There’s something downright magical about a pot of chicken stew gently bubbling away on your stove—the savory aroma, the cozy warmth, and the promise of spoonful after spoonful of deep, comforting flavor. This chicken stew casserole is hearty, rich, and brimming with colorful veggies and tender chicken in a luscious sauce. It’s my ultimate go-to when I crave both ease and full-on comfort, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Deep & Savory Flavor: Long simmering and a hint of Worcestershire give this chicken stew a restaurant-worthy depth you’ll crave again and again.
- Loaded with Veggies: Carrots, celery, green beans, mushrooms, and baby potatoes bring the rainbow and a lovely variety of textures.
- Perfect for Make-Ahead: This stew’s flavor gets even better as it sits, so leftovers are truly something to look forward to.
- Filling and Comforting: Each spoonful is hearty, warming, and guaranteed to satisfy any dinner appetite (kids and grown-ups included!).
Ingredients You’ll Need
Every element in this chicken stew plays its part—simple, everyday ingredients building major flavor and heartiness. Gather them up and get ready to infuse your kitchen with savory promise!
- Olive oil: Just a touch sets the base for browning the chicken and layering on flavor right from the start.
- Boneless, skinless chicken thighs: Thighs are juicy and forgiving, delivering succulent bites without drying out.
- Salt and pepper: Essential for bringing out all the natural flavors—don’t be shy!
- Garlic cloves: Minced garlic brings that beloved aromatic depth to the stew.
- Onion: Sliced onion melts into the sauce and creates the stew’s perfect sweet-savory backbone.
- Carrots and celery: These two are classic for a reason, offering subtle sweetness and crunch.
- Flour: Just enough to give the stew a gorgeous, velvety body.
- Beef broth or chicken broth: Beef broth is my secret for a more robust, deeper-colored sauce, but chicken broth totally works too!
- Crushed tomatoes: Adds a rich, vibrant base and a hint of pleasant acidity.
- Worcestershire sauce: A tiny splash makes the stew taste like it simmered all day (even if it didn’t!).
- Dried thyme and bay leaves: These herbs are the backbone of stew flavor, infusing every bite with a gentle earthiness.
- Baby potatoes: Halved potatoes soak up all that goodness and make the meal extra-filling.
- Mushrooms: Mushrooms bring a savory, almost meaty note and delicious texture.
- Green beans: For a pop of freshness and color—add them towards the end to keep their snap!
Variations
Chicken stew is one of those glorious recipes you can riff on endlessly—so don’t hesitate to improvise based on what’s in your pantry or fridge (or to suit dietary needs and favorite flavors)!
- Make It Creamy: Stir in a splash of cream or coconut milk just before serving for an extra luscious, indulgent stew.
- Switch the Veggies: Parsnips, sweet potatoes, or frozen peas are perfect additions or swaps depending on what’s on hand.
- Bone-In Chicken: Try using bone-in, skin-on chicken for extra depth—just simmer longer and be sure to crisp up that lovely skin if you like.
- Beef it Up: For a twist, use beef stew meat instead of chicken for a classic, hearty beef stew experience.
- Herb Swap: Fresh herbs like rosemary or parsley can dial up the freshness—add at the end for best flavor!
How to Make Chicken Stew
Step 1: Sear the Chicken
Start by heating your olive oil in a heavy-based casserole pot over high heat. Add your chicken thighs, sprinkle them with a little salt and pepper, and brown them well on both sides. This step is key—those golden bits at the bottom of the pot mean plenty of rich, savory flavor gets built right into your chicken stew.
Step 2: Sauté the Aromatics
Next, toss in the garlic and sliced onion. Sauté for about a minute until fragrant, then add in the carrots and celery. Let everything cook together for another couple of minutes, allowing those veggies to soften just a touch as they soak up the drippings and begin layering on flavor.
Step 3: Build the Sauce
Sprinkle the flour over everything, stirring so it coats the chicken and veggies and turns a little golden. This will help thicken your stew later. Slowly pour in half your beef or chicken broth while stirring to avoid lumps, then add the rest along with the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and another pinch each of salt and pepper. Stir well to make sure nothing’s stuck to the bottom of the pot.
Step 4: Add Potatoes and Simmer
Gently stir in the halved baby potatoes. Cover your pot and let it simmer for about 30 minutes. The chicken will get wonderfully tender, the veggies will start to soak up all that flavor, and your kitchen will smell absolutely divine!
Step 5: Finish with Mushrooms and Green Beans
Uncover the pot, toss in your mushrooms and green beans, and let the stew simmer for 10 more minutes with the lid off so the sauce can thicken up. The mushrooms will release their juices, and the green beans add a fresh, crisp bite right at the end. Give your chicken stew a good stir and it’s ready to serve!
Pro Tips for Making Chicken Stew
- Browning Brings Flavor: Take a few extra minutes to let those chicken pieces get golden and crispy—it makes a massive difference in the overall depth of your stew.
