Chicken & Potato Stew

When the weather gets chilly and grey, Chicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot,  just leave it to slow cook. This is one of my mother's recipes and both she and I like to use skin-on chicken on the bone, as the bones and skin add flavor to the sauce, but if this idea bothers you, follow the recipe using whole skinless breasts and thighs instead (See Ann's Tips). 

AuthorAnn Gaffney
RatingDifficultyIntermediate

Chicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot, just leave it to slow cook.

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Chicken & Potato Stew
Yields8 Servings
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins
 1 tbsp All Purpose flour
 Salt and pepper, to taste
 1 whole chicken, skin on, cut into 8 pieces (see Chef Tips)
 3 tbsp olive oil
 2 cloves garlic, sliced
 1 Spanish onion, diced
 1 cup dry white wine
 1 28 ounce can diced tomatoes
 2 lbs small Yukon gold potatoes, washed and halved
 1 cup water to use as needed
1

Put the flour, a good pinch of sea salt, and a grind or two of fresh black pepper into a clean, resealable plastic bag. Add the chicken pieces and toss until well coated.

2

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Once the oil starts to ripple, add the floured chicken pieces a few at a time and brown them in batches so as not to crowd the pan. Move the browned pieces on a plate as you cook until all are done. Set aside.

3

Add the remaining tablespoon of oil to the Dutch oven over a medium-high flame. Cook the garlic and onions, stirring and scraping the crusty bits from the bottom of the pan. Sprinkle the onions with a little salt and sauté until they have softened and begun to caramelize, about 8 to 10 minutes.

4

Add the wine to deglaze the pan. Let it bubble until it looks syrupy, about 5 minutes. Add the diced tomato and cook, stirring until the mixture begins to thicken and turn orangey-red in color, about 7 minutes.

5

Return the reserved chicken to the pan. Mix into the tomatoes. Add the potatoes. Tuck them around and under the chicken pieces. The sauce should nearly cover everything in the pot. If you need a bit more liquid, add a little of the water 1/4 cup at a time. Bring the stew back to a low boil. Cover. Lower the flame to low. Simmer for about 45 minutes or until the potatoes are fork-tender and the chicken cooked. Taste for salt. Let sit off the heat for 10 minutes to blend the flavors. Serve.

Ann's Tips
6

- Buying a whole chicken and getting the butcher to cut it into pieces for you is a lot cheaper than buying packaged pre-cut chicken. That said, not everyone likes dark meat, so if that's your case, I suggest you buy two whole skin-on chicken breasts on the bone and get the butcher to halve and quarter them for you.
- If you need the stovetop for other dishes, after adding the chicken and potatoes in step 5, bake the stew in a 375F oven for one hour.
- If 6-8 portions is too much for you, use two pieces of skin-on chicken breast and halve the rest of the ingredients.

Ingredients

 1 tbsp All Purpose flour
 Salt and pepper, to taste
 1 whole chicken, skin on, cut into 8 pieces (see Chef Tips)
 3 tbsp olive oil
 2 cloves garlic, sliced
 1 Spanish onion, diced
 1 cup dry white wine
 1 28 ounce can diced tomatoes
 2 lbs small Yukon gold potatoes, washed and halved
 1 cup water to use as needed

Directions

1

Put the flour, a good pinch of sea salt, and a grind or two of fresh black pepper into a clean, resealable plastic bag. Add the chicken pieces and toss until well coated.

2

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Once the oil starts to ripple, add the floured chicken pieces a few at a time and brown them in batches so as not to crowd the pan. Move the browned pieces on a plate as you cook until all are done. Set aside.

3

Add the remaining tablespoon of oil to the Dutch oven over a medium-high flame. Cook the garlic and onions, stirring and scraping the crusty bits from the bottom of the pan. Sprinkle the onions with a little salt and sauté until they have softened and begun to caramelize, about 8 to 10 minutes.

4

Add the wine to deglaze the pan. Let it bubble until it looks syrupy, about 5 minutes. Add the diced tomato and cook, stirring until the mixture begins to thicken and turn orangey-red in color, about 7 minutes.

5

Return the reserved chicken to the pan. Mix into the tomatoes. Add the potatoes. Tuck them around and under the chicken pieces. The sauce should nearly cover everything in the pot. If you need a bit more liquid, add a little of the water 1/4 cup at a time. Bring the stew back to a low boil. Cover. Lower the flame to low. Simmer for about 45 minutes or until the potatoes are fork-tender and the chicken cooked. Taste for salt. Let sit off the heat for 10 minutes to blend the flavors. Serve.

Ann's Tips
6

- Buying a whole chicken and getting the butcher to cut it into pieces for you is a lot cheaper than buying packaged pre-cut chicken. That said, not everyone likes dark meat, so if that's your case, I suggest you buy two whole skin-on chicken breasts on the bone and get the butcher to halve and quarter them for you.
- If you need the stovetop for other dishes, after adding the chicken and potatoes in step 5, bake the stew in a 375F oven for one hour.
- If 6-8 portions is too much for you, use two pieces of skin-on chicken breast and halve the rest of the ingredients.

Chicken & Potato Stew

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