If you’re craving a cozy, soul-satisfying meal, I’ve got just the thing for you: my Hearty Chicken Stew with Red Wine Recipe. This stew is rich, comforting, and packed with layers of flavor that come together so effortlessly—it’s the kind of dish that warms you inside and out. Whether you’re cooking for family or a small gathering, you’ll find that the tender chicken, savory bacon, and that splash of red wine make this stew downright irresistible. Stick around because I’m sharing everything you need to know to make this your go-to comfort food!
Why You’ll Love This Recipe
- Rich Flavor Boost: The red wine adds a beautiful depth that turns simple chicken stew into something spectacular.
- Easy One-Pot Meal: You’ll love how everything cooks together in just one pot, making cleanup a breeze.
- Juicy Chicken Thighs: Using boneless skinless chicken thighs keeps the meat tender and juicy, even after simmering.
- Versatile & Homemade Goodness: Loaded with veggies and comforting herbs, it’s perfect for any season or occasion.
Ingredients You’ll Need
The ingredients here play really well together to create that classic stew comfort with a red wine twist. I recommend grabbing fresh veggies and a good quality dry red wine—it really makes a difference in the final taste!
- Olive oil: Great for sautéing and adds a subtle fruitiness to start the flavor base.
- Bacon: Chopped bacon adds a smoky, salty punch that deepens the savory notes.
- Boneless skinless chicken thighs: I use thighs because they stay tender and flavorful throughout the simmer.
- Salt and pepper: Basic but essential for seasoning at multiple stages.
- Garlic cloves: Fresh minced garlic amps up aroma and taste.
- Onion: Sliced for sweetness and body to the stew.
- Carrots: Peeled and sliced for some mild sweetness and color.
- Celery stalks: Adds freshness and crunch layered into the flavor profile.
- Red wine: Pick a dry, full-bodied wine like Cabernet Sauvignon or Merlot for best results.
- Flour: Helps thicken the stew sauce for that perfect consistency.
- Beef stock/broth (low sodium): I prefer beef broth for richer flavor, but chicken’s fine if that’s what you have.
- Crushed tomato (canned): Brings brightness and balances the richness of the wine and meat.
- Worcestershire sauce: A little umami magic that rounds out the taste.
- Dried thyme: Earthy herb adding warmth to the stew.
- Bay leaves: Essential for that subtle aromatic lift during simmering.
- Baby potatoes: Halved for creamy chunks that soak up all the delicious sauce.
- Mushrooms: I use baby mushrooms halved—great for meaty texture and savoriness.
- Green beans: Added at the end for freshness and a bit of crunch.
Variations
I’ve played around with this Hearty Chicken Stew with Red Wine Recipe quite a bit, and you should definitely feel free to tailor it to your taste—this dish is like a blank canvas for comfort food creativity.
- Add fresh herbs: During the last few minutes, toss in rosemary or parsley for a bright, herbal kick that freshens things up.
- Swap protein: If you’re not a chicken fan, turkey thighs work well here, or even firm tofu for a vegetarian take—just skip the bacon and add smoked paprika for that smoky flavor.
- Use Guinness or stout beer instead of wine: I tried this once for St. Patrick’s Day, and it brought a wonderful malty richness. Just simmer a bit longer to let the flavors meld.
- Make it dairy-free: Leave out any finishing cream or butter if you add them in your version—I like mine naturally rich from the broth and veggies.
How to Make Hearty Chicken Stew with Red Wine Recipe
Step 1: Brown the Bacon and Chicken
Start by heating olive oil in a large heavy-based casserole pot over high heat. Toss in the chopped bacon and cook until it starts to release its fat and crisp up a little—this is key for that smoky base flavor. Then add the chicken pieces (I stick with boneless thighs here), sprinkle with salt and pepper, and cook until both the chicken and bacon get a nice, golden sear. This browning step adds so much flavor through the fond it creates on the pot bottom, so don’t rush it!
Step 2: Sauté Aromatics and Veggies
Once the meat looks beautifully browned, toss in the minced garlic and sliced onion. Cook for about a minute until fragrant—don’t let the garlic burn, though! Next, add the sliced celery and carrots and cook for another 2 minutes. This softens them just enough to blend with the stew without losing that fresh bite.
