Jamie Oliver Chicken Stew

Right — so let me tell you something. I didn’t plan on falling head-over-heels for a chicken stew. I thought I was above it — a bit too familiar, too rustic, something my nan might make on a grey Tuesday in November.

But then I made this. A bubbling pot of golden-skinned chicken nestled in a thick, rich gravy, with little pockets of sweet carrot and soft potato that just melt when they hit your tongue. And the smell? Lord, the smell alone is worth doing dishes for.

The first time I cooked it, I was barefoot in my kitchen at 10am, hungover from a family party, and honestly just needed something that felt like a warm jumper and a hug. This stew delivered — and then some. It’s the kind of thing you’ll want to ladle into oversized bowls and eat cross-legged on the sofa, ideally with crusty bread in one hand and absolutely no intention of sharing.

Why You’ll Love It

• The skin gets crispy — even while stewing. It’s not a myth.
• One pot magic: No faff, no juggling pans.
• Deep, rich flavour thanks to the white wine and Worcestershire kick.
• Properly filling: Chicken, potatoes, veg — it’s a full meal.
• Leftovers? Dreamy. It gets even better the next day.
• Perfect for lazy Sundays when you want to smell dinner cooking without thinking too much.

Ingredients

• 1 tbsp olive oil
• 1.5 kg chicken thighs and drumsticks, bone-in, skin-on — you want that flavour and golden crackle
• Salt and pepper
• 2 onions, cut into chunky wedges
• 2 garlic cloves, minced
• 3 large carrots, chopped roughly — leave some bite
• 4 celery stalks, chopped into 2cm pieces
• ½ cup dry white wine — or just water if you’re out, no judgement
• 3 tbsp plain flour
• 3 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 3 sprigs fresh thyme — or 1 tsp dried
• 2 bay leaves
• 600g baby potatoes, halved (or quarter the big lads)

To serve (if you’re feeling extra):

• Fresh parsley or thyme, chopped
• Crusty bread or garlic bread for dunking

How to Make It

Brown the chicken like you mean it:

Get your oven on at 180°C/350°F. Heat the olive oil in a big ovenproof pot (the kind you inherited or bought during lockdown). Brown your chicken in batches, skin-side down first, till it’s got that glorious golden thing going on. Salt and pepper as you go.

Soften the base flavours:

Remove the chicken and set aside. If the pot’s swimming in fat, spoon a bit off — but not all of it. Toss in the onions and garlic. Stir for a couple minutes till they soften and go glossy.

Add the chunky bits:

In go the carrots and celery. Let them mingle for about a minute, just to take the edge off. You’re building flavour here.

Deglaze with wine and stir like mad:

Splash in the wine. Scrape the bottom of the pot — all those browned bits are pure flavour gold. Let it reduce a bit, just a minute or two.

Make it saucy:

Sprinkle over the flour. Stir it in so it clings to everything. Pour in the broth, tomato paste, Worcestershire, thyme and bay leaves. Stir again — it should look like a loose gravy now.

Nestle the chicken back in:

Pop the chicken on top. Try to keep the skin poking above the liquid line — that’s the trick for crispy skin. Bring it all to a simmer.

Into the oven for phase one:

Lid on. Into the oven for 45 minutes. Go fold laundry or lose yourself on TikTok.

Final stretch — potatoes + crisping time:

Take the lid off. Chuck in the potatoes, gently nudging them into the sauce. Rearrange the chicken if needed so the skin’s still above the line. Back in the oven, lid off, for 40 more minutes until the skin is gloriously crisp and everything is soft and lush.

Taste, adjust seasoning, and try not to eat straight from the pot like a heathen.

Common Mistakes and How to Dodge Them

Why is my chicken skin soggy?
You probably let it sit below the liquid. Keep that skin exposed in the final bake — it’s the only way to crisp it.

Why’s my sauce thin?
Flour didn’t cook through or it wasn’t reduced enough. Be patient — that last lid-off bake thickens it up perfectly.

My stew tasted bland — what gives?
Salt! And a bit of acid. A splash more Worcestershire or even lemon at the end can perk it up.

I overcooked the veg.
Go chunky with your cuts — carrots and celery especially. And don’t skip the timings.

I forgot to preheat the oven.
Me too. Every. Single. Time. Set a reminder on your phone if needed.

Storage and Reheating

Fridge: Keeps beautifully for 3–4 days. Flavours deepen.
Freezer: Freeze in portions — it holds up well. Just leave out the potatoes if you’re picky about texture.
Microwave: Fine for a bowl or two. Loosen with a splash of broth or water.
Oven: Reheat covered at 160°C till bubbling.
Air fryer (for skin revival): Just the chicken pieces, skin-side up, a few minutes till re-crisped.

Frequently Asked Questions

Can I make it ahead of time?
Yes! It actually tastes better the next day. Just don’t add potatoes until reheating if you want them firm.

Can I use boneless chicken?
You can, but you’ll miss out on richness from the bones. Go for thighs over breast for moisture.

What if I don’t have wine?
Water works. Or chicken broth with a splash of vinegar or lemon juice for tang.

Can I do this on the stove only?
Technically yes, but you’ll sacrifice that crispy skin moment — which honestly makes the whole dish.

Nutrition Facts (Per Serving):

• Calories: ~660
• Fat: 30g
• Carbs: 36g
• Protein: 48g
• Sodium: ~620mg
• Sugar: 5g