Description
A hearty and flavorful chicken stew cooked in a rich tomato and vegetable broth, featuring tender chicken thighs, potatoes, mushrooms, and green beans, perfect served with crusty bread for a comforting meal.
Ingredients
Units
Scale
Meat & Oil
- 0.5 tbsp olive oil
- 750g/1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25" pieces
Seasonings
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp minced garlic (3 cloves)
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
Vegetables
- 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 quartered)
- 150g/5 oz green beans, trimmed and halved
Flour & Liquids
- 4 tbsp flour
- 3 cups (750ml) beef stock or chicken broth, low sodium
Canned & Sauces
- 400g/14 oz crushed tomatoes, canned
- 2 tsp Worcestershire sauce
Additional
- 2 tsp Worcestershire sauce
Instructions
- Prepare the base: Place olive oil and bacon (if using) in a large heavy casserole pot over high heat. Once hot, add chicken thighs, sprinkle with salt and pepper, and cook until browned on all sides.
- Add aromatics: Add minced garlic and sliced onion to the pot, cook for 1 minute until fragrant and slightly softened.
- Cook vegetables: Add sliced celery and carrots, cook for 2 minutes, stirring occasionally.
- Sauté and simmer: Allow to simmer rapidly for 2 minutes to remove alcohol smell. Stir in flour until fully incorporated, then gradually add half of the beef or chicken broth, stirring constantly. Pour in remaining broth and add canned crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Mix well.
- Cook potatoes: Add halved baby potatoes, cover the pot with a lid, and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Finish with vegetables: Remove lid, stir in halved mushrooms and green beans. Continue to simmer uncovered for another 10 minutes until vegetables are tender and sauce has thickened. Serve hot with crusty bread, garnished with parsley if desired.
Notes
- Ensure the lid remains off during the final 10 minutes to allow the sauce to thicken properly.
- For a richer flavor, you can deglaze the pot with a splash of red wine before adding the broth.
- Use fresh herbs if available for an even more vibrant taste.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
