If you’re looking for a cozy, soul-warming meal that feels like a big hug in a bowl, you’ve got to try my Hearty Chicken Stew with Red Wine Recipe. This stew is packed with tender chicken, rich red wine flavor, and hearty veggies that come together in such a satisfying way. When I first cooked this stew, I was amazed at how the deep flavors developed so quickly, making it the perfect meal for busy nights or relaxed weekends alike. Keep reading—I’ll share all my best tips so you can make this fan-freaking-tastic dish all on your own!
Why You’ll Love This Recipe
- Comfort in Every Spoon: The warm, rich flavors of the red wine and tender chicken create a stew that’s both hearty and satisfying.
- Quick Yet Flavorful: Despite the depth of flavor, this stew comes together in just over an hour—perfect for weekday dinners.
- Versatile Ingredients: You can customize the veggies and wine based on what you have on hand without losing the essence of the dish.
- Family Favorite: Every time I serve this, my family goes crazy for it—it’s an ultimate crowd-pleaser.
Ingredients You’ll Need
The beauty of this Hearty Chicken Stew with Red Wine Recipe is how all the ingredients harmonize effortlessly—each adding a layer of flavor or texture. From the smokiness of bacon to the earthiness of mushrooms and that luscious red wine, every bite tells a story. Let me share a few tips on picking the best ingredients so your stew turns out flawless.
- Olive oil: Use good-quality extra virgin for that subtle fruity undertone when sautéing.
- Bacon: Adds smoky depth; chop it small so it melds into the stew.
- Boneless skinless chicken thighs: I always choose thighs—they remain juicy even after simmering. Avoid breast unless you add it later as it can get dry.
- Garlic: Fresh minced garlic gives a punch of aroma and flavor here.
- Onion: Slicing thin ensures it softens and sweetens during cooking.
- Carrots and celery: Classic stew veggies that add sweetness and crunch; slice evenly so they cook at the same rate.
- Red wine: Pick a dry, full-bodied wine like Cabernet Sauvignon or Merlot to enhance the sauce’s richness.
- Flour: This is key for thickening the stew into a luscious texture.
- Beef stock (or chicken stock): I prefer beef stock for an earthier depth, but chicken stock works well too.
- Crushed tomatoes, canned: Adds acidity and rounds out the flavors.
- Worcestershire sauce: A little umami boost that deepens the stew.
- Dried thyme and bay leaves: Classic herbs that infuse an aromatic note.
- Baby potatoes: Choose firm ones so they hold their shape during simmering.
- Mushrooms: Add earthiness—halved or quartered depending on size for even cooking.
- Green beans: Added later for fresh crunch and color.
Variations
One of the things I absolutely love about this Hearty Chicken Stew with Red Wine Recipe is how easily it can adapt to your pantry or dietary needs. I often tweak it depending on the season or what my family’s craving—feel free to make it your own!
- Slow cooker variation: I’ve done this by prepping all ingredients, browning chicken and bacon as usual, then transferring everything to a slow cooker and letting it go for 4-5 hours on low—perfect if you want hands-off cooking.
- Guinness substitution: Once, out of curiosity, I swapped the red wine for Guinness stout and it gave the stew a beautiful malty richness that everyone adored. Definitely worth trying!
- Vegetarian tweak: Skip the bacon and chicken and use hearty mushrooms or lentils with vegetable broth for a delicious veggie stew variation.
- Spicy kick: Sometimes I like to add a pinch of crushed red pepper or smoked paprika for a little heat that contrasts nicely with the deep wine flavor.
How to Make Hearty Chicken Stew with Red Wine Recipe
Step 1: Sizzle Your Bacon and Chicken to Start
Begin heating your olive oil in a large heavy-based casserole over high heat. When it’s shimmering, toss in the chopped bacon. You want the bacon to release its fat and start crisping up—that smoky flavor sets the base for your stew. Once the bacon looks nicely golden, add your chicken thighs seasoned with salt and pepper. Let them brown well on all sides; this caramelization locks in juices and amps up flavor. Resist the urge to stir constantly—give the chicken some space to sear properly.
