By Becky Hardin
Updated Feb 6, 2025
I love hearty soups on a cold winter night and this White Wine Chicken Stew is one of my favorites. Packed with incredible flavors from tender chicken, fresh vegetables, potatoes, aromatic herbs, and a subtle sweetness from white wine! This easy stew recipe is both a delicious and comforting meal, perfect for cozy dinners all winter long!
In winters, serving soups on a cold night feels heavenly and you’ll love the warmth and deliciousness coming from this wine chicken stew . Doesn’t matter if it is just for you or for a larger family gathering, this easy stew recipe is an awesome thing to have on hand for chilly nights or any time of year.
We have posted so many favorite soup recipes this winter, and this chicken stew recipe is no exception! It’s hearty, SO flavorful, and an instant favorite.
It goes perfectly with my meal planning , having six servings in one pot cooking makes my whole week’s dinner or lunch planned so I don’t go out of my diet .
Healthy eating means different things for all of us. For me, I started prioritizing making homemade as much as possible with pantry staples , eating protein packed meals with lots of veggies. This healthy chicken stew with white wine is just that! It’s protein-packed, flavorful, and has tons of veggies and yukon potatoes!
If you like stew as much as I do, don’t forget to try our Instant Pot Beef Stew and Slow Cooker Guinness Beef Stew !
White Wine Chicken Stew or Coq au Vin Blanc
Tender chicken with chunky veggies in a hearty broth—surely a warm hug in a bowl! I love the addition of the white wine flavor . It adds a bit of a kick to this pot of goodness. It is also known as “Coq au Vin Blanc”.
White Wine Chicken Stew is inspired by “Coq au Vin,” a French dish that is simply scrumptious. Coq au Vin is prepared by using red wine as a key ingredient where this chicken stew uses white wine. A perfect rustic stew with crusty bread —cozy and comforting!
Ingredients
- Chicken: I use a mix of chicken wings and chicken thighs. You can choose to use either, though chicken thighs have more fat content and makes the broth super flavorful.
- Veggies: I add celery, onion, and carrots to create a a flavorful broth.
- Bacon: I use few strips of bacon to sprinkle over my soup bowls and add an extra crunch.
- Red potatoes: I prefer to use red potatoes, they add a little color (due to their red skin), hold their shape after cooking, and are less in starch.
- Chicken broth: I use unsalted chicken broth. It lowers the sodium content while still adding flavor to the soup.
- Dry white wine: Use your favorite dry white wine to add a depth of flavor.
- Herbs: Parsley and thyme add so much freshness and aroma. Don’t skip.
- Worcestershire sauce: Adds a tangy, subtly sweet, and savory flavor to stew.
- All purpose flour: I’m already adding potatoes in my stew, so I use all purpose flour to thicken the sauce.
Variations & Substitutions
- Chicken breast is the BEST substitute for wings/thighs if you want to lower the fat. Broth will still be delicious and creamy.
- If you want to make this chicken stew without alcohol, feel free to swap it with equal amounts of chicken broth.
- To make it gluten-free, swap all-purpose flour for corn flour to thicken the soup. Add some water to make a slurry and slowly add while stirring.
- To make low-carb stew, simply remove the potatoes and use other low-carb veggies like cauliflower, broccoli, turnips, or your favorites. Stew consistency may change and you may need to add extra corn flour slurry to thicken it.
- I’m sharing a wonderful hack to make this stew faster. Use any precooked chicken like rotisserie chicken and add it after a few hours of cooking (as chicken is already cooked and flavorful). Shredded chicken will also work in my chicken stew with white wine.
- Pinot Grigio and Sauvignon Blanc wines are great to use, but feel free to to use what you prefer.
Tips For Success
- Feel free to use other potato varieties like yukon gold or russet potatoes.
- Corn and peas are a few other vegetables to add.
- I highly recommend using chicken broth for the base. Plain water will also work but you’ll miss the extra flavor that chicken broth brings.
How to Store and Reheat
Another great thing about this chicken stew is that it’s easy to make ahead of time or to save leftovers. You can easily refrigerate this for a couple of days after cooking. It’s easy to reheat for quick meals throughout the week!
Store leftovers in an airtight container and refrigerate for 3-5 days. I don’t recommend storing for more than that. Since I use all-purpose flour for thickening, storing will make the stew thicker overtime. While reheating, add 1/2-1 cup of broth and heat until desired consistency.
Freeze: Don’t just pour everything in one container and freeze. Divide the stew in portion sizes and transfer to freezer-friendly bags. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat.
Serving Suggestions
Serve this easy stew recipe with crusty bread and you cannot go wrong. Prepare for this dish to be requested again and again. This hearty soup is perfect to pair with soft dinner rolls like Sweet Potato Rolls , Parker House Rolls , and Thanksgiving Rolls .
