Faster Chicken Stew (Casserole) Recipe

That is the sooner means I make Chicken Stew – utilizing boneless chicken thigh fillets reduce into giant items, simmered with greens till tender in a wealthy, darkish stew sauce. It’s a Chicken Casserole made in an hour, however tastes prefer it’s been simmering all day!

Extra chicken stew choices: Sluggish Cooked Chicken Stew, Coq au Vin and Chicken Fricasée (creamy French Chicken Stew, reader favorite!).

Chicken Stew – sooner!

I really feel just like the phrase “stew” conjures up visions of sluggish cooked goodness that’s been simmering on the range all day. And our endurance is all the time rewarded with the deep flavours you’ll be able to solely obtain by way of sluggish cooking. Beef Stew, Guinness Stew, sluggish cooked Chicken Stew and Pot Roasts.

This speedier Chicken Stew is for all the times while you need the sluggish cooked flavour – quick! It takes below an hour to make, and it’s loaded with loads of veggies and potatoes swimming in a wealthy stew sauce!

This speedier Chicken Casserole tastes prefer it’s been simmering all day… have a look at that wealthy sauce!!

Flavour Methods

Listed below are the issues on this recipe that ups the flavour quota even with out sluggish cooking for hours:

• boneless chicken thigh fillets that are juicy sufficient to face up to the simmering time wanted for the sauce to develop lovely flavours, however prepare dinner faster than utilizing bone-in chicken items;

• beef broth (inventory) as an alternative of chicken broth – beef broth has deeper flavours than chicken inventory AND it offers the sauce a deeper brown color with out having to sluggish prepare dinner for ages;

• purple wine – a very good slug provides depth of flavour and once more, provides to the wealthy brown color of the sauce; and

• BACON. Want I clarify this level? 😂

There’s a good quantity of veggies on this, so you’ll be able to serve it as a meal with out further veg sides

Methods to make Chicken Stew

The entire simmering time right here is 40 minutes, in comparison with 1.5 hours for traditional Chicken Stew made utilizing bone-in chicken items.

Nothing tough or uncommon with this speedier Chicken Stew – we begin off browning the bacon and chicken to get all these tasty brown bits on the underside of the pan which is able to type a part of the flavour base for the sauce.

Then prepare dinner off the veggies, add all of the stew sauce elements, simmer for simply half-hour till the chicken is tender, then lastly add the mushrooms and greens which don’t take lengthy to prepare dinner.

And that is what comes off the range:

• juicy items of chicken;

• tender greens which have sucked up the flavour of the sauce;

• little pops of bacon (the BEST chew!);

• a great deal of thick, wealthy, darkish, savoury, herb infused stew sauce.

Severely. Simply inform everybody you’ve been slaving away all day. They’ll completely consider you! – Johnsat x

Watch the right way to make it

Faster Chicken Stew (Casserole) Recipe

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Serves: 5 Prep Time: 15 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 510 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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!

Notes

* Video error – I showed putting lid back on! Lid needs to stay off to thicken sauce.
1. Chicken – boneless thighs best because they stay juicy after the simmering time required for the sauce to develop beautiful flavours. I don’t recommend chicken breast, but if you have no choice (or really insist!) then don’t put the breast into the broth until the last 5 minutes or so, just to finish cooking through.
Bone-in pieces: Just add water and simmer for longer. But note my personal preference when making chicken stew with bone-in, skin-on pieces is to use this slow cooked oven Chicken Stew recipe because it makes the skin CRISP!
2. Red Wine adds incredible extra flavour into this quick stew, making up for the short cook time! Any dry, full bodied red wine is fine here – Cab Sauv and Merlots are ideal. Just avoid light ones like pinot noir.
Guinness or Stout will also work great here too – they are dark beers, labelled as such on the cans. Use some, drink some – or tip the whole can in and simmer for longer with the lid off! If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavour into stews.
Non alcoholic sub – brown the bacon well first, remove. Brown the mushrooms, remove. Then brown chicken, and proceed with recipe (add bacon in once chicken browned, mushrooms at end per recipe). These multi-stage browning will create an intense “fond” on the base of the pan (ie the brown stuff) which will add great flavour into the stew sauce, making up for absence of wine.
3. Beef vs chicken broth/stock – I like to use beef here for this quick cook stew because it’s got a bit more flavour than chicken AND gives the sauce a deep brown colour (with chicken, it’s a more pale brown). But chicken is just fine to use too!
4. Nutrition per serving.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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