Description

This hearty Chicken Stew (Casserole) features tender boneless skinless chicken thighs simmered with vegetables, crushed tomatoes, and a rich beef broth base. Enhanced with herbs like thyme and bay leaves, this savory stew is thickened with flour and finished with mushrooms and green beans for added texture and flavor. Served warm with crusty bread, it’s an ideal comforting meal for any season.

Ingredients

Units Scale

Meat and Oil

0.5 tbsp olive oil
750g (1.5 lb) boneless skinless chicken thighs, cut into 3cm (1.25") pieces

Vegetables

3 garlic cloves, minced (about 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 ones quartered)
150g (5 oz) green beans, trimmed and halved

Liquids and Sauces

3 cups (750 ml) beef stock or broth, low sodium (or chicken broth as alternative)
400g (14 oz) canned crushed tomatoes
2 tsp Worcestershire sauce

Seasonings and Others

4 tbsp flour
Salt and pepper: 1/2 tsp each (added twice during cooking)
1 1/2 tsp dried thyme
2 dried bay leaves

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Instructions

Heat Oil and Add Chicken: Place olive oil in a large, heavy-based casserole pot over high heat. When the oil is hot, add the chicken pieces. Season with 1/2 tsp salt and 1/2 tsp pepper. Cook until the chicken is nicely browned on all sides, which develops flavor and locks in juices.
Sauté Aromatics: Add minced garlic and sliced onion to the pot with the browned chicken. Cook for about 1 minute until fragrant and softened.
Add Vegetables: Stir in celery and carrots, cooking for an additional 2 minutes to slightly soften them while retaining texture.
Simmer Off Alcohol: Allow the mixture to simmer rapidly for 2 minutes to cook off any winey alcohol aroma if wine is used; this step ensures a smooth flavor base.
Incorporate Flour: Sprinkle flour evenly over the mixture and stir well to incorporate. This will help thicken the stew sauce as it cooks.
Add Broth Gradually: Slowly pour in half of the beef broth, stirring constantly to prevent lumps. Then add the remaining broth while continuing to stir, creating a smooth base.
Add Remaining Ingredients: Stir in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and another 1/2 tsp each of salt and pepper. Then add the halved baby potatoes.
Simmer Covered: Cover the pot with a lid and simmer the stew gently for 30 minutes to allow flavors to develop and the potatoes to cook through.
Add Mushrooms and Green Beans: Remove the lid and add mushrooms and green beans to the stew. Simmer uncovered for another 10 minutes. Keeping the lid off allows the sauce to thicken to a rich consistency.
Serve: Remove bay leaves and ladle the stew into bowls. Serve hot with crusty bread and optionally garnish with freshly chopped parsley for a fresh, herbal note.

Notes

The recipe uses boneless skinless chicken thighs because they remain juicy and flavorful during simmering. Chicken breast is less ideal; if used, add breast pieces only in the last 5 minutes of cooking to avoid drying out.
For bone-in chicken, a slow-cooked oven stew recipe is preferred for crispy skin; this stovetop version is optimized for boneless thighs.
Adding a dry red wine such as Cabernet Sauvignon or Merlot imparts extra depth and richness to the flavor. Guinness or stout beers can also be substituted.
For a non-alcoholic version, brown bacon and mushrooms separately to develop fond (browned bits) on the pan base for flavor, then proceed with the recipe.
Beef broth is recommended for its deeper flavor and darker color, but chicken broth is an acceptable substitute.
When simmering mushrooms and green beans at the end, keep the lid off to allow the sauce to reduce and thicken.

Nutrition

Serving Size: 1 serving (approximately 350g)
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