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Deliciously thick, rich, and hearty, this stew is made with tender chicken thighs and chock-full of vegetables. Creamy White Wine Braised Chicken Stew Recipe is the perfect dinner for a cool fall evening when you crave warm and filling comfort food.

Inspired by the creamy French chicken stew, Coq Au Vin Blanc, this chicken stew recipe is infused with the flavors of white wine and heavy cream. It is filled with caramelized onions, cremini mushrooms, Brussels sprouts, cannellini beans, aromatic herbs, and garlic which enhance the stew with a delicious depth of flavor.

What is braising?

Braising is a cooking technique that simmers food, typically meat, in liquids such as water, stock, or wine. Often used with less expensive and tough cuts of meat, braising enhances the flavor and tenderness while slowly dissolving collagen and connective tissues. It is a perfect technique for creating comforting meals.

Looking for comfort food recipes? Here is another braised stew recipe - https://tenpoundcakecompany.com/beer-braised-beef-stew/

Why braise chicken thighs in white wine?

Braising chicken thighs in white wine provides many benefits such as complex flavor and texture.

The thighs are infused with the fruity and complex flavors of the wine which adds a touch of acid to the stew. This helps to balance the richness of the chicken and the other ingredients.
Braising helps to break down any connective tissue in the chicken thighs creating tender and moist meat.
The addition of the braising liquids creates a flavorful sauce for the stew.

Ingredients

Boneless Skinless Chicken Thighs - For ease of prep
Vegetables - Yellow onion, cremini mushrooms, Brussels sprouts, and cannellini beans
Unsalted Butter and All-Purpose Flour - To thicken the sauce
Flavor Components - Whole-grain mustard and anchovy paste add a flavor boost to the stew
Braising Liquid - Dry white wine and chicken stock
Herbs - Sprigs of thyme, bay leaves, parsley
Finishing Touches - Heavy cream, salt, and pepper

Step-by-Step Instructions

Just a little prep work is required for Creamy White Wine Braised Chicken Stew Recipe.

Prep

Clean Brussels sprouts by removing any wilted leaves. Make a fresh cut on the bottom stem. Set aside.
Rinse any debris from the cremini mushrooms. Cut each mushroom in half.
Remove the stem and root end from the onion along with the skin. Cut the onion into ¼-inch slices.

Remove the skin and rough chop the 2 cloves of garlic.
Mince parsley. You will need about 1 tablespoon.
Cut each boneless skinless chicken thigh into 3 pieces. Remove any large pieces of fat.

Saute Vegetables

Add 1 tablespoon of olive oil to a large Dutch oven or heavy stock pot, over medium-high heat. When the oil is hot, add the sliced onions to the pot. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Stir the onions occasionally, scraping the bottom of the pan with a wooden spoon to release any browned bits. If the onions start to turn dark brown or burn, reduce the heat to medium.

After 6-7 minutes, add another tablespoon of olive oil to the pot. Stir to combine then add the halved cremini mushrooms to the pot and add an additional ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Saute the onions and mushrooms for an additional 6-7 minutes.

Add the rough chopped garlic to the pot. Stir for about 1 minute until the garlic is fragrant.
Remove the vegetables from the pot onto a plate.

Sear Chicken Thighs

Pat the chicken dry with a paper towel to remove excess moisture.
Add 1½ tablespoons of olive oil to the Dutch oven. Have the heat at medium. Add the prepared chicken in a single layer to the Dutch oven. Once the chicken is golden brown, flip it to the other side. It will take about 4-5 minutes to sear each layer of chicken.

Remove the cooked chicken pieces to the plate of vegetables and add another layer of chicken to the pot. Continue until all the chicken is cooked.

Prepare the Stew

Add all the cooked chicken, onions, mushrooms, and any accumulated juices back to the Dutch oven.

Add 4 tablespoons of unsalted butter to the pot, stirring all the ingredients as it melts.
Once the butter is melted, sprinkle 4 tablespoons of all-purpose flour over the ingredients. Stir everything together to distribute the flour. Cook it for 1-2 minutes to remove the taste of raw flour.
Add the whole-grain mustard and anchovy paste to the pot, stirring to combine.
Pour 1 cup of the white wine into the pot, scraping the bottom to remove any cooked bits. The brown bits are where the flavor is. As the wine starts to thicken, add the other cup and stir.
Once all the wine is added, pour in the chicken stock. Stir to combine.
Add the thyme sprigs and the bay leaves. Cover the stew and cook for 5 minutes over medium heat.

After 5 minutes, check the stew. Don't let it boil. It should only be at a medium simmer.
Add the Brussels sprout to the pan and stir. Cover the stew again. Cook over medium heat for 10 minutes. The Brussels sprouts should be tender with a slight chew in the center.

Add the cannellini beans and the heavy cream to the pot, stirring to incorporate.
Taste the stew and adjust the seasoning. You may need to add another teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Remove the bay leaves and the thyme sprigs with a slotted spoon. Garnish with chopped parsley.
Each serving is 2 cups. Serve with toasted and buttered crusty bread or brioche.

FAQ

Can I substitute chicken breast for thighs? Yes but make sure to cut the chicken into pieces before searing
Why should I pat chicken dry with a paper towel before cooking? Removing excess moisture helps achieve a nice sear, ensuring the chicken browns evenly.
: Can I substitute chicken stock with water in my stew recipes? Chicken stock adds flavor, so while water can be used, stock will give you a richer, more flavorful stew.
What's the best way to store leftover stew for next time? Allow it to cool, then transfer it to an airtight container in the refrigerator. Reheat gently on the stove.

