An easy chicken stew recipe with crispy chicken and pancetta. Serve with creamy mashed potatoes, rice or homemade french fries. Don’t forget the crusty bread for crazy sauce dipping.
This recipe is easiest when prepared in a Dutch oven or a heavy based pot. It starts on the stove and gets finished in the oven, however you can certainly make it without an oven if needed.
Which wine to use?
Always use a wine you want to drink, like a nice red Burgundy wine or a good quality Pinot Noir. I used Franciscan, our favorite California Cabernet Sauvignon.
Tips & Tricks
- Start with frying your pancetta first. Keep the pancetta grease in the pan to sear your chicken pieces. If it has released too much oil, drain some out before adding in your chicken.
- I like use drumsticks and thighs (bone in and skin on), but feel free to use any chicken pieces you have.
- When adding your thighs, make sure you sear them skin side down first so that the fat renders and the skin becomes a crispy, golden browned.
- Mix your butter and flour into a paste with a fork or the back of a spoon. When adding it into the sauce, the paste will look lumpy like it won’t dissolve through the sauce. Keep it simmering because it will dissolve and thicken your sauce beautifully!
The best thing about this chicken stew is of course the sauce. It provides the perfect excuse to eat warm, crusty bread, you dip it in the sauce and let it absorb it, making the perfect bite.
If you like this stew recipe check my Greek beef wine stew, you will not regret it!
- a 7 qt dutch oven
- 8 chicken pieces (4 drumsticks and 4 thighs), skin on, bone in
- 1.5 cups pancetta cut in cubes
- 1 onion sliced
- 3 garlic cloves sliced
- ¼ cup olive oil extra virgin
- 2 cups red wine
- 28 oz whole tomatoes like San Marzanno
- 8 oz pearl onions
- 5 sprigs thyme
- 1 bay leaf
- 3 cloves
- 1 tbsp unsalted butter at room temperature
- 1 ½ tbsp all-purpose flour
- Preheat the oven to 275 F
- Add the olive oil in a large pot. In medium to high heat, add the panchetta. Cook for 3-5 min until it is crispy outside but still soft inside. Transfer panchetta to a plate with a slotted spoon.
- Pat chicken pieces dry with paper towel and season with salt and pepper.
- Add the chicken pieces in batches of two to the leftover pancetta grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the panhetta. Set aside.
- Add the diced onions and a pinch of salt to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).
- Add the tomato paste. Add the bay leaf, cloves, a large pinch of oregano and some freshly fround pepper. Stir well and saute for 2-3 min to bring out the flavors.
- Add the chicken pieces and the pancetta back in the pot. Add the wine and the tomatoes. Stir gently and break the tomatoes a little. Add the thyme 5 sprigs thyme. Cover pot and transfer it into the preheated oven to cook for 2 hours.
- Please check stew every 30 min or so in case you need to add any liquid.
- Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.