingredients to deliver restaurant-quality results.
Ingredients
- 3-4 lbs bone-in chicken pieces thighs and drumsticks preferred
- 2 large yellow onions diced
- 3 celery stalks chopped
- 3 medium carrots sliced into rounds
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 3 cups low-sodium chicken broth
- 1/2 cup dry white wine optional
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 3 tablespoons vegetable oil
- 2 medium Yukon Gold potatoes cubed
- 1 tablespoon fresh parsley chopped for garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional
Instructions
- Prepare Chicken: Pat chicken pieces completely dry with paper towels. Season generously with salt and pepper on all sides. Let stand at room temperature for 30 minutes to allow seasoning to penetrate.
- Brown the Chicken: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When oil shimmers, carefully place chicken pieces skin-side down, ensuring not to overcrowd. Brown for 4-5 minutes per side until golden brown and crispy. Remove chicken to a plate and set aside.
- Build Aromatic Base: Reduce heat to medium. Add diced onions, celery, and carrots to the same pot, utilizing the rendered chicken fat. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften and caramelize lightly.
- Add Aromatics: Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1-2 minutes, stirring constantly to prevent burning.
- Deglaze and Combine: Pour in white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. These fond bits add incredible flavor to the final dish.
- Begin Stewing: Return browned chicken pieces to the pot, nestling them into the vegetable mixture. Add chicken broth, bay leaves, thyme, and paprika. The liquid should come about two-thirds up the chicken pieces.
- Simmer Low and Slow: Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 1.5-2 hours, checking occasionally to ensure liquid maintains a gentle simmer (not a rolling boil).
- Add Potatoes: About 30 minutes before the end of cooking time, add cubed potatoes to the pot. Continue cooking until potatoes are tender and chicken reaches an internal temperature of 165°F.
- Final Seasoning: Remove bay leaves and taste the cooking liquid. Adjust seasoning with salt and pepper as needed. If you prefer a thicker gravy, whisk cornstarch slurry into the simmering liquid and cook for 2-3 minutes until thickened.
- Rest and Serve: Let stewed chicken rest for 10-15 minutes before serving. Garnish with fresh chopped parsley and serve with your favorite sides.
Notes
- For best results, use bone-in, skin-on chicken pieces as they provide more flavor and remain moist during long cooking
- The dish actually improves in flavor when made 1-2 days ahead and reheated gently
- Can be frozen for up to 3 months; thaw completely before reheating
- For a healthier version, remove skin before cooking and skim fat from the surface during cooking
- Substitute chicken broth with vegetable broth for a lighter flavor profile
- Add other root vegetables like parsnips or turnips for variation
- For Caribbean-style stewed chicken, add 1 teaspoon curry powder and 1 diced scotch bonnet pepper (or to taste)
- Always use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F
- If sauce seems too thin, simmer it uncovered for 10-15 minutes to reduce, or use a cornstarch slurry to thicken quickly