Suggestions

Different wines have distinct flavors. Suggested wines, Sauvignon Blanc or Chardonnay are great for white wine chicken stew.
If you do not like Brussels sprouts, substitute with them baby potatoes. You will need to increase the cooking time to accommodate for the potatoes. Add an additional 5 minutes of simmering. Pierce the potatoes with a sharp knife to test doneness.
While you can eliminate the anchovy paste, it adds just a touch of salty umami to the chicken stew. It's worth adding!
You can substitute the thyme with lots of fresh herbs such as rosemary (minced), tarragon, or oregano.

Comfort Food

Creamy White Wine Braised Chicken Stew is the rustic stick-to-your-ribs recipe that we crave as the weather turns to cooler temperatures. This chicken in creamy white wine sauce is some of the best comfort food.

Whether you're looking for a cozy weeknight dinner or a dish to impress guests, this recipe has got you covered. So, grab a glass of that same white wine you used in the hearty stew, sit back, and savor this delicious meal.

Recipe

A blue bowl filled with Creamy White Wine Braised Chicken Stew.

Creamy White Wine Braised Chicken Stew Recipe

Course: Dinner, Main Course

Cuisine: Compliments many cuisines

Prep Time: 10

Cook Time: 1

Servings:

Calories: 896kcal

Author: Ten Pound Cake Company

Creamy White Wine Braised Chicken Stew is a rich comfort food full of tender chicken thighs, caramelized onions, cremini mushrooms, Brussels sprouts, and cannellini beans.

Print Recipe

Equipment

1 cutting board
1 knife
1 large Dutch oven or stock pot
1 large plate
1 wooden spoon

Ingredients

2 pounds boneless skinless chicken thighs (923 grams)
3½ tablespoons olive oil
1 yellow onion
8 ounces cremini mushrooms
2 cloves garlic
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 tablespoons whole grain mustard
1 tablespoon anchovy paste
2 cups dry white wine (16 ounces/473 ml)
1 cup chicken stock (8 ounces/237 ml)
4 sprigs thyme
2 bay leaves
1 tablespoon minced parsley
1 pound Brussels sprouts (454 grams)
1 can cannellini beans (15 ounces/425 grams)
½ cup heavy cream (4 ounces/118 ml)
2 teaspoons kosher salt
¾ teaspoon ground black pepper

Instructions

Prep Work

Clean Brussels sprouts by removing any wilted leaves. Make a fresh cut on the bottom stem. Set aside.
Rinse any debris from the cremini mushrooms. Cut each mushroom in half.
Remove the stem and root end from the onion along with the skin. Cut the onion into ¼-inch slices.
Remove the skin and rough chop the 2 cloves of garlic.
Mince parsley. You will need about 1 tablespoon.
Cut each boneless skinless chicken thigh into 3 pieces. Remove any large pieces of fat.

Saute Vegetables

Add 1 tablespoon of olive oil to a large Dutch oven or heavy stock pot, over medium-high heat.
When the oil is hot, add the sliced onions to the pot. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Stir the onions occasionally, scraping the bottom of the pan with a wooden spoon to release any browned bits. If the onions start to turn dark brown or burn, reduce the heat to medium.
After 6-7 minutes, add another tablespoon of olive oil to the pot. Stir to combine then add the halved cremini mushrooms to the pot and add an additional ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Saute the onions and mushrooms for an additional 6-7 minutes.
Add the rough chopped garlic to the pot. Stir for about 1 minute until the garlic is fragrant.
Remove the vegetables from the pot onto a plate.

Sear Chicken Thighs

Pat the chicken dry with a paper towel to remove excess moisture.
Add 1½ tablespoons of olive oil to the Dutch oven. Have the heat at medium.
Add the prepared chicken in a single layer to the Dutch oven. Once the chicken is golden brown, flip it to the other side. It will take about 4-5 minutes to sear each layer of chicken.
Remove the cooked chicken pieces to the plate of vegetables and add another layer of chicken to the pot. Continue until all the chicken is cooked.

Prepare Stew

Add all the cooked chicken, onions, mushrooms, and any accumulated juices back to the Dutch oven.
Add 4 tablespoons of unsalted butter to the pot, stirring all the ingredients as it melts.
Once the butter is melted, sprinkle 4 tablespoons of all-purpose flour over the ingredients. Stir everything together to distribute the flour. Cook it for 1-2 minutes to remove the taste of raw flour.
Add the whole-grain mustard and anchovy paste to the pot, stirring to combine.
Pour 1 cup of the white wine into the pot, scraping the bottom to remove any cooked bits. As the wine starts to thicken, add the other cup and stir.
Once all the wine is added, pour in the chicken stock. Stir to combine.
Add the thyme sprigs and the bay leaves. Cover the stew and cook for 5 minutes over medium heat.
After 5 minutes, check the stew. Don't let it boil. It should only be at a medium simmer.
Add the Brussels sprout to the pan and stir. Cover the stew again. Cook over medium heat for 10 minutes. The Brussels sprouts should be tender with a slight chew in the center.
Add the cannellini beans and the heavy cream to the pot, stirring to incorporate.
Taste the stew and adjust the seasoning. You may need to add another teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Remove the bay leaves and the thyme sprigs. Garnish with chopped parsley.
Each serving is 2 cups. Serve with toasted and buttered crusty bread or brioche.

Notes

Suggestions

Different wines have distinct flavors. Suggested wines, Sauvignon Blanc or Chardonnay are great for white wine chicken stew.
If you do not like Brussels sprouts, substitute with baby potatoes. You will need to increase the cooking time to accommodate for the potatoes. Add an additional 5 minutes of simmering. Pierce the potatoes with a sharp knife to test doneness.
While you can eliminate the anchovy paste, it adds just a touch of salty umami to the chicken stew. It's worth adding!
You can substitute the thyme with lots of fresh herbs such as rosemary (minced), tarragon, or oregano.