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
Scale
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.
