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
Scale
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.
