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Chicken Wing Stew Recipe

American · Main course · 75 min total

A hearty and comforting stew featuring tender chicken wings simmered in a rich, savory broth with vegetables. Perfect for a cozy dinner.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup diced tomatoes (canned)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken wings in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute.
4. Slowly pour in chicken broth while stirring constantly. Add diced tomatoes, thyme, bay leaf, and browned chicken wings. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, until chicken is tender and stew has thickened.
6. Remove bay leaf. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Tips

• For extra flavor, sear the wings until deep golden brown.
• Stew can be refrigerated for up to 3 days or frozen for 3 months.
• Serve with crusty bread or over mashed potatoes.

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