Description

This hearty Chicken Stew (Casserole) is a comforting one-pot meal featuring tender boneless chicken thighs, smoky bacon, aromatic herbs, and a medley of fresh vegetables simmered in a rich tomato and red wine sauce. Perfect for a cozy dinner, this dish offers layers of flavor and satisfying textures with baby potatoes, green beans, and mushrooms, all cooked to perfection in a heavy-based casserole.

Ingredients

Scale

Protein

750g/1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
150g/5oz bacon, chopped

Vegetables

1 onion, sliced
3 carrots, peeled, halved lengthwise, sliced 1cm / 1/3″ thick
2 celery stalks, sliced 1cm / 1/3″ thick
350g/12oz baby potatoes, halved
200g/6oz mushrooms, halved (large quartered)
150g/5oz green beans, trimmed and halved
3 garlic cloves, minced (approx. 1 tbsp)

Liquids & Sauces

1 1/2 cups (375ml) red wine
3 cups (750ml) low sodium beef stock/broth (or chicken broth)
400g/14oz canned crushed tomato
2 tsp Worcestershire sauce

Oils & Fats

0.5 tbsp olive oil

Spices & Herbs

4 tbsp flour
1/2 tsp salt and pepper, each (plus additional 1/2 tsp salt and pepper later)
1 1/2 tsp dried thyme
2 dried bay leaves

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Instructions

Prepare the base: Place olive oil and chopped bacon in a large heavy-based casserole pot over high heat. Allow the bacon to render its fat and the oil to heat thoroughly.
Brown the chicken: Add the chicken pieces to the pot. Season with 1/2 tsp salt and 1/2 tsp pepper. Cook until both the chicken and bacon are well browned, developing a deep flavor base for the stew.
Sauté aromatics: Add minced garlic and sliced onion to the pot. Cook for about 1 minute until fragrant and the onion begins to soften.
Add celery and carrots: Stir in the sliced celery and carrots. Cook for 2 minutes to begin tenderizing the vegetables.
Deglaze with wine: Pour in the red wine and let it simmer rapidly for 2 minutes to allow the alcohol to cook off and concentrate the flavor.
Incorporate flour: Sprinkle the flour over the ingredients and mix well until the flour is fully incorporated, helping to thicken the stew later.
Add broth gradually: Slowly pour in half of the beef broth while stirring continuously to avoid lumps, then add the remaining broth to the pot.
Add remaining flavorings: Stir in the crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and another 1/2 tsp each of salt and pepper. Mix thoroughly to combine the flavors.
Add potatoes: Stir in the halved baby potatoes, ensuring they are submerged in the liquid.
Simmer covered: Cover the casserole and simmer gently for 30 minutes on low to medium heat, allowing the potatoes and chicken to cook through and the flavors to meld.
Add green vegetables: Remove the lid and add the mushrooms and green beans. Continue to simmer uncovered for an additional 10 minutes until the mushrooms and beans are tender but still vibrant.
Serve: Ladle the stew into bowls and serve hot with crusty bread. Optionally, sprinkle freshly chopped parsley on top for a burst of freshness.

Notes

Note 1: Using boneless, skinless chicken thighs ensures tender meat that won’t dry out during the long simmer.
Note 2: Red wine adds depth of flavor; choose a dry variety like Cabernet Sauvignon or Merlot.
Note 3: Low sodium beef broth keeps the salt level balanced and allows you to season to taste.
For best results, use a heavy-based casserole pot to ensure even heat distribution during cooking.
This stew is delicious when allowed to rest for a few minutes after cooking, which enhances the flavors.
You can substitute chicken stock for beef stock if preferred; it will create a lighter flavor.