Fancy Chicken Stew

Imagine this timeless chicken stew bubbling away on your stove. My version takes the classic and layers it with flavor boosters — roasted chicken, garlic, herbs, seasoned salt, a touch of Parmesan, and a silky finish of cream and butter. It’s simple, rustic, and absolutely unforgettable.

Ingredients (Serves 6–8)

1 whole chicken roaster (5–6 lbs), roasted and shredded (about 2 lbs of meat)

2 tbsp olive oil

1 tbsp butter (plus extra for finishing)

1 large yellow onion, diced

3 cloves garlic, minced (or roasted for extra flavor) *See Roasted Garlic Upgrade note

2 carrots, sliced into rounds

2 celery stalks, sliced

1 lb white baby potatoes, halved

1 cup dry white wine (e.g., Sauvignon Blanc)

4 cups chicken stock (low sodium)

1 bay leaf

1 tsp dried thyme (or 3 sprigs fresh)

½ tsp dried rosemary (or 1 sprig fresh)

1 tbsp dried parsley (or 2 tbsp fresh)

1 tbsp chicken bouillon

1½ tsp seasoned salt (adjust to taste)

½ cup heavy cream

2–3 tbsp grated Parmesan (or a Parmesan rind)

Splash of lemon juice

Cracked black pepper, to taste (about 1/2 - 3/4 tsp)

Optional garnish: fresh parsley or chives, flaky sea salt

Instructions

Roast the Chicken:

Roast your chicken roaster using your favorite simple seasoning (salt, pepper, butter, herbs). Once fully cooked, let it rest, then shred the meat off the bone and set it aside.

Sauté the Base:

In a large Dutch oven, heat olive oil and butter over medium heat. Add onion and sauté until translucent. Add minced garlic, carrots, and celery. Cook 4–5 minutes until fragrant and softened. (If using roasted garlic, wait to add until next step.)

Deglaze & Simmer:

Pour in the white wine, scraping up any golden bits from the bottom of the pot. Let simmer for 5-10 minutes to burn off the alcohol.

Stir in potatoes, chicken stock, bay leaf, thyme, rosemary, parsley, seasoned salt, and chicken bouillon. (If using roasted garlic, you will stir it in here.). Bring to a gentle simmer and cook 25–30 minutes until the potatoes and veggies are tender.

Finish the Stew:

Stir in the shredded chicken, heavy cream, and Parmesan. Simmer on low for another 5–10 minutes, stirring gently until the Parmesan melts smoothly into the broth. Taste and adjust seasoning as needed.

Brighten & Serve:

Remove the bay leaf (and Parmesan rind, if used in place of freshly grated Parmesan). Add the splash of lemon juice and swirl in a tablespoon of butter right before serving.

Garnish:

Ladle into shallow bowls. Top with cracked black pepper, a sprinkle of parsley or chives, and a touch of flaky salt if desired. Serve with warm, crusty bread.

👉 Tips & Flavor Boosts

Stirring in Parmesan instead of using the rind is an easy shortcut with incredible results.

A touch of lemon at the end balances the creamy richness.

Use freshly cracked pepper rather than pre-ground — it gives the stew a richer, warmer flavor.

Roasted garlic will give you a warm, rounded flavor.

Bouillon and seasoned salt give the stew its deep, layered flavor.

Want a thicker stew? Make a quick roux (1 tbsp butter + 1 tbsp flour) and stir it in before the cream.

* Roasted Garlic Upgrade

Cut the top off a small head of garlic to expose the cloves.

Drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 35–40 minutes until soft and golden.

Squeeze out the cloves, mash with a fork, and stir them into the stew during the simmering stage (Step 3 in your recipe).

This is the kind of stew that doesn’t just warm you up — it feeds your soul. ✨

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