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
Units
Scale
- 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
