This White Wine Chicken Stew recipe has all of the flavor and none of the fuss! The perfect soup for a cold winter night. The flavors in this easy stew recipe are just INCREDIBLE!
Chicken Stew
White Wine Chicken Stew is a delicious and comforting meal with incredible flavor. Make this chicken stew recipe all winter long for easy dinners!
Some days just call for rustic and delicious meals on the table. There’s nothing like the smell of this White Wine Chicken Stew boiling on the stove, ready to be devoured! 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.
I love the addition of the white wine flavor…it just adds a bit of a kick to this pot of goodness. Serve this easy stew recipe with crusty bread and you cannot go wrong. Prepare for this dish to be requested again and again from your family. I know it is from ours!
This White Wine Chicken Stew Recipe is so delicious, so warm, and so comforting during the cold winter months.
White Wine Chicken Stew Recipe
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. If you’re not a fan of hearty food…this might not be the right food blog for you.
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!
How to Make White Wine Chicken Stew
This White Wine Chicken Stew recipe is soooo delicious. This isn’t a 30 minute meal, but it’s well worth the time.
- Start by cooking up the bacon and chicken wings on the stove top
- Then we’ll cook the vegetables and make the liquid for the stew
- Once we’re done on the stove top, cook the stew in the oven (uncovered)
- After about 30 minutes, add the chicken wings & bacon, and return to oven to cook another 45 minutes
- 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
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!
Be sure to watch the video to see the step by step recipe!
This White Wine Chicken Stew recipe is the perfect thing to make for a crowd, or even for a quiet night at home. It’s sure to please the masses, or just yourself! A great easy stew recipe is an awesome thing to have on hand for chilly nights or any time of year. Yum yum!
See the recipe card below for details on how to make White Wine Chicken Stew.
If you like this recipe, try these other tasty soup recipes:
- Creamy Chicken Soup recipe
- French Onion Soup
- Creamy Chicken Stew
- Pesto Chicken Tortellini Soup
- White Chicken Chili recipe
- Chicken Pot Pie Soup
- Slow Cooker Chicken Tortilla Soup
- Red Wine Beef Stew
White Wine Chicken Stew Recipe
Ingredients
- 4 slices bacon cut into 1/8” strips.
- 1 lb. chicken wings
- 2 lbs. boneless skinless chicken thighs; cut in-half horizontally and trimmed.
- 4 carrots peeled and cut into ½-inch pieces
- 1 onions diced
- 1 celery rib minced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- ½ teaspoon smoked paprika
- 5 cups unsalted chicken broth divided
- 1 1/8 cup dry white wine divided into 1 cup and 1/8 cups
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons unsalted butter cut into 1 tablespoons sections
- 1/3 cups all-purpose flour
- 1 lb. small new red potatoes washed & quartered
- Garnish: 2 tablespoons chopped fresh parsley
Instructions
- Place oven rack to lower-middle position and preheat oven to 325 degrees F.
- Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
- 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. Place seared chicken in the bowl with the bacon.
- Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed.
- Increase heat to medium-high. Add 1-cup wine, 1-cup broth and 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 butter and stir to melt. Sprinkle the vegetables with flour and stir.
- Gradually add the remaining 4 cups of broth, thyme and smoked paprika then whisk until smooth.
- Add quartered potatoes; bring to a low boil.
- Turn off heat. Taste the stew and season with salt and pepper, if needed.
- Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Transfer pot to stovetop and scrape fond off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon.
- Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
- (At this point the stew can be refrigerated, covered, up to 2 days.)
- Before serving, discard wings (see *Note) and add 2-4 tablespoons white wine. Garnish with chopped parsley.
- Enjoy!
- *Note: The meat from the chicken wings can be placed in the stew or frozen for later use; chicken salad, chicken soups or quesadillas are a few possibilities.
Video
Becky's Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Thanks so much for sharing this delicious recipe! I have never been a big soup/stew maker, but my hubby grew up with them so I thought I’d give this one a try. I was not Disappointed, and neither was he! It turned out great and was pretty easy to make! I SUBSTITUTED THE RED POTATOES FOR REGULAR OLE Idaho BROWN POTATOEs SINCE I already had so many on hand, I also only used one pack (2lbs I think) of Chicken Thighs because it seemed like a lot already and ended up being plenty of chicken. Lastly, I didn’t have smoked paprika, so I just added a bit more salt + pepper for flavor. I will definitely be making this tasty soup again! Thanks a bunch!
P.S. loved cooking with wine…in my hand.
I’m so glad you loved it! Your subs sound awesome. Thanks for letting me know!!
Time consuming prep, but the flavor is fantastic, and definitely worth the Effort. Thank you for another winning recipe, becky!
YAY! SO happy to hear that.
Wow, This Recipe is soo Good. My very picky family loved it!
So happy to hear that :)
informative post.
This blog is really very creative Thanks for sharing this post with us.
I like chicken very much and that is my favourite dish to cook and to it. I am pleased to have found your site.
I added baby bella mushrooms and petite peas. Also par-boiled the potatoes, and put everything in the oven at once. Cooked at 350 for 45 minutes. Came out great!
nice thanks for sharing
I prepared this in a Crock-Pot to reduce my hands-on time. It was delicious!
I followed the instructions through Step 4, then stirred the flour, salt and pepper into the vegetables with the heat off. I transferred the cooked bacon, browned chicken and the vegetables to the Crock Pot. Then I covered everything (including the potatoes) with 1/2 cup wine and 1 cup chicken broth. I cooked this on High (6 hours) and served it on top of buttered egg noodles. It was fantastic!
Delicious! I cooked it on the stove top using chicken wings only and it came out fabulous. I also added mushrooms. Thanks for the recipe! My husband devoured it.