Chicken Stew

5 from 7 votes

I love an easy chicken stew recipe. When you read the words Chicken Jardinière, you might get the impression that this dish is complicated, which is why I decided to add easy chicken stew to the title. This one pan meal has a lot of ingredients but it's super easy to make.

Prep Time45

Cook Time1

Course: Lunch or Dinner

Cuisine: French

Servings:

Calories: 471kcal

Author: Kelly Stilwell

Ingredients

2 1/2 oz pancetta
1 1/2 tbsp peanut oil
4 skinless chicken legs
1 1/2 tbsp flour
1 tsp salt
1 tsp pepper freshly ground
3/4 C water
3/4 C Sauvignon Blanc
8 mushrooms baby bella or cremini
12 baby red potatoes
12 pearl onions
1 1/2 C carrots
1 1/2 tbsp garlic
5 sprigs thyme
1 C peas
2 tbsp parsley

Instructions

Heat oil in a Dutch oven.
Saute the pancetta for about 2 minutes in the hot oil. It should be a little crispy. This will give the stew incredible flavor.
Add the chicken legs and saute for 8 minutes. Turn once after 4 minutes so they get a good browning on each side.
Add the flour, salt, and pepper together. Sprinkle the mixture over chicken and stir well, cooking for about 1 minute.
Add wine and water and stir well.
Add the potatoes, mushrooms, pearl onions, carrots, and garlic.
Make a small bundle of a few pieces of fresh thyme, wrapping one piece around the bundle. Add it to the stew and gently stir so thyme is submerged.
Bring stew to a full boil. Reduce heat to low and cover, cooking for 45 minutes.
When you are ready to serve the stew, add the peas and cook for 2 minutes if using frozen peas or a couple of minutes longer if they are fresh. I used fresh this time.
You can place the chicken stew on a large platter or serve it in individual bowls as I did.
Sprinkle with parsley just before serving.

Nutrition