Easy Stewed Chicken & Potatoes Recipe (Video)

an overhead view of roasted, stewed chicken in a rich gravy, in an oval casserole pan; on a table with fresh herbs and bowls

A hearty, warming, and delicious one-pot chicken dinner recipe! Easy stewed chicken and potatoes with a rich and creamy mushroom gravy is bound to become a family favorite! This Eastern European dish is made with potatoes, mushrooms, sour cream, garlic, and bone-in chicken. It’s baked in the oven until the potatoes are tender and the chicken skin is golden and crispy! Serve with pickled vegetables on the side for an authentic culinary experience!

Watch My Stewed Chicken Video Tutorial

Watch my YouTube stewed chicken and potato video tutorial for step-by-step instructions and see just how easy this dish is to make! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Chicken & Potato Stew

Here are the main ingredients you’ll need to make this delicious chicken stew at home. Find the full list of ingredients with measurements in the printable recipe card below.

  • Chicken – use bone-in, skin-on chicken drumsticks, chicken thigh, or whole leg quarters. While chicken breast will work, it’s not my favorite choice for this recipe.
  • Potatoes – I recommend using Yukon Gold potatoes as they have a great texture and will hold up well in the recipe.
  • Mushrooms – just about any variety of mushroom will work great! I used classic white button mushrooms for my video tutorial.
  • Onion & Garlic
  • Sour Cream – an essential ingredient in Eastern European cuisine. The tangy flavor of the cream complements the richness of the dish. Heavy cream will also work.
  • Chicken Broth – or chicken stock.
  • Ketchup – you can also use plain tomato puree.
  • Fresh Dill, Chives, Rosemary, Thyme – fresh herbs will add the most amount of aroma and flavor to the dish!
  • Avocado Oil & Butter – I love frying mushrooms in butter, and I use the oil for higher cooking temperatures.

Supplies & Tools for the Recipe

Need some supplies or tools to prepare this delicious chicken dinner recipe? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.

a closeup image of roasted chicken over a bed of potatoes in a blue bowl, on a table with salt and pepper shakers

Preparing the Potatoes

My stewed chicken and potatoes recipe comes together in no time! It’s a quick and easy one-pan dish that you’ll be making again and again! Here’s how to put it together:

  1. Preheat the oven to 400°F.
  2. Peel and cube the potatoes into large chunks; avoid cubing the potatoes too small. Preheat a Dutch oven or larger casserole pan (that’s safe for using on the stovetop) over medium-high heat.
  3. Add a drizzle of avocado oil, then add the potatoes, and season generously with salt and pepper. Fry the potatoes for about 12 to 14 minutes, just until the potatoes are lightly golden brown. They do not need to be fully cooked!
  4. Remove the potatoes from the pan into a separate bowl and set aside.

Making the Creamy Mushroom Gravy

Once you have the potatoes fried, use the same pan for preparing the mushroom gravy.

  1. Into the same pan, add the mushrooms. Fry the mushrooms over medium heat without additional oil/butter until all the moisture/juices have evaporated, about 5 minutes.
  2. Next, add in a tablespoon of butter and the diced onion. Sauté the mixture for 8 to 10 minutes, until the onion is translucent, and mushrooms are nicely browned.
  3. Add the garlic, thyme, rosemary, coriander, paprika, salt, and pepper. Stir and fry for 1 minute.
  4. Sprinkle in the flour next, then stir until it’s completely incorporated into the mixture. Cook for another minute.
  5. Meanwhile, whisk together the sour cream and ketchup with ½ cup of chicken stock in a measuring cup or bowl. Make sure the mixture is smooth and clump-free.
  6. Combine with the remaining 2 cups of chicken stock and pour into the mushroom mixture.
  7. Return the fried potatoes to the pan and add the carrots. Use a spatula to mix everything together, then gently press the potatoes into an even layer in the pan.
  8. Remove the potatoes from heat and keep warm while preparing the chicken.
a large, oval pan with stewed chicken and potatoes on a table, along with several bowls of food and fresh herbs

Seasoning the Chicken

With the potatoes ready, you can prepare the chicken next.

  1. Pat the chicken pieces dry with paper towels, then drizzle generously with avocado oil, rubbing the oil into the skin and meat.
  2. Season the chicken all over generously with sea salt, black pepper, ground coriander, and smoked paprika.
  3. Arrange the seasoned chicken over the potato and mushroom mixture.

Cooking Instructions for Stewed Chicken

Cover the casserole or Dutch oven with a lid and bake at 400°F for 45 minutes.

Remove the lid from the pan, increase the oven temperature to 425°F and continue to bake for an additional 45 to 60 minutes, until the chicken skin is golden-brown and crispy.

a closeup image of roasted chicken with gravy in an oval casserole pan, on a table

Serving Suggestions for Chicken Stew

Once the chicken is done roasting, garnish the dish with fresh dill, parsley, and/or chives.

For serving, use a large spoon to scoop the potatoes and mushroom gravy into serving bowls. Place the chicken over the potatoes and garnish with more fresh herbs before serving.

