If you’re craving a comforting meal that feels like a warm hug in a bowl, this Hearty Chicken Stew with Vegetables and Tomatoes Recipe is exactly what you need. Packed with tender chicken thighs, vibrant vegetables, and a rich tomato-infused broth, it’s a satisfying dish that combines rustic charm with wholesome flavors. Whether it’s a family dinner or a cozy night in, this stew delivers layers of comforting textures and mouthwatering tastes that will quickly become one of your go-to recipes.
Ingredients You’ll Need
Getting started with this stew is a breeze thanks to a handful of simple, fresh ingredients — each one thoughtfully selected to build depth, color, and texture. From the tender chicken thighs bringing richness to the dish, to the medley of veggies adding crunch and sweetness, every component plays a starring role.
- Olive oil: The perfect base for browning the chicken and sautéing aromatics, bringing a subtle fruity note.
- Salt and pepper: Essential seasonings to enhance all the natural flavors in the stew.
- Garlic cloves (minced): Adds warmth and aromatic depth, waking up every other ingredient.
- Onion (sliced): Provides a sweet foundation that softens and enriches the broth.
- Carrots (peeled, sliced): Offer sweetness and a satisfying bite with their tender texture after cooking.
- Celery stalks (sliced): Bring a subtle, fresh earthiness and help balance the stew’s flavors.
- Baby potatoes (halved): Create hearty body and thickness, absorbing all the wonderful juices.
- Mushrooms (halved or quartered): Contribute umami richness and a meaty texture to complement the chicken.
- Green beans (trimmed and halved): Add a bright pop of color and tender crunch at the end.
- Boneless skinless chicken thighs (cut into pieces): Juicy and flavorful, they remain tender throughout simmering.
- Beef stock or broth (low sodium): Forms the rich, savory backbone of the stew, boosting depth.
- Flour: Acts as a natural thickener to give the stew a luscious consistency.
- Crushed canned tomatoes: Bring tangy sweetness and beautiful color to the sauce.
- Worcestershire sauce: Adds complexity through its savory, slightly tangy bite.
- Dried thyme: Infuses a classic herbaceous flavor that pairs perfectly with chicken.
- Dried bay leaves: Give subtle earthiness and aromatic notes during the slow simmer.
How to Make Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Step 1: Brown the Chicken
Heat olive oil in a large heavy-based casserole or Dutch oven over high heat until shimmering. Season the chicken pieces generously with salt and pepper. Add them to the pot and cook until golden brown on all sides, about 5 to 7 minutes. Browning locks in flavor and builds a delicious base for the stew. Once browned, remove the chicken and set aside to keep warm.
Step 2: Sauté the Aromatics
Using the same pot, toss in the minced garlic and sliced onion. Stir and cook for about one minute, until the onion turns translucent and garlicky aroma fills the kitchen. This quick sauté develops the aromatic foundation that will seep through every bite of the stew.
Step 3: Add Carrots and Celery
Next, stir in the carrots and celery slices. Let them cook for two minutes, allowing the vegetables to soften just slightly while still holding their shape. These veggies provide a subtle sweetness and a crunchy contrast to the tender meat.
Step 4: Deglaze and Make Roux
If you like, pour in a splash of wine now to deglaze the pot — this lifts all those beautiful browned bits from the bottom, concentrating flavor. Cook the alcohol off for about two minutes. Then sprinkle the flour over the veggies and stir briskly for 1-2 minutes; this forms a roux that will thicken the stew into a silky, rich sauce.
Step 5: Add Broth, Tomatoes, and Seasonings
Gradually pour in half of the beef stock, whisking constantly to prevent lumps, then add the rest of the broth and stir in the crushed tomatoes. Toss in Worcestershire sauce, dried thyme, bay leaves, and season with salt and pepper. This combination creates a robust, savory broth that brings the dish alive.
Step 6: Simmer with Potatoes and Chicken
Return the browned chicken pieces to the pot along with the baby potatoes. Cover with a lid, reduce heat to low, and let everything simmer gently for 30 minutes. This slow cooking allows flavors to meld beautifully while the chicken becomes tender and the potatoes soak up all that delicious sauce.
Step 7: Add Mushrooms and Green Beans
Remove the lid and add the mushrooms and green beans to the stew. Cook uncovered for another 10 minutes, until the vegetables are tender but still vibrant and the sauce thickens slightly. This final step injects freshness and adds layers of texture to the dish.
Step 8: Final Touches and Serve
Remove the bay leaves, taste and adjust seasoning if needed, and you’re ready to serve! For a pop of color and fresh brightness, sprinkle with chopped parsley. Serve this hearty chicken stew with crusty bread to soak up every last drop, and enjoy a meal that feels like home on a plate.
How to Serve Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Garnishes
Simple garnishes can elevate your stew beautifully. Try a sprinkle of fresh parsley or thyme for a burst of color and herbal freshness. A dollop of creamy sour cream or a grating of sharp cheddar cheese on top can add a wonderful richness as well.
