This Chicken and Spinach Stew is a deeply comforting one-pot wonder. It simmers into a savory, herby meal with tender chicken and vibrant spinach in a rich tomato broth. Perfect for busy weeknights or lazy weekends, this humble stew delivers incredible flavor with minimal cleanup.
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Why You’ll Love This Chicken and Spinach Stew
- One-pot wonder: Everything cooks in a single pot for maximum flavor and easy cleanup.
- Complex textures: Tender shredded chicken, silky spinach, and a rich, thick broth.
- Highly adaptable: Easily customize with beans, extra heat, or other favorite additions.
- Better tomorrow: Flavors meld and intensify overnight, making fantastic leftovers.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 240 ml dry white wine (like Sauvignon Blanc)
- 800 g canned crushed tomatoes
- 480 ml chicken broth
- 200 g fresh spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
Tools: A large Dutch oven or heavy-bottomed pot with a lid is essential here.
Notes: The quality of your ingredients really shines through in a simple stew like this. Using good, rich chicken broth and flavorful crushed tomatoes will make a noticeable difference in the depth of your final dish. And don’t skip searing the chicken—those browned bits at the bottom of the pot are pure flavor gold.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 22 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken thighs? They are simply more forgiving and flavorful than breast meat. The bones and skin contribute immense depth to the broth, and the dark meat stays juicy and tender through the long simmering process. You can remove the skin before eating if you prefer, but cook it with the skin on for the best result.
- Can I use frozen spinach? You absolutely can! Thaw a 300g block of frozen spinach and squeeze out every last drop of water with your hands. If you don’t, you’ll water down your beautiful stew. Fresh spinach is easier, but frozen works in a pinch.
- Don’t rush the sear. When you brown the chicken, give it a good 5-7 minutes per side. You’re looking for a deep golden-brown crust. This isn’t just for color—it’s building the foundational flavor of the entire stew with those delicious fond (the browned bits) on the pot.
- What if I don’t cook with wine? No problem! Just substitute the white wine with an equal amount of additional chicken broth. You might want to add a tablespoon of fresh lemon juice at the end to mimic the slight acidity the wine provides.
How to Make Chicken and Spinach Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. This is a crucial step—dry chicken will sear beautifully, while wet chicken will steam. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in, skin-side down. Don’t crowd the pot; you may need to do this in two batches. Let them cook, without moving them, for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes on the other side. Transfer the chicken to a plate; it will not be cooked through yet.
Step 2: Reduce the heat to medium. You should have a lovely layer of rendered chicken fat and those all-important browned bits in the pot. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the onion has softened and turned translucent. You’ll notice the bottom of the pot starting to deglaze from the onion’s moisture. Now, add the minced garlic and cook for just one minute until fragrant—be careful not to burn it.
Step 3: Push the onions and garlic to the side and add the tomato paste, dried oregano, and smoked paprika directly to the center of the pot. Let it cook for a minute, stirring, until it darkens slightly and smells sweet and toasty. This “blooms” the spices and deepens the flavor of the tomato paste. Now, pour in the white wine, using your spoon to scrape up all the browned bits from the bottom of the pot. Let it bubble and reduce for about 3-4 minutes.
Step 4: Stir in the crushed tomatoes and chicken broth. Bring the whole mixture to a gentle simmer. Now, return the seared chicken thighs to the pot, along with any juices that have accumulated on the plate. The liquid should come about halfway up the sides of the chicken. Nestle them in nicely. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes.
Step 5: After 45 minutes, the chicken should be fork-tender and practically falling off the bone. Carefully remove the chicken thighs to a clean plate. At this point, you can shred the meat, discarding the bones and skin if you wish, or you can leave the thighs whole for a more rustic presentation. I usually shred it for easier eating.
Step 6: Bring the stew back to a simmer. Stir in the fresh spinach, a handful at a time. It will seem like a lot, but it wilts down incredibly. Stir until all the spinach has wilted and turned a dark green, which should only take 2-3 minutes. Return the shredded chicken to the pot and stir to combine. Taste the stew and adjust the seasoning with more salt and pepper as needed. Let it heat through for another 5 minutes. Garnish with fresh parsley before serving.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed. A squeeze of lemon brightens flavors.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — It’s non-negotiable for dipping into that glorious, tomato-rich broth. A warm, chewy baguette works wonderfully too.
- Creamy polenta or mashed potatoes — The soft, creamy texture is a dream alongside the hearty stew, creating the ultimate comfort food plate.
- A simple arugula salad with lemon vinaigrette — The peppery, sharp salad provides a bright, refreshing contrast that cuts through the richness of the stew beautifully.
Drinks
- A glass of the same dry white wine you cooked with — The crisp acidity and citrus notes in a Sauvignon Blanc or Pinot Grigio complement the tomatoes and herbs perfectly.
- A light-bodied red wine like Pinot Noir — If you prefer red, choose one with low tannins so it doesn’t clash with the tomatoes; it’ll enhance the earthy notes.
- Sparkling water with a lemon wedge — The bubbles and citrus are a fantastic non-alcoholic palate cleanser between each savory spoonful.
Something Sweet
- Lemon sorbet — Its bright, clean, and icy-cold finish is incredibly refreshing after a rich and savory meal.
- Dark chocolate olive oil cake — A slice of this dense, not-too-sweet cake offers a sophisticated and deeply satisfying end to the evening.
- Panna Cotta with a berry coulis — The silky, delicate texture and fruity sauce provide a light yet elegant contrast to the hearty stew.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. If you skip this, the chicken will steam instead of sear, and you’ll miss out on developing that deep, complex flavor base in your pot. A dry surface is the secret to a perfect crust.
