Chicken Stew (Casserole)
Recipe video above. This is the faster way to make a chicken stew (casserole) that's done in an hour but tastes like it's been simmering all day! The trick is to use boneless thigh fillets, beef instead of chicken broth, a good slug of red wine and BACON!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 0.5 tbsp olive oil
- 150g/5oz bacon (, chopped)
- 750g/ 1.5lb boneless skinless chicken thighs (, cut into 3cm / 1.25" pieces (Note 1))
- 1/2 tsp salt and pepper (, each)
- 3 garlic cloves (, minced (1 tbsp))
- 1 onion (, sliced)
- 3 carrots (, peeled, halved lengthwise, sliced 1cm / 1/3" thick)
- 2 celery stalks (, sliced 1cm / 1/3" thick)
- 1 1/2 cups (375ml) red wine ((Note 2))
- 4 tbsp flour
- 3 cups (750ml) beef stock/broth (, low sodium (or chicken, Note 3))
- 400g/ 14oz crushed tomato (, canned)
- 2 tsp Worcestershire sauce
- 1/2 tsp salt and pepper (, each)
- 1 1/2 tsp dried thyme
- 2 dried bay leaves
- 350g/ 12 oz baby potatoes (, halved)
- 200g/ 6oz mushrooms (, halved (large quartered))
- 150g/ 5 oz green beans (, trimmed and halved)
Instructions
- 1
Place oil and bacon in a large heavy based casserole pot over high heat.
- 2
When the oil is heated and bacon releases some fat, add chicken.
- 3
Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
- 4
Add garlic and onion, cook 1 minute.
- 5
Add celery and carrot, cook 2 minutes.
- 6
Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
- 7
Add flour, mix until incorporated.
- 8
Slowly pour in half the beef broth while stirring, then pour the rest in.
- 9
Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
- 10
Stir, add potato.
- 11
Cover, simmer 30 minutes.
- 12
Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
- 13
Serve with crusty bread, sprinkled with parsley if desired!