White Chicken Stew 

White Chicken Stew



  • 1 lb. cubed chicken (preferably the dark meat)
  • 1/2 cup sliced carrot
  • 2 shallots chopped
  • 1 leek diced
  • 1 clove finely chopped garlic
  • 1 bay leaf
  • 4 cups chicken stock
  • 8 oz. heavy cream
  • 1/2 dry white wine
  • 2 tbl. spoons olive oil
  • 1 cup potatoes 1/2 cubed
  • 1 cup broccoli


In a large pan, heat one of the tablespoons of oil and then add the chicken. Fry it until it is beginning to turn brown and then transfer it to a bowl or plate. In the same pan, heat up the remaining tablespoon of oil and put in the shallot (or onion), carrot, leek and garlic. Fry them until they softened. Add the potato, broccoli, chicken and chicken stock. Put in the white wine and bay leaf, bring it up to the boil. At this point you could transfer all ingredients to a crock pot on high for approximately 2 hours. If you are using the stove top reduce heat to simmer and continue cooking for 1-1 1/2 hours.

I like to serve this delicious stew with a warm crusty bread. It is a great winter meal that will warm you up nicely.

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