Mediterranean Homemade Chicken Stew
This Mediterranean Homemade Chicken Stew is a soul-warming, rustic one-pot meal loaded with tender chicken thighs, carrots, potatoes, and a savory herb-infused broth thickened to the perfect cozy consistency. Whether it’s a chilly evening or a Sunday family dinner, this stew delivers nourishing comfort in every bite. Built from simple pantry staples, a splash of white wine, and optionally enriched with cream or mushrooms, it’s as versatile as it is flavorful. Perfect for prepping ahead and easy to reheat, this is a timeless dish you’ll return to again and again.
Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
Base Ingredients:
1 brown onion, diced
1 tbsp freshly grated garlic (about 3 cloves)
2 stalks celery, diced
2 carrots, sliced into rounds
2 tbsp unsalted butter
2 tbsp plain (all-purpose) flour (use up to ¼ cup for thicker consistency)
5 cups (1.25 litres) chicken stock or broth
1.5 lbs (700g) boneless, skinless chicken thighs, cut into chunks
2–3 cups baby potatoes, halved or quartered
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Optional Flavor Boosters:
½ cup (125 ml) dry white wine (deglazing and depth)
1–2 tsp Italian seasoning (or thyme/oregano blend)
1 cup mushrooms, sliced
1/4 cup heavy cream (for creaminess)
1 tbsp olive oil (for sautéing instead of butter)
Dash of hot sauce or chili flakes (for heat)
1–2 tsp Worcestershire sauce (umami depth)
Instructions
Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat butter (or olive oil) over medium heat.
Add diced onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
Stir in the garlic and cook for 1 more minute until fragrant.
Step 2: Deglaze & Build the Roux
If using, pour in the white wine to deglaze the pan, scraping up any bits from the bottom.
Sprinkle the flour over the veggies and stir constantly for 2 minutes to cook off the raw taste, creating a roux.
Step 3: Add Stock & Simmer
Slowly pour in the chicken stock, stirring constantly to prevent lumps.
Add the chicken thighs and baby potatoes to the pot.
Stir in Italian seasoning, salt, pepper, and any optional additions like mushrooms, Worcestershire, or hot sauce.
Step 4: Cook the Stew
Bring to a gentle boil, then reduce heat to low and cover.
Simmer for 30–35 minutes, until chicken is tender and potatoes are fork-soft.
If using cream, stir it in during the last 5 minutes of cooking.
Step 5: Final Touch
Taste and adjust seasoning as needed.
Garnish with fresh parsley.
Serve hot with crusty bread, rice, or on its own!
Tips for Success
Thighs vs. Breasts: Thighs are more flavorful and stay tender longer, but chicken breast can be used if you reduce simmering time slightly.
Thicker Stew: Use up to 1/4 cup flour for a richer texture, or let it simmer uncovered the last 10 minutes to reduce.
Add cream last: Avoid curdling by adding cream after the stew has simmered and just before serving.
Don’t rush the sauté: Cooking down onions, carrots, and celery slowly brings out natural sweetness and depth.
Variations
Creamy Chicken Stew: Add heavy cream or coconut milk at the end for a creamy finish.
Spicy Version: Stir in harissa paste or crushed red pepper for Mediterranean heat.
Rustic Tuscan Style: Add kale or spinach, sun-dried tomatoes, and cannellini beans.
Lemon-Herb Twist: Finish with lemon zest and juice for brightness.
Slow Cooker Version: Sauté veggies and flour in a pan, then transfer everything to a slow cooker and cook on low 6–8 hours or high for 3–4 hours.
FAQs
Q: Can I make this ahead of time?
A: Yes! This stew actually tastes better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 2–3 months.
Q: How do I reheat leftovers?
A: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if too thick.
Q: Can I skip the flour?
A: You can skip it for a thinner broth or use cornstarch slurry near the end to thicken without gluten.
Q: Is wine necessary?
A: No, it’s optional. Substitute with an extra ½ cup of broth or a squeeze of lemon juice for acidity.
Nutrition (Per Serving – Approximate)
Calories: 390
Protein: 32g
Fat: 18g
Carbohydrates: 24g
Fiber: 3g
Sugar: 4g
Sodium: 700mg
Note: Nutrition may vary based on cream, wine, and optional ingredients used.
Conclusion
This Homemade Chicken Stew is the kind of recipe that hugs you from the inside out—full of real ingredients, flexible flavor options, and deep comforting richness. Whether you’re feeling under the weather or simply craving a hearty one-pot meal, this stew delivers. You can make it creamy, spicy, rustic, or brothy depending on your mood. No matter the version, it’s always a crowd-pleasing, cozy, and nourishing meal to keep on repeat.