This rustic Braised Chicken Stew recipe is based on the classic French dish, Chicken La Maison. Chicken pieces are seasoned and cooked all in one pot with onions, carrots, and potatoes in a flavorful broth.
My sister, Linda, is an amazing cook. On one visit to her house, I had the rare opportunity to stand idly by and watch her and her husband, Bill, cook dinner. I’ve found that this is one of my favorite things to do, standing idly by while someone else cooks. I highly recommend it.
I had never heard of Chicken La Maison but I was informed that it is a classic French dish. Translated it means “The House Chicken” or “Chicken of the House”. As the name implies, it’s is a wonderfully simple but flavorful chicken stew that is made in one pot and is sure to please your entire family.
The recipe calls for ingredients that I almost always have on hand and it’s quick and easy to make.
Table of contents
- Chicken: Choose bone-in, skinless chicken breasts and/or chicken thighs. By removing the skin, you’ll be ensuring the broth will not be overly greasy. If the chicken breasts are very big, you can use a sharp knife to cut them in half, if you’d like.
- Seasoning: Herbs de Provence is a French all-purpose seasoning blend that typically includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. It’s a quick way to add lovely flavor to French and Mediterranean recipes. It should be easy to find in the dried spice section of most grocery stores. You’ll also need a little salt, freshly ground black pepper, and a generous amount of paprika.
- Veggies: You can use either baby Yukon gold potatoes or baby red potatoes, yellow or red onion, and carrots.
- Fat: A little olive oil and butter.
- Flour: A small amount of all-purpose flour to add some body to the broth.
- Wine: A dry white wine like Pinot Gris or Sauvignon Blanc is the best choice. French and Italian whites are my favorite and usually, quite affordable.
- Broth: Low-sodium chicken broth.
- Fresh herbs: A little chopped fresh parsley to brighten things up.
How to Make Braised Chicken Stew
- Heat the olive oil in a Dutch oven or large heavy pan with a cover. Add the chicken pieces and season with the salt, pepper, and paprika. Sear the chicken until nicely browned on both sides. Cook in batches if necessary. Transfer the browned chicken to a plate.
- Add the butter to the pan. When melted, add the onions and cook until softened and translucent.
- Add the potatoes and carrots and sauté until they are just barely fork tender.
- Sprinkle the flour over the vegetables and stir to combine. Pour in the wine and increase the heat, as needed, to bring it to a boil. Allow it to boil for 1 minute, stirring to scrape up any browned bits from the bottom of the pot. Then, add the chicken broth.
- Add the herbes de Provence and return the mixture to a boil.
- Return the chicken, with any accumulated juices, to the pan. Reduce the heat, cover the pan, and cook for 30 to 40 minutes or until the vegetables are tender and the chicken is cooked to a minimum internal temperature of 165 degrees F. Garnish with chopped parsley and serve.
Refrigerate: Transfer cooled leftovers to an airtight container and refrigerate promptly. If stored properly, leftover cooked chicken will stay fresh for up to 4 days.
Freeze: Braised Chicken Stew can be frozen for longer storage. Transfer it to a freezer safe container and freeze for up to 2 to 3 months. Thaw completely in the refrigerator before reheating.
More Rustic Chicken Dishes You’ll Love
- Roast Chicken and Vegetables
- Oven Baked BBQ Chicken
- Slow Cooker Chicken Cacciatore
- Apple Cider Chicken
- Check out my entire collection of main dish recipes and soups, stews, and chilis for more ideas!
Braised Chicken Stew
- 2 tablespoons olive oil
- 1 ½ pounds bone-in skinless chicken breasts and/or thighs, can cut chicken breasts in half if very large
- salt and freshly ground black pepper, to taste
- 1 ½ tablespoons paprika
- 1 tablespoon butter
- 8 baby Yukon Gold potatoes or red potatoes, cut in half
- 1 medium yellow or red onion, chopped
- 4 or 5 medium carrots, sliced ½-inch thick
- 1 tablespoon all-purpose flour
- 1 cup dry white wine, like Pinot Gris or Sauvignon Blanc
- 1 cup low-sodium chicken broth
- 2 tablespoons herbs de Provence
- ¼ cup chopped fresh parsley
- In a Dutch oven or large heavy pan with cover, heat olive oil over MEDIUM heat. Add the chicken pieces and season to taste with salt and pepper. Sprinkle with paprika. Sauté chicken about 5 minutes per side, or until nicely browned. Cook in batches if necessary. Transfer the browned chicken to a plate.
- Add the butter to the pan. When melted, add the onions and cook for about 5 minutes, or until softened and translucent. Add the potatoes and carrots and saute for and additional 10 to 15 minutes or until just barely fork tender.
- Sprinkle the flour over the vegetables and stir to combine. Pour in the wine and increase the heat as needed to bring it to a boil. Allow it to boil for 1 minute, stirring to scrape up any browned bits from the bottom of the pot. Then add the chicken broth and the herbes de Provence.
- Return the mixture to a boil and return the chicken, with juices, to the pan. Reduce heat to medium-low, cover the pan, and cook for 30 to 40 minutes or until vegetables are tender and chicken is cooked through with no pink remaining. Garnish with chopped parsley and serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published September 6, 2012. It has been updated with new text and images.