Gordon Ramsay’s Chicken Stew is a hearty and flavorful dish made with tender chicken, seasonal vegetables, and a rich broth. This recipe serves 4 people and takes approximately 1 hour to prepare and 1.5-2 hours to cook.
Try More Chicken Recipes
- Gordon Ramsay Chicken Broth Recipe
- Gordon Ramsay Chicken Biryani Recipe
- Gordon Ramsay Chicken Gravy Recipe
🧡 Why You’ll Love This Gordon Ramsay Chicken Stew Recipe:
- Comforting and Satisfying: A perfect dish for a cold winter’s day, this stew is both warming and filling.
- Flavorful and Complex: The combination of chicken, vegetables, and herbs creates a rich and satisfying flavor.
- Easy to Make: Requires minimal hands-on time and can be easily adapted to your liking.
- Versatile: You can use different vegetables and herbs to customize this stew to your taste.
❓ What Is Gordon Ramsay Chicken Stew Recipe?
Gordon Ramsay’s Chicken Stew is a classic French-style stew featuring tender chicken, root vegetables, and a rich, flavorful broth.
🍗 Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound bone-in, skin-on chicken pieces (optional)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry white wine (optional)
- 4 cups chicken broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 pound potatoes, peeled and cubed
- 1 pound carrots, peeled and chopped
- 1 pound turnips, peeled and cubed
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
🍲 Instructions:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Season the chicken pieces with salt and pepper and brown them in the pot. Remove the chicken from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute more.
- Return the chicken to the pot. If using wine, add it to the pot and cook until it has reduced by half.
- Add the chicken broth, thyme, rosemary, and bay leaf to the pot.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the chicken is very tender.
- Add the potatoes, carrots, and turnips to the pot and cook for an additional 20-30 minutes, or until the vegetables are tender.
- Remove the bay leaf. Season with salt and pepper to taste.Garnish with chopped parsley and serve hot.
📍 Recipe Tips
- Use a mix of chicken cuts: Boneless thighs provide tenderness, while bone-in pieces add deeper flavor to the broth.
- Sear the chicken first: Browning the chicken locks in juices and creates a richer base for the stew.
- Deglaze the pot: If using white wine, let it reduce before adding broth to capture all the flavor from the browned bits.
- Cut vegetables evenly: Ensuring uniform sizes helps them cook at the same rate, preventing some from becoming too soft.
- Simmer low and slow: Cooking on low heat for 1.5-2 hours makes the chicken fall-apart tender and enhances the stew’s depth.
- Add root vegetables last: Potatoes, carrots, and turnips soften quickly, so add them in the last 30 minutes to avoid mushy texture.
- Remove excess fat: If your stew is too oily, skim off fat from the surface with a spoon before serving.
🍞 What To Serve With Chicken Stew?
Serve Chicken Broth with crusty bread, garlic toast, or cheese biscuits for a comforting meal. Pair it with steamed rice, egg noodles, or dumplings for added texture. Enjoy it alongside Asian Chicken Salad, Buffalo Chicken Dip, or Chicken Nuggets.
🎚 How To Store Leftover Chicken Stew?
- Refrigerator: Store leftover chicken stew in an airtight container in the refrigerator for up to 2 days.
- Freezer: Freeze leftover chicken stew in airtight containers or ice cube trays for up to 1 month.
🥵 How To Reheat Leftover Chicken Stew?
- In The Stovetop: Gently reheat leftover chicken stew over low heat stirring occasionally for up 4-5 minutes until warmed through.
- In The Microwave: Heat leftover chicken stew stirring occasionally for up2-3 minutes until warmed through.
FAQs
What is the best cut of chicken for Chicken Stew?
Bone-in, skinless chicken thighs are ideal for Chicken Stew because they stay moist and flavorful during cooking. However, boneless thighs or chicken breasts can also be used for a leaner option.
How do I make Chicken Stew thicker?
To thicken Chicken Stew, mash some of the potatoes in the stew or mix 1 tablespoon of cornstarch with water and stir it in while simmering until thickened.
Can I make Chicken Stew in a slow cooker?
Yes! Add all ingredients to a slow cooker, cook on low for 6-8 hours or high for 3-4 hours, and enjoy a rich, tender Chicken Stew.
Why is my Chicken Stew too watery?
If Chicken Stew is too thin, let it simmer uncovered for an additional 15-20 minutes to allow excess liquid to evaporate.
What is the difference between Chicken Stew and Chicken Soup?
Chicken Stew is thicker, with a richer broth and more chunky vegetables, while chicken soup is lighter with more broth and fewer thickening ingredients.
Can I make Chicken Stew in an Instant Pot?
Yes! Use the sauté function for browning, then pressure cook for 15 minutes, followed by a 10-minute natural release for a quick Chicken Stew.
Can I use chicken breast instead of thighs in Chicken Stew?
Yes! Chicken breast is leaner and works well, but be careful not to overcook it, as it can dry out in Chicken Stew.
More Chicken Recipes:
- Gordon Ramsay Moroccan Chicken Traybake
- Gordon Ramsay Chicken Ravioli Recipe
- Gordon Ramsay Chicken Casserole Recipe
Nutrition Facts
Serving Size: 1 Serving
- Calories: 611 kcal
- Carbohydrates: 30g
- Protein: 32g
- Fat: 39g
- Saturated Fat: 12g
- Cholesterol: 179mg
- Sodium: 403mg
- Potassium: 1010mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 9020IU
- Vitamin C: 24.8mg
- Calcium: 77mg
- Iron: 3.8mg
Gordon Ramsay Chicken Stew Recipe
Description
Gordon Ramsay’s Chicken Stew is a hearty and flavorful dish made with tender chicken, seasonal vegetables, and a rich broth. This recipe serves 4 people and takes approximately 1 hour to prepare and 1.5-2 hours to cook.
Ingredients
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Season the chicken pieces with salt and pepper and brown them in the pot. Remove the chicken from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute more.
- Return the chicken to the pot. If using wine, add it to the pot and cook until it has reduced by half.
- Add the chicken broth, thyme, rosemary, and bay leaf to the pot.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the chicken is very tender.
- Add the potatoes, carrots, and turnips to the pot and cook for an additional 20-30 minutes, or until the vegetables are tender.
- Remove the bay leaf. Season with salt and pepper to taste.Garnish with chopped parsley and serve hot.
Notes
- Use a mix of chicken cuts: Boneless thighs provide tenderness, while bone-in pieces add deeper flavor to the broth.
Sear the chicken first: Browning the chicken locks in juices and creates a richer base for the stew.
Deglaze the pot: If using white wine, let it reduce before adding broth to capture all the flavor from the browned bits.
Cut vegetables evenly: Ensuring uniform sizes helps them cook at the same rate, preventing some from becoming too soft.
Simmer low and slow: Cooking on low heat for 1.5-2 hours makes the chicken fall-apart tender and enhances the stew’s depth.
Add root vegetables last: Potatoes, carrots, and turnips soften quickly, so add them in the last 30 minutes to avoid mushy texture.
Remove excess fat: If your stew is too oily, skim off fat from the surface with a spoon before serving.