White Wine Chicken Stew Recipe

I love hearty soups on a cold winter night and this White Wine Chicken Stew is one of my favorites. Packed with incredible flavors from tender chicken, fresh vegetables, potatoes, aromatic herbs, and a subtle sweetness from white wine! This easy stew recipe is both a delicious and comforting meal, perfect for cozy dinners all winter long!

In winters, serving soups on a cold night feels heavenly and you’ll love the warmth and deliciousness coming from this wine chicken stew. Doesn’t matter if it is just for you or for a larger family gathering, this easy stew recipe is an awesome thing to have on hand for chilly nights or any time of year.

We have posted so many favorite soup recipes this winter, and this chicken stew recipe is no exception! It’s hearty, SO flavorful, and an instant favorite.

It goes perfectly with my meal planning, having six servings in one pot cooking makes my whole week’s dinner or lunch planned so I don’t go out of my diet.

Healthy eating means different things for all of us. For me, I started prioritizing making homemade as much as possible with pantry staples, eating protein packed meals with lots of veggies. This healthy chicken stew with white wine is just that! It’s protein-packed, flavorful, and has tons of veggies and yukon potatoes!

If you like stew as much as I do, don’t forget to try our Instant Pot Beef Stew and Slow Cooker Guinness Beef Stew!

White Wine Chicken Stew or Coq au Vin Blanc

Tender chicken with chunky veggies in a hearty broth—surely a warm hug in a bowl! I love the addition of the white wine flavor. It adds a bit of a kick to this pot of goodness. It is also known as “Coq au Vin Blanc”.

White Wine Chicken Stew is inspired by “Coq au Vin,” a French dish that is simply scrumptious. Coq au Vin is prepared by using red wine as a key ingredient where this chicken stew uses white wine. A perfect rustic stew with crusty bread—cozy and comforting!

Ingredients

• Chicken: I use a mix of chicken wings and chicken thighs. You can choose to use either, though chicken thighs have more fat content and makes the broth super flavorful.
• Veggies: I add celery, onion, and carrots to create a a flavorful broth.
• Bacon: I use few strips of bacon to sprinkle over my soup bowls and add an extra crunch.
• Red potatoes: I prefer to use red potatoes, they add a little color (due to their red skin), hold their shape after cooking, and are less in starch.
• Chicken broth: I use unsalted chicken broth. It lowers the sodium content while still adding flavor to the soup.
• Dry white wine: Use your favorite dry white wine to add a depth of flavor.
• Herbs: Parsley and thyme add so much freshness and aroma. Don’t skip.
• Worcestershire sauce: Adds a tangy, subtly sweet, and savory flavor to stew.
• All purpose flour: I’m already adding potatoes in my stew, so I use all purpose flour to thicken the sauce.

Variations & Substitutions

• Chicken breast is the BEST substitute for wings/thighs if you want to lower the fat. Broth will still be delicious and creamy.
• If you want to make this chicken stew without alcohol, feel free to swap it with equal amounts of chicken broth.
• To make it gluten-free, swap all-purpose flour for corn flour to thicken the soup. Add some water to make a slurry and slowly add while stirring.
• To make low-carb stew, simply remove the potatoes and use other low-carb veggies like cauliflower, broccoli, turnips, or your favorites. Stew consistency may change and you may need to add extra corn flour slurry to thicken it.
• I’m sharing a wonderful hack to make this stew faster. Use any precooked chicken like rotisserie chicken and add it after a few hours of cooking (as chicken is already cooked and flavorful). Shredded chicken will also work in my chicken stew with white wine.
• Pinot Grigio and Sauvignon Blanc wines are great to use, but feel free to to use what you prefer.

Tips For Success

• Feel free to use other potato varieties like yukon gold or russet potatoes.
• Corn and peas are a few other vegetables to add.
• I highly recommend using chicken broth for the base. Plain water will also work but you’ll miss the extra flavor that chicken broth brings.