Step 3: Add Red Wine and Build the Sauce
Pour in your chosen red wine and let it simmer rapidly for about 2 minutes. This helps burn off the alcohol and concentrates the wine’s rich flavor. Then sprinkle the flour evenly over the meat and vegetables and stir well to incorporate—the flour will thicken your stew perfectly. Slowly pour in half of the beef broth while stirring to avoid lumps, then add the rest.
Step 4: Season and Simmer with Potatoes
Add the crushed tomato, Worcestershire sauce, dried thyme, bay leaves, and a little more salt and pepper. Stir everything together and then add the halved baby potatoes. Cover the pot and let the stew gently simmer for 30 minutes—this is when all those flavors meld, and the potatoes cook through to tender perfection.
Step 5: Add Mushrooms and Green Beans
Remove the lid, then toss in the mushrooms and green beans. Let the stew simmer uncovered for another 10 minutes. Leaving the lid off here helps thicken the sauce beautifully, giving you a rich, clingy gravy. Be careful not to put the lid back on—you’ll end up with a watery stew!
Step 6: Serve and Enjoy!
Serve hot with some crusty bread—perfect for mopping up that luscious sauce. If you like, sprinkle fresh parsley on top for a burst of color and brightness. This meal always feels like a warm hug on a plate, and I promise your family will agree!
Pro Tips for Making Hearty Chicken Stew with Red Wine Recipe
- Use Thighs for Juiciness: I’ve tried breasts before, and they dry out fast; thighs stay tender even after a longer simmer.
- Don’t Skip the Red Wine Simmer: Letting the wine reduce a couple of minutes helps mellow out bitterness and boosts richness dramatically.
- Keep Lid Off at the End: I once made the mistake of covering the stew when adding green beans and mushrooms; it made the sauce watery instead of thick and stewy.
- Brown in Batches if Needed: If your pot is crowded, brown bacon and chicken in batches to avoid steaming and get that perfect caramelization.
How to Serve Hearty Chicken Stew with Red Wine Recipe
Garnishes
I like to top this stew with freshly chopped flat-leaf parsley or even a sprinkle of thyme leaves for a pop of color and subtle freshness. Sometimes a dollop of sour cream or crème fraîche adds a nice creamy contrast, especially on colder days.
Side Dishes
Crusty bread is my absolute must-have—for soaking up every last bit of sauce. You could also serve it with buttered noodles or a simple green salad dressed lightly with lemon vinaigrette to cut through the richness.
Creative Ways to Present
For special occasions, I like serving this stew in individual rustic ramekins or mini cast iron pots—it feels extra cozy and fancy. Garnishing with a sprig of fresh thyme or rosemary makes it feel like you’re dining out in a country bistro.
Make Ahead and Storage
Storing Leftovers
I store any leftover stew in airtight containers in the refrigerator, and it keeps nicely for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better than the first day.
Freezing
This stew freezes beautifully. I portion it out into freezer-safe containers or bags, leaving some space for expansion. When you thaw it, the chicken holds up very well and the sauce stays rich and flavorful.
Reheating
I reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. If the stew thickened too much in the fridge, just add a splash of broth or water to loosen it up—it’ll taste fresh and gorgeous.
FAQs
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Can I use chicken breast instead of thighs for this stew?
You can, but I don’t recommend it because chicken breasts tend to dry out during the simmering. If you want to use breast, add it toward the last 5-10 minutes of cooking to avoid overcooking and keep it tender.
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What kind of red wine works best in this recipe?
Dry, full-bodied red wines like Cabernet Sauvignon or Merlot are ideal. They add rich flavor and depth without overpowering the dish. Avoid very light wines like Pinot Noir as they don’t contribute as much intensity.
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Can I make this stew without alcohol?
Absolutely! If you prefer to skip the wine, brown the bacon and mushrooms first, then the chicken separately to build flavor. Use extra broth and a splash of balsamic vinegar or grape juice for acidity to mimic the wine’s depth.
