Description
This hearty Chicken Stew (Casserole) recipe features tender boneless skinless chicken thighs simmered with fresh vegetables and baby potatoes in a flavorful tomato-based broth. Cooked slowly in a heavy-based casserole or Dutch oven, this comforting dish combines simple ingredients like garlic, onions, carrots, celery, mushrooms, green beans, and herbs to create a satisfying meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 0.5 tbsp olive oil
- 1/2 tsp salt and pepper, each (for browning chicken)
- 3 garlic cloves, minced (approx. 1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1cm (1/3″) thick
- 2 celery stalks, sliced 1cm (1/3″) thick
- 350g/12 oz baby potatoes, halved
- 200g/6 oz mushrooms, halved (large mushrooms quartered)
- 150g/5 oz green beans, trimmed and halved
- 750g/1.5 lb boneless skinless chicken thighs, cut into 3cm (1.25″) pieces
- 3 cups (750 ml) beef stock or broth, low sodium
- 4 tbsp flour
- 400g/14 oz crushed canned tomatoes
- 2 tsp Worcestershire sauce
- 1/2 tsp salt and pepper, each (for stew seasoning)
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat oil and brown chicken: Place the olive oil in a large heavy-based casserole or Dutch oven over high heat. When hot, add the chicken pieces, seasoning them with 1/2 teaspoon salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the browned chicken and set aside.
- Sauté aromatics: In the same pot, add minced garlic and sliced onion. Cook for about 1 minute until fragrant and translucent, stirring frequently to avoid burning.
- Add vegetables: Stir in the sliced carrots and celery. Cook for 2 minutes, allowing the vegetables to soften slightly and absorb flavors.
- Deglaze and create roux: Optionally pour in a splash of wine to deglaze the pan, cooking for 2 minutes to evaporate alcohol. Then sprinkle in the flour and cook for 1-2 minutes, stirring constantly to make a roux which will thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth while stirring continuously to prevent lumps. Add the remaining broth and mix well. Stir in crushed canned tomatoes, Worcestershire sauce, dried thyme, bay leaves, and the remaining 1/2 teaspoon salt and pepper. Combine everything thoroughly.
- Add potatoes and simmer: Return the browned chicken pieces to the pot and add the halved baby potatoes. Cover with a lid, reduce heat to low, and let the stew simmer gently for 30 minutes. This allows the chicken to cook through and the flavors to meld beautifully.
- Finish with mushrooms and green beans: Remove the lid and add the halved mushrooms and trimmed green beans. Cook uncovered for 10 minutes until the vegetables are tender and the sauce thickens slightly. Taste and adjust seasoning if necessary.
- Serve: Remove the bay leaves from the stew. Garnish with chopped parsley if desired, and serve the hot chicken stew with crusty bread for a complete meal.
Notes
- Use boneless skinless chicken thighs for juicy, tender meat that holds up well to slow simmering.
- Low sodium beef stock helps control the saltiness and ensures a balanced flavor profile.
- Cooking uncovered at the end thickens the sauce by reducing excess liquid.
- A splash of wine is optional but adds depth to the stew’s flavor.
- This stew pairs well with crusty bread to soak up the delicious sauce.