Side Dishes
This stew pairs perfectly with hearty sides that complement its rustic charm. Crusty bread or buttery dinner rolls are ideal for dipping into the rich sauce. For a lighter option, a crisp green salad with a tangy vinaigrette balances the richness of the stew wonderfully.
Creative Ways to Present
For a cozy dinner party, serve the stew in individual mini Dutch ovens or rustic bowls for an inviting presentation. You can also ladle it over creamy mashed potatoes or cooked rice for a comforting twist. Adding a side of roasted root vegetables adds an extra layer of texture and flavor.
Make Ahead and Storage
Storing Leftovers
This Hearty Chicken Stew with Vegetables and Tomatoes Recipe tastes even better the next day, once all the flavors have fully married. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a perfect meal prep option.
Freezing
If you want to keep it longer, this stew freezes beautifully. Let it cool completely, then transfer portions into freezer-safe containers or bags. It will keep well for up to 3 months, perfect for those busy days when you want a home-cooked meal in minutes.
Reheating
To reheat, thaw if frozen overnight in the fridge, then warm on the stove over medium heat until gently simmering. Stir occasionally to keep the stew evenly heated and prevent sticking. For microwave reheating, use shorter intervals and stir in between to ensure even warmth.
FAQs
Can I use chicken breast instead of thighs?
You can, but chicken thighs are preferred for this stew because they stay tender and juicy during long simmering, while breasts may dry out or become tough.
Is it okay to use vegetable stock instead of beef stock?
Absolutely! Vegetable stock will create a lighter broth, but the stew will still be delicious. You might want to add an extra splash of Worcestershire sauce or soy sauce for more depth.
Can I prepare this stew in a slow cooker?
Yes, you can brown the chicken and sauté the aromatics first, then add everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding green beans and mushrooms during the last 30 minutes.
How do I make the stew thicker?
This recipe uses flour to thicken the stew, but if you want it thicker, you can simmer it uncovered longer or mix a little cornstarch with water and stir it in near the end of cooking.
Can I add other vegetables to this stew?
Definitely! Feel free to customize with whatever vegetables you love or have on hand — peas, parsnips, or even diced pumpkin all work wonderfully.
Final Thoughts
This Hearty Chicken Stew with Vegetables and Tomatoes Recipe is a true crowd-pleaser that brings comfort, flavor, and a touch of love to your dinner table. It’s easy to make, uses accessible ingredients, and yields a rich, satisfying meal perfect for any day of the week. Give it a try and make this stew your new favorite cozy classic!
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Hearty Chicken Stew with Vegetables and Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Western, American
Description
A hearty and comforting Chicken Stew (Casserole) packed with tender chicken thighs, baby potatoes, fresh vegetables, and simmered in a flavorful tomato and beef broth base. Perfect for a warming family meal, this stew combines a rich depth of flavor with simple ingredients and traditional cooking techniques.
Ingredients
Meat and Protein
- 750g / 1.5 lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Vegetables
- 3 garlic cloves, minced (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 quartered)
- 150g / 5 oz green beans, trimmed and halved
Liquids and Broth
- 3 cups (750ml) low sodium beef stock or broth
- 400g / 14 oz crushed canned tomatoes
- Optional: splash of wine for deglazing
Seasonings and Others
- 0.5 tbsp olive oil
- 1/2 tsp salt and 1/2 tsp black pepper, plus extra 1/2 tsp salt and 1/2 tsp black pepper later
- 4 tbsp flour
- 2 tsp Worcestershire sauce
- 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 seasoned with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté aromatics: In the same pot, add the minced garlic and sliced onion. Cook for about 1 minute until fragrant and translucent, stirring regularly to prevent burning.
- Add vegetables: Stir in the carrots and celery. Cook for 2 minutes to allow the vegetables to soften slightly, stirring occasionally.
- Deglaze and simmer: Pour in a splash of wine if you choose to use it, and cook for 2 minutes to evaporate the alcohol and develop flavor. Stir in the flour and cook for 1-2 minutes to form a roux, which will help thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth while stirring constantly to prevent lumps, then add the remaining broth. Mix well. Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, additional salt, and pepper.
- Add potatoes and simmer: Return the browned chicken to the pot and add the halved baby potatoes. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 30 minutes. This allows the flavors to meld and the chicken to cook through completely.
- Finish with mushrooms and green beans: Remove the lid, add the mushrooms and green beans to the pot. Cook uncovered for 10 minutes until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning if necessary.
- Serve: Remove the bay leaves before serving. Optionally garnish with chopped parsley and serve the stew hot with crusty bread for a complete meal.
Notes
- Using boneless skinless chicken thighs helps keep the meat tender and juicy during the simmering process.
- You can substitute beef stock with chicken stock for a lighter flavor, though the beef stock adds richness.
- Adding a splash of wine when deglazing is optional but adds depth to the stew’s flavor.
- The flour roux is essential for thickening the stew; cook it well to avoid a raw flour taste.
- Adjust salt and pepper to taste, especially if using a salted broth or stock.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