- Mistake: Adding the garlic with the onions. Garlic burns much faster than onions and turns bitter. Always add it after the onions have softened and cook it for just a minute until fragrant. Burnt garlic can ruin an entire pot of stew.
- Mistake: Boiling the stew instead of simmering. A gentle simmer is key to tender chicken. A rolling boil will make the chicken tough and can cause the tomatoes to become bitter. Keep the heat low and steady once you put the lid on.
- Mistake: Skipping the deglazing step. When you add the wine, make sure you scrape the bottom of the pot thoroughly. Those browned bits are packed with flavor, and deglazing is how you incorporate them back into the sauce.
Expert Tips
- Tip: Make it a day ahead. Stews are almost always better on the second day. Let it cool completely and store it in the fridge overnight. The fat will rise to the top and solidify, making it easy to skim off for a leaner stew, and the flavors will be magnificently melded.
- Tip: Brown your tomato paste. Don’t just stir it in. Let it cook in the fat for a minute until it darkens. This simple trick eliminates any raw, tinny taste and adds a wonderful caramelized, umami depth to the entire dish.
- Tip: Use an ice bath for the spinach. If you want the spinach to retain a vibrant green color, blanch it first! Dunk the fresh spinach in boiling water for 30 seconds, then immediately transfer it to a bowl of ice water. Squeeze it dry and add it at the very end.
- Tip: Finish with a splash of acidity. Right before serving, taste your stew. If it needs a little “lift,” add a squeeze of fresh lemon juice or a tiny splash of red wine vinegar. This brightens all the flavors and makes them pop.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for a long-simmered stew like this. Chicken breast is very lean and will almost certainly become dry and stringy after 45 minutes of cooking. Thighs have more fat and connective tissue, which breaks down during simmering, resulting in incredibly tender, juicy meat that stands up to the cooking process. If you must use breast, add it in the last 15-20 minutes of cooking, just until cooked through.
My stew is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 10-15 minutes to allow some of the liquid to evaporate and naturally thicken. If you’re still not happy, you can make a quick slurry: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 2-3 minutes until thickened. Be careful not to add too much, or it can become gloopy.
Can I freeze this stew?
Absolutely! This stew freezes beautifully. Let it cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. The texture of the spinach might be a little softer upon thawing, but the flavor will be just as good. Thaw overnight in the refrigerator before reheating gently on the stove.
What other greens can I use besides spinach?
Swiss chard or kale are excellent substitutes. If using kale (either curly or Lacinato), remove the tough stems and chop the leaves. Add them about 10 minutes before the end of the cooking time so they have a chance to soften properly. Swiss chard can be treated similarly to spinach, as it wilts quickly.
Is there a way to make this in a slow cooker?
Yes! Follow steps 1 through 3 on the stove to sear the chicken and sauté the aromatics—this step is crucial for flavor. Then, transfer everything (including the deglazed bits from the pot) into your slow cooker. Add the tomatoes and broth, but hold the spinach. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the fresh spinach during the last 15 minutes of cooking to wilt.
Chicken And Spinach Stew
Make this easy Chicken and Spinach Stew for a comforting one-pot meal. Tender chicken and vibrant spinach in a rich tomato broth. Get the simple recipe now!
Ingredients
For the Ingredients
-
1.5 kg bone-in, skin-on chicken thighs
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
1 tsp dried oregano
-
0.5 tsp smoked paprika
-
240 ml dry white wine (like Sauvignon Blanc)
-
800 g canned crushed tomatoes
-
480 ml chicken broth
-
200 g fresh spinach
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish)
Instructions
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Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in, skin-side down. Don’t crowd the pot; you may need to do this in two batches. Let them cook, without moving them, for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes on the other side. Transfer the chicken to a plate; it will not be cooked through yet.01
-
Reduce the heat to medium. You should have a lovely layer of rendered chicken fat and those all-important browned bits in the pot. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the onion has softened and turned translucent. You’ll notice the bottom of the pot starting to deglaze from the onion’s moisture. Now, add the minced garlic and cook for just one minute until fragrant—be careful not to burn it.02
-
Push the onions and garlic to the side and add the tomato paste, dried oregano, and smoked paprika directly to the center of the pot. Let it cook for a minute, stirring, until it darkens slightly and smells sweet and toasty. Now, pour in the white wine, using your spoon to scrape up all the browned bits from the bottom of the pot. Let it bubble and reduce for about 3-4 minutes.03
-
Stir in the crushed tomatoes and chicken broth. Bring the whole mixture to a gentle simmer. Now, return the seared chicken thighs to the pot, along with any juices that have accumulated on the plate. The liquid should come about halfway up the sides of the chicken. Nestle them in nicely. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes.04
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After 45 minutes, the chicken should be fork-tender and practically falling off the bone. Carefully remove the chicken thighs to a clean plate. At this point, you can shred the meat, discarding the bones and skin if you wish, or you can leave the thighs whole for a more rustic presentation. I usually shred it for easier eating.05
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Bring the stew back to a simmer. Stir in the fresh spinach, a handful at a time. It will seem like a lot, but it wilts down incredibly. Stir until all the spinach has wilted and turned a dark green, which should only take 2-3 minutes. Return the shredded chicken to the pot and stir to combine. Taste the stew and adjust the seasoning with more salt and pepper as needed. Let it heat through for another 5 minutes. Garnish with fresh parsley before serving.06
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