If you are craving a rich, comforting dish that feels like a warm hug on a chilly evening, this White Wine Chicken Stew Recipe is exactly what you need. It masterfully combines tender chicken thighs and wings with hearty new potatoes, sweet carrots, and a fragrant blend of herbs all simmered in a luscious white wine and chicken broth base. The depth of flavor from the bacon and the subtle smokiness of paprika make this stew an unforgettable meal that invites you to slow down and savor every spoonful.
Ingredients You’ll Need
This White Wine Chicken Stew Recipe relies on simple yet essential ingredients that work together to create a symphony of flavors and textures. Each component brings something unique—whether it’s the smoky bacon fat that forms the stew’s foundation or the fresh thyme that adds bright herbal notes, everything counts.
- 4 slices bacon (cut into 1/8” strips): Adds a deep smoky flavor and renders fat to cook the chicken perfectly.
- 1 lb. chicken wings: Provides rich gelatin and taste, enhancing stew’s body.
- 2 lbs. boneless skinless chicken thighs (halved and trimmed): Ensures tender, juicy meat that remains moist after long cooking.
- 4 carrots (peeled, cut into ½-inch pieces): Offers sweetness and vibrant color to the stew.
- 1 onion (diced): Builds a flavorful aromatic base when softened.
- 1 celery rib (minced): Adds subtle earthiness and texture contrast.
- 2 cloves garlic (minced): Boosts savory depth with its fragrant aroma.
- 1 teaspoon fresh thyme (minced): Lends a refreshing herbal note to balance richness.
- ½ teaspoon smoked paprika: Infuses a gentle smoky warmth, enhancing complexity.
- 5 cups unsalted chicken broth (divided): Creates a rich, savory liquid base for the stew.
- 1 1/8 cup dry white wine (divided into 1 cup and 1/8 cups): Brightens and lifts flavors with a subtle acidity.
- 2 teaspoons Worcestershire Sauce: Adds depth with umami undertones.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all ingredients.
- 1 teaspoon ground black pepper: Provides gentle heat to balance the dish.
- 3 tablespoons unsalted butter (cut into 1 tablespoon pieces): Enriches the stew with a silky finish.
- 1/3 cup all-purpose flour: Thickens the stew creating a luxurious consistency.
- 1 lb. small new red potatoes (washed & quartered): Adds creaminess and a pleasant bite to the stew.
- 2 tablespoons chopped fresh parsley (for garnish): Brings a fresh, vibrant touch just before serving.
How to Make White Wine Chicken Stew Recipe
Step 1: Cook the Bacon and Sear the Chicken
Start by browning the bacon in a Dutch oven over medium-low heat. This crispy, smoky bacon will lay the flavor foundation for your stew. Once browned, set the bacon aside and increase the heat. Sear the chicken wings and thigh pieces in batches using the bacon fat, adding a bit of canola oil if necessary. This step locks in flavor and creates a golden crust that will deepen the stew’s aroma and taste.
Step 2: Sauté the Vegetables
Reduce the heat to medium and add the carrots to your Dutch oven, cooking them until they start to soften. Then add the diced onions and minced celery until the onion turns translucent and the celery tenderizes. Finally, incorporate the garlic and cook it for about 30 seconds. This careful sautéing unlocks the natural sweetness and aroma of the vegetables, making every layer of the stew feel thoughtfully crafted.
Step 3: Deglaze and Reduce the Liquid
Increase the heat to medium-high, then pour in 1 cup of white wine, 1 cup of chicken broth, and the Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These bits carry tons of flavor that will enrich your stew. Let the liquid boil and reduce until only about ¼ cup remains, and the vegetables start to sizzle—this process intensifies the taste and concentrates the base beautifully.
Step 4: Build the Stew’s Base
Turn the heat back to medium and stir in the butter until it melts completely. Sprinkle the flour over the vegetables and mix well, creating a roux that helps thicken the stew. Slowly whisk in the remaining 4 cups of broth along with fresh thyme and smoked paprika until a smooth mixture forms. This step transforms your pot into a creamy, tantalizing stew base that promises comfort in every spoonful.
