If you are searching for a comforting and soul-satisfying meal, look no further than this Hearty Chicken Stew with Vegetables and Tomatoes Recipe. It’s a wonderful medley of tender chicken thighs, a vibrant variety of fresh vegetables, and the rich tang of crushed tomatoes all simmered together in a savory broth. Every spoonful delivers layers of warmth and flavor that feel like a cozy hug, perfect for both weeknight dinners and leisurely weekend cooking sessions. Once you try this stew, it’s bound to become one of your favorite go-to recipes for a wholesome, filling meal that nourishes both body and spirit.
Ingredients You’ll Need
To craft this delicious chicken stew, the ingredients list is delightfully straightforward yet packs a powerhouse of flavors and textures. Each component plays a key role, from the earthy mushrooms and sweet carrots to the tender chicken and bright tomatoes, ensuring every bite is satisfying and well-rounded.
- Olive oil: Provides a fragrant base to brown the chicken and sauté vegetables, adding richness.
- Salt and pepper: Essential for seasoning to enhance the natural flavors throughout the cooking process.
- Garlic cloves: Minced to infuse a subtle aromatic punch that complements the hearty ingredients.
- Onion: Sliced for sweetness and depth, forming the stew’s foundational flavor.
- Carrots: Peeled and sliced, their natural sweetness brightens the dish and adds texture.
- Celery stalks: Adds a gentle crunch and herbal notes that balance the richness.
- Baby potatoes: Halved to offer a creamy, comforting bite and help thicken the stew.
- Mushrooms: Halved or quartered to introduce earthiness and a meaty texture.
- Green beans: Trimmed and cut to add color and fresh snap near the end of cooking.
- Boneless skinless chicken thighs: Cut into chunks, they stay tender and juicy throughout the simmering.
- Beef stock or broth: Low sodium to build a rich, savory base without overpowering the other flavors.
- Flour: Used to slightly thicken the stew and create a smooth, hearty sauce.
- Crushed canned tomatoes: Adds acidity and vibrant color that rounds out the stew’s profile.
- Worcestershire sauce: Delivers a subtle umami boost, complementing the meat and vegetables beautifully.
- Dried thyme: Provides earthy herbal notes that enhance the stew’s aroma.
- Dried bay leaves: Added to deepen the flavor complexity during simmering.
How to Make Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Step 1: Brown the Chicken to Lock in Juiciness
Start by heating olive oil in a large heavy-based casserole or Dutch oven over high heat. Once hot, add the chicken pieces seasoned lightly with salt and pepper. Let them brown beautifully on all sides for about 5 to 7 minutes. This step is crucial because it creates a lovely crust and enriches the stew with deep flavor. Once browned, remove the chicken and set it aside—your kitchen will already smell incredible at this point!
Step 2: Sauté Aromatics for a Flavorful Base
In the same pot, toss in minced garlic and sliced onion. Cook just until they become fragrant and translucent, about one minute. This quick sauté releases their sweet aroma and lays the foundation for the stew’s complex taste. Don’t rush this step, as these humble vegetables bring an essential warmth to the dish.
Step 3: Introduce Carrots and Celery
Next, stir in the carrots and celery, cooking for about two minutes. This softens the vegetables slightly, preparing them for the long simmer ahead. Their natural sweetness and fresh, crunchy textures will create a wonderful balance with the tender chicken and rich broth.
Step 4: Build the Roux and Develop Flavor
For an extra depth to the stew, pour in a splash of wine if you have some on hand and cook it for a couple of minutes to evaporate the alcohol. Then stir in flour and cook for 1 to 2 minutes, making a roux that will thicken the stew. This simple technique gives the stew its velvety texture and helps lock all the flavors together.
Step 5: Add Broth, Tomatoes, and Seasonings
Gradually pour in half of the beef broth while stirring constantly to avoid lumps, then add the rest. Next, add the crushed canned tomatoes, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper. This combination creates a hearty, savory portal for the veggies and chicken to soak in all that richness.
Step 6: Simmer Chicken and Potatoes for Tenderness
Return the browned chicken to the pot along with halved baby potatoes. Cover with a lid and reduce the heat to low. Let the stew simmer gently for about 30 minutes. This slow cooking lets the chicken become tender and the potatoes absorb all those layered flavors, making every bite deeply satisfying.
Step 7: Finish with Mushrooms and Green Beans
Remove the lid and add mushrooms and green beans. Cooking uncovered for 10 minutes softens these last vegetables just enough, while thickening the sauce slightly. This step adds vibrant color, freshness, and a bit of texture contrast to the finished stew.
Step 8: Final Touches and Serve
Before serving, fish out the bay leaves and consider sprinkling chopped parsley on top for a fresh, bright hint. This stew goes perfectly with a thick slice of crusty bread, ready to mop up every precious drop of the flavorful sauce. Prepare to enjoy the cozy, heartwarming bowl of your Hearty Chicken Stew with Vegetables and Tomatoes Recipe that you’ve lovingly crafted.
How to Serve Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a few torn fresh herbs on top can elevate this stew visually and flavor-wise. Sometimes, a little swirl of sour cream or yogurt adds a pleasant tang and creaminess, balancing the tomato acidity beautifully.