Try some Buttermilk Biscuits or Sweet Potato Biscuits for extra butteriness! If you decide to make gluten-free chicken stew, add some Gluten Free Biscuits .
I sometimes love to have aromatic focaccia bread like Rosemary Focaccia or cheesy Cheese Focaccia .
5-Star Review
This is one of my family’s favorites! It is delicious! I even brought it to a soup party and everyone devoured it! Perfect with a glass of wine and some crusty bread!❤️ -Jeanette
Ingredients1x2x3x
- ▢ 4 slices bacon cut into 1/8” strips.
- ▢ 1 lb. chicken wings
- ▢ 2 lbs. boneless skinless chicken thighs; cut in-half horizontally and trimmed.
- ▢ 4 carrots peeled and cut into ½-inch pieces
- ▢ 1 onions diced
- ▢ 1 celery rib minced
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon fresh thyme minced
- ▢ ½ teaspoon smoked paprika
- ▢ 5 cups unsalted chicken broth divided
- ▢ 1 1/8 cup dry white wine divided into 1 cup and 1/8 cups
- ▢ 2 teaspoons Worcestershire Sauce
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon ground black pepper
- ▢ 3 tablespoons unsalted butter cut into 1 tablespoons sections
- ▢ 1/3 cups all-purpose flour
- ▢ 1 lb. small new red potatoes washed & quartered
- ▢ garnish: 2 tablespoons chopped fresh parsley
Video
Instructions
- Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high. 4 slices bacon
- In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. (If more fat is needed, add 2 tablespoons canola oil.) Place seared chicken in the bowl with the bacon. 1 lb. chicken wings, 2 lbs. boneless
- Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. 4 carrots
- Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed. 1 onions, 1 celery rib, 2 cloves garlic
- Increase heat to medium-high. Add 1-cup wine, 1-cup broth, and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. 5 cups unsalted chicken broth, 1 1/8 cup dry white wine, 2 teaspoons Worcestershire Sauce
- Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
- Add butter and stir to melt. 3 tablespoons unsalted butter, 1/3 cups all-purpose flour
- Sprinkle the vegetables with flour and stir.
- Gradually add the remaining 4 cups of broth, thyme, and smoked paprika then whisk until smooth. 1 teaspoon fresh thyme, 5 cups unsalted chicken broth, ½ teaspoon smoked paprika
- Add quartered potatoes; bring to a low boil. 1 lb. small new red potatoes
- Turn off heat. Taste the stew and season with salt and pepper, if needed. 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Place oven rack to lower-middle position and preheat oven to 325°F. Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Transfer pot to stovetop and scrape food off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon. Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally. (At this point the stew can be refrigerated, covered, up to 2 days.)
- Before serving, discard wings and add 2-4 tablespoons white wine. Garnish with chopped parsley. Serve and enjoy!! garnish: 2 tablespoons chopped fresh parsley, 1 1/8 cup dry white wine
Becky’s Tips
- Feel free to use other potato varieties like yukon gold or russet potatoes.
- Corn and peas are a few other vegetables to add.
- I highly recommend using chicken broth for the base. Plain water will also work but you’ll miss the extra flavor chicken broth brings.
- Chicken breast is the BEST substitute for wings/thighs if you want to lower the fat.
- Feel free to swap white wine with equal amounts chicken broth.
- To make it gluten-free, swap all purpose flour for corn flour to thicken the soup. Add some water to make slurry and add slowly while stirring.
- To make low-carb simply remove the potatoes and use other low carb veggies like cauliflower, broccoli, turnips, or any of your favorites.
- Use precooked chicken like rotisserie chicken or shredded chicken.
- Pinot Grigio and Sauvignon Blanc wines are great to use, but feel free to to use what you prefer.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make White Wine Chicken Stew
Cook bacon: Start by cooking the 4 slices of bacon in a Dutch oven, over medium-low heat.
Cook until the bacon browns then transfer to a large bowl. Turn heat to medium-high.
Cook chicken: Now in the same Dutch oven cook 1 lb. of chicken wings and 2 lbs. of boneless chicken. Add chicken in small batches, and without crowding the pan. Sear the chicken wings and thighs in the bacon fat.
(If more fat is needed, add 2 tablespoons canola oil.) Once done place seared chicken in the bowl with the bacon.
Cook vegetables and make stew base: Now it’s time to cook the vegetables. Reduce the heat to medium and add 4 chopped carrots in the Dutch oven and cook until softened.
Add 1 diced onion and 1 minced celery rib and cook until onion is translucent and celery has softened.
To this add 2 cloves of minced garlic and cook 30 seconds until it is fragrant and bloomed.
