This chicken stew is the best I have ever tasted, period! It’s a hearty meal of tender, juicy chicken, carrots and potatoes simmered in a rich, flavorful broth. It’s a recipe from America’s Test Kitchen!
Disclosure: This is not a sponsored post in any way. I purchased this cookbook on my own and just want to share this fabulous cookbook and chicken stew recipe with you.
Recently, I was in Kohler, Wisconsin attending the Kohler Food and Wine Experience. The whole weekend was magical and I learned a ton and got to sample some great food. One of the highlights of that weekend was meeting Christopher, Jack and Bridget from America’s Test Kitchen.
The Ultimate Comfort Food
Their session was focused on The Ultimate Comfort Foods, where we got to watch them make (and taste!) their Best Chicken Stew and Chewy Brownies from the newly revised edition of (affiliate link) The Complete America’s Test Kitchen TV Show Cookbook. “This cookbook includes all 15 seasons (including 2015) of the hit TV show in a fabulous collection featuring more than 950 foolproof recipes and dozens of tips and techniques.”
The cookbook is 963 pages of awesomeness. I mean, check out the thickness! In the pages of the book is the best recipe ever for homemade chicken stew!
You guys, even if you don’t watch the TV show, you need this cookbook. I mean, there are 26 chapters filled with comfort food recipes that you know are delicious and solid.
This is what I love about America’s Test Kitchen:
- Knowing that they test and test and test again, for EVERY single recipe.
- They show and tell you why certain things/techniques work.
- Then they talk about the science behind everything.
- They come up with methods using ingredients you would never think to use.
Soups and Chicken Stew Recipe
And there’s an entire chapter of SOUP recipes, plus the chicken stew. I love this cookbook.
What I’ll be cooking next:
- Perfect Potstickers
- Simple Pot Roast
- Chicken and Dumplings
- Slow Cooker Beer Braised Short Ribs
- Beef Stroganoff
- Hearty Lentil Soup
- Stir-Fried Beef and Broccoli
- Stir-Fried Asparagus with Shiitake Mushrooms
- Southern Cornbread
- The Best Almond Cake
Now, I can’t just show you photos of this FABULOUS Chicken Stew, which is rightly named “BEST Chicken Stew” for a reason. You guys, the richness in flavor in this stew is crazy delicious. When I learned how to make chicken stew at Kohler, I made it for my family like immediately. Like, after being home for 3 days. It is that good.
How to Make Chicken Stew (America’s Test Kitchen recipe)
What makes this chicken stew amazingly fabulous is the fact that you are searing chicken wings to provide rich chicken flavor and plenty of thickening gelatin, and then you gently simmer bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost the meatiness, you will use a combination of bacon, soy sauce, and anchovy paste. Anchovy paste!!! Brilliant. Finally, you take full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
Chicken Stew, the way it should be – THE BEST
The good people over at America’s Test Kitchen gave me permission to share this chicken stew recipe with you all. So, seriously, you guys .. today is your lucky day. Make the chicken stew and be happy.
And buy this cookbook and know, without a doubt, that you will have more than 950 delicious, solid recipes that you will be making again and again in your kitchen. And if you don’t have your Thanksgiving menu set yet, buy this cookbook for inspiration, recipes and a Thanksgiving holiday menu you and your family will never forget.
Oh, and if you like this stew, try my Korean Spicy Chicken Stew recipe next!
Chicken Stew (The best ever!)
Ingredients
- 2 pounds boneless skinless chicken thighs halved crosswise and trimmed
- Kosher salt and pepper
- 3 slices bacon chopped
- 1 pound chicken wings halved at joint
- 1 onion finely chopped
- 1 stalk celery minced
- 2 cloves garlic minced
- 2 teaspoons anchovy paste
- 1 teaspoon minced fresh thyme
- 5 cups chicken broth
- 1 cup dry white wine plus extra for seasoning
- 1 tablespoon low sodium soy sauce
- 3 tablespoons unsalted butter cut into 3 pieces
- 1/3 cup all-purpose flour
- 1 pound small red potatoes unpeeled, quartered
- 4 carrots peeled and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
- Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
- Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes.
- Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add chicken thighs*, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
- Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.
Published November 1, 2013. From Cook’s Illustrated. I received permission from America’s Test Kitchen to publish their Chicken Stew recipe here.
Oh goodness! I was so going to make this stew this weekend and post it hahaha. So glad you made it though, and girl you killed this. It looks spectacular!!! I want a bowl now! Pinned.
oh my gawd!! you should still post it!! I wanted to help promote this book so got permission to share the recipe. . dude, you know .. this recipe rocks. This is the only chicken stew I am ever making in my life. Ever.
Hey ladies! My friend Alison also came home from Kohler and made this stew right away. Clearly we all had a fave recipe from the trip! 🙂
Hey Hannah!! haha, yes!! She told me on instagram! 🙂 This stew and the Carrot 43 martini. . my faves!! 🙂 So good to hear from you!! It was so great meeting you!
Well yes, I believe I DO need this yummy soup in my life. And how EXCITING to meet Christopher from America’s Test Kitchen. I absolutely adore that show. The cookbook looks like a “must have” for sure!!
Renee, that was the highlight of my year! 🙂
You’re right, I do need that stew in my life. And the cookbook too!
I have a minor obsession with America’s Test Kitchen and I stopped reading halfway through your post so I could add it to my wishlist! The broth is drawing me in and I must try it immediately. It looks so rich in flavor. Thank you for sharing!
I see the soup being exactly what I need for many chilly Wisconsin nights ahead!
What a great cookbook, and that stew is just loaded with flavor, isn’t it?! It’s right up my alley, and I need to whip up a big batch ASAP. 🙂
I totally need soups and with 950 recipes, I think I’m good for the next 3 years. 🙂 Thanks for sharing this, Alice.
haha, I know right?! This may be the only cookbook you will ever need, huh? 😛
What a fantastic experience for you there Alice! I am a huge fan of the Test Kitchen and their books (and magazine) so I will definitely be checking that gorgeous book out. That stew is just fall and winter in a beautiful bowl. Love it!
So glad you had such an incredible experience at Kohler, Alice 🙂 And what an amazing cookbook too! Love love love this stew!!! It looks so insanely rich, flavorful and delicious! Your photos are beautiful and you captured how just how wonderful the flavors are – I can seriously almost smell it. The seared wings, bacon and anchovy paste are such brilliant tips – I definitely do need this chicken stew in my life!
Thanks so much, Kelly!! I really hope you do try it. . it’s so delicious!!
Wow – over 900 recipes! That’s crazy. I wouldn’t know where to start. So cool that you got to meet the ATK crew! This soup looks fantastic!
Thanks so much, Liz!!
This looks like the ultimate comfort food! I love America’s Test Kitchen and reading about all the tests they did to end up with the best recipe.
I absolutely love that show! I also own two of their cookbooks, one of them being their Cooking School. It’s my go-to when I need to brush up on something. This soup looks fabulous!
Hey Lisa! That’s awesome. . I totally agree. . ATK is my go-to as well for technique etc. . thank you!!
Looks so good! Speaking volumes of comfort!
Thanks so much, Barbara!!
Oh, my gosh, I must buy this cookbook, too! I love ATK….but do I have room for one more cookbook? Sure!!! The stew looks amazing!
Oh my goodness, I have to have this cookbook! This stew really does look like the best! Pinned!
Thighs, wings and bacon — I can see how this is the ultimate comfort food! It takes chicken noodle soup wayyyyyy up a notch!!!
Yep, I’m pretty sure I need this in my life. Stew is near and dear to my heart, especially during the colder months. But I have yet to prepare one using chicken. I am so excited to make this – you don’t even know 😉
Yum I love a good bowl of chicken stew and this recipe sure does look fabulous!
