Description
A hearty and flavorful chicken stew made with tender boneless skinless chicken thighs simmered in a rich tomato and beef broth sauce with vegetables including carrots, celery, baby potatoes, mushrooms, and green beans. Perfect for a comforting meal served with crusty bread.
Ingredients
Scale
Meat & Oil
- 0.5 tbsp olive oil
- 750 g boneless skinless chicken thighs, cut into 3cm pieces
Vegetables & 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 & Sauces
- 3 cups (750 ml) low sodium beef broth (or chicken broth)
- 400 g canned crushed tomatoes
- 2 tsp Worcestershire sauce
Dry Ingredients & Seasonings
- 4 tbsp flour
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 1.5 tsp dried thyme
- 2 dried bay leaves
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole pot over high heat. When the oil is hot, add the chicken pieces. Sprinkle with half the salt and pepper, and cook until the chicken is browned on all sides.
- Sauté garlic and onion: Add the minced garlic and sliced onion to the pot with the chicken and cook for 1 minute until fragrant.
- Add celery and carrots: Stir in the sliced celery and carrots and cook for 2 minutes to start softening the vegetables.
- Add flour: Sprinkle the flour over the chicken and vegetables and mix well to coat everything evenly, cooking for about 1 minute to remove the raw flour taste.
- Add broth gradually: Slowly pour in half of the beef broth while stirring to avoid lumps, then add the rest of the broth and mix.
- Incorporate tomatoes and seasonings: Add the crushed tomatoes, Worcestershire sauce, remaining salt and pepper, dried thyme, and bay leaves. Stir everything to combine.
- Add baby potatoes and simmer: Add the halved baby potatoes to the pot. Cover with a lid and reduce heat to a simmer. Let cook gently for 30 minutes, allowing the potatoes and chicken to become tender and the flavors to meld.
- Add mushrooms and green beans: Remove the lid, add the mushrooms and green beans to the stew, and continue simmering 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 and optionally sprinkle with fresh parsley.
Notes
- Lid off after adding mushrooms thickens the sauce; keeping it covered will prevent thickening.
- Boneless chicken thighs are ideal as they remain juicy during simmering. If using chicken breasts, add them in the last 5 minutes to avoid drying out.
- Bone-in chicken can be used but requires longer simmering; slow cooking in the oven is recommended for crisp skin.
- Adding dry red wine (Cabernet Sauvignon or Merlot) or stout beer enhances flavor if desired, substituting some broth volume.
- For a non-alcoholic version, brown bacon and mushrooms separately for added depth of flavor before continuing with the recipe.
- Beef broth gives a deeper color and richer flavor, but chicken broth works well too.
Nutrition
- Serving Size: 1 serving
- 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
