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Two blue plates with braised chicken stew next to a Dutch oven.
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5 from 1 vote

Braised Chicken Stew

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: French
Servings: 6 servings
Calories: 398kcal

Ingredients

  • 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

Instructions

  • 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

Calories: 398kcal | Carbohydrates: 22g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 146mg | Potassium: 987mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8034IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 4mg