Step 5: Add Potatoes and Adjust Seasoning
Next, add the quartered new potatoes and bring the liquid to a gentle boil. Season your stew with kosher salt and ground black pepper to taste. This is your moment to fine-tune the seasoning so that every bite will be perfectly balanced. Remember that the slow cooking in the oven will further develop the flavors.
Step 6: Oven Simmer and Final Assembly
Transfer the stew to a 325°F oven set at the lower-middle rack. Let it cook uncovered for 30 minutes, stirring halfway to ensure even cooking and flavor melding. Afterward, bring the pot back to the stovetop, scrape down the sides to incorporate all caramelized bits, and stir thoroughly. Add the seared chicken and bacon back into the pot, then return it to the oven and cook uncovered for another 45 minutes. This slow, gentle cooking tenderizes the chicken and melds all the ingredients into a harmonious stew.
Step 7: Final Touches and Serve
Before serving, discard the chicken wings—they’ve enhanced the stew’s richness without needing to be eaten here. Stir in 2 to 4 tablespoons of white wine for a fresh, lively finish. Garnish generously with chopped fresh parsley. Now your White Wine Chicken Stew Recipe is ready to bring warmth and joy to your table.
How to Serve White Wine Chicken Stew Recipe
Garnishes
Fresh chopped parsley is the classic and perfect garnish here; its green brightness cuts beautifully through the stew’s richness. For an extra special touch, consider a light drizzle of high-quality olive oil or even a sprinkle of freshly grated Parmesan. These simple garnishes elevate the dish and add layers of flavor that your guests will appreciate.
Side Dishes
Pair this stew with crusty artisan bread or warm, buttery dinner rolls to soak up every bit of the luscious broth. A crisp green salad with a tangy vinaigrette provides a lovely textural contrast and a palate-cleansing bite. Roasted seasonal vegetables or a light slaw are also wonderful accompaniments that keep the meal balanced and satisfying.
Creative Ways to Present
For an inviting presentation, serve the stew family-style in a large rustic pot right on the table. Alternatively, ladle it into individual shallow bowls and top with a parsley sprig and cracked black pepper for an elegant look. For a cozy touch, place the bowls on wooden boards with a side of bread wrapped in a rustic cloth napkin. Presentation that invites lingering conversation makes this dish even more memorable.
Make Ahead and Storage
Storing Leftovers
This White Wine Chicken Stew Recipe actually tastes better the next day as the flavors deepen and meld overnight. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Make sure to cover the surface of the stew to prevent it from drying out or forming a skin.
Freezing
If you want to save the stew for longer, it freezes very well. Let it cool completely before transferring to freezer-safe containers, leaving some space at the top as it expands. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Gently reheat the stew on the stovetop over low to medium heat, stirring occasionally to prevent sticking or burning. If the stew seems thick, add a splash of chicken broth or water to loosen it up. Avoid microwave reheating if possible, as slow reheating preserves the stew’s creamy texture and depth of flavor wonderfully.
FAQs
Can I use chicken breasts instead of thighs and wings?
Chicken thighs and wings are preferred because they stay moist and flavorful during long cooking, and the wings add gelatin to thicken the stew naturally. Chicken breasts can dry out when cooked this way, but if you prefer them, add them later in the cooking process for best results.
What type of white wine is best for this stew?
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines as they can change the stew’s flavor profile. The wine’s acidity brightens the dish and balances the richness of the chicken and bacon perfectly.
Is it necessary to discard the chicken wings before serving?
The wings are primarily used to enrich the broth with collagen and flavor through the cooking process. They become very soft and are not meant to be eaten in this stew, so removing them before serving keeps the texture pleasant and avoids any bony bits.
Can I make this stew in a slow cooker instead of the oven?
Yes, after searing the chicken and cooking the vegetables on the stove, transfer everything to a slow cooker and cook on low for 4-5 hours or until chicken and potatoes are tender. Finish by stirring in the last bit of wine and parsley before serving.
How can I thicken the stew if it’s too watery?
If your stew needs thickening, create a slurry by mixing a tablespoon of flour or cornstarch with cold water and whisk it into the simmering stew. Cook for a few minutes until it reaches your desired consistency. The initial roux with butter and flour should usually be enough, but this is an easy fix.
