If you’re craving a dish that wraps you in comfort and bold flavors, this Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe is exactly what you need. It brings together tender chicken thighs, crispy bacon, vibrant vegetables, and the deep richness of red wine into one irresistible stew. The layers of savory goodness create a perfect harmony that warms you from the inside out. Whether it’s a chilly evening or a weekend treat, this stew feels like a hug in a bowl and transforms simple ingredients into something truly memorable.
Ingredients You’ll Need
Getting started with this Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe is a breeze because it relies on straightforward ingredients that each play a vital role in building flavor, texture, and color. From the smoky bacon to the fresh green beans, every component adds something special to the stew.
- 0.5 tbsp olive oil: Helps to render fat from the bacon and beautifully sear the chicken.
- 150g/5oz bacon, chopped: Adds smoky depth and a crispy texture to the stew.
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm pieces: Perfectly tender and juicy—thighs hold up well during the long simmer.
- Salt and pepper (½ tsp each, twice): Essential seasoning to enhance every layer of flavor throughout the process.
- 3 garlic cloves, minced (about 1 tbsp): Brings a fragrant punch that complements the rich ingredients.
- 1 onion, sliced: Adds sweetness and body to the stew base.
- 3 carrots, peeled, halved lengthwise and sliced: Provide color, texture, and a hint of natural sweetness.
- 2 celery stalks, sliced: Introduce subtle earthiness and a little crunch.
- 1 ½ cups (375ml) red wine: Infuses the stew with complex, fruity acidity to balance the richness.
- 4 tbsp flour: Acts as a thickener to give the stew its irresistible, velvety consistency.
- 3 cups (750ml) beef stock or broth, low sodium: The flavorful liquid base that brings everything together; chicken stock works well, too.
- 400g/14oz canned crushed tomato: Gives a luscious tang and deep red color.
- 2 tsp Worcestershire sauce: Adds a savory umami boost.
- 1 ½ tsp dried thyme: Brings herbal brightness that complements the meat and vegetables.
- 2 dried bay leaves: Impart subtle earthiness during the simmering stage.
- 350g/12oz baby potatoes, halved: Provide a creamy bite and soak up all the stew’s flavors.
- 200g/6oz mushrooms, halved or quartered: Offer earthiness and a meaty texture, added towards the end for freshness.
- 150g/5oz green beans, trimmed and halved: Add a pop of color and slight crunch for balance.
How to Make Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe
Step 1: Render Bacon and Sear Chicken
Start by heating olive oil in a large heavy-based casserole pot over high heat, then add the chopped bacon. The oil helps the bacon release its flavorful fat, which will infuse the entire stew. When the bacon starts sizzling and looks beautifully crisp, toss in the chicken pieces seasoned with salt and pepper. Let everything brown well—that tasty caramelization adds incredible depth to the stew’s flavor.
Step 2: Build the Flavor Base
Once the chicken and bacon have a golden hue, add the minced garlic and sliced onion. Cook for about a minute until fragrant—this step awakens your senses and lays an aromatic foundation. Then, stir in celery and carrots, cooking for another two minutes. These veggies will soften slightly while preserving their texture and sweetness.
Step 3: Deglaze with Red Wine
Pour in the red wine and allow it to simmer rapidly for two minutes. This cooks off the harsh alcohol scent and extracts all the delicious browned bits stuck to the pan, blending them back into the stew for rich complexity. Red wine is the magic ingredient here, lifting the taste profile beautifully.
Step 4: Thicken and Add Broth
Sprinkle the flour over the mixture and stir it in well, coating every piece. This helps thicken the stew as it simmers. Slowly pour in half the beef broth while stirring to prevent lumps, then add the rest. The broth creates a luscious sauce that carries all the savory flavors.
Step 5: Add Tomatoes and Herbs
Mix in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and the additional salt and pepper. Each ingredient adds layers of taste—from tangy tomatoes to subtle herbal warmth—that marry perfectly during simmering. Give it a good stir to combine everything evenly.
Step 6: Simmer Potatoes and Stew
Throw in the halved baby potatoes, then cover the pot and let the stew simmer gently for 30 minutes. This slow cooking process softens the potatoes and allows all the ingredients to meld into one harmonious dish.
Step 7: Final Touches with Mushrooms and Green Beans
Remove the lid and add the mushrooms and green beans. Let the stew simmer uncovered for another 10 minutes. This step keeps the vegetables vibrant and adds a fresh bite without overcooking them, completing your beautiful, hearty chicken stew.
How to Serve Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme on top to brighten the rich stew and add a pop of green that invites you in. A little sprinkle of cracked black pepper just before serving also lifts the flavor wonderfully.
Side Dishes
This stew pairs effortlessly with thick slices of crusty bread to soak up every last drop of the luscious sauce. For extra comfort, creamy mashed potatoes or buttered noodles offer cozy, complementary sides that fill you up happily.
Creative Ways to Present
Serve the stew in rustic bowls to emphasize its hearty, home-cooked charm. You can also ladle it over a bed of creamy polenta or serve alongside roasted root vegetables for added texture and color on the plate—a feast for both the eyes and the palate!
