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Hanna's Chicken Stew

Hanna's Chicken Stew

Fresh ingredients, simple preparation, and delicious flavors will make this chicken your family classic. If skipping mashed potatoes, make sure to serve this stew with plenty of crusty bread for mopping up the sauce.
Prep Time 15 mins
Cook Time 45 mins
Course brunch, Dinner, Lunch, Main Course
Cuisine American, Eastern European, European
Servings 6 people


  • 8 Chicken legs, about 3 pounds or whole chicken cut into 8 pieces
  • 1 tbsp Olive oil extra virgin
  • 2 tbsp Butter unsalted
  • 12 Pearl onions peeled and trimmed
  • 4 Shallots sliced
  • 4 Garlic cloves minced
  • 4 Thyme sprigs fresh
  • 12 Mushrooms trimmed and cleaned
  • 1/2 cup White wine
  • 2 cups Chicken stock low sodium
  • 1 Bay leaf
  • Kosher Salt to taste
  • Pepper to taste


  • Preheat the oven to 375°F.
  • In a dutch oven or a large ovenproof sauté pan, heat 1 tbsp of olive oil and butter.
  • Season chicken pieces with salt and pepper.
  • Place chicken parts in the pan and sear until golden brown on both sides, about 10-15 minutes. Depending on the size of your pan, you might have to sear chicken in two rounds.
  • Transfer seared chicken to a platter.
  • Add remaining butter to the pan.
  • Stir in pearl onions, shallots, garlic and thyme. Cook for about 3 minutes.
  • Add in the mushrooms, season with salt and pepper and cook until golden brown, about 5 minutes.
  • Stir in white wine to deglaze the bottom of the pan and let it reduce for about 3 minutes.
  • Return the chicken to the pan. Add the chicken stock and a bay leaf. Season if necessary. Bring the pan to a gentle boil.
  • Place the pan into the oven. Bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through.
  • Serve with Yukon Gold mashed potatoes.


The pearl onions, also known as button or baby onions in the UK, or creamers in the US.
You can easily substitute pearl onions with a chopped yellow onion.
Keyword Chicken, Mashed potatoes, Mushrooms, Pearl onions