Step 2: Layer in Your Aromatics and Veggies
Next, stir in minced garlic and sliced onions, cooking just about a minute to release their fragrance. Then add the celery and carrots—these take a bit longer to soften, so give them a couple of minutes to sweat with the mix. At this stage, your kitchen will start smelling divine, making it hard not to sneak a taste!
Step 3: Pour in the Red Wine and Thicken the Stew
Here’s the magic moment: pour in the red wine and crank the heat up to let it simmer rapidly for about two minutes. This step burns off the harsh wine alcohol, leaving behind that rich, fruity depth. Next, sprinkle in the flour and stir it well to coat the ingredients—the flour will thicken your sauce beautifully. Slowly pour in half of the beef broth while stirring to keep things smooth, then add the rest. This slow incorporation helps avoid lumps!
Step 4: Add Tomatoes, Herbs, and Potatoes, Then Simmer
Stir in your crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and season with salt and pepper. Toss in the halved baby potatoes now so they have time to cook through and absorb the fabulous flavors. Cover the pot with the lid and let everything simmer gently for 30 minutes. This is where all the flavors meld beautifully while the chicken stays tender and juicy.
Step 5: Finish with Mushrooms and Green Beans
After 30 minutes, remove the lid and add mushrooms and green beans. Here’s an important tip I learned: keep the lid off during this last 10-minute simmer to allow the sauce to thicken without becoming watery. The mushrooms will soften and deepen the flavor, while the green beans add a burst of color and fresh crunch. This last step really elevates the stew to next-level deliciousness!
Pro Tips for Making Hearty Chicken Stew with Red Wine Recipe
- Choose Thighs Over Breasts: I used to struggle with dry chicken breast, but switching to boneless thighs transformed my stew to juicy perfection.
- Don’t Rush the Wine Simmer: Letting the wine cook off its alcohol taste makes all the difference—you want richness, not harshness.
- Keep the Lid Off at the End: This simple trick thickens the sauce and avoids a watery stew, something I learned the hard way!
- Brown Ingredients Properly: Taking the time to brown bacon and chicken well builds a flavor base you won’t forget.
How to Serve Hearty Chicken Stew with Red Wine Recipe
Garnishes
I usually sprinkle fresh chopped flat-leaf parsley on top just before serving for a pop of color and fresh herbal brightness. Sometimes I add a swirl of crème fraîche or a few drops of good-quality olive oil to finish the dish and balance the rich flavors.
Side Dishes
Nothing beats crusty bread for dunking into this stew—you’ll get lots of happy plate licking with homemade or good bakery-bought bread. I also like to serve it alongside a simple green salad dressed lightly with lemon vinaigrette to add brightness that contrasts with the stew’s richness.
Creative Ways to Present
For special occasions, I’ve served this stew in individual mini cocottes or cast-iron skillets, which keeps it piping hot and adds rustic charm. Garnishing with edible flowers or microgreens takes it up a notch when entertaining guests.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge and eat them within 3 days. The flavors actually deepen overnight, making the stew even tastier the next day—if you can wait that long!
Freezing
Freeze in portion-sized containers for up to 3 months. I recommend cooling the stew completely before freezing to maintain texture, and avoid freezing the green beans to keep their snap—add fresh when reheating if you like.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much. This keeps the chicken tender and the sauce silky without drying out.
FAQs
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Can I use chicken breast instead of thighs in this Hearty Chicken Stew with Red Wine Recipe?
You can, but I don’t recommend it for this recipe unless you add the breasts late in the cooking process. Chicken breasts tend to dry out during the long simmer needed for this stew, so adding them in the last 5 minutes ensures they cook through without losing moisture.
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What type of red wine works best for this stew?
Dry, full-bodied red wines like Cabernet Sauvignon or Merlot are ideal—they add rich flavor without overpowering the dish. Avoid lighter reds like Pinot Noir. If you want to experiment, dark beers like Guinness stout also work well for a different but tasty twist.
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Can I prepare this stew ahead of time?
Absolutely! This stew keeps well in the fridge for a couple of days and actually tastes better the next day as the flavors meld. It also freezes nicely in portions if you want to make a big batch and enjoy it later.
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Do I have to add green beans? Can I substitute them?
