Description

This hearty and flavorful Chicken Stew (Casserole) features tender boneless skinless chicken thighs simmered with a medley of fresh vegetables in a rich tomato and beef broth infused with herbs and Worcestershire sauce. Perfectly balanced and comforting, this stew is ideal for a cozy meal served with crusty bread.

Ingredients

Units Scale

Chicken and Meat

0.5 tbsp olive oil
750g (1.5lb) boneless skinless chicken thighs, cut into 3cm (1.25") pieces
Salt and pepper, 1/2 tsp each (plus additional for seasoning)

Aromatics and Vegetables

3 garlic cloves, minced (approximately 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 (6 oz) mushrooms, halved (large mushrooms quartered)
150g (5 oz) green beans, trimmed and halved

Liquids and Sauces

4 tbsp flour
3 cups (750ml) low sodium beef stock or broth (can substitute chicken stock)
400g (14 oz) canned crushed tomatoes
2 tsp Worcestershire sauce

Herbs and Seasonings

1 1/2 tsp dried thyme
2 dried bay leaves
Salt and pepper, 1/2 tsp each (for final seasoning)

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Instructions

Heat Oil and Brown Chicken: Place olive oil in a large heavy-based casserole pot over high heat. Once the oil is hot, add the chicken pieces. Season with salt and pepper, and cook until the chicken is nicely browned on all sides.
Add Garlic and Onion: Add minced garlic and sliced onion to the pot, cooking for about 1 minute until fragrant and softened.
Add Celery and Carrots: Incorporate the sliced celery and carrots and cook for 2 minutes, stirring regularly.
Simmer to Remove Alcohol Smell: Allow the mixture to simmer rapidly for 2 minutes until the winey alcohol aroma dissipates.
Add Flour: Sprinkle flour over the ingredients and mix thoroughly to incorporate, which will help thicken the stew later.
Add Broth Gradually: Slowly pour in half of the beef broth while stirring to prevent lumps, then add the rest of the broth.
Add Tomato and Seasonings: Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper. Mix well.
Add Potatoes and Simmer Covered: Add the halved baby potatoes, cover the pot with a lid, and let the stew simmer gently for 30 minutes until the potatoes are tender and flavors meld.
Add Mushrooms and Green Beans: Remove the lid and add the mushrooms and green beans. Simmer uncovered for an additional 10 minutes to allow the sauce to thicken and vegetables to cook through.
Serve: Serve the stew hot with crusty bread. Optionally, sprinkle with fresh parsley for garnish and extra freshness.

Notes

Video Correction: Keep the lid off during the last 10 minutes to allow the sauce to thicken properly.
Chicken: Boneless skinless thighs are preferred for juiciness after simmering. If using chicken breast, add it only during the last 5 minutes to prevent overcooking.
Bone-in alternatives require longer simmering or use a slow-cooked oven method for crispy skin.
Red Wine or Stout Beer can be added for deeper flavor; otherwise, multi-stage browning of bacon, mushrooms, and chicken can build flavor without alcohol.
Beef broth provides a richer and darker sauce than chicken broth, but chicken broth works well too.

Nutrition

Serving Size: 1 serving (approx. 1/5 of recipe)
Calories: 510
Sugar: 8g
Sodium: 1231mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 40g
Cholesterol: 162mg