Description
A hearty and flavorful chicken stew cooked in a rich tomato and vegetable sauce, perfect for comforting dinners. This casserole combines tender chicken thighs with a savory broth, vegetables, and aromatic herbs, simmered to perfection and served with crusty bread.
Ingredients
Meat & Vegetables
0.5 tbsp olive oil750g boneless skinless chicken thighs, cut into 3cm pieces
1 onion, sliced
3 carrots, peeled, halved lengthwise, sliced 1cm thick
2 celery stalks, sliced 1cm thick
350g baby potatoes, halved
200g mushrooms, halved
150g green beans, trimmed and halved
Dry & Canned Goods
4 tbsp flour400g crushed tomatoes (canned)
3 cups (750ml) beef or chicken stock
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp dried thyme
2 dried bay leaves
Seasonings & Oils
0.5 tbsp olive oil (additional for cooking)1 tbsp minced garlic (3 cloves)
Notes: Adjust salt and pepper to taste as needed.
Instructions
- Sear the Chicken: Heat the olive oil in a large heavy-based casserole over high heat. Add the chicken thighs, sprinkle with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Aromatics: In the same pot, add minced garlic and sliced onion. Cook for 1 minute until fragrant and translucent.
- Cook Vegetables: Add sliced celery and carrots to the pot. Cook for about 2 minutes until slightly softened.
- Deglaze and Add Flour: Pour in a splash of beef or chicken stock to deglaze, scraping up any browned bits. Sprinkle flour over the vegetables and stir until fully incorporated.
- Add Liquids and Seasonings: Gradually pour in the rest of the stock while stirring to avoid lumps. Stir in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and additional salt and pepper. Return the browned chicken to the pot.
- Simmer: Add halved potatoes. Cover and simmer for 30 minutes over low-medium heat, stirring occasionally.
- Add Final Vegetables: Remove the lid, add mushrooms and green beans. Continue simmering uncovered for 10 minutes to thicken the sauce and cook vegetables.
- Serve: Remove bay leaves, adjust seasoning if necessary. Serve hot with crusty bread and a sprinkle of parsley if desired.
Notes
- Permitted variations: Chicken breast can be used but add in the last 5 minutes of cooking.
- Feel free to substitute beef stock with chicken stock for a lighter flavor.
- If you prefer a thicker stew, simmer uncovered for additional time for the sauce to reduce.
- For added depth of flavor, sauté bacon beforehand and incorporate at the start.
- This dish pairs well with a fresh green salad or steamed rice.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
