It doesn’t get much more comforting than a steaming bowl of hearty Chicken Stew on a chilly day. This one-pot meal combines tender chicken, chunky vegetables, and warm herb flavors—highlighted by thyme and a splash of white wine—for a simple, satisfying dinner that’s also great for meal prep.
With the new year in full swing, many of us are looking to eat a bit healthier after holiday indulgences. For me that means cutting back on sugar and focusing on whole foods and plenty of vegetables. This Chicken Stew fits the bill: it’s packed with protein and veggies, naturally satisfying and easy to customize for different diets.
The method is straightforward. Brown seasoned chicken pieces in a single pot to develop flavor, then sauté the vegetables in the same pan. The pan is deglazed with dry white wine for depth—if you prefer not to use alcohol, substitute extra chicken stock. Add the chicken back to the pot with stock, coconut aminos or Worcestershire sauce, potatoes, thyme and a bay leaf, then simmer until everything is tender.
I like finishing the stew with a cornstarch slurry so I can control the thickness precisely. The result is a cozy, savory stew that’s perfect for warming up on a cold evening.
If you enjoy richer, classic preparations, consider trying a braised chicken recipe like coq au vin for a special occasion.
Why you’ll love this recipe:
- Hearty and comforting—perfect for cold weather.
- Delivers tender chicken, chunky vegetables and a flavorful white-wine-infused gravy.
- One-pot dinner that’s ideal for meal prep and freezer-friendly portions.
- Dairy- and gluten-free when thickened with cornstarch; easy to adapt to low-carb diets.
Recipe ingredients
This gluten-free chicken stew is adaptable: swap vegetables you have on hand or make substitutions to suit dietary preferences.
- Chicken: Boneless, skinless chicken thighs are recommended for their flavor and tenderness. Use chicken breast for a leaner option.
- Vegetables: Onion, celery, carrots and garlic form the base of flavor.
- Mushrooms: Add texture and savory depth. Cook until their liquid evaporates to avoid a spongy texture; omit if you prefer.
- Potatoes: Baby gold potatoes make the stew heartier. For a low-carb version, substitute cauliflower, broccoli or turnips; note potatoes also help thicken the sauce.
- White wine: A dry white (for example, Sauvignon Blanc) brightens the gravy. Replace with additional chicken stock if avoiding alcohol.
- Chicken stock: Homemade or store-bought both work; rich stock elevates the flavor.
- Thyme and bay leaf: Fresh thyme is ideal; dried thyme works as well. The bay leaf adds subtle background flavor.
- Coconut aminos (or Worcestershire/soy sauce): Adds savory umami to the gravy.
- Cornstarch: Used as a slurry to thicken the stew and keep it gluten-free.
- Salt and pepper: To taste.
See the recipe card below for the exact ingredient quantities and full instructions.
How to make chicken stew
Prep makes the process faster—cut the chicken and vegetables ahead of time if possible. The steps below keep textures intact and maximize flavor.
Pro tip: Cut vegetables into large 1/2″ chunks so they stay firm and avoid overcooking. Make sure mushrooms release their liquid before adding wine and stock to prevent a soggy texture.
- Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add oil and brown seasoned chicken thighs in batches 2–3 minutes per side until golden. Remove chicken and discard excess fat.
- Reduce heat to medium. Add remaining oil, then onion and mushrooms. Cook 4–5 minutes until mushrooms release their liquid and it evaporates. Add carrots and celery and cook 1–2 minutes, then add garlic and cook 1 minute more.
- Add white wine and scrape up brown bits from the bottom of the pan. If not using wine, use 1/2 cup of chicken stock for deglazing. Return the chicken to the pot with chicken stock, coconut aminos, potatoes, bay leaf and thyme. Bring to a brief boil, then reduce heat to medium-low, cover and simmer 15–25 minutes, checking after 15 minutes to avoid overcooking.
- Remove the bay leaf and thyme sprig. Whisk cornstarch with a small amount of water to form a slurry and add it slowly while stirring. Cook 2–3 minutes until the stew thickens. Adjust seasoning with salt and pepper and serve hot.