You don’t have to add green beans if you’re not a fan or don’t have any on hand. You can substitute with other quick-cooking vegetables like peas, asparagus tips, or even chopped kale added towards the end of cooking for color and nutrition.
Final Thoughts
This Hearty Chicken Stew with Red Wine Recipe holds a special place in my heart because it blends simplicity with incredible flavor. It’s the kind of dish that makes your kitchen smell amazing and your family ask for seconds. I hope you give it a shot—and when you do, let yourself enjoy every comforting spoonful like you’re sitting at my kitchen table with a good friend. Trust me, once you try this stew, it’ll become one of those go-to recipes you keep coming back to!
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Hearty Chicken Stew with Red Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Casserole
- Method: Stovetop
- Cuisine: British
Description
This hearty chicken stew combines tender boneless skinless chicken thighs with savory bacon, fresh vegetables, and a rich red wine and tomato sauce. Simmered to perfection in a heavy-based casserole pot, this comforting dish offers deep, complex flavors enhanced by aromatic herbs and Worcestershire sauce. Served best with crusty bread, it makes for a perfect warming meal on cooler days.
Ingredients
Meat & Protein
- 0.5 tbsp olive oil
- 150g/5oz bacon, chopped
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm/1.25″ pieces
Vegetables & Aromatics
- 3 garlic cloves, minced (approx. 1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1cm/1/3″ thick
- 2 celery stalks, sliced 1cm/1/3″ thick
- 350g/12oz baby potatoes, halved
- 200g/6oz mushrooms, halved (large ones quartered)
- 150g/5oz green beans, trimmed and halved
Liquids & Sauces
- 1 1/2 cups (375ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
- 3 cups (750ml) low sodium beef stock or broth (chicken stock can be substituted)
- 400g/14oz canned crushed tomatoes
- 2 tsp Worcestershire sauce
Dry Ingredients & Spices
- 4 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat oil and bacon: Place olive oil and chopped bacon in a large heavy-based casserole pot over high heat. Allow the oil to warm and the bacon to release some fat.
- Cook chicken: Add chicken pieces to the pot. Sprinkle with salt and pepper, and cook until the chicken and bacon are browned and nicely caramelized.
- Sauté garlic and onion: Add minced garlic and sliced onion to the pot. Cook for about 1 minute until fragrant.
- Add celery and carrot: Incorporate the sliced celery and carrots, cooking for an additional 2 minutes to soften slightly.
- Deglaze with wine: Pour in the red wine, allowing it to simmer rapidly for 2 minutes to cook off the alcohol and intensify flavor.
- Incorporate flour: Sprinkle flour over the mixture and stir thoroughly until fully incorporated, which will help thicken the stew.
- Add broth gradually: Slowly add half of the beef broth while stirring continuously to avoid lumps, then add the rest of the broth.
- Add tomatoes and seasonings: Stir in crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and season with additional salt and pepper to taste.
- Add potatoes and simmer: Mix in the halved baby potatoes. Cover the pot and simmer the stew gently for 30 minutes to allow flavors to meld and potatoes to cook through.
- Add mushrooms and green beans: Remove the lid and add mushrooms and green beans to the stew. Continue simmering uncovered for another 10 minutes to thicken the sauce and cook the vegetables.
- Serve: Remove bay leaves and serve the stew hot, optionally garnished with chopped parsley and accompanied by crusty bread.
Notes
- Keep the lid off during the last 10 minutes to allow the sauce to thicken properly. The video shows an error by putting the lid back on.
- Boneless chicken thighs are preferred as they stay juicy with the simmering time. If using chicken breast, add it only for the last 5 minutes to avoid overcooking.
- For bone-in chicken, add water and simmer longer or use a slow-cooked oven chicken stew recipe for crisp skin.
- Dry, full-bodied red wines like Cabernet Sauvignon or Merlot add great flavor; avoid lighter wines like Pinot Noir.
- Guinness or stout beers work well as a substitute for red wine, adding rich, dark flavor.
- For a non-alcoholic version, brown the bacon, mushrooms, and chicken separately to create flavorful fond before combining and proceeding with the recipe.
- Beef stock offers a deeper color and richer flavor, but chicken stock is a fine substitute.
Nutrition
- Serving Size: 1 serving (approx. 340g)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
