Description
This hearty Chicken Stew (Casserole) features tender boneless skinless chicken thighs simmered in a rich tomato and beef broth with vegetables like carrots, celery, potatoes, mushrooms, and green beans. The stew is thickened with flour and infused with aromatic herbs including thyme and bay leaves, making it a comforting and flavorful meal perfect for any dinner.
Ingredients
Scale
Meat and Oil
- 0.5 tbsp olive oil
- 750 g boneless skinless chicken thighs, cut into 3 cm pieces
Vegetables and Aromatics
- 3 garlic cloves, minced (1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1 cm thick
- 2 celery stalks, sliced 1 cm thick
- 350 g baby potatoes, halved
- 200 g mushrooms, halved (large quartered)
- 150 g green beans, trimmed and halved
Liquids and Seasonings
- 4 tbsp flour
- 3 cups (750 ml) beef stock, low sodium
- 400 g crushed tomatoes, canned
- 2 tsp Worcestershire sauce
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1.5 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 the oil is hot, add the chicken pieces, sprinkle with half the salt and pepper, and cook until they are browned on all sides.
- Sauté Garlic and Onion: Add the minced garlic and sliced onion to the pot with the chicken. Cook for 1 minute until fragrant and the onion starts to soften.
- Add Celery and Carrots: Stir in the sliced celery and carrots, cooking for 2 minutes to slightly soften these vegetables.
- Add Flour and Deglaze: Sprinkle the flour over the contents and stir until incorporated. Slowly pour in half of the beef broth while continuously stirring to avoid lumps, then add the remaining broth.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and the remaining salt and pepper. Mix thoroughly to combine.
- Add Potatoes and Simmer Covered: Add the halved baby potatoes. Cover the pot and let it simmer gently for 30 minutes, allowing the flavors to develop and potatoes to soften.
- Add Mushrooms and Green Beans: Remove the lid, then add the mushrooms and green beans. Simmer uncovered for an additional 10 minutes to let the sauce thicken and the vegetables cook through.
- Serve: Serve the stew hot with crusty bread and optionally sprinkle with chopped parsley for garnish.
Notes
- Use boneless chicken thighs for juicier meat that stands up to simmering; chicken breast can be used but add it in the last 5 minutes to avoid drying out.
- Bone-in chicken can be used but requires longer simmering and may be better suited to a slow-cooked oven recipe for crisp skin.
- Adding red wine can enhance the stew’s flavor; dry, full-bodied varietals like Cabernet Sauvignon or Merlot work best. Guinness or stout beers can also be used as a flavorful substitute.
- For a non-alcoholic version, brown bacon and mushrooms separately before cooking chicken to develop flavor through fond.
- Beef broth adds a richer color and deeper flavor than chicken broth, but either can be used according to preference.
- To thicken the stew properly, keep the lid off during the final simmer after adding mushrooms and green beans.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
