French Braised Chicken Stew
Tender chicken pieces are braised with carrots, potatoes, and onions in a savory herb-infused broth. This easy, one-pot stew delivers hearty flavor, protein-rich goodness, and satisfying comfort, perfect for any weeknight or meal prep.
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.
