Chicken Stew

How To Make Home Made Stews & Casserole

"I enjoyed your recipe for Duck Breast with Garlic the other night; it was delicious so I thought I'd share one with you for the website. Joanna & Nick". I saw people at the table next to me having a dish like this in a small restaurant in north Provence and so I made up my own version at home.

French Chicken Stew

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Chicken Stew

Preparation time: 15 Minutes

Cooking time: 50-60 Minutes

Serves 4


25g butter
3 medium onions chopped fine
2 tablespoons plain flour
4 cloves garlic crushed
50ml double cream
75ml white wine
75ml chicken stock
4 large chicken legs
1 kg potatoes skin-on sliced
12 shallots peeled
1 teaspoon dry rosemary
Salt and pepper to season
1 tablespoon chopped parsley to serve

Make it with local free range chicken legs or divide up a whole chicken into pieces. We served it last year in our ski chalet (Chalet Juba) and it was very popular hence the name.

Cooking Instructions:

  1. Melt half the butter in a pan and brown chicken legs and shallots. Remove and put aside.
  2. Add remaining butter and sweat onions and garlic.
  3. Add the flour and stir to make a roux. Cook roux briefly then add the cream, wine and chicken stock whisking all the time to make a rich sauce. Whiz up with hand held blender to break up the onion and garlic until you have a smooth rich sauce. Add more liquid if sauce is too thick. Whisk in rosemary and season to taste.
  4. Lightly grease a casserole with butter and line with 1/2 of the potatoes. Place the chicken legs on top and arrange the remaining potatoes and shallots around the chicken legs.
  5. Pour the sauce over everything and cook at 180°C for 45 to 60 minutes. Baste chicken legs with the sauce occasionally during cooking.
  6. Sprinkle with chopped parsley and serve with plenty of steamed vegetables.