Description
This hearty Chicken Stew (Casserole) is a comforting and flavorful dish featuring tender chicken thighs simmered with a medley of fresh vegetables and a rich, tomato-infused beef broth. Perfect for a cozy family meal, it combines classic ingredients with a slow stovetop cooking method to develop deep, satisfying flavors.
Ingredients
Scale
Chicken and Meat
- 750g / 1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Vegetables
- 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
- 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
- Optional: splash of wine for deglazing
Other Ingredients
- 0.5 tbsp olive oil
- 4 tbsp flour
- 1/2 tsp salt (plus additional 1/2 tsp for seasoning)
- 1/2 tsp black pepper (plus additional 1/2 tsp 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. When hot, add the chicken pieces, seasoning with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté aromatics: In the same pot, add 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, allowing the vegetables to soften slightly while stirring occasionally.
- Deglaze and prepare roux: If using, pour in a splash of wine to deglaze the pot, scraping up any browned bits from the bottom, and cook for 2 minutes to evaporate alcohol and enhance flavor. Stir in the flour, cooking for 1-2 minutes to create a roux that will thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth while stirring constantly to avoid lumps, then add the remaining broth. Mix well. Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and additional salt and pepper to taste.
- Add potatoes and simmer: Return the browned chicken to the pot, add the halved baby potatoes. Cover with a lid and reduce heat to low. Simmer gently for 30 minutes to allow flavors to meld and ensure the chicken is cooked through.
- Finish with mushrooms and green beans: Remove the lid, add the mushrooms and green beans. Cook uncovered for an additional 10 minutes, until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning if necessary.
- Serve: Remove the bay leaves. Optionally garnish with chopped fresh parsley. Serve the stew hot with crusty bread for a comforting meal.
Notes
- Use boneless, skinless chicken thighs for tender and juicy results; chicken breasts may dry out during cooking.
- The splash of wine for deglazing is optional but adds depth of flavor.
- For a thicker stew, ensure you properly cook the flour roux before adding liquids.
- You can substitute beef stock with chicken stock if preferred, but beef stock adds richer flavor.
- Adjust salt and pepper to taste, especially if using pre-seasoned broth.
- Garnish with fresh parsley or thyme for a fresh herbal note.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Stew / Casserole
- Method: Stovetop
- Cuisine: American / British-style comfort food
