Description
A hearty and comforting chicken stew casserole featuring tender chicken thighs, a medley of fresh vegetables, and a rich tomato-based broth simmered to perfection. This one-pot dish combines robust flavors and wholesome ingredients, perfect for a family meal.
Ingredients
Scale
Meat and Protein
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Vegetables
- 3 garlic cloves, minced (approx. 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 Sauces
- 3 cups (750ml) beef stock or broth, low sodium
- 400g/14oz crushed canned tomatoes
- 2 tsp Worcestershire sauce
Other Ingredients
- 0.5 tbsp olive oil
- 4 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp salt and pepper, each (for browning chicken)
- 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. When hot, add the chicken pieces, seasoning 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 the minced garlic and sliced onion. Cook for about 1 minute until fragrant and translucent, stirring frequently to prevent burning.
- Add vegetables: Stir in the sliced carrots and celery. Cook for 2 minutes, allowing the vegetables to soften slightly and absorb flavors.
- Deglaze and make roux: Optionally pour in a splash of wine and cook for 2 minutes to evaporate alcohol and develop flavor. Then stir in the flour, cooking for 1-2 minutes to create a light roux that 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 the crushed canned tomatoes, Worcestershire sauce, dried thyme, bay leaves, and salt and pepper to taste.
- Add potatoes and simmer: Return the browned chicken to the pot and add the halved baby potatoes. Cover with a lid and reduce heat to low. Let simmer gently for 30 minutes to allow flavors to meld and chicken to cook through completely.
- Finish with mushrooms and green beans: Remove the lid, add the mushrooms and green beans. Cook uncovered for 10 minutes until the vegetables are tender and the sauce has thickened slightly. Adjust seasoning as needed.
- Serve: Remove bay leaves, garnish with chopped parsley if desired, and serve the stew hot with crusty bread for a complete meal.
Notes
- You can substitute chicken thighs with chicken breast, but thighs stay juicier and more tender.
- Using low sodium beef broth helps control the salt levels and enhances the flavor.
- Adding a splash of wine during deglazing is optional but adds depth to the stew.
- For a thicker stew, you can cook uncovered for a few extra minutes after adding the green beans and mushrooms.
- Garnish with fresh herbs like parsley or thyme for added freshness before serving.
