Chicken Stew (Casserole)

This hearty Chicken Stew is a cozy, flavor-packed dish that tastes like it’s been simmering for hours but comes together in just over an hour! Juicy chicken thighs, smoky bacon, and tender veggies are bathed in a rich, savory sauce with a touch of red wine for depth. Perfect for a chilly evening or a comforting family dinner, this stew is best mopped up with crusty bread. Adjust the wine or spices to make it your own!

Instructions

1. 1

   Heat olive oil in a large, heavy-based pot over high heat. Add chopped bacon and cook until it releases some fat and starts to crisp.

2. 2

   Add chicken thigh pieces to the pot, season with 1/2 tsp each of salt and pepper, and brown for about 5 minutes, stirring occasionally.

3. 3

   Stir in minced garlic and sliced onion, cooking for 1 minute until fragrant.

4. 4

   Add carrots and celery, stirring for 2 minutes to soften slightly.

5. 5

   Pour in red wine and let it bubble rapidly for 2 minutes to cook off the alcohol and deepen the flavor.

6. 6

   Sprinkle flour over the mixture, stirring well to combine. Gradually pour in half the beef stock while stirring, then add the rest, along with crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and another 1/2 tsp each of salt and pepper.

7. 7

   Add halved baby potatoes, stir, cover, and simmer gently for 30 minutes to meld the flavors.

8. 8

   Uncover, add mushrooms and green beans, and simmer for another 10 minutes to thicken the sauce and cook the veggies through. Serve hot with crusty bread, garnished with parsley if you like!

Recipe Notes

• Chicken – Boneless thighs are ideal for their juiciness after simmering. If you prefer bone-in, skin-on pieces, extend the simmering time by 10-15 minutes and consider browning the skin first for extra flavor. Breast can work but add it in the last 5 minutes to avoid drying out.

• Red wine – A bold red like Cabernet Sauvignon or Merlot adds rich depth. For a non-alcoholic version, brown the bacon and mushrooms separately first to build flavor, then use extra beef stock with a splash of grape juice for sweetness.

• Beef stock – Opt for beef stock over chicken for a deeper, richer sauce color and flavor. Low-sodium keeps the salt in check, but chicken stock works fine if that’s what you have.

• Thickening the sauce – The flour helps create a lush, velvety texture. Be sure to stir it in well to avoid lumps. If the sauce is too thick, add a splash of stock; if too thin, simmer uncovered a bit longer.

• Veggies – Baby potatoes hold their shape well, but regular potatoes cut into chunks work too. Use fresh green beans for crunch, or swap with peas for a sweeter note.

• Serving suggestion – Crusty bread is a must for soaking up the sauce. Try it with a side salad or roasted veggies for a complete meal.

• Storage – Keeps in the fridge for up to 4 days or freezes for 3 months. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.

• Flavor boost – For an extra smoky kick, try adding a pinch of smoked paprika with the thyme.