Description
This hearty Chicken Stew (Casserole) combines tender boneless chicken thighs with fresh vegetables, aromatic herbs, and a rich tomato and broth base, yielding a comforting and flavor-packed dish perfect for any cozy meal. Slow simmered to develop deep flavors, it is complemented by mushrooms, potatoes, and green beans, served with crusty bread and garnished with parsley if desired.
Ingredients
Units
Scale
Protein and Vegetables
- 0.5 tbsp olive oil
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25" pieces
- 1 onion, sliced
- 3 garlic cloves, minced (1 tbsp)
- 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 quartered)
- 150g/5 oz green beans, trimmed and halved
For the Sauce and Seasonings
- 4 tbsp flour
- 3 cups (750ml) beef stock or broth, low sodium
- 400g/14 oz crushed canned tomato
- 2 tsp Worcestershire sauce
- 1/2 tsp salt and pepper, each
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat Oil and Brown Chicken: Place olive oil in a large heavy-based casserole pot over high heat. When hot, add chicken thighs, sprinkle with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Sauté Aromatics: Add minced garlic and sliced onion to the pot. Cook for 1 minute until fragrant and slightly translucent.
- Add Vegetables: Stir in the sliced carrots and celery. Cook for 2 minutes, allowing flavors to meld.
- Deglaze and Simmer: Pour in half of the beef broth while stirring to release the browned bits from the bottom, then add the remaining broth. Allow to simmer rapidly for 2 minutes to eliminate alcohol smell.
- Add Seasonings and Tomato: Mix in the flour until well incorporated, then stir in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Add halved potatoes to the mixture.
- Cook Covered: Cover the pot with a lid and simmer gently for 30 minutes, allowing flavors to develop and sauce to thicken.
- Add Mushrooms and Green Beans: Remove lid, add mushrooms and green beans, and simmer uncovered for another 10 minutes until vegetables are tender and sauce thickened.
- Serve: Ladle into bowls and serve hot with crusty bread, garnished with freshly chopped parsley if desired.
Notes
- Use boneless chicken thighs for juiciness; if using chicken breast, add it later to prevent drying out.
- Red wine enhances flavor; substitute with unsweetened brown grape juice or omit if preferred.
- Replace beef broth with chicken broth for a lighter taste, though beef broth adds richness.
- Ensure the lid stays off during the final 10 minutes to allow the sauce to thicken properly.
- This stew pairs excellently with crusty bread or steamed rice for a complete meal.
Nutrition
- Serving Size: 1 bowl (around 300g)
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
