French Chicken Stew

Name: French Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: 1 pound boneless, skinless chicken breasts and thighs, cut into 2-inch pieces; 3 tablespoons extra virgin olive oil; 1 medium yellow onion, diced; 1 leek (white and light green parts), sliced into half-moons and rinsed thoroughly; 4 medium carrots, peeled and cut into 1-inch pieces; 1 green bell pepper, diced; 1 cup dry white wine; 4 cups chicken broth; Kosher salt to taste; Freshly ground black pepper to taste

Recipe GLPR0e19fc55ff0f52

French

Main Course

60 min

347 cal

Servings: 4

Stovetop

A classic French-inspired chicken stew featuring tender chicken pieces simmered with fresh vegetables and white wine, creating a savory and aromatic one-pot meal perfect for any season.

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Ingredients

1 pound boneless, skinless chicken breasts and thighs, cut into 2-inch pieces

3 tablespoons extra virgin olive oil

1 medium yellow onion, diced

1 leek (white and light green parts), sliced into half-moons and rinsed thoroughly

4 medium carrots, peeled and cut into 1-inch pieces

1 green bell pepper, diced

1 cup dry white wine

4 cups chicken broth

Kosher salt to taste

Freshly ground black pepper to taste

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken pieces and sear on all sides until lightly golden, about 5-6 minutes total. Season with salt and pepper as they cook. Transfer the chicken to a plate.
In the same pot, add the diced onion and cook for 2 minutes, stirring occasionally, until it begins to soften. Add the sliced leek and cook for another 2 minutes.
Add the carrot and bell pepper pieces to the pot and stir well, cooking for 3 minutes to allow the vegetables to start releasing their flavors.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly and cook off some of the alcohol.
Return the seared chicken pieces to the pot and add the chicken broth. Stir to combine, then bring to a boil.
Reduce the heat to low, partially cover the pot, and simmer for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Skim off any foam or impurities that rise to the surface during cooking.
Taste the stew and adjust seasoning with additional kosher salt and freshly ground black pepper as desired. Serve hot in bowls, ensuring each portion has chicken, vegetables, and broth.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at any major Charlotte grocer—leeks and bell peppers are reliable finds even at Food Lion and ALDI, and white wine lives in the regular wine section everywhere. The stated 60 minutes is honest for a weeknight braise, though proper browning and simmering may push it closer to 75 if you're not rushing. At roughly $2.50 per serving (chicken thighs, modest wine, aromatics), this is genuinely affordable, and it reheats beautifully, making it an excellent next-day lunch. The only minor friction: it requires a Dutch oven and sustained heat attention, so it's not a hands-off weeknight solution, and the white wine cost will register if you're buying a full bottle for one dish.