Warm and hearty, this Chicken Stew is loaded with carrots, potatoes, celery, white wine, and chunks of chicken!
Y’all, we have had probably the worst last couple of weeks ever. It’s just been awful. The only way I think we have survived is by praying and putting our faith and trust in God’s hands.
I don’t want to share details with y’all at this time, but if you could just say some prayers for our family, we would really appreciate it. Thank you!
So here it is knocking on the door of Halloween. I literally can not believe that Halloween is one week from today. We haven’t really watched our share of scary movies this year, there has just been too much going on.
We did make it to the haunted hay ride that a park in our city puts on every year. Of course in Florida, there isn’t real hay. And, it’s not pulled by a tractor either, but it’s still loads of fun! We’ve been going every year ever since they began.
The girls have always loved it. It can be quite jumpy at times, but still it’s fun to get scared every now and then!
Have y’all got your Halloween costumes all ready? Well, wait, are your kids all ready for Halloween?
That’s a better way of asking. Kelsie has her costume ready, she’s going to be Rey from Star Wars. Last year she was Princess Leia. She does love her Star Wars! Speaking of Star Wars, whose excited for the new movie?!
We can’t wait! I mean we haven’t gotten our tickets already like several others, but I mean we are thrilled about it coming out very soon.
Let’s talk stews for a moment. I didn’t grow up eating stew of any kind so my first taste wasn’t until I made my own for my family. It was so-so, but then I fell in love when I made my Perfect Slow Cooker Beef Stew.
In that post I wrote all about how I ate soup and chili growing up, but Zack was the one eating stew. Funny how families are completely different sometimes when it comes to food.
Anyway. That Perfect Slow Cooker Beef Stew is the one I love to pull out when it’s supposed to be cold outside. It’s the one I always rely on for January.
Then there is this Chicken Stew.
I like Chicken Stew because it’s different. It reminds me of my childhood, crisp fall leaves, and playing Nintendo. (the first one) It’s just homey and comforting, and it makes me feel all the warm feelings inside from good memories.
I have no idea why because I didn’t eat stew growing up! Maybe this broth reminds me of the chicken and dumplings my mama used to make. I don’t know, but I like this one like I do soups and chilis…year round!
Year round? Of course! Living in Florida you tend to eat whatever you are craving no matter the season because it’s almost always spring or summer here.
So if I am feeling chili in June, then we eat chili in June. And we did!
That Taco Chili I shared last week…we ate it during the summer!
Ingredients in Chicken Stew:
- canola oil
- baby red potatoes
- chicken broth
- white wine
- Worcestershire sauce
- salt and pepper
Seems like a lot of ingredients, but most you probably already have in your fridge and/or pantry.
How do you make Chicken Stew?
Sear your chicken and then sautee your celery, onion, and carrots. Add the garlic.
Pour in white wine, Worcestershire sauce and one cup of the chicken broth. Bring to a boil and scrape the yummy bits from the bottom of the pot, that may have been left behind from searing the chicken.
Now at the butter and flour. Pour in the rest of the broth, thyme, potatoes, and the chicken you seared.
Place the pot in the oven to cook. You may need to cook longer than time stated to cook the potatoes to your doneness.
Can I freeze chicken stew?
Yes! Just allow to cool completely before freezing. Allow to thaw overnight in the fridge, and then pour into a pot on the stove top and heat up.
Can I omit the flour?
Yes, you can. You can also use corn starch if you’d like, to thicken it.
Do I have to use white wine?
No. Just toss in extra chicken broth.
What kind of chicken do I need to make Chicken Stew?
You can use chicken breast or thighs.
- sweet potatoes
- white beans
- canned tomatoes
- hot sauce
Cold weather recipe ideas:
- 3 pound chicken breasts, cubed
- 2 tablespoons canola oil
- 1 cup baby carrots, diced
- ½ cup celery, diced
- ½ cup chopped onion
- 1.5 pounds baby red potatoes, washed and quartered
- 2 tablespoons minced garlic
- ½ teaspoon minced thyme
- ½ teaspoon smoked paprika
- 5 cups chicken broth
- 1 cup dry white wine
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons butter
- ⅓ cup flour
- Preheat the oven to 325 degrees. In a large pot that you use to cook soups in (I have one that I use for all soups, stews and chili) heat it over medium to high heat, add two tablespoons oil. Sear your cubed chicken on all sides. Remove from the pan and set aside. (its' ok if it's not cooked all the way)
- In the pot, reduce heat to medium, toss in your celery, onion, and carrot, cook for about 5 minutes. Toss in the garlic and stir around for about 30 seconds. Add the wine, one cup of chicken broth, and Worcestershire Sauce. Allow the mixture to come to a boil. Stirring every now and then to scrape off any bits on the bottom. You want this to reduce to about ¼th cup. About 15 minutes time.
- Add the butter and stir to melt. Sprinkle the flour, salt, pepper, and smoked paprika. Whisk to combine. Slowly add the remaining chicken broth, thyme and potatoes. Bring to a boil. Taste and season as desired. Sometimes I'll add in garlic powder or onion powder.
- Place the pot in the oven and allow to cook for 30 minutes uncovered. Remove and scrape the sides and give it a good stir. Cook again on the stove top over medium heat for about 20 minutes or until the potatoes are fork tender. Serve hot!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 495Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 159mgSodium: 1048mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 57g