Description
A hearty and flavorful Chicken Stew (Casserole) with tender chicken thighs, vibrant vegetables, and a rich tomato-based sauce, perfect for comforting family dinners. This crockpot-style dish combines browning, simmering, and thickening techniques to develop depths of flavor, served with crusty bread and a sprinkle of parsley.
Ingredients
Units
Scale
Oil and Seasonings
- 0.5 tbsp olive oil
- 1/2 tsp salt and pepper, each
- 3 garlic cloves, minced (1 tbsp)
- 1 onion, sliced
Vegetables
- 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
Protein and Broth
- 750g/ 1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25" pieces
- 3 cups (750ml) beef stock or broth, low sodium
Other Ingredients
- 4 tbsp flour
- 400g/ 14oz crushed canned tomatoes
- 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 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 garlic and sliced onion. Cook for about 1 minute until fragrant and translucent.
- Add vegetables: Stir in carrots and celery. Cook for 2 minutes, allowing the vegetables to soften slightly.
- Deglaze and simmer: Pour in a splash of wine if desired, and cook for 2 minutes to evaporate alcohol and develop flavor. Stir in the flour, cooking for 1-2 minutes to make a roux.
- Add liquids and seasonings: Gradually pour in half of the beef broth, stirring constantly, then add the remaining broth. Mix well. Stir in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
- Add potatoes and simmer: Return the browned chicken to the pot, add potatoes. Cover with a lid and reduce heat to low. Simmer for 30 minutes to allow flavors to meld and chicken to cook through.
- Finish with mushrooms and green beans: Remove lid, add mushrooms and green beans. Cook uncovered for 10 minutes, until vegetables are tender and sauce has thickened slightly. Adjust seasoning if needed.
- Serve: Remove bay leaves, garnish with chopped parsley if desired, and serve hot with crusty bread.
Notes
- Use boneless chicken thighs for juiciness and flavor, but bone-in thighs can be used; adjust cooking time accordingly.
- Red wine adds depth; can substitute with extra broth if preferred.
- Thickening occurs naturally during simmering, but if a thicker sauce is desired, simmer uncovered for an additional 5-10 minutes.
- This dish reheats well; store leftovers in an airtight container for up to 3 days.
- Serving with crusty bread helps soak up the flavorful sauce.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
