This comforting Braised Chicken Stew is a hearty, one-pot meal that combines tender chicken with fiber-rich vegetables like carrots and potatoes.
Packed with high-quality protein and healthy fats from olive oil and butter, it’s naturally low in carbs and full of flavor.
Quick to prepare yet satisfying, it’s perfect for weeknight dinners or easy meal prep, making wholesome home-cooked meals stress-free and delicious.
French Braised Chicken Stew
Equipment
- 1 Dutch oven or large heavy-bottomed pot with lid
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Wooden spoon or spatula
- 1 measuring cup
- 1 tablespoon and 1 teaspoon
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds bone-in skinless chicken breasts and/or thighs (halved if large)
- Salt to taste
- Freshly ground black pepper to taste
- 1 ½ tablespoons paprika
- 1 tablespoon butter
- 8 baby Yukon Gold or red potatoes halved
- 1 medium yellow or red onion chopped
- 4 –5 medium carrots sliced ½-inch thick
- 1 tablespoon all-purpose flour
- 1 cup dry white wine Pinot Gris or Sauvignon Blanc recommended
- 1 cup low-sodium chicken broth
- 2 tablespoons herbes de Provence
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Chicken for Browning: Begin by patting the chicken pieces dry with paper towels. This simple step ensures the chicken browns beautifully rather than steaming in the pan. Season each piece generously with salt and freshly ground black pepper, then sprinkle paprika evenly over all sides. This creates a flavorful base and a vibrant, golden color when seared. Set the chicken aside while you heat your pan.
- Brown the Chicken in Olive Oil: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers and is hot, carefully place the chicken pieces into the pan, leaving space between each piece to avoid overcrowding. Sear the chicken for about 5 minutes per side, or until each piece develops a deep golden-brown crust. Work in batches if necessary to ensure even browning. Once browned, transfer the chicken to a plate and leave the pan juices behind—these will enrich the vegetables and sauce.
- Sauté the Onions in Butter: Add 1 tablespoon of butter to the same pan, allowing it to melt and mingle with the remaining chicken drippings. Add the chopped onion and cook over medium heat for approximately 5 minutes, stirring occasionally until the onions are soft, translucent, and aromatic. This step unlocks natural sweetness and builds a flavorful foundation for the stew.
- Cook the Vegetables Until Tender: Add the halved potatoes and sliced carrots to the pan, stirring gently to coat them in the buttery onion mixture. Continue sautéing for 10–15 minutes, or until the vegetables are just tender when pierced with a fork. The goal is to partially cook the vegetables so they finish perfectly during the braising process, absorbing the rich flavors of the pan.
- Thicken the Stew Base with Flour: Sprinkle 1 tablespoon of all-purpose flour evenly over the vegetables, stirring constantly to coat them. This step helps create a lightly thickened, velvety sauce once the liquids are added. Ensure the flour cooks for at least one minute to eliminate the raw taste, while scraping any browned bits from the bottom of the pan to enhance flavor.
- Deglaze with White Wine: Pour in 1 cup of dry white wine, such as Pinot Gris or Sauvignon Blanc, and gently increase the heat to bring it to a boil. Let the wine boil for 1 minute while stirring to lift all caramelized bits from the pan. This deglazing step adds depth, acidity, and brightness, balancing the richness of the chicken and vegetables.
- Add Broth and Herbs: Slowly stir in 1 cup of low-sodium chicken broth, followed by 2 tablespoons of herbes de Provence. Mix well, ensuring the herbs are evenly distributed. Return the mixture to a gentle boil, creating a fragrant and flavorful braising liquid that will infuse the chicken and vegetables during cooking.
- Return Chicken to the Pot: Carefully nestle the browned chicken pieces back into the pot, making sure each piece is partially submerged in the liquid. Pour any accumulated juices from the resting plate into the pan to retain all the concentrated flavor. This step ensures the chicken remains moist and absorbs the aromatic broth.
- Simmer and Braise Gently: Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let the stew simmer for 30–40 minutes. Check occasionally to ensure a gentle, consistent simmer—avoid boiling vigorously, which can break down the chicken and vegetables. The stew is done when the chicken is cooked through, with no pink remaining near the bone, and the vegetables are tender but not mushy.
- Finish with Fresh Herbs and Serve: Once the stew is cooked, remove from heat and sprinkle ¼ cup of chopped fresh parsley over the top. This final touch adds brightness, color, and a hint of freshness. Serve the stew immediately, either in individual bowls or over a bed of rice, mashed potatoes, or crusty bread to soak up the delicious braising liquid.
Notes
- For best flavor, use bone-in chicken as it adds richness to the broth. Skinless is optional but keeps the stew lighter.
- Yukon Gold or red potatoes hold their shape during braising, preventing mushy textures.
- Carrots and onions should be sliced evenly to ensure even cooking.
- Use a dry white wine you enjoy drinking, as it enhances the stew’s flavor.
- Herbs de Provence can be adjusted according to your taste; fresh herbs work well as a garnish.
- This stew is perfect for doubling the recipe for meal prep or family gatherings.
Chef’s Secrets: Enhancing Natural Flavors
A perfectly balanced braised chicken stew depends on layering flavors at each step.
Browning the chicken first caramelizes its natural sugars, creating a rich, savory base for the broth.
Sautéing the onions, carrots, and potatoes in the leftover pan juices absorbs all those browned bits, giving the vegetables depth and aroma.
When adding wine, allow it to boil briefly; this cooks off the alcohol while concentrating its flavor.
For a subtle, fragrant finish, fold in fresh parsley just before serving to enhance both color and freshness.
Serving Suggestions: Delicious Meal Pairings
This braised chicken stew pairs beautifully with crusty artisan bread to soak up the flavorful broth, or with a light side salad for a refreshing contrast.
For a complete meal, serve alongside steamed green beans or roasted asparagus.
The stew also works well over creamy mashed potatoes or even whole-grain rice to create a more filling, comforting dish.
A light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan adds extra indulgence without overpowering the delicate flavors.
Storage Tips: Keeping Stew Fresh Longer
Braised chicken stew stores exceptionally well, making it ideal for meal prep.
Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat, warm gently on the stovetop over medium heat, stirring occasionally to preserve moisture.
For longer storage, freeze in individual portions for up to 3 months.
Thaw overnight in the refrigerator and reheat slowly to maintain texture.
Avoid overcooking during reheating, as chicken can become dry, and vegetables may lose their firmness.
Frequently Asked Questions
1. Can I use skin-on chicken for this stew?
Yes, skin-on chicken can be used for richer flavor. Simply brown the skin side first and adjust the fat as needed.
The skin adds depth to the broth but may slightly increase the fat content.
2. Can I make this stew in a slow cooker?
Absolutely. Brown the chicken and sauté the vegetables as instructed, then transfer everything to a slow cooker.
Cook on low for 4–6 hours or on high for 2–3 hours. Add fresh herbs at the end for the best flavor.
3. Can I substitute the wine in this recipe?
Yes, chicken broth or apple juice with a splash of vinegar can replace the wine.
The wine adds acidity and depth, but a non-alcoholic option still produces a tasty stew.
4. How do I keep the vegetables from getting mushy?
Cut all vegetables to uniform sizes and sauté them before adding liquids.
Cook the stew at a gentle simmer rather than a rolling boil, and add tender vegetables like potatoes and carrots early enough to cook through but not overdo them.
5. Is this recipe suitable for meal prep?
Definitely. The stew stores well in the fridge and even tastes better the next day as the flavors meld.
Portion into airtight containers and reheat gently. You can also freeze individual servings for convenient, ready-to-eat meals.