For an authentic culinary experience, serve stewed chicken and potatoes with pickles and marinated, canned tomatoes on the side. Other pickled vegetables are also great.

several bowls of roasted, stewed chicken and potatoes on a table with a pan and salt and pepper shakers

More Recipes to Try!

Enjoyed this delicious chicken dinner recipe? Check out some of my other recipes you’re sure to love! And, check out my cookbook, Beyond Borscht, for more Eastern European recipes.

  • Stewed Beef & Potatoes – a fan favorite! This hearty Eastern European beef stew is simple and delicious!
  • Creamy Chicken Stew – a delicious and hearty stew with smoky bacon, mushrooms, chicken, potatoes, and more!
  • The Best Beef Stew – the number one recipe on my website! This classic stew recipe is an instant hit!
  • Creamy Mushroom Stew – if you love mushrooms, this one is for you! Rich stew with 4 varieties of mushrooms!

Share it on Pinterest!

a pinnable, closeup image of roasted chicken in gravy in a casserole pan and bowl, with text overlay - 'Easy Stewed Chicken & Potatoes in a creamy mushroom gravy'

Easy Stewed Chicken & Potatoes Recipe

20 minutes prep + 2 hours 15 minutes cook
6 servings
Hearty and easy stewed chicken and potatoes in a creamy mushroom gravy with sour cream and dill. Easy, one-pan chicken dinner!

Ingredients 

For Potato & Mushroom Gravy:

  • 3 lbs Yukon Gold potatoes, peeled & cubed
  • 2 tbsp avocado oil
  • sea salt and ground black pepper
  • 12 to 14 medium white button mushrooms, sliced
  • 1 tbsp butter
  • 1 large sweet onion, diced
  • 6 medium garlic cloves, sliced
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme
  • 1 tbsp fresh, chopped rosemary
  • 1/3 cup all-purpose flour
  • 1/4 cup sour cream
  • 1/4 cup ketchup, or tomato puree
  • 2 1/2 cups chicken broth, or stock
  • 3 large carrots, chopped

For Chicken:

  • 3 lbs bone-in, skin-on chicken leg quarters, drumsticks, or thighs
  • avocado oil
  • sea salt and black pepper
  • 1 tsp EACH: ground coriander, smoked paprika

For Topping:

  • 2 tbsp EACH: fresh dill, fresh parsley, fresh chives, chopped

Instructions

  • Preheat the oven to 400°F.

Preparing the Potatoes:

  • Peel and cube the potatoes into large chunks; avoid cubing the potatoes too small. Preheat a Dutch oven or larger casserole pan (that’s safe for using on the stovetop) over medium-high heat.
  • Add a drizzle of avocado oil, then add the potatoes, and season generously with salt and pepper. Fry the potatoes for about 12 to 14 minutes, just until the potatoes are lightly golden brown. They do not need to be fully cooked!
  • Remove the potatoes from the pan into a separate bowl and set aside.

Making the Mushroom Gravy:

  • Into the same pan, add the mushrooms. Fry the mushrooms over medium heat without additional oil/butter until all the moisture/juices have evaporated, about 5 minutes.
  • Next, add in a tablespoon of butter and the diced onion. Sauté the mixture for 8 to 10 minutes, until the onion is translucent, and mushrooms are nicely browned.
  • Add the garlic, thyme, rosemary, coriander, paprika, salt, and pepper. Stir and fry for 1 minute.
  • Sprinkle in the flour next, then stir until it’s completely incorporated into the mixture. Cook for another minute.
  • Meanwhile, whisk together the sour cream and ketchup with ½ cup of chicken stock in a measuring cup or bowl. Make sure the mixture is smooth and clump-free.
  • Combine with the remaining 2 cups of chicken stock and pour into the mushroom mixture.
  • Return the fried potatoes to the pan and add the carrots. Use a spatula to mix everything together, then gently press the potatoes into an even layer in the pan.
  • Remove the potatoes from heat and keep warm while preparing the chicken.

Seasoning the Chicken:

  • Pat the chicken pieces dry with paper towels, then drizzle generously with avocado oil, rubbing the oil into the skin and meat.
  • Season the chicken all over generously with sea salt, black pepper, ground coriander, and smoked paprika.
  • Arrange the seasoned chicken over the potato and mushroom mixture.

Baking Instructions:

  • Cover the casserole or Dutch oven with a lid and bake at 400°F for 45 minutes.
  • Remove the lid from the pan, increase the oven temperature to 425°F and continue to bake for an additional 45 to 60 minutes, until the chicken skin is golden-brown and crispy.

Serving Suggestions:

  • Once the chicken is done roasting, garnish the dish with fresh dill, parsley, and/or chives.
  • For serving, use a large spoon to scoop the potatoes and mushroom gravy into serving bowls. Place the chicken over the potatoes and garnish with more fresh herbs before serving.
  • For an authentic culinary experience, serve stewed chicken and potatoes with pickles and marinated, canned tomatoes on the side. Other pickled vegetables are also great.

Nutrition

Serving: 1serving (1/6th) | Calories: 785kcal | Carbohydrates: 60g | Protein: 40g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 2217mg | Potassium: 1749mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6572IU | Vitamin C: 54mg | Calcium: 100mg | Iron: 4mg