Description
This hearty Chicken Stew recipe is a comforting casserole-style dish that combines tender chicken thighs, baby potatoes, mushrooms, green beans, and aromatic vegetables in a rich, savory tomato and beef broth sauce. Simmered slowly in a heavy-based pot, it develops deep flavors ideal for a cozy family meal.
Ingredients
Scale
Proteins
- 750g / 1.5 lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Vegetables
- 3 garlic cloves, minced (about 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 ones quartered)
- 150g / 5 oz green beans, trimmed and halved
Liquids and Sauces
- 3 cups (750ml) low sodium beef stock or broth
- 400g / 14 oz crushed canned tomatoes
- 2 tsp Worcestershire sauce
Fats and Oils
- 0.5 tbsp olive oil
Dry Ingredients and Seasonings
- 4 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp salt (additional for seasoning)
- 1/2 tsp pepper (additional for seasoning)
- 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. Once hot, add the chicken pieces seasoned with salt and pepper. Cook until browned on all sides, about 5-7 minutes, then remove 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 frequently to avoid burning.
- Add vegetables: Stir in the sliced carrots and celery. Cook for 2 minutes to allow the vegetables to soften slightly, enhancing their flavors.
- Deglaze and make roux: Optionally, pour in a splash of wine and cook for 2 minutes to evaporate alcohol and develop depth of flavor. Then stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux that will thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth while stirring to prevent lumps, then add the rest of the broth. Stir in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper to season.
- Add potatoes and simmer: Return the browned chicken pieces to the pot along with the halved baby potatoes. Cover with a lid, reduce heat to low, and simmer gently for 30 minutes to meld flavors and cook the chicken through.
- Finish with mushrooms and green beans: Remove the lid, add the mushrooms and green beans, and cook uncovered for an additional 10 minutes until the vegetables are tender and the sauce thickens slightly. Taste and adjust seasoning as needed.
- Serve: Remove bay leaves from the stew. Optionally garnish with chopped parsley and serve hot with crusty bread for a complete meal.
Notes
- Using low sodium beef stock allows you to control the salt level better.
- If desired, a splash of red wine can be added during deglazing for extra flavor.
- This stew can be made ahead and tastes even better the next day as flavors develop.
- For a thicker stew, increase the flour slightly or simmer uncovered longer.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American / Western