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Why do I need to keep the lid off when adding green beans and mushrooms?
Leaving the lid off lets the stew reduce slightly, thickening the sauce and concentrating flavors. Covering it traps moisture and can make the sauce watery, which isn’t what you want for this hearty stew.
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How long does this stew keep in the fridge or freezer?
In the fridge, it stays great for up to 3 days. For longer storage, freeze in airtight containers for 2-3 months. Just thaw overnight in the fridge before reheating gently on the stove.
Final Thoughts
This Hearty Chicken Stew with Red Wine Recipe holds a special place in my recipe collection because it’s just so dependable—comforting, flavorful, and simple enough to fit into busy weeknights or weekend dinners alike. I love how the red wine lifts the dish, making it feel a little fancy yet completely approachable. Give it a try—you’ll be greeted with warm smiles and full bellies, every time!
Print
Hearty Chicken Stew with Red Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Western, European
Description
This hearty Chicken Stew (Casserole) combines tender boneless chicken thighs, smoky bacon, fresh vegetables, and a rich tomato and red wine sauce. Simmered slowly in a heavy-based casserole pot, this comforting dish is perfect for a satisfying meal served with crusty bread.
Ingredients
Meat and Protein
- 150g/5oz bacon, chopped
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Vegetables and Aromatics
- 3 garlic cloves, minced (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 quartered)
- 150g/5oz green beans, trimmed and halved
Liquids and Sauces
- 1.5 cups (375ml) red wine (dry, full bodied; e.g. Cabernet Sauvignon or Merlot)
- 3 cups (750ml) beef stock/broth, low sodium (or chicken broth)
- 400g/14oz canned crushed tomatoes
- 2 tsp Worcestershire sauce
Seasonings and Others
- 0.5 tbsp olive oil
- 4 tbsp flour
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1.5 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat and Brown Bacon: Place olive oil and chopped bacon in a large heavy-based casserole pot over high heat. Cook until the oil is heated and the bacon releases some fat.
- Brown Chicken: Add the pieces of chicken thighs to the pot, sprinkle with salt and pepper, and cook until the chicken and bacon are browned, ensuring the chicken develops a nice crust.
- Sauté Garlic and Onion: Add the minced garlic and sliced onion to the pot and cook for about 1 minute until fragrant.
- Add Celery and Carrots: Stir in the sliced celery and carrots and cook for 2 minutes to slightly soften them.
- Deglaze with Red Wine: Pour in the red wine and allow it to simmer rapidly for 2 minutes until the alcoholic smell dissipates and the liquid reduces slightly.
- Incorporate Flour: Sprinkle the flour over the mixture and stir continuously until fully incorporated to help thicken the stew.
- Add Broth Gradually: Slowly pour half of the beef broth into the pot while stirring to prevent lumps, then add the remaining broth and mix well.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, additional salt, and pepper to taste.
- Add Potatoes and Simmer: Add the halved baby potatoes to the pot. Cover with a lid and simmer the stew gently for 30 minutes until the potatoes start to soften and flavors meld.
- Add Mushrooms and Green Beans: Remove the lid and stir in the mushrooms and green beans. Continue simmering uncovered for an additional 10 minutes to thicken the sauce and cook the vegetables through.
- Serve: Remove bay leaves, serve the stew hot, optionally sprinkled with fresh parsley, paired with crusty bread for dipping.
Notes
- Keep the lid off during the last 10 minutes of cooking to allow the sauce to thicken properly.
- Boneless chicken thighs are recommended for juiciness; if using chicken breast, add it in the last 5 minutes to avoid drying out.
- Bone-in chicken pieces can be used but require longer simmering; for crispy skin, consider a slow-cooked oven method instead.
- Dry, full-bodied red wines like Cabernet Sauvignon or Merlot add excellent flavor; Guinness or stout beer also works well as a substitute.
- For a non-alcoholic version, brown the bacon, mushrooms, and chicken separately to build flavor, adding them back into the stew as per recipe.
- Beef broth gives a deeper color and flavor, but chicken broth is an acceptable substitute.
Nutrition
- Serving Size: 1 bowl (~350g)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
