Go Back
–+ servings
white wine chicken stew in pot
Print Recipe
4.55 from 219 votes

White Wine Chicken Stew Recipe

White Wine Chicken Stew—Packed with incredible flavors from tender chicken, fresh vegetables, potatoes, aromatic herbs, and a subtle sweetness from white wine! You'll love this easy stew recipe that is perfect for cozy dinners all winter long!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Becky Hardin

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

  • 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.
    4 slices bacon
    bacon browned in dutch oven
  • 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.
    1 lb. chicken wings, 2 lbs. boneless
    chicken thighs and wings are done searing
  • Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened.
    4 carrots
    cooking diced carrots in bacon fat in dutch oven
  • 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.
    1 onions, 1 celery rib, 2 cloves garlic
    add minced garlic and cook until fragrant
  • 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.
    5 cups unsalted chicken broth, 1 1/8 cup dry white wine, 2 teaspoons Worcestershire Sauce
    adding wine, Worcestershire, and chicken broth in veggies
  • Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
    boil until the mixture left to half and veggies are soft
  • Add butter and stir to melt.
    3 tablespoons unsalted butter, 1/3 cups all-purpose flour
    in the same dutch oven add butter n mix well.
  • Sprinkle the vegetables with flour and stir.
    in the same dutch oven add all purpose flour
  • Gradually add the remaining 4 cups of broth, thyme, and smoked paprika then whisk until smooth.
    1 teaspoon fresh thyme, 5 cups unsalted chicken broth, ½ teaspoon smoked paprika
    add remaining chicken broth, smoked paprika, and thyme
  • Add quartered potatoes; bring to a low boil.
    1 lb. small new red potatoes
    finally added chopped red potatoes and stir
  • Turn off heat. Taste the stew and season with salt and pepper, if needed.
    1 teaspoon kosher salt, 1 teaspoon ground black pepper
    season with salt and freshly ground black pepper
  • Place oven rack to lower-middle position and preheat oven to 325°F. Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
    cook stew in oven for 30 mins
  • Transfer pot to stovetop and scrape food 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.)
    after 30 mins add chicken wings, thighs and bacon
  • Before serving, discard wings and add 2-4 tablespoons white wine. Garnish with chopped parsley. Serve and enjoy!!
    garnish: 2 tablespoons chopped fresh parsley, 1 1/8 cup dry white wine
    remove chicken wings

Video

Notes

NOTE: Adapted from America’s Test Kitchen “Best Chicken Stew”
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 chicken broth brings.
  • Chicken breast is the BEST substitute for wings/thighs if you want to lower the fat.
  • Feel free to swap white wine with equal amounts chicken broth.
  • To make it gluten-free, swap all purpose flour for corn flour to thicken the soup. Add some water to make slurry and add slowly while stirring.
  • To make low-carb simply remove the potatoes and use other low carb veggies like cauliflower, broccoli, turnips, or any of your favorites.
  • Use precooked chicken like rotisserie chicken or shredded chicken.
  • Pinot Grigio and Sauvignon Blanc wines are great to use, but feel free to to use what you prefer.

Nutrition

Calories: 727kcal | Carbohydrates: 15g | Protein: 49g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 196mg | Sodium: 761mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7420IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 3.4mg