For a richer flavor, use bone-in, skin-on chicken thighs. Brown them well on all sides before braising. Feel free to substitute other vegetables, such as potatoes, parsnips, or turnips. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary. Serve with crusty bread or mashed potatoes for a complete meal.
Oven-Braised Chicken Stew
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS18
Transform humble chicken thighs into a comforting, flavor-packed stew with this oven-braised recipe. A quick sear on the stovetop followed by a slow bake in the oven creates incredibly tender chicken and perfectly cooked vegetables in a rich, savory broth.
Ingridients
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Nutrition
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Carbohydrate18 g
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Cholesterol70 mg
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Fiber4 g
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Protein22 g
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Saturated Fat4 g
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Sodium551 mg
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Sugar7 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepCut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper. (5 minutes)
03
StepHeat olive oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until shimmering. Add chicken pieces in a single layer and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside. (10 minutes)
04
StepAdd onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste. (10 minutes)
05
StepPour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid. (5 minutes)
06
StepCover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs. (30 minutes)
07
StepPlace cornstarch in a small bowl and add just enough cold water to create a thin slurry. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly. (2 minutes)
08
StepPlace stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes. (5 minutes)
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Cristina Dicki
Jun 23, 2025This is the best chicken stew I've ever made!
Georgiana Gusikowski
May 30, 2025I highly recommend this recipe to anyone looking for a comforting and delicious meal.
Chanelle Hudson
May 28, 2025The gravy was so rich and flavorful. I couldn't stop eating it!
Cary Pfeffer
May 21, 2025I added some diced potatoes to the stew, and it was even more hearty and satisfying.
Micah Kassulke
May 19, 2025This recipe is amazing! The chicken was so tender, and the vegetables were perfectly cooked.
Eloy Spinka
May 16, 2025The flavor of this stew is incredible! The rosemary adds a wonderful aroma.
Frederik Langworth
May 9, 2025My family devoured this stew! It's definitely going into our regular rotation.
Selena Goldner
Apr 24, 2025I loved how easy this recipe was to follow. It's perfect for a weeknight dinner.