Recipe FAQs
What’s the difference between chicken soup and chicken stew?
Chicken soup is broth-forward with smaller pieces and more liquid. Chicken stew is chunkier with less liquid and is typically thickened to a gravy-like consistency. This recipe uses cornstarch for a gluten-free finish.
What cut of chicken is best?
Boneless skinless chicken thighs are ideal for stews because their higher fat content yields more flavor and tenderness. Use breast if you want a leaner option.
Why cook the stew covered?
Covering retains enough liquid so the chicken and vegetables cook evenly without concentrating the stock too much. If you prefer a reduced sauce, uncover for part of the cooking time and reduce the amount of cornstarch needed.
Can this be made low carb?
Yes—omit the potatoes or replace them with cauliflower, broccoli or turnips. If you omit potatoes, add a bit more cornstarch to reach your desired consistency.
Serving suggestions
- Serve alongside a simple green salad to balance the richness.
- For a hearty meal, omit potatoes in the stew and ladle over mashed potatoes, parsnip purée, or garlic mashed cauliflower for a low-carb option.
- Warm crusty bread, focaccia or biscuits are excellent for dipping into the gravy.
Recipe notes
- Cut vegetables into large chunks to avoid a mushy texture.
- Chicken thighs are recommended for flavor; swap with breasts if preferred.
- You can prep chicken and vegetables a few days ahead for faster assembly.
- Store leftover stew in the refrigerator for up to 3 days or freeze for up to 3 months.
More stew recipes you’ll love:
- Instant Pot Beef Bourguignon
- Instant Pot Beef Stew
- Ratatouille
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so others can see your results.
Chicken Stew Recipe
Servings: 6 • Prep Time: 15 mins • Cook Time: 45 mins • Total Time: 1 hour
This rustic chicken stew is comforting, easy to make, and perfect for family meals on cold days.
Equipment
- Le Creuset 5 1/2 Quart Dutch Oven (or similar heavy-bottomed pot)
Ingredients
- 2 tablespoons avocado oil, divided
- 2 lbs boneless skinless chicken thighs, cut into 1½–2″ pieces; seasoned with salt & pepper
- 1 yellow onion, chopped
- 16 oz mushrooms, quartered (optional)
- 3 carrots, cut into 1/2″ rounds
- 3 stalks celery, cut into 1/2″ chunks
- 6 cloves garlic, sliced or minced
- 1/2 cup dry white wine (optional)
- 4 cups chicken stock
- 1 tablespoon coconut aminos (or Worcestershire/soy sauce)
- 1 bay leaf
- 1 large sprig thyme (or 2 tsp dried)
- 1 lb baby gold potatoes, halved or quartered
- 1.5 tablespoons cornstarch
- Salt and pepper, to taste
Instructions
- Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil and brown seasoned chicken 2–3 minutes per side. Remove chicken and discard excess fat.
- Reduce heat to medium. Add remaining oil, onion and mushrooms; cook until mushrooms release and evaporate. Add carrots and celery and cook 1–2 minutes. Stir in garlic and cook 1 minute.
- Pour in wine (or 1/2 cup stock) and scrape up brown bits. Return chicken to pot with stock, coconut aminos, potatoes, bay leaf and thyme. Bring to a boil, then reduce to medium-low, cover and simmer 15–25 minutes until chicken and vegetables are tender.
- Discard bay leaf and thyme sprig. Mix cornstarch with a little water to form a slurry; add slowly while stirring until the stew thickens. Season with salt and pepper and serve.
Notes
- Cut vegetables into large pieces to avoid overcooking.
- Use thighs for a richer, more tender result; breasts can be substituted.
- For low-carb options substitute potatoes with cauliflower or turnips and increase cornstarch as needed.
- Refrigerate leftovers up to 3 days or freeze up to 3 months.
Nutrition (per serving, estimated)
Calories: 400 kcal • Carbohydrates: 28 g • Protein: 38 g • Fat: 13 g • Fiber: 4 g