Side Dishes
This stew is a complete meal on its own but pairs wonderfully with rustic crusty bread, warm dinner rolls, or even buttery mashed potatoes for extra comfort. Consider serving alongside a crisp green salad tossed in a light vinaigrette for a refreshing contrast.
Creative Ways to Present
For a special occasion, serve the stew in individual earthenware bowls or small Dutch ovens for that cozy, homey charm. You can also ladle the stew over creamy polenta or buttered egg noodles for a creative twist that adds texture and heartiness.
Make Ahead and Storage
Storing Leftovers
This Hearty Chicken Stew with Vegetables and Tomatoes Recipe keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop more depth overnight, so if possible, enjoy it the next day for an even richer taste experience.
Freezing
You can freeze this stew for up to 3 months in freezer-safe containers or heavy-duty bags. Be sure to cool it completely before freezing, and leave a bit of headspace in the container as the liquid will expand. Thaw overnight in the fridge for best results before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the stew has thickened too much. Alternatively, microwave in increments, stirring between intervals to ensure even warming. Avoid overheating to keep the chicken tender and juicy.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful during cooking. If using breasts, watch closely to avoid drying them out, possibly reducing simmer time slightly.
Is it necessary to use beef broth?
Beef broth adds a deeper, richer flavor, but you can substitute chicken broth if preferred. Just be mindful that it might create a lighter taste. Either way, low-sodium broth is best to control seasoning.
Can I add other vegetables?
Absolutely! Feel free to add parsnips, peas, or bell peppers depending on your taste and what’s in season. Just adjust cooking times as needed for different textures.
What is the purpose of adding Worcestershire sauce?
Worcestershire sauce introduces umami and enhances the savory depth of the stew without overpowering it. It’s a wonderful flavor booster that brings a subtle complexity.
Can I make this stew in a slow cooker?
Yes! Brown the chicken and sauté aromatics first, then add everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add quicker-cooking vegetables like green beans near the end to prevent overcooking.
Final Thoughts
This Hearty Chicken Stew with Vegetables and Tomatoes Recipe is a true classic that never disappoints. It’s warm, comforting, and packed with wholesome ingredients that come together in a way that feels both timeless and special. I encourage you to give it a try soon—the process is straightforward, the ingredients are accessible, and the end result is a delicious celebration of hearty home cooking. Once you’ve made it, you’ll wonder why you didn’t start sooner!
Print
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: American
Description
This hearty Chicken Stew (Casserole) is a comforting one-pot meal featuring tender chicken thighs simmered with fresh vegetables, baby potatoes, and a rich tomato-based broth. Slow-cooked to perfection in a heavy-based casserole, the stew combines savory flavors from garlic, onion, thyme, and Worcestershire sauce, making it an ideal dish for cool evenings. Served hot with crusty bread, this stew offers a balanced and filling meal for the whole family.
Ingredients
Meat
- 750g / 1.5lb 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 / 6oz mushrooms, halved (large quartered)
- 150g / 5 oz green beans, trimmed and halved
Liquids and Seasonings
- 0.5 tbsp olive oil
- 1/2 tsp salt and 1/2 tsp pepper, plus an additional 1/2 tsp salt and 1/2 tsp pepper
- 3 cups (750ml) low sodium beef stock or broth
- 4 tbsp flour
- 400g / 14oz crushed canned tomatoes
- 2 tsp Worcestershire sauce
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
- Optional: splash of wine for deglazing
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 tsp salt and 1/2 tsp pepper. Cook until browned on all sides, about 5-7 minutes. Remove the 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 occasionally to prevent burning.
- Add vegetables: Stir in the sliced carrots and celery stalks. Cook for 2 minutes to allow the vegetables to soften slightly, stirring frequently.
- Deglaze and cook roux: Pour in a splash of wine if desired and cook for 2 minutes to evaporate the alcohol and develop flavor. Stir in the flour, cooking for 1-2 minutes to form a roux, which will thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth, stirring constantly to avoid lumps. Then add the remaining broth. Mix well. Stir in crushed canned tomatoes, Worcestershire sauce, dried thyme, bay leaves, and the remaining 1/2 tsp salt and 1/2 tsp pepper.
- Add potatoes and simmer: Return the browned chicken to the pot along with the halved baby potatoes. Cover with a lid and reduce heat to low. Let the stew simmer gently for 30 minutes to meld the flavors and cook the chicken thoroughly.
- Finish with mushrooms and green beans: Remove the lid, add the mushrooms and halved green beans to the stew. Cook uncovered for 10 minutes, until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning if needed.
- Serve: Remove the bay leaves from the stew. Garnish with chopped parsley if desired, then serve hot, ideally accompanied by crusty bread for dipping.
Notes
- You can substitute chicken thighs with boneless chicken breasts, but thighs add more flavor and remain tender.
- The optional splash of wine enhances flavor but can be omitted for a wine-free version.
- Low sodium beef broth is recommended to control the salt content.
- For a thicker stew, increase the flour by 1 tablespoon or reduce broth slightly.
- This stew can be refrigerated for up to 3 days or frozen for up to 2 months.
