If you’ve been craving a comforting, soul-warming dish that’s packed with fresh vegetables, tender chicken, and rich tomato flavors, then you’re going to fall head over heels for this Hearty Chicken Stew with Vegetables and Tomatoes Recipe. It’s one of those dishes that feels like a warm hug in a bowl—full of rustic goodness, vibrant colors, and a savory depth that satisfies every craving. Perfect for cozy nights or family dinners, this stew brings together simple, wholesome ingredients into a masterpiece that’s as easy to make as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients for this stew is surprisingly straightforward, yet each one plays a starring role in building layers of flavor, texture, and color that make this dish shine. From tender chicken thighs to colorful vegetables and the rich tang of tomatoes, every element complements the others perfectly.
- 0.5 tbsp olive oil: For browning the chicken and sautéing aromatics, adding a subtle fruitiness.
- 1/2 tsp salt and pepper each: Basic seasonings that enhance every ingredient’s natural flavor.
- 3 garlic cloves, minced (1 tbsp): Infuses the stew with a fragrant, savory depth.
- 1 onion, sliced: Adds sweetness and complexity when softened.
- 3 carrots, peeled, halved lengthwise, sliced 1cm thick: Offers natural sweetness and a bit of bite.
- 2 celery stalks, sliced 1cm thick: Brings aromatic freshness and crunch.
- 350g baby potatoes, halved: Creamy and hearty, these create a satisfying texture.
- 200g mushrooms, halved or quartered: Earthy flavor that soaks up the stew’s juices beautifully.
- 150g green beans, trimmed and halved: Adds vibrant green color and a crisp finish.
- 750g boneless skinless chicken thighs, cut into pieces: Juicy and tender — perfect for slow simmering.
- 3 cups (750ml) low sodium beef stock: Builds the flavorful liquid base without overwhelming saltiness.
- 4 tbsp flour: Helps thicken the stew to a luscious consistency.
- 400g crushed canned tomatoes: Delivers acidity and rich tomato taste that ties everything together.
- 2 tsp Worcestershire sauce: Adds umami and depth to the broth.
- 1 1/2 tsp dried thyme: Provides subtle herbal notes.
- 2 dried bay leaves: Impart warm, aromatic undertones during simmering.
How to Make Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large heavy-based casserole or Dutch oven over high heat. Once shimmering, add the chicken pieces seasoned with salt and pepper, cooking until each piece is beautifully browned on all sides. This initial caramelization locks in flavors and creates a wonderful foundation for your stew. After browning, remove the chicken and set it aside to rest for now.
Step 2: Sauté Aromatics
Using the same pot, add your minced garlic and sliced onions. Cook them for roughly a minute until fragrant and the onions turn translucent. This step builds an aromatic base that will infuse the entire stew with warmth and sweetness.
Step 3: Add Carrots and Celery
Next, stir in the carrots and celery. Let them cook undisturbed for about two minutes to soften slightly, releasing their natural flavors and adding a bit of texture to the stew.
Step 4: Deglaze and Make a Roux
If you have some wine handy, add a splash now to deglaze the pot—cooking it off for a couple of minutes helps develop a deeper flavor. Then sprinkle in the flour, stirring constantly as you cook it for one to two minutes. This step thickens the stew gently, creating a luscious sauce you’ll love spooning up.
Step 5: Add Liquids and Seasonings
Gradually pour in half of your beef stock, whisking or stirring constantly to avoid lumps. Follow with the remaining broth, and mix in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper. The combination of these ingredients transforms your pot into a bubbling cauldron of irresistible aroma.
Step 6: Add Potatoes and Simmer
Return the browned chicken to the pot, and add the halved baby potatoes. Cover with a lid and reduce your heat to low, allowing the stew to simmer gently for about 30 minutes. This slow cook melds all the flavors and ensures your chicken turns tender, while the potatoes soak up that delightful tomato broth.
Step 7: Finish with Mushrooms and Green Beans
Remove the lid, add your mushrooms and green beans to the stew, and continue cooking uncovered for another 10 minutes. This final simmer softens the vegetables perfectly and thickens the sauce slightly, giving you that ideal hearty texture. Taste and adjust seasoning if needed.
Step 8: Serve Your Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Before serving, fish out the bay leaves, then ladle the stew generously into bowls. A sprinkle of fresh chopped parsley brightens it up, and crusty bread on the side is the perfect finishing touch.
How to Serve Hearty Chicken Stew with Vegetables and Tomatoes Recipe
Garnishes
Fresh parsley adds a lovely pop of green and herbaceous brightness, cutting through the richness of the stew beautifully. For extra flair, a sprinkle of grated Parmesan or a dollop of sour cream can add creaminess and balance.
