Description
A hearty and flavorful chicken stew made with tender boneless skinless chicken thighs simmered in a rich tomato and beef broth sauce with carrots, celery, baby potatoes, mushrooms, and green beans. Perfect for a comforting meal served with crusty bread.
Ingredients
Scale
Meat and Oil
- 0.5 tbsp olive oil
- 750 g boneless skinless chicken thighs, cut into 3cm pieces
Vegetables and Aromatics
- 3 garlic cloves, minced (1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, sliced 1cm thick
- 2 celery stalks, sliced 1cm thick
- 350 g baby potatoes, halved
- 200 g mushrooms, halved (large quartered)
- 150 g green beans, trimmed and halved
Liquids and Seasonings
- 3 cups (750 ml) beef stock, low sodium
- 400 g canned crushed tomato
- 2 tsp Worcestershire sauce
- 0.5 tsp salt, plus 0.5 tsp salt for seasoning
- 0.5 tsp pepper, plus 0.5 tsp pepper for seasoning
- 1.5 tsp dried thyme
- 2 dried bay leaves
- 4 tbsp flour
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole pot over high heat. Add the chicken pieces, sprinkle with 0.5 tsp salt and 0.5 tsp pepper, and cook until the chicken is browned on all sides.
- Add garlic and onion: Add the minced garlic and sliced onion to the pot. Cook for 1 minute until fragrant and slightly softened.
- Cook celery and carrots: Add the sliced celery and carrots, cooking for 2 minutes until they start to soften.
- Add flour: Sprinkle 4 tablespoons of flour over the mixture and stir well to incorporate, forming a roux to thicken the stew.
- Add broth gradually: Slowly pour in half of the beef stock while stirring continuously to prevent lumps, then add the remaining broth, stirring to combine fully.
- Add tomatoes and seasonings: Stir in the crushed tomatoes, Worcestershire sauce, 1.5 teaspoons dried thyme, bay leaves, 0.5 tsp salt, and 0.5 tsp pepper. Mix well.
- Add potatoes and simmer: Add the halved baby potatoes to the pot. Cover with a lid and simmer gently for 30 minutes, allowing flavors to develop and potatoes to cook through.
- Add mushrooms and green beans: Remove the lid, then add the halved mushrooms and green beans. Simmer uncovered for an additional 10 minutes to thicken the sauce and cook the vegetables.
- Serve: Remove bay leaves. Serve the stew hot with crusty bread, optionally sprinkled with fresh parsley.
Notes
- Chicken: Boneless thighs are best to keep the meat juicy. If using chicken breasts, add them in the last 5 minutes of cooking to avoid drying out.
- Red Wine (optional): Adding dry red wine enhances flavor and richness. Cabernet Sauvignon or Merlot are ideal choices.
- Broth choice: Beef broth adds deeper flavor and a darker sauce color, but chicken broth works fine as a lighter alternative.
- For non-alcoholic version: Brown bacon and mushrooms separately to develop rich flavors before adding chicken and proceeding with the recipe.
- Keep lid off during the last 10 minutes to thicken the stew properly and avoid excess liquid.
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