Now increase the heat to medium-high. Add 1-cup of wine (out of 1 1/8 cup dry white wine), 1-cup broth (out of 5 cups unsalted chicken broth) and 2 teaspoons of Worcestershire Sauce.
Scrape the brown bits from the bottom of the pan and bring the mixture to a boil.
Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
Add 3 tablespoons of unsalted butter and stir to melt.
Sprinkle the vegetables with 1/3 cups all-purpose flour and stir nicely.
Gradually add the remaining 4 cups of chicken broth, 1 teaspoon of fresh thyme, and ½ teaspoon of smoked paprika then whisk until smooth.
Finally add 1 lb. of quartered red potatoes and stir everything. Bring to a low boil.
Turn off the heat. Taste the stew and season with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper, if needed. Stir and keep it aside.
Preheat the oven and cook stew: Place oven rack to lower-middle position and preheat the oven to 325°F. Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
After about 30 minutes transfer pot to kitchen counter and scrape off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs, wings, and bacon.
Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
When the chicken stew is done cooking, remove the wings before serving (but you can keep the meat in if desired) and add a bit more wine.
Before serving, discard wings (see *Note) and add 2-4 tablespoons white wine. Garnish with 2 tablespoons of chopped parsley. Serve and enjoy!!
I just love how hearty this chicken stew recipe is. It warms the belly and the soul! It’s filled with potatoes, carrots, chicken, and of course white wine. This hearty stew is rustic and classic and all kinds of delicious.
Eating spoonfuls of this next to a fire makes for just about the best comfort food ever. And you guys know I love me some comfort food.
Soups/stews recipes that you’ll love
Crockpot Stuffed Pepper Soup
Creamy Chicken Soup
Beef Stew Seasoning
Turkey Wild Rice Soup
Beef Barley Soup
Ham and Lentil Soup
Dumpling Soup
15 Bean Soup
White Wine Chicken Stew Recipe
Ingredients
- 4 slices bacon cut into 1/8” strips.
- 1 lb. chicken wings
- 2 lbs. boneless skinless chicken thighs; cut in-half horizontally and trimmed.
- 4 carrots peeled and cut into ½-inch pieces
- 1 onions diced
- 1 celery rib minced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- ½ teaspoon smoked paprika
- 5 cups unsalted chicken broth divided
- 1 1/8 cup dry white wine divided into 1 cup and 1/8 cups
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons unsalted butter cut into 1 tablespoons sections
- 1/3 cups all-purpose flour
- 1 lb. small new red potatoes washed & quartered
- garnish: 2 tablespoons chopped fresh parsley
Instructions
- Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high. 4 slices bacon
- In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. (If more fat is needed, add 2 tablespoons canola oil.) Place seared chicken in the bowl with the bacon. 1 lb. chicken wings, 2 lbs. boneless
- Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. 4 carrots
- Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed. 1 onions, 1 celery rib, 2 cloves garlic
- Increase heat to medium-high. Add 1-cup wine, 1-cup broth, and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. 5 cups unsalted chicken broth, 1 1/8 cup dry white wine, 2 teaspoons Worcestershire Sauce
- Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
- Add butter and stir to melt. 3 tablespoons unsalted butter, 1/3 cups all-purpose flour
- Sprinkle the vegetables with flour and stir.
- Gradually add the remaining 4 cups of broth, thyme, and smoked paprika then whisk until smooth. 1 teaspoon fresh thyme, 5 cups unsalted chicken broth, ½ teaspoon smoked paprika
- Add quartered potatoes; bring to a low boil. 1 lb. small new red potatoes
- Turn off heat. Taste the stew and season with salt and pepper, if needed. 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Place oven rack to lower-middle position and preheat oven to 325°F. Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Transfer pot to stovetop and scrape food off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon. Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally. (At this point the stew can be refrigerated, covered, up to 2 days.)
- Before serving, discard wings and add 2-4 tablespoons white wine. Garnish with chopped parsley. Serve and enjoy!! garnish: 2 tablespoons chopped fresh parsley, 1 1/8 cup dry white wine
Video
Notes
- Feel free to use other potato varieties like yukon gold or russet potatoes.
- Corn and peas are a few other vegetables to add.
- I highly recommend using chicken broth for the base. Plain water will also work but you’ll miss the extra flavor chicken broth brings.
- Chicken breast is the BEST substitute for wings/thighs if you want to lower the fat.
- Feel free to swap white wine with equal amounts chicken broth.
- To make it gluten-free, swap all purpose flour for corn flour to thicken the soup. Add some water to make slurry and add slowly while stirring.
- To make low-carb simply remove the potatoes and use other low carb veggies like cauliflower, broccoli, turnips, or any of your favorites.
- Use precooked chicken like rotisserie chicken or shredded chicken.
- Pinot Grigio and Sauvignon Blanc wines are great to use, but feel free to to use what you prefer.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
