Chicken Stew with Carrots in White Wine

Chicken Stew with Carrots
By /

This Chicken Stew with Carrots in White Wine dish that will bring comfort to your dinner table. Tender chicken is simmered with onions, carrots, olives, and a tangy vinegar-wine sauce for a stew that’s savory with just the right amount of zing. Served with spaghetti, this dish is hearty, satisfying, and perfect for a family meal. Plus, it comes together in under an hour!

Servings: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

What You’ll Need

Ingredients:

  • 2 onions, cut into wedges
  • 3 carrots, sliced
  • 2 tablespoons olive oil
  • 8 chicken thighs or drumsticks
  • 2 garlic cloves, crushed
  • A few sprigs of fresh rosemary (or 1 teaspoon dried rosemary)
  • 0.4 cups olives with pits
  • 0.2 cups vinegar (white or red wine vinegar)
  • 0.4 cups dry white wine (or water)
  • 4 servings of spaghetti
  • Salt and black pepper to taste

Tools You’ll Need

  • Large pot or Dutch oven
  • Cutting board and knife
  • Sturdy spoon for stirring
  • Medium pot (for boiling pasta)
  • Fork (for checking doneness)

Pro Tips

  1. Pick the Right Vinegar: White wine vinegar gives a subtle tang, while red wine vinegar adds a richer, deeper flavor. Adjust based on your preference!
  2. Pitted Olives: While olives with pits add extra flavor, you can use pitted olives for easier eating, especially if serving this dish to kids.
  3. Creamy Sauce Option: For a creamier sauce, stir in a splash of heavy cream or crème fraîche at the end of cooking.
  4. Balance the Acidity: Taste the sauce at the end and adjust the acidity with a pinch of sugar, extra vinegar, or a splash of cream to balance it to your liking.
  5. Al Dente Pasta: Cook your spaghetti just until al dente to ensure it doesn’t become too soft when paired with the stew.

Substitutions and Variations

  • Chicken Cuts: Use boneless, skinless chicken thighs for a faster cooking time, or even chicken breasts, though they may be less flavorful.
  • Grains Instead of Pasta: Serve with cooked rice, bulgur, or couscous for a grain-based alternative.
  • Vegetables: Add mushrooms or bell peppers for extra flavor and color.
  • Wine Substitute: Use chicken broth or water instead of white wine if preferred.

Instructions

Step 1: Prep the Ingredients

  1. Peel the onions and cut them into wedges.
  2. Peel the carrots and slice them into rounds.
  3. Crush the garlic cloves with the flat side of a sturdy knife.

Step 2: Brown the Chicken

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chicken thighs or drumsticks and quickly brown them on all sides. Remove the chicken and set aside.

Step 3: Add Vegetables

  1. In the same pot, add the onion wedges, sliced carrots, and crushed garlic cloves.
  2. Sauté for 3–5 minutes until the vegetables begin to soften.
  3. Season with rosemary, salt, and black pepper.

Step 4: Add Remaining Ingredients

  1. Return the chicken to the pot and add the olives.
  2. Pour in the vinegar and white wine (or water). Stir to combine.

Step 5: Simmer

  1. Cover the pot, leaving the lid slightly ajar, and let the chicken simmer for 20–25 minutes.
  2. Check occasionally to ensure the liquid hasn’t evaporated; if it seems dry, add a splash of water.

Step 6: Check for Doneness

  1. Pierce the thickest part of a chicken piece with a fork. The juices should run clear, and there should be no pink in the center. If the chicken isn’t fully cooked, continue simmering for a few more minutes.

Step 7: Cook the Spaghetti

  1. While the chicken is simmering, bring a medium pot of salted water to a boil.
  2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 8: Adjust and Serve

  1. Taste the sauce in the pot. If it’s too acidic, add a pinch of sugar or a splash of cream. If it’s not acidic enough, add a little more vinegar.
  2. Transfer the chicken, olives, carrot pieces, and onions to a serving dish. Whisk the sauce to combine any remaining bits and drizzle over the top.
  3. Serve the chicken and vegetables with the spaghetti, and enjoy!

Cooking Times

  • Prep Time: Approximately 15 minutes
  • Cooking Time: Approximately 30 minutes
  • Total Time: 45 minutes

Leftovers and Storage

  • Storage: Store leftover chicken and vegetables in an airtight container in the fridge for up to 3 days. Store pasta separately to prevent it from becoming soggy.
  • Reheating: Reheat chicken and vegetables in a skillet over low heat, adding a splash of water if the sauce has thickened too much. Reheat pasta in the microwave or in boiling water for 1 minute.
  • Freezing: The chicken stew can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

This Chicken Stew with Carrots in White Wine is a perfect combination of savory, tangy, and comforting flavors. The tender chicken pairs beautifully with the sweetness of carrots and the bold flavors of vinegar and olives. Whether you serve it with spaghetti or your favorite grain, it’s a dish that’s sure to please the whole family. I’d love to hear how it turned out—let me know in the comments below! 😊

Sharing is caring!