Sign me up for this gorgeous soup and cookbook! What a beautiful meal to make on these chilly Midwest evenings. I love how hearty this stew looks while still being so healthy!
We absolutely love this show. How awesome to be able to see them at work in person!
You are totally correct – I NEED this in my life! Like, now? Please? Yes?
the hobbit kitchen x
This stew sounds amazing! America’s Test Kitchen has been a fave of mine for awhile… love their scientific approach to cooking. My wife is all about soups and stews… I think I need to be a good husband and make this for her… right?
I love their cookbooks!! Everytime I make something out of their cookbooks, I know it will be a hit! Thanks for sharing another wonderful recipe!
This looks so good, love it!
ALRIGHT – if I “need” this stew in my life, then I guess I MUST try it! 😉
From the looks of your beautiful photos, you can tell that this is indeed a wonderful tasting stew. Thanks for sharing the recipe.
Man I need this book! I have a huge cookbook from American Test Kitchen but it’s black and white. It’s great that they added beautiful pictures now. Just added it to my Amazon wish list and waiting for the Christmas gift! 🙂
Send me a bowl please!! feeling sick today after multiple flights and this soup will be perfect to curl up to. I’m BUYING this book stat!
Oh my goodness! I can’t wait to try out this recipe :). Now with Winter almost in full bloom in Madison, Wisconsin it is definitely easy to tack on soup/stew ideas! I hope you’re staying warm! Despite the melting temps, California is starting to sound really good.
I was making this tonight and I noticed your pics have carrots but they’re not in the recipe?
Oh they are on the recipe card but on the same line as the “small red potatoes” .. fixing it now!! It should be on it’s own line under ingredients! and under the instructions, they are listed under STEP #3. Sorry about that! Please let me know how you like it! This stew is the BEST!
I made this tonight. WOW. Dan Souza, the originator of this recipe at ATK deserves high praise for this one.
DISCLOSURE: I substituted pancetta for bacon (and left it out after I rendered the fat as my wife does not like the taste of bacon, but you are supposed to add it back in later) and I used 5 or 6 shallots instead of the onion. Otherwise, everything else was exactly per the recipe and I did not vary the preparation instructions from the recipe by even 1 minute. It was tickety-boo right on down the line.
It was AWESOME. Everybody liked it. A lot. That **NEVER** happens with my family. Total keeper.
Awesome, I love this!!! Thanks for sharing .. and YES, ATK is the bomb. Thanks to Dan and the ATK team!!! 🙂
This is great but the directions are crazy, they have you jumping through hoops.. Wing it kids, its a great recipe but doesn’t need all the attention!!
OMG!!!! This is fabulous! First time I tried making it and it turned out perfect. So much flavor. The Best Chicken Stew Ever!!!!!
I don’t cook that much and not the best cook either (BTW) LOL! But this was so easy to follow and make, I am proud of myself! And! I will absolutely make this one again!
Rebecca, Hooray!!!!! I am so happy to hear this! I love reading comments like this! and so happy you enjoyed it! Happy Sunday and thank you for leaving this comment!! 🙂
So I am making this now. I’m confused as to when to add the thighs and how it becomes “bite size” pieces, as I don’t see where they get cut up, except for in half at the very beginning of the recipe. Will they just fall apart once cooked into the stew?
Hi Laurel! That is correct, they will just fall apart in the stew. They do remain in larger pieces/chunks but will be incredibly flavorful and delicious.
Late to the party again! I just watched this recipe being made on ATK (found the episode on youtube) and they actually discarded the wings once the stew was finished cooking,..said they were spent, so they just threw then away. I believe it was just the thighs that could be cut up in bite size pieces. I might just leave them in, too, though.
p.s.
Just found this site and am really, really enjoying it!
Thank you so much, Matt!!!
