Italian Chicken Stew

Cook, Mains, Recipes, Weeknight Dinner

Prepare this comforting stew in a slow cooker, which ensures the meat will emerge tender and full flavored. Accompany with wide pappardelle pasta to soak up the savory sauce and a simple green salad.


Italian Chicken Stew 


Large pinch of saffron threads

3 Tbs. plus 1/3 cup dry white wine

3/4 cup all-purpose flour

3/4 tsp. kosher salt

Freshly ground pepper, to taste

1 chicken, about 3 1/2 lb., cut into 10 pieces and patted dry

1 Tbs. olive oil

1 yellow onion, finely chopped

1 celery stalk, finely chopped

10 garlic cloves, smashed

1/3 cup chicken stock

1 can (28 oz.) diced tomatoes, drained

3 bay leaves

1 1/2 tsp. red wine vinegar

Pappardelle pasta for serving


In a small bowl, soak the saffron in the 3 Tbs. wine for 20 minutes.


Meanwhile, in a plastic bag, combine the flour, salt and pepper. Add the chicken pieces one at a time and toss to coat evenly. Remove the chicken from the bag and tap off the excess flour.


In the stovetop-safe insert of a slow cooker over medium-high heat, warm the olive oil. Working in batches, sear the chicken, turning as needed, until golden brown, about 8 minutes per batch. Transfer to a plate.


Pour off most of the fat from the insert and set the insert over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the 1/3 cup wine and the stock and bring to a rapid simmer, stirring to scrape up the browned bits. Cook for 10 minutes. Transfer the insert to a slow-cooker base. Stir in the tomatoes, the saffron mixture and the bay leaves. Stack the chicken on top. Cover and cook on low according to the manufacturer’s instructions until the chicken is very tender, 5 to 6 hours.


Transfer the chicken to a platter and cover loosely with aluminum foil. Discard the bay leaves. Stir the vinegar into the sauce. Let stand for a few minutes, then skim off the fat. Serve the chicken and sauce with pasta. Serves 6.

12 comments about “Italian Chicken Stew

  1. Sara Fifi

    This sounds wonderful! The vinegar & saffron/wine blend sounds like a really fresh twist to classic chicken stew! Plus the ease of the slow cooker! My mouth is watering! Can’t wait to cook this! 🙂

  2. Laurie

    Dear WS,

    You must get with it please, we
    Need Pinterest to save all of your fantastic recipes

  3. Melissa

    I’m not sure if my slow cooker insert is stove-top safe. Are all inserts stove-top safe? Or should I do this in my dutch oven and put it in the oven instead?

  4. Jennifer

    Melissa – If you do not know that your insert is stove-top safe, it probably is not. Just cook everything as directed in a regular pan and then move to your slow cooker. You could do oven too, but it will cook much more quickly

  5. Rhianna

    I can’t wait to make this recipe for my son, chicken and pasta…two of his favorites. Now, I just hope I can find those noodles and if I can’t I guess I’ll be making them.

  6. Chris crawford

    Rihanna, I always manage to find pappardelle at Cost Plus if you have one of those in your area. The noodles come in bunches that look like little birds nests

  7. Erin

    Should be printer friendly. What’s up with that. Even my kids can write printer friendly code.

  8. Banana Pepper Chicken (Slow Cooker) | LauraLovingLife

  9. Beef Stew | RecipeReminiscing

Leave a Reply

Your email address will not be published. Required fields are marked *