Stewed Chicken Recipe

Marinate chicken

Pat the chicken pieces dry with paper towels. In a large bowl, combine kosher salt, black pepper, minced garlic, lemon juice and 2 tbsp olive oil. Add the chicken and rub the marinade over all surfaces. Let rest at room temperature for 20–30 minutes or refrigerate for up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Brown the chicken

Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed Dutch oven or wide pot over medium-high heat. When shimmering, add chicken pieces skin-side down without overcrowding. Brown 4–6 minutes per side until skin is golden (the chicken will not be fully cooked). Work in batches as needed. Transfer browned chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium. If the pot is dry, add the remaining 1 tbsp olive oil. Add diced onion, carrots, celery and bell pepper. Season lightly with a pinch of salt. Sauté, stirring occasionally, for 6–8 minutes until vegetables soften and onions turn translucent.

Add garlic and flour

Stir in the remaining 3 cloves minced garlic and cook 30–45 seconds until fragrant. Sprinkle 2 tbsp flour over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste.

Deglaze and build the stew

Whisk in 1 tbsp tomato paste. Pour in 120 ml white wine (or extra stock) to deglaze, scraping any browned bits from the bottom of the pot. Cook 1–2 minutes until wine reduces slightly. Add 600 ml chicken stock, bay leaf, thyme sprigs, paprika and optional 1 tsp sugar. Stir to combine and bring the liquid to a gentle simmer.

Simmer with chicken

Return the browned chicken to the pot, nestling pieces into the simmering liquid and vegetables. Reduce heat to low, cover partly with a lid (tilted to allow steam to escape) and simmer gently for 25–30 minutes, or until chicken reaches an internal temperature of 75°C (165°F) and vegetables are tender.

Adjust seasoning and thicken (optional)

Remove chicken to a serving platter and tent with foil to keep warm. Increase heat and reduce sauce slightly if too thin, or stir in a beurre manié (1 tbsp softened butter mixed with 1 tbsp flour) a little at a time to thicken. Taste and adjust salt and pepper as needed.

Return chicken to the pot or spoon stew over plated pieces. Sprinkle chopped fresh parsley and serve with lemon wedges. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.