White Wine Chicken Stew

     I have had a TON of requests for this recipe. A lot of you messaged me on Instagram, asking me when I’d have it up. I’m sorry for the delay, but here it is!! This stew couldn’t have come at a better time, really. It’s finally gotten cold and we have a ton of snow on the ground. I’ll have to make a new batch because our power was out for 48 hours and we have to throw everything away. That includes all of my delicious leftovers. It breaks my heart. At least the fridge will be clean. Small victories, I suppose. Now, back to that stew.

     In the cold months, there’s something so necessary about having a great soup or stew to warm the belly. This is that stew. You will want to make it over and over, and I highly encourage that. Full of potatoes, carrots and of course, wine, this soup is just what we all need to feel human again after a long day. Plus, you know I’m looking for any excuse to eat, drink and combine my love for the two. this is sure to please anyone in the house, or you can whip up a batch for yourself to enjoy for the next few days.

(**A minor note**: I do not own a Dutch Oven. The recipes that I researched before doing my own thing all called for them. I just used a large saucepan with very high sides, to allow room for all of the ingredients. It worked just fine for me, as I’ve done this in the past when needed. Hopefully soon I’ll have one because I’m IN LOVE with the Staub dutch ovens. So cute.)


  • 2 lbs boneless, skinless chicken thighs, cut in half and trimmed
  • 1 lb chicken wings
  • 1 tablespoon seeded mustard
  • 4 slices of bacon (I used 6), cut into 1/8″ strips
  • 1 onion, diced
  • 2 cloves of minced garlic
  • 4 carrots peeled and cut into pieces about 1/2″ thick
  • 1 celery rib, minced
  • 5 ups of chicken broth (1 cup split off)
  • 2 minced cloves of garlic
  • 1/2 teaspoon smoked paprika
  • 1 cup of dry white wine
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon of fresh thyme
  • 1 teaspoon fresh diced rosemary
  • 1 teaspoon kosher salt
  • 1/3 cups all-purpose flour
  • 1 teaspoon fresh cracked black pepper
  • 3 tablespoons unsalted butter, cut into 1 tablespoon squares
  • 1 lb small red new potatoes, washed and quartered


  1. Make sure to place the rack in your oven to a lower position and pre-heat your oven to 325 degrees F
  2. Taking your bacon, cook on medium-low heat, making sure the bacon browns nicely. Transfer the bacon to a large bowl and raise the heat to medium-high.
  3. Sear your chicken wings and thighs in the bacon fat in small batches. Try not to crowd the pan. I added a little olive oil to this, for added fat. It’s completely optional, but do so if needed. When finished, place the chicken in the same large bowl you placed the bacon.
  4. Reduce the heat and cook your carrots. Once they are properly softened, add your onion and minced celery and cook until the onions become translucent. Add your minced garlic.
  5. Increasing your heat once again to medium-high, add your wine, Worcestershire and 1 cup of broth. Make sure to scrape up any of the brown bits on the bottom of the pan (lots of flavor) and bring the entire thing to a roaring boil. Stirring occasionally, cook this down for nest 15 minutes or so. Once reduced to about 1/2 cup, add your butter, allowing it to melt completely. Dust your vegetables with the flour and stir.
  6. Add your thyme, rosemary, mustard, salt, pepper and smoked paprika. Then, gradually add the remaining 4 cups of chicken broth and whisk the mixture until it’s smooth. 
  7. Add your potatoes and bring it all to a low boil. Season with any additional salt or pepper and transfer the stew to the oven. Allow it to cook, uncovered, for 30 minutes. Make sure to stir once about halfway through cooking (15 minutes in).
  8. Remove the pan from the oven and place it on the stove top. Add your chicken wings and thighs, as well as the bacon, and stir well. Make sure to scrape off the fond (the dried sauce on the edge of pot/dutch oven) and incorporate fully into the stew.
  9. Return to the oven and cook, uncovered, until the potatoes and chicken are fork-tender, roughly 45 minutes. Stir occasionally while cooking. 



     One of the most appealing things about this dish is the fact that it refrigerates well and lasts for a few days. You can remove the chicken wings before serving (they are a bit of an eyesore) and use the meat for chicken salads or the like. I pulled some of the meat from the bone and incorporated it back into the stew itself.  The possibilities are endless, really. I had this three meals in a row and it only gets better as it matures. Once again, I won’t push, but the crispy bread makes a great dipper. Do as you like, but that’s my friendly advice.

     I hope you all enjoy this dish and make it a staple in your homes, as it is in mine. This winter, I plan on spending a lot of time curled up in some cozy blankets, reading a good book and sipping on some delicious soup. Make this that soup, or try one of my other recipes found in previous posts! You can’t lose!

     Thank you for your continued support. This is made, with love, from my heart to your table. ♥ 



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