Stewed Chicken Recipe: A Comfort Food Classic

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Heather says:

This recipe for stewed chicken is a frequent request and a great use for those giant bags of leg quarters.

Leg quarters on sale are a mixed blessing. I’m not a huge fan of dark meat, but with the right seasoning I can be persuaded. My usual go to is a recipe for garlic and soy chicken thighs, but now -when the weather is cooler- I’ll be reaching for stewed chicken.

Stewed Chicken: Comfort Food Classic


Can you blame me?

The recipe uses the braising technique which produces a very tender chicken dish.

Don’t be intimidated by the number of ingredients, I’ve color coded them to help, the green goes in the marinade / sauce and the red are all fairly common spices.

*Note* The 3 – 5 chicken parts can include a mix of dark and white meat, a whole chicken cut up, etc. It does need to be bone-in. I tripled the recipe to accommodate 10 lbs of leg quarters, which I stewed in two pots. The extra sauce was welcome. This recipe can also be converted to a slow cooker, but this doesn’t eliminate a lot of steps.

*Important note* The difference between this recipe and a recipe where the marinade must be discarded is important, the sauce here is FULLY cooked. This is entirely different than brushing cooked chicken with a sauce raw chicken has touched.

Stewed Chicken Recipe Ingredients:

  • 3 – 5 pounds chicken parts
  • 1/4 cup lemon juice
  • 4 green onions
  • 1 14.5oz can diced tomatoes
  • 1 onion thinly sliced
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 3 TBSP ground cumin
  • 3 TBSP curry powder
  • 1 TBSP total of the following herbs – a pinch of each- oregano, thyme, rosemary, black pepper
  • 2 TBSP garlic powder*
  • 2 TBSP onion powder
  • 1/3 cup + 3 TBSP olive oil
  • 5 TBSP sugar
  • salt and pepper to taste

Stewed Chicken Recipe Instructions:

Place the chicken in a bowl or shallow dish to marinate. In a bowl, combine all of the red and green ingredients: lemon juice, green onions, diced tomatoes, onion, ketchup, vinegar, and spices.

Stewed Chicken Spice Mix

Stir and pour over the chicken. Refrigerate and marinate for several hours or overnight.

In a heavy pot over medium heat, add the olive oil and sugar. Stir until dissolved. If your pot is thin, it will have to be watched very closely. Remove the chicken from the marinade, shake off the vegetables and place in the pot, brown for 2 – 3 minutes per side. Do this in batches if necessary.

Reduce the heat to low. Return any browned chicken to the pot, if you did it in batches. And cover with the sauce.
*Crockpot version* Pour the sauce and chicken into the slow cooker and cook on low for 3 – 4 hours.

Cover tightly and go play for 1 – 1.5 hours. *Unless your pan is thin or you have a gas stove, in these cases come back and stir it once in a while to prevent scorching.*

Stewed ChickenServe over rice, with plenty of the sauce.


Submitted to Mouth Watering Mondays and Tasty Tuesday.
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33 thoughts on “Stewed Chicken Recipe: A Comfort Food Classic”

  1. This is awesome! My dad made a version of this for me growing up, and we called it Indian Chicken (he is from India, after all!). But since he never measured anything, the recipe lost it's pizzaz during the years I didn't live at home, because he wasn't making it as often! I'm really hoping this reminds me of the good old days!!!

    • Unlike Alice, you may want to crank up the curry a bit. The dish has a very warm, deep, and comforting flavor, but it's not particularly spicy, if that's what you are after, go ahead and add a bit of cayenne or other hot pepper to invoke that sensation / flavor.

  2. This looks lovely – and has such delicious flavourings in it. I might have to use chicken breasts as I really can't persuade my family to eat chicken legs and thighs (believe me I've tried!) and just cook them for slightly less time – but wow, that recipe sounds good!

    • If you do substitute with chicken breasts, use split chicken breasts instead of their boneless / skinless counterparts. While BSCB are exceptionally easy, they won't bring the depth of flavor that cooking on the bone can. Good luck and I hope you enjoy it.

  3. Tried it but the sugar stuck to the bottom of the pot (only had a thin one) and I didn't know what 'sauce' they were talking about in the receipe. Maybe someone could let me know which sauce they mean? Thanks.

    • A thin bottomed pan would add a degree of difficulty, it's hard with thin pan to find that balance between. Sauce = marinade and I will clarify that in the recipe, thank you for the comment.

  4. I have a yummy recipe that uses brown sugar, prunes, olives, capers, white wine and oregano. I call it Mediterranean chicken. Yummy! My little guy even likes it!

  5. we do chicken Cacciatore and polenta (the polenta is layered with munster cheese in my family for extra yum) although many prefer having pasta instead of polenta.

  6. I’m starting to lean toward chicken country captain, something I’ve been meaning to get on the site forever. It’s close to the stewed chicken so it might satisfy the craving I have. . .

  7. Ever do creamed chicken? It’s one of my family’s favorites. I have a recipe but I almost never look at it and just kinda wing it instead. Great over mashed potatoes, rice, corn bread, toast, biscuits, etc. Of course, you have to start with already-cooked chicken.

  8. My new chic recipe is….line a baking sheet with foil. Brush chic with olive oil, sprinkle with a ton of garlic powder. Bake on 400 for 40mins. Mix equal parts of teriyaki sauce and any kind of BBQ sauce and brush on chic. Bake again for 20, rebaste and flip. Bake 20 more. I have done with wings and full bone in chic breasts. Its so good!

  9. Marinate chicken in CPCo’s pickle juice for two hours. Remove excess juice, add sauteed onions & bacon. Add tomatoes, fresh parsley, whole garlic, cherry tomatoes, sliced mushrooms, quartered red bliss potatoes & black pepper. Cook at 375 for approximately 35-40 minutes, check temperature and enjoy. If you can’t get to it today, let sit overnight in pickle juice and get it tomorrow!

  10. I put in an extra jalapeno for some kick and it was great, though next time I would add three instead of one! 🙂 Thanks for the recipe! 🙂


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