Description
A hearty and flavorful chicken stew made with tender boneless skinless chicken thighs, vegetables, and a rich tomato and beef broth base. Simmered to perfection in a casserole pot, this comforting dish is perfect for a satisfying dinner and is best served with crusty bread.
Ingredients
Scale
Meat and Oil
- 0.5 tbsp olive oil
- 750 g boneless skinless chicken thighs, cut into 3 cm pieces
Vegetables
- 3 garlic cloves, minced (1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1 cm thick
- 2 celery stalks, sliced 1 cm thick
- 350 g baby potatoes, halved
- 200 g mushrooms, halved (large quartered)
- 150 g green beans, trimmed and halved
Dry Ingredients and Seasonings
- 4 tbsp flour
- 1/2 tsp salt and 1/2 tsp pepper (for chicken)
- 1/2 tsp salt and 1/2 tsp pepper (additional)
- 2 tsp Worcestershire sauce
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Liquids
- 3 cups (750 ml) low sodium beef stock or broth (can substitute chicken broth)
- 400 g canned crushed tomatoes
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole pot over high heat. Add chicken pieces, sprinkle with 1/2 tsp salt and pepper, and cook until browned on all sides.
- Add aromatics: Add minced garlic and sliced onion to the pot and cook for 1 minute until fragrant.
- Cook vegetables: Add sliced celery and carrots to the pot, cooking for an additional 2 minutes to soften slightly.
- Incorporate flour: Sprinkle the flour over the chicken and vegetables, stirring well to coat and cook out the raw flour taste.
- Add broth gradually: Slowly pour half of the beef broth into the pot while continuously stirring to avoid lumps. Then pour in the remaining broth and mix well.
- Add tomato and seasoning: Stir in crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and an additional 1/2 tsp salt and pepper each. Mix thoroughly.
- Add potatoes and simmer: Add halved baby potatoes, cover with a lid, and reduce heat to simmer gently for 30 minutes until potatoes are tender.
- Add mushrooms and green beans: Remove the lid, add mushrooms and green beans to the stew, and continue simmering uncovered for 10 more minutes to thicken the sauce.
- Serve: Remove bay leaves, garnish with parsley if desired, and serve hot with crusty bread.
Notes
- The lid stays off during the last 10 minutes to let the sauce thicken; do not replace the lid.
- Using boneless chicken thighs keeps the meat juicy and flavorful during the simmering process; chicken breast is not recommended but can be added in the last 5 minutes if preferred.
- Bone-in chicken can be used but requires longer simmering and may benefit from a slow-cooked oven stew for crisp skin.
- Adding red wine or stout beer (like Guinness) before simmering enhances flavor; alternatively, brown bacon and mushrooms well to create a rich fond for flavor without alcohol.
- Beef broth gives a deeper color and richer flavor compared to chicken broth but either can be used.
- Serve with crusty bread for a complete and satisfying meal.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