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so it tastes fantastic reheated.
Freezing
This stew freezes wonderfully. Portion it into freezer-safe containers or bags, making sure to leave space for expansion. It will keep up to three months. When you’re ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat the stew gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or water if it seems too thick. Avoid high heat, which can dry out the chicken or toughen the vegetables.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended because they stay tender and juicy during the long simmer. Chicken breasts can dry out more easily, so if you use them, watch the cooking time closely.
What type of red wine works best in this stew?
A dry red wine like Cabernet Sauvignon, Merlot, or a fruity Pinot Noir works great. Avoid sweet wines as they can alter the stew’s savory balance.
Can I make this stew in a slow cooker?
Absolutely! Brown the bacon and chicken first on the stove, then transfer everything to a slow cooker with the other ingredients. Cook on low for 6-7 hours or high for 3-4 hours, adding mushrooms and green beans during the last 30 minutes.
Is there a substitute for Worcestershire sauce?
Yes, soy sauce or a splash of balsamic vinegar can provide a similar umami depth if you don’t have Worcestershire sauce on hand.
How do I know when the stew is done?
The stew is ready when the chicken is tender, potatoes are soft, and the sauce has thickened into a rich, flavorful consistency. A taste test is the best way to be sure!
Final Thoughts
This Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe is a true crowd-pleaser that feels both comforting and sophisticated. It’s perfect for cozy dinners and impressive enough to share with guests. Once you try it, you’ll find yourself reaching for this recipe time and time again whenever you want a delicious meal that satisfies on every level.
Print
Hearty Chicken Stew with Bacon, Vegetables, and Red Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Western, European
Description
This hearty Chicken Stew (Casserole) is a comforting one-pot meal featuring tender boneless chicken thighs, smoky bacon, aromatic herbs, and a medley of fresh vegetables simmered in a rich tomato and red wine sauce. Perfect for a cozy dinner, this dish offers layers of flavor and satisfying textures with baby potatoes, green beans, and mushrooms, all cooked to perfection in a heavy-based casserole.
Ingredients
Protein
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
- 150g/5oz bacon, chopped
Vegetables
- 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
- 3 garlic cloves, minced (approx. 1 tbsp)
Liquids & Sauces
- 1 1/2 cups (375ml) red wine
- 3 cups (750ml) low sodium beef stock/broth (or chicken broth)
- 400g/14oz canned crushed tomato
- 2 tsp Worcestershire sauce
Oils & Fats
- 0.5 tbsp olive oil
Spices & Herbs
- 4 tbsp flour
- 1/2 tsp salt and pepper, each (plus additional 1/2 tsp salt and pepper later)
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Prepare the base: Place olive oil and chopped bacon in a large heavy-based casserole pot over high heat. Allow the bacon to render its fat and the oil to heat thoroughly.
- Brown the chicken: Add the chicken pieces to the pot. Season with 1/2 tsp salt and 1/2 tsp pepper. Cook until both the chicken and bacon are well browned, developing a deep flavor base for the stew.
- Sauté aromatics: Add minced garlic and sliced onion to the pot. Cook for about 1 minute until fragrant and the onion begins to soften.
- Add celery and carrots: Stir in the sliced celery and carrots. Cook for 2 minutes to begin tenderizing the vegetables.
- Deglaze with wine: Pour in the red wine and let it simmer rapidly for 2 minutes to allow the alcohol to cook off and concentrate the flavor.
- Incorporate flour: Sprinkle the flour over the ingredients and mix well until the flour is fully incorporated, helping to thicken the stew later.
- Add broth gradually: Slowly pour in half of the beef broth while stirring continuously to avoid lumps, then add the remaining broth to the pot.
- Add remaining flavorings: Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and another 1/2 tsp each of salt and pepper. Mix thoroughly to combine the flavors.
- Add potatoes: Stir in the halved baby potatoes, ensuring they are submerged in the liquid.
- Simmer covered: Cover the casserole and simmer gently for 30 minutes on low to medium heat, allowing the potatoes and chicken to cook through and the flavors to meld.
- Add green vegetables: Remove the lid and add the mushrooms and green beans. Continue to simmer uncovered for an additional 10 minutes until the mushrooms and beans are tender but still vibrant.
- Serve: Ladle the stew into bowls and serve hot with crusty bread. Optionally, sprinkle freshly chopped parsley on top for a burst of freshness.
Notes
- Note 1: Using boneless, skinless chicken thighs ensures tender meat that won’t dry out during the long simmer.
- Note 2: Red wine adds depth of flavor; choose a dry variety like Cabernet Sauvignon or Merlot.
- Note 3: Low sodium beef broth keeps the salt level balanced and allows you to season to taste.
- For best results, use a heavy-based casserole pot to ensure even heat distribution during cooking.
- This stew is delicious when allowed to rest for a few minutes after cooking, which enhances the flavors.
- You can substitute chicken stock for beef stock if preferred; it will create a lighter flavor.