How to Store and Reheat

Another great thing about this chicken stew is that it’s easy to make ahead of time or to save leftovers. You can easily refrigerate this for a couple of days after cooking. It’s easy to reheat for quick meals throughout the week! 

Store leftovers in an airtight container and refrigerate for 3-5 days. I don’t recommend storing for more than that. Since I use all-purpose flour for thickening, storing will make the stew thicker overtime. While reheating, add 1/2-1 cup of broth and heat until desired consistency.

Freeze: Don’t just pour everything in one container and freeze. Divide the stew in portion sizes and transfer to freezer-friendly bags. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat.

Serving Suggestions

Serve this easy stew recipe with crusty bread and you cannot go wrong. Prepare for this dish to be requested again and again. This hearty soup is perfect to pair with soft dinner rolls like Sweet Potato Rolls, Parker House Rolls, and Thanksgiving Rolls.

Try some Buttermilk Biscuits or Sweet Potato Biscuits for extra butteriness! If you decide to make gluten-free chicken stew, add some Gluten Free Biscuits.

I sometimes love to have aromatic focaccia bread like Rosemary Focaccia or cheesy Cheese Focaccia.

How to Make White Wine Chicken Stew

Cook bacon: Start by cooking the 4 slices of bacon in a Dutch oven, over medium-low heat.

Cook until the bacon browns then transfer to a large bowl. Turn heat to medium-high.

Cook chicken: Now in the same Dutch oven cook 1 lb. of chicken wings and 2 lbs. of boneless chicken. Add chicken in small batches, and without crowding the pan. Sear the chicken wings and thighs in the bacon fat.

(If more fat is needed, add 2 tablespoons canola oil.) Once done place seared chicken in the bowl with the bacon.

Cook vegetables and make stew base: Now it’s time to cook the vegetables. Reduce the heat to medium and add 4 chopped carrots in the Dutch oven and cook until softened.

Add 1 diced onion and 1 minced celery rib and cook until onion is translucent and celery has softened.

To this add 2 cloves of minced garlic and cook 30 seconds until it is fragrant and bloomed.

Now increase the heat to medium-high. Add 1-cup of wine (out of 1 1/8 cup dry white wine), 1-cup broth (out of 5 cups unsalted chicken broth) and 2 teaspoons of Worcestershire Sauce.

Scrape the brown bits from the bottom of the pan and bring the mixture to a boil.

Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.

Add 3 tablespoons of unsalted butter and stir to melt.

Sprinkle the vegetables with 1/3 cups all-purpose flour and stir nicely.

Gradually add the remaining 4 cups of chicken broth, 1 teaspoon of fresh thyme, and ½ teaspoon of smoked paprika then whisk until smooth.

Finally add 1 lb. of quartered red potatoes and stir everything. Bring to a low boil.

Turn off the heat. Taste the stew and season with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper, if needed. Stir and keep it aside.

Preheat the oven and cook stew: Place oven rack to lower-middle position and preheat the oven to 325°F. Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.

After about 30 minutes transfer pot to kitchen counter and scrape off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs, wings, and bacon.

Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.

When the chicken stew is done cooking, remove the wings before serving (but you can keep the meat in if desired) and add a bit more wine.

Before serving, discard wings (see *Note) and add 2-4 tablespoons white wine. Garnish with 2 tablespoons of chopped parsley. Serve and enjoy!!

I just love how hearty this chicken stew recipe is. It warms the belly and the soul! It’s filled with potatoes, carrots, chicken, and of course white wine. This hearty stew is rustic and classic and all kinds of delicious.

Eating spoonfuls of this next to a fire makes for just about the best comfort food ever. And you guys know I love me some comfort food.

Soups/stews recipes that you’ll love

Matzo Ball Soup

Creamy Chicken Tortilla Soup

Tuscan Chicken Soup

Cowboy Stew

Butternut Squash Soup

Bacon Beer Cheese Soup

Pasta e Fagioli Soup

Meatball Soup