Side Dishes
This stew is wonderfully satisfying on its own, but pairing it with crusty artisan bread or buttery mashed potatoes elevates the meal. Steamed rice or a simple green salad are also fantastic, especially if you want something lighter alongside.
Creative Ways to Present
Serve the stew in rustic bowls with a drizzle of good olive oil or a splash of tangy vinegar for extra dimension. For special occasions, individual ramekins or bread bowls make for a fun and inviting presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
This Hearty Chicken Stew with Vegetables and Tomatoes Recipe stores like a dream. Simply transfer leftovers to an airtight container and refrigerate for up to 3 days, allowing the flavors to deepen as it rests.
Freezing
Want to save some for later? Freeze cooled portions in freezer-safe containers or bags for up to 3 months. Just make sure to leave a bit of room for expansion, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure everything heats evenly. Adding a splash of broth or water can help revive the sauce if it has thickened too much.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can! Keep in mind that chicken breasts are leaner and can dry out faster, so watch the cooking time closely to maintain tenderness.
Is it possible to make this stew vegetarian?
Absolutely! Swap the chicken for hearty mushrooms or plant-based protein, and use vegetable stock instead of beef stock for a delicious vegetarian version.
Can I prepare this stew in a slow cooker?
Definitely! Brown the chicken and sauté the aromatics first, then add everything to your slow cooker. Cook on low for 6 to 8 hours for tender, flavorful results.
What wine pairs well with this stew?
A medium-bodied red like Merlot or Pinot Noir balances the stew’s acidity and richness without overpowering the flavors.
How can I thicken the stew if it’s too watery?
Mix a little flour or cornstarch with water to make a slurry, then stir it into the simmering stew until it reaches your desired consistency.
Final Thoughts
There’s something truly special about sitting down to a bowl of this Hearty Chicken Stew with Vegetables and Tomatoes Recipe. It’s a beautiful blend of comforting textures and rich flavors that come together in a simple yet satisfying way. Whether you’re feeding a hungry family or enjoying a cozy night in, this stew is a reliable friend that won’t let you down. I encourage you to give it a try—you might just find your new favorite go-to meal!
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Hearty Chicken Stew with Vegetables and Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Western, Comfort Food
Description
This hearty Chicken Stew (Casserole) is a comforting dish featuring tender chicken thighs simmered with baby potatoes, mushrooms, green beans, and aromatic vegetables in a flavorful tomato and beef broth-based sauce. Perfect for a cozy meal, it combines rich flavors with wholesome ingredients.
Ingredients
Meat and Poultry
- 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
Oils and Fats
- 0.5 tbsp olive oil
Dry Ingredients and Spices
- 4 tbsp flour
- 1/2 tsp salt (plus additional 1/2 tsp)
- 1/2 tsp black pepper (plus additional 1/2 tsp)
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole or Dutch oven over high heat. When hot, add the chicken pieces seasoned with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same pot, add minced garlic and sliced onion. Cook for about 1 minute until fragrant and translucent, scraping up any browned bits from the bottom of the pot.
- Add vegetables: Stir in the carrots and celery. Cook for approximately 2 minutes, allowing the vegetables to soften slightly.
- Deglaze and make roux: Optionally add a splash of wine and cook for 2 minutes to evaporate alcohol and enhance flavor. Stir in flour and cook continuously for 1-2 minutes to form a roux, which will thicken the stew.
- Add liquids and seasonings: Gradually pour in half of the beef broth while stirring constantly to prevent lumps, then add the remaining broth. Mix thoroughly. Stir in crushed canned tomatoes, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper.
- Add potatoes and simmer: Return the browned chicken pieces to the pot and add the halved baby potatoes. Cover with a lid and reduce heat to low. Let the stew simmer gently for 30 minutes to allow the flavors to meld and the chicken to cook through.
- Finish with mushrooms and green beans: Remove the lid and add the mushrooms and green beans to the stew. Cook uncovered for an additional 10 minutes until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning if needed.
- Serve: Remove the bay leaves. Optionally garnish with chopped parsley. Serve the stew hot with crusty bread for a complete comforting meal.
Notes
- Use low sodium beef stock to control salt content.
- Chicken thighs are preferred for juiciness, but chicken breasts can be substituted.
- The optional splash of wine adds depth but can be omitted for a non-alcoholic version.
- Roux made from flour and fat is essential for a creamy, thickened stew.
- If thicker stew is desired, continue simmering uncovered to reduce the liquid.
- Fresh parsley garnish adds a pop of color and freshness.
- Serve with crusty bread or over mashed potatoes for extra comfort.
