Description
A hearty and savory Chicken Stew cooked in a rich tomato and vegetable broth, flavored with garlic, thyme, and Worcestershire sauce. This comforting casserole is filled with tender chicken thighs, potatoes, mushrooms, and green beans, simmered to perfection for a flavorful and satisfying meal. Perfect served with crusty bread and a sprinkle of parsley for an added touch.
Ingredients
Oil and Meat
0.5 tbsp olive oil750g/ 1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25" pieces
Seasonings and Vegetables
1/2 tsp salt1/2 tsp pepper
3 garlic cloves, minced
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/ 6 oz mushrooms, halved
150g/ 5 oz green beans, trimmed and halved
Flour and Liquids
4 tbsp flour3 cups (750ml) beef stock or chicken broth
400g/ 14 oz crushed canned tomatoes
2 tsp Worcestershire sauce
1 1/2 tsp dried thyme
2 dried bay leaves
Optional: 1/4 cup red wine or stout (for enhanced flavor)
Additional
Salt and pepper to tasteFresh parsley, chopped, for garnish
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole pot over high heat. When the oil is hot, add the chicken thighs, sprinkle with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Sauté vegetables: Add garlic and sliced onion to the pot; cook for about 1 minute until fragrant. Then add sliced celery and carrots; cook for another 2 minutes. If using red wine or stout, pour it in now and allow to simmer rapidly for 2 minutes to evaporate the alcohol and deepen the flavor.
- Incorporate flour and liquids: Sprinkle flour over the mixture, stirring to coat everything evenly. Gradually pour in half of the beef or chicken broth, stirring constantly to deglaze the pan and prevent lumps. Add the remaining broth, crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and additional salt and pepper to taste.
- Add potatoes and simmer: Stir in halved baby potatoes. Cover the pot and reduce heat to low. Simmer gently for about 30 minutes, stirring occasionally, until the chicken is cooked through and flavors meld.
- Finish with mushrooms and green beans: Remove lid and add halved mushrooms and green beans. Continue simmering uncovered for another 10 minutes to thicken the sauce and cook the vegetables to tender.
- Serve: Remove bay leaves, garnish with chopped parsley, and serve hot with crusty bread for a complete meal.
Notes
- Use skinless, boneless chicken thighs for best flavor and juiciness. If using bone-in, extend simmering time.
- Adding a splash of red wine or stout enhances the depth of flavor, but it’s optional.
- Thicken the sauce as desired by simmering uncovered longer or adding a slurry of flour and water.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch mixed with water.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