- Broth Choice Matters: For a stew with richer color and heartier flavor, opt for beef broth over chicken, especially when you want an extra-satisfying sauce.
- Veggie Timing: Wait to add green beans and mushrooms until the final simmer, so they’ll stay vibrant and perfectly textured—never mushy!
- Leftover Magic: Chicken stew tastes even more incredible the next day, so don’t be afraid to make it ahead—flavors only deepen with time.
How to Serve Chicken Stew
Garnishes
A flourish of brightness goes a long way! Fresh chopped parsley sprinkled over your hearty bowl of chicken stew adds freshness, color, and a hint of earthy zing. For a special touch, a crack of black pepper or a sprinkle of parmesan can make each serving glow.
Side Dishes
Crusty bread is the classic sidekick for chicken stew (you’ll want something to do justice to every last drop of sauce!), but it also pairs beautifully with creamy polenta or over a bed of fluffy rice. A simple green salad with a zippy vinaigrette rounds out this comforting meal in the loveliest way.
Creative Ways to Present
For cozy gatherings, serve your chicken stew in rustic bowls with a big communal pot in the center of the table—family style! Or, for a dinner party spin, ladle portions into individual mini Dutch ovens and garnish with a sprig of thyme. For kids, pop it into a bread bowl for maximum fun.
Make Ahead and Storage
Storing Leftovers
Cool your chicken stew to room temperature, then transfer to airtight containers. It’ll keep happily in the fridge for up to 4 days—making lunch or dinner a breeze for the coming week.
Freezing
Chicken stew is a freezer star! Portion into freezer-safe containers (leaving a little room for expansion), label and date, then stash for up to 3 months. Defrost overnight in the fridge for best results.
Reheating
To reheat, simply warm the stew on the stovetop over medium-low heat until piping hot, or microwave gently in bursts, stirring occasionally. Add a splash of broth if the stew’s thickened up too much during storage.
FAQs
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Can I use chicken breast instead of thighs for chicken stew?
You can substitute chicken breast, but it cooks much faster and is prone to drying out. If you prefer breast, add it only for the final 5 minutes of simmering to ensure it stays tender and juicy.
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Is there a way to make chicken stew without wine?
Absolutely! For a non-alcoholic version, simply skip the wine and focus on deeply browning your chicken and vegetables—this will create “fond” on the pot bottom and develop that rich stew flavor naturally.
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Can I prepare chicken stew in advance?
Chicken stew is fantastic made ahead of time; the flavors only get better as it rests. Prepare the stew, cool, and store in the fridge. Gently reheat when ready to serve for a meal that’s even more delicious than day one!
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What if my stew is too thin or too thick?
If your chicken stew is too thin after simmering, continue cooking uncovered to allow the sauce to reduce. If it’s too thick, just add a splash of broth or water until your desired consistency is reached.
Final Thoughts
If you’re after a dinner that feels like a hug from the inside out, this chicken stew should absolutely be your next kitchen adventure. There’s just nothing like sharing bowls of this soul-soothing, flavor-packed stew with the people you love. Try it soon—I know you’ll savor every spoonful!
Print
Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A hearty and flavorful Chicken Stew (Casserole) recipe that is perfect for a cozy family dinner. Tender chicken thighs with vegetables and a rich tomato-based sauce, simmered to perfection.
Ingredients
- 0.5 tbsp olive oil
- 750g/ 1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
- 1/2 tsp salt and pepper, each
- 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
- 4 tbsp flour
- 3 cups (750ml) beef stock/broth, low sodium (or chicken)
- 400g/ 14oz crushed tomato, canned
- 2 tsp Worcestershire sauce
- 1/2 tsp salt and pepper, each
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
- 350g/ 12 oz baby potatoes, halved
- 200g/ 6oz mushrooms, halved (large quartered)
- 150g/ 5 oz green beans, trimmed and halved
For the Chicken Stew:
Instructions
- Place oil and bacon in a large heavy based casserole pot over high heat. When the oil is heated add chicken.
- Sprinkle with salt and pepper and cook until chicken is browned.
- Add garlic and onion, cook for 1 minute.
- Add celery and carrot, cook for 2 minutes.
- Allow to simmer rapidly for 2 minutes until the winey alcohol smell is gone.
- Add flour, mix until incorporated.
- Slowly pour in half the beef broth while stirring, then pour the rest in.
- Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
- Stir, add potato.
- Cover, simmer for 30 minutes.
- Remove lid, add mushrooms and green beans. Simmer without lid for a further 10 minutes.
- Serve with crusty bread, sprinkled with parsley if desired!
Notes
- Video error – Lid needs to stay off to thicken sauce.
- Chicken thighs recommended for juiciness.
- Red wine adds extra flavor.
- Beef stock adds depth to the sauce.
Nutrition
- Calories: 510cal
- Sugar: 8g
- Sodium: 1231mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 162mg
