French Country Chicken Stew

Cozy up with a bowl of French Country Chicken Stew, a rustic and hearty one-pot dish that captures the essence of traditional French comfort food. This soul-warming stew features tender, golden-browned chicken thighs simmered in a flavorful broth of chicken stock and dry white wine, infused with aromatic dried thyme, bay leaves, and sautéed garlic. Packed with wholesome vegetables like baby potatoes, carrots, and celery, this satisfying stew strikes the perfect balance between rich flavors and nourishing ingredients. Perfect for a chilly evening, it’s ready in just under 90 minutes and pairs beautifully with crusty bread or a bed of fluffy rice. Garnished with fresh parsley for a final touch of brightness, this recipe is a must-try for lovers of hearty, classic European cuisine.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1.5 pounds baby potatoes, halved
• 4 medium carrots, peeled and chopped into 1-inch pieces
• 3 stalks celery stalks, chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 4 cups chicken stock
• 1 teaspoon dried thyme
• 2 leaves bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.

Step 2

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted and the mixture is shimmering, sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside on a plate.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the baby potatoes, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to begin softening.

Step 5

Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Return the seared chicken thighs to the pot along with any juices that have accumulated on the plate. Add the chicken stock, thyme, and bay leaves.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 8

Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.

Step 9

Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice if desired.

Nutrition Facts

Serving size	2731.2 grams (2731.2g)

Amount per serving	% Daily Value*
Calories	1555

Total Fat 55.50g	71%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 2.70g
Cholesterol 116mg	39%
Sodium 3084mg	134%
Total Carbohydrate 159.40g	58%
Dietary Fiber 22.80g	81%
Total Sugars 23.30g
Protein 70.00g	140%

Vitamin D 0IU	0%
Calcium 320mg	25%
Iron 14mg	77%
Potassium 3941mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 19.8%

Carbs: 45.0%