I cut my thighs into quarters before I salt them It’s more fiddly to salt and turn them that way, but no biggie. You will still often have to “cut” the piece of chicken in the bowl with your spoon as you eat.
Also, for those questioning whether you should extract the wings? Yes, you absolutely should. The remaining connective tissue that has not broken down is unpleasant. Take em out – for sire.
I also think that after making this dish more than a dozen time, that putting the bacon back in is a no-no. Frankly, using bacon at all is sub-optimal. I have had better results with using Pancetta instead of bacon to get your pork grease to brown your wings (and for fonding) at the beginning. If you do use bacon, I’d recommend that when you take it out you leave it our. The bacon is too overpowering in this dish if you leave it in, especially if your bacon is maple cured (either traditionally or via chemicals) as it leaves an odd taste if you put it back in. It’s there to make the stew taste more “meaty”, not more like bacon or worse, more like maple syrup.
Thank You for Sharing this!
The stew sounds wonderful but need I disca s the wings? Can they still be eaten? We love wings as they are fatty and nice to gnaw on. I’ll probably use skin on thighs as well for more flavour. Ure opinion? I have book margins recipe and will probably attempt in a few days time.
Hi Lilian!! I’m with you! I hate discarding edible food! Here, America’s Test Kitchen is mainly using the wings to provide rich chicken flavor and plenty of thickening gelatin . . but you can certainly still eat it! Also, since they are wings and require to be picked up and eaten with your hands, that’s also probably why they say to discard or remove from the stew. . but again, yes, you can certainly still eat them! Let me know how it goes!!!
My friend was a little bit ill last week, so I made this soup and it made her feel much better. Chicken soup can do wonders! I added redskin potatoes but I think either type would have worked equally well. Thanks!
Sounds great, thank you for sharing!
I’m so happy you made it and so glad to hear your friend is doing better!!!
Holy goodness! This was amazing! In the thick of it, it seemed to grow a little challenging but the result was WHOA!!! I have declared this our family favorite!
Thank you so much, Adrian! Hooray!
Can this be made entirely on the stovetop if I don’t have a Dutch oven?
Hi Jane, yes, a large, sturdy pot will work too! A Dutch oven provides really even temperatures while cooking. . that’s why I love and use mine so much. . good luck! Let me know how it goes!
Jane, or rather, I should say a large, sturdy oven-safe pot should work! you do want to follow the recipe and finish it in the oven. . it really is the BEST chicken stew ever so I would follow ATK’s recipe and instructions! Good luck!
You do need a large pot, but you do not need a lid for that pot.The Maillard reaction that the stew relies upon for taste and coloring works best without a lid.
This is not a recipe that should be departed from. Follow it closely for the best results.
This chicken stew is pure combination of taste, I like a balanced diet, a variety of protein and vitamin supplements so that they will have good health. Thx for sharing. Definitely I will prep it on the weekend for my family.
This chicken stew looks absolutely fantastic and healthy. Beautiful photos, too. I look forward to trying this. Thanks for sharing!
Hello Alice, a true protein source. Thank you for the recipe.
I’m seriously going to try this. Like in half an hour.
i just made this tonight for the first time it’s a keeper! To minimize the starch, i did leave out the potato and added bok choy and zucchini instead. My family loved it.
Hi! love it!! thank you for sharing!!!
great ! hearty chicken is delicious and useful for health.chicken provide vitamin A and vitamin C, and chikcen low fat protein.
I just made this recipe again. I’ve made it numerous times and I think it tastes better every time. Great comfort food when it’s snowing outside. Love this recipe!!
Hooray! So happy to hear this! Thank you!
my go to.Chicken Stew recipe. it’s so good
Since I have been making this, the price of wings has gone through the roof. Does anyone skip it or swap out? I am actually thinking about chicken feet. but drumsticks are probably easier.
you can absolutely use drumsticks or whatever you want!