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
Scale
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.
