Rustic Chicken Stew with Potatoes and Mushrooms – One Pot Creamy Comfort

This rustic chicken stew is everything you crave on a chilly day—tender chicken, buttery potatoes, mushrooms, and a white wine cream sauce that simmers low and slow in the oven.

It’s comforting, rich, and the kind of meal you’ll want to gather around the table for again and again.

Why You’ll Love This Recipe

One-pot comfort – Everything cooks together in a single Dutch oven.

Layered flavor – Shallots, garlic, wine, and herbs create a savory, cozy sauce.

Flexible cuts – Works with thighs, breasts, or a whole chicken divided.

Rustic and hearty – Potatoes and mushrooms make it a full, satisfying meal.

Great for entertaining – Impressive enough for guests, easy enough for weeknights.

What You’ll Need (Ingredient Highlights)

Chicken (bone-in, skin-on) – Thighs or breasts work; seared for flavor.

Kosher salt & black pepper – Essential seasoning throughout each step.

Salted butter – Adds richness and caramelizes the chicken and veggies.

Brown mushrooms – Meaty and earthy, they soak up all the good flavors.

Shallots, celery, garlic – Build the aromatic foundation for the stew.

Sage & parsley – Fresh or dried herbs infuse the sauce with warmth.

Flour – Helps thicken the sauce into a light gravy.

Dry white wine – Deglazes the pan and adds depth (sub with stock if needed).

Chicken stock – Forms the bulk of the stew’s savory base.

Baby yellow potatoes – Tender and buttery after roasting.

Cream – Swirled in at the end for silkiness and balance.

Pro Tips Before You Start

Season under the skin – For deeper chicken flavor.

Sear chicken well – Golden skin adds both texture and taste.

Don’t rush the mushrooms – Let them release their juices before seasoning.

Deglaze thoroughly – Scrape all the browned bits—they’re flavor gold.

Rest before serving – Allows the sauce to settle and flavors to meld.

How to Make Rustic Chicken Stew with Potatoes and Mushrooms

Step 1: Preheat the Oven
Set your oven to 325°F (163°C) so it’s ready to go once your stew is prepped.

Step 2: Season the Chicken
Pat the chicken pieces dry. In a small bowl, mix 2 tsp salt with ½ tsp black pepper.

Rub this all over the chicken, including under the skin.

Step 3: Brown the Chicken
Melt butter in a large Dutch oven over medium-high heat.

Sear chicken on both sides for 3–5 minutes per side until golden.

Remove from pot and set aside.

Step 4: Sauté the Veggies
Add mushrooms, shallots, celery, and garlic to the pot.

Stir to coat in the butter. After a few minutes, the mushrooms will release liquid.

Once that happens, season with remaining salt, pepper, sage, and parsley.

Step 5: Build the Sauce
When veggies are soft (about 7 minutes), sprinkle flour over the mixture and stir.

Pour in the wine, scraping up all the browned bits.

Slowly stir in chicken stock, about 1 cup at a time, letting it thicken as you go.

Bring to a gentle boil.

Step 6: Add Potatoes & Chicken
Stir in the halved potatoes.

Nestle the chicken pieces on top of the vegetables and sauce.

Step 7: Oven Roast
Place the Dutch oven in the preheated oven.

Roast uncovered for 40–45 minutes, or until chicken reaches an internal temp of 165°F (74°C).

Step 8: Finish with Cream
Remove from oven. Stir cream into the hot sauce.

Cover with a lid or foil and let rest 10 minutes before serving.

Step 9: Serve Hot
Ladle into bowls with a piece of chicken, some potatoes, and plenty of that creamy wine sauce.

Garnish with extra herbs if desired.

What to Serve It With

Crusty sourdough or baguette – For soaking up every bit of sauce.

Simple green salad – Light and fresh to contrast the richness.

Roasted carrots or asparagus – Add color and balance to your plate.

Variations / Substitutions

Swap wine with more stock – If avoiding alcohol, use extra chicken broth.

Use skinless chicken – You’ll lose some richness, but it still works great.

Try pearl onions – For an extra rustic touch instead of shallots.

Add greens – Stir in spinach or kale before baking for color and nutrients.

Storage & Leftovers

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze cooled stew (without cream) up to 2 months.

Add cream after reheating.

Reheat: Warm gently on the stovetop or in the oven at 300°F.

Add a splash of stock if needed.

FAQs

Can I use boneless chicken?
Yes, but bone-in adds more flavor.

Just adjust cook time slightly—boneless may cook faster.

Do I need a Dutch oven?
It’s ideal, but you can use an oven-safe pot or deep skillet with a lid.

What’s the best white wine to use?
Dry varieties like Sauvignon Blanc, Pinot Grigio, or Chardonnay work well.

Can I thicken the sauce more?
Sure—simmer a few extra minutes before roasting or add an extra tablespoon of flour.

Is this dish kid-friendly?
Absolutely—just be mindful of wine content (it mostly cooks off), or use stock instead.

Can I add other root vegetables?
Yes—try carrots, parsnips, or turnips along with the potatoes.

How do I make it dairy-free?
Swap butter for olive oil and omit the cream (or use coconut cream for richness).

Final Thoughts

This rustic chicken stew is the kind of soul-warming meal I crave when the weather turns cool or I want something comforting and nourishing.

With golden chicken, creamy wine sauce, and tender potatoes, it’s a one-pot masterpiece you’ll make again and again.