Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.
Prep time: PT10M
Cook time: PT90M
Total time: PT100M
Rating
4.97 stars (181 reviews)
Keywords
Chicken Stew
Ingredients
1 tbsp olive oil
1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks ((6 to 8 pieces))
Salt and pepper
2 onions (, halved and cut into wedges)
2 garlic cloves (, minced)
3 large carrots (, cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1")
4 celery stalks (, cut into 2cm / 4/5" chunks)
1/2 cup (125 ml) white wine ((or water))
3 tbsp (35g) flour
3 cups (750 ml) chicken broth (, low low sodium)
2 tbsp tomato paste
2 tsp Worscestershire sauce
3 sprigs thyme (, or 1 tsp dried thyme (or other herb))
2 bay leaves ((dried or fresh))
600 g / 1.2lb baby potatoes (, halved (quarter large ones))
Fresh thyme or parsley ((chopped))
Warm crusty bread
Categories
Mains
Cuisine
Western
Steps
Preheat oven to 180C/350F.
Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
Add carrots and celery, cook for 1 minute.
Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
Sprinkle flour across surface, stir.
Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
Place chicken on top, keeping the skin above the liquid level as much as you can.
Bring to simmer then cover. Bake for 45 minutes.
Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
Taste sauce and adjust salt and pepper to taste.
Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.
Reviews
Jenny on 2025-09-27 (5 stars): So delicious and a great way to use up sad looking veg in the fridge and a bit of leftover white wine. Thank you Nagi-san!
Sue on 2025-08-22 (5 stars): Made this today. OMG!
I didn’t have fresh baby potatoes so used canned instead and added some mushrooms I had left in the fridge. So tasty. Have added it to my must make again list, especially if having people over for dinner.
Jessica on 2025-08-12 (5 stars): This is perfect for a winter’s evening. My husband loves it, and it’s officially on our winter rotation
Nella on 2025-07-24 (5 stars): Saw the original recipe on Instagram, I've made this every week for over a month ...so good !!
Grazelda Martin on 2025-07-07 (5 stars): I cooked this for Sunday dinner. On a very cold winter's day that needed that lovely warmth. It was a hit! I omitted the wine. And added 1 cup less stock. My family loved it and went to seconds. Left overs was for work lunch 🙂. Thank you!!
Jenny on 2025-07-07 (5 stars): Delicious. I had to leave it in the oven for an extra hour (oven switched off) while we dealt with a home emergency, and it came out really tasty. So this dish is quite flexible with time. Served it with some cooked barley.
Tracey Hughes on 2025-05-30 (5 stars): I loved this recipe, I cooked it for a friend coming for dinner. I left the potatoes out and served it with Brussel sprouts and Polenta. It was so good.
Leona on 2025-05-28 (5 stars): This is a terrific mid week dinner for the cooler months. So very tasty, I added some halved Brussel sprouts and put the potatoes in from the beginning of cooking. Definitely will cook this again
Jen on 2025-05-27 (5 stars): Fantastic! Cooked in slow cooked. Skin still crispy. Added 1 large diced turnip reduced left out wine. Added water reduce liquid by 1/4 cup. Just lovely!
Lyn on 2025-05-08 (5 stars): Thankyou. Love your recipes.
Congratulations on your book win.
Susan lupkin on 2025-02-12 (5 stars): Great recipe! We loved it!
Laura on 2025-01-09 (5 stars): This stew is absolutely delicious. My husband said he didnt think he was going to like it, " I like your homemade chicken soup". He ate 2 thighs and a bowl of broth as soon as it was out of the oven. I ended up cutting up the rest of the thighs, skin included , and adding it back to the soup. It is definitely better the next day, and the next. Our high here in Virginia is in the 30s this week, and this stew hits the spot.
Lil on 2024-10-23 (5 stars): This was wonderful!! Perfect for a fall day. Followed the recipe exactly, except I subbed chicken broth for wine. It was so cozy, yet relatively light and flavorful. I love how you explain everything so thoroughly, making seemingly complicated dishes easy!
Leilani on 2024-06-25 (5 stars): Are you some sort of food sorcerer! I had chicken skin trimmers regret after eating this crispy skin chicken which was NEXT LEVEL!!! Sooo easy, sooo tasty, soooo CRISPY!!!!
Karen on 2024-06-24 (5 stars): Absolutely delicious. Added cherry tomatoes with the potatoes. Yum!
