White Wine Chicken Stew Recipe

This cozy, one-pan white wine chicken stew recipe makes for a comforting weeknight dinner or even a delicious main course at a dinner party. It's a hearty chicken stew with mushrooms and potatoes cooked in wine and chicken broth — perfect for spooning over everything on your plate! It's the kind of recipe that feels effortless but tastes like you spent hours in the kitchen.

Pat the chicken dry with paper towels and season generously with kosher salt and black pepper on both sides. Preheat oven at 375°F.

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken skin-side down (for thighs) in the pan and sear for 5-7 minutes or until golden brown. Work in batches to avoid overcrowding the pan. Transfer the seared chicken to a plate and set it aside.

Add the chopped shallots to the same pan. Cook undisturbed for about 5 minutes, allowing them to caramelize on one side. Remove them from the pan and set them aside

Add the butter to the pan, followed by the sliced mushrooms, potatoes, and thyme sprigs. Sauté for 5 to 7 minutes.

Sprinkle the flour evenly over the mushroom and potato mixture and stir to coat. Cook for 2 to 3 minutes and then pour in the wine. Scrape the bottom of the pan with a wooden spoon to deglaze and loosen any browned bits.

Stir in the chicken broth. Return the seared chicken and caramelized shallots to the pan, ensuring they are partially submerged in the liquid. Transfer the pan to a preheated oven at 375°F and bake uncovered for 40 minutes, or until the chicken is cooked through and the potatoes are tender.

Remove the pan from the oven. Squeeze the juice of half a lemon over the chicken and garnish with freshly chopped chives. Serve warm and enjoy!