Description
A hearty and flavorful chicken stew made with tender boneless skinless chicken thighs simmered with fresh vegetables, crushed tomatoes, and a robust beef broth. This quick-cook casserole delivers a comforting meal perfect for dinner, featuring a rich sauce thickened with flour and finished with green beans and mushrooms for added texture.
Ingredients
Scale
Main Ingredients
- 0.5 tbsp olive oil
- 750 g boneless skinless chicken thighs, cut into 3cm pieces
- 0.5 tsp salt
- 0.5 tsp pepper
- 3 garlic cloves, minced (1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1cm thick
- 2 celery stalks, sliced 1cm thick
- 4 tbsp flour
- 3 cups (750 ml) low sodium beef stock or broth
- 400 g canned crushed tomato
- 2 tsp Worcestershire sauce
- 1.5 tsp dried thyme
- 2 dried bay leaves
- 350 g baby potatoes, halved
- 200 g mushrooms, halved or quartered if large
- 150 g green beans, trimmed and halved
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole pot over high heat. Add chicken pieces, sprinkle with salt and pepper, and cook until browned on all sides.
- Sauté aromatics: Add minced garlic and sliced onion to the pot. Cook for 1 minute until fragrant.
- Add vegetables: Stir in sliced celery and carrots. Cook for an additional 2 minutes to start softening the vegetables.
- Add flour and mix: Sprinkle flour over the ingredients in the pot and stir well to incorporate and form a roux-like base.
- Add broth gradually: Slowly pour in half of the beef broth while stirring constantly to prevent lumps, then add the remaining broth.
- Add tomatoes and seasonings: Stir in crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, additional salt and pepper. Mix thoroughly.
- Add potatoes and simmer: Add halved baby potatoes, cover the pot with a lid, reduce heat, and simmer gently for 30 minutes until potatoes and chicken are tender.
- Finish with mushrooms and green beans: Remove the lid and add mushrooms and green beans. Simmer uncovered for an additional 10 minutes to thicken the sauce and cook vegetables through.
- Serve: Serve the stew hot with crusty bread and a sprinkle of fresh parsley if desired.
Notes
- Keep the lid off during the final 10 minutes of cooking to allow the sauce to thicken properly.
- Boneless chicken thighs are preferred for juiciness; if using chicken breast, add it in the last 5 minutes to avoid drying out.
- Bone-in chicken pieces require longer cooking times; consider using a slow-cooked oven chicken stew recipe for crisp skin.
- Red wine or dark beer can be added for extra flavor before adding flour; avoid light wines.
- For a non-alcoholic version, brown bacon and mushrooms separately to develop flavor before adding chicken.
- Beef broth gives a deeper color and flavor, but chicken broth is acceptable.
Nutrition
- Serving Size: 1 serving
- 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