Final Thoughts
This White Wine Chicken Stew Recipe is a true showstopper for anyone who loves a hearty, flavorful, and soul-satisfying meal. It’s the perfect dish for family dinners, cozy nights, or impressing guests with minimal fuss. Give it a try—you might just find yourself making it again and again, eager to enjoy that delicious blend of wine, chicken, and veggies that feels like comfort in a bowl.
Print
White Wine Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: American
Description
A comforting White Wine Chicken Stew featuring tender chicken wings and thighs slow-cooked with fresh vegetables, bacon, and a flavorful white wine and chicken broth base. This stew is rich, hearty, and perfect for a cozy family meal.
Ingredients
Meat & Bacon
- 4 slices bacon (cut into 1/8” strips)
- 1 lb chicken wings
- 2 lbs boneless skinless chicken thighs (cut in half horizontally and trimmed)
Vegetables
- 4 carrots (peeled and cut into ½-inch pieces)
- 1 onion (diced)
- 1 celery rib (minced)
- 2 cloves garlic (minced)
- 1 lb small new red potatoes (washed & quartered)
Liquids & Sauces
- 5 cups unsalted chicken broth (divided)
- 1 1/8 cup dry white wine (divided into 1 cup and 1/8 cup)
- 2 teaspoons Worcestershire Sauce
Seasonings & Spices
- 1 teaspoon fresh thyme (minced)
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Fats & Thickening
- 3 tablespoons unsalted butter (cut into 1 tablespoon sections)
- ⅓ cup all-purpose flour
- 2 tablespoons canola oil (optional, if more fat needed for searing)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Bacon: In a Dutch oven over medium-low heat, cook the bacon strips until browned and crispy. Remove bacon and transfer to a large bowl. Increase heat to medium-high.
- Sear Chicken: In small batches without overcrowding, sear chicken wings and thighs in the rendered bacon fat. Add 2 tablespoons canola oil if needed. Transfer seared chicken to the bacon bowl.
- Cook Carrots: Reduce heat to medium. Add carrots to the Dutch oven and cook until softened, stirring occasionally.
- Sauté Aromatics: Add diced onion and minced celery, cook until onion is translucent and celery softens. Add minced garlic and cook for 30 seconds until fragrant.
- Deglaze: Raise heat to medium-high. Pour in 1 cup of white wine, 1 cup of chicken broth, and Worcestershire sauce. Scrape brown bits from the bottom and bring to a boil.
- Reduce Liquid: Stir occasionally and cook until liquid reduces to ¼ cup and vegetables start to sizzle, about 12-15 minutes.
- Add Butter: Stir in butter sections until melted.
- Add Flour: Sprinkle flour over vegetables and stir to combine, coating vegetables evenly.
- Add Broth and Spices: Gradually whisk in remaining 4 cups chicken broth, minced thyme, and smoked paprika until smooth.
- Add Potatoes: Add quartered red potatoes and bring stew to a low boil.
- Season and Adjust: Turn off heat. Taste stew and season with salt and black pepper to preference.
- Oven Preheat and Initial Cook: Preheat oven to 325°F with rack in lower-middle position. Transfer stew to oven and cook uncovered for 30 minutes, stirring once halfway through.
- Add Chicken and Bacon and Cook: Remove stew from oven, stir well scraping pot sides, add seared chicken wings, thighs, and cooked bacon back into stew. Return to oven and cook uncovered for 45 minutes or until chicken is fork-tender and vegetables are soft. Stir occasionally.
- Final Season and Serve: Before serving, discard chicken wings, stir in 2-4 tablespoons white wine to brighten flavors. Garnish with chopped fresh parsley. Serve warm and enjoy!
Notes
- If more fat is needed for searing chicken, use canola oil as directed.
- The stew can be refrigerated, covered, for up to 2 days after Step 13.
- Discard chicken wings before serving as they mainly impart flavor during cooking.
- Adjust seasoning at end to taste, especially salt and pepper.
- This stew benefits from slow baking to deeply meld flavors and tenderize chicken and vegetables.
