Faster Chicken Stew (Casserole)
This Faster Chicken Stew (Casserole) cooks in just an hour yet offers flavors that rival those of a slow-cooked version.
Equipment
- large heavy based casserole pot
Ingredients
- 0.5 tablespoon olive oil
- 150 g bacon chopped
- 750 g boneless skinless chicken thighs cut into 3cm / 1.25" pieces
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 3 cloves garlic minced
- 1 onion sliced
- 3 carrots peeled, halved lengthwise, sliced 1cm / ⅓" thick
- 2 celery stalks sliced 1cm / ⅓" thick
- 1.5 cups red wine (375ml)
- 4 tablespoon flour
- 3 cups beef stock/broth low sodium (or chicken)
- 400 g crushed tomato canned
- 2 teaspoon Worcestershire sauce
- 1.5 teaspoon dried thyme
- 2 dried bay leaves
- 350 g baby potatoes halved
- 200 g mushrooms halved (large quartered)
- 150 g green beans trimmed and halved
Instructions
- Place oil and bacon in a large heavy based casserole pot over high heat.
- When the oil is heated and bacon releases some fat, add chicken.
- Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
- Add garlic and onion, cook 1 minute.
- Add celery and carrot, cook 2 minutes.
- Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
- Add flour, mix until incorporated.
- Slowly pour in half the beef broth while stirring, then pour the rest in.
- Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
- Stir, add potato.
- Cover, simmer 30 minutes.
- Remove lid, add mushrooms and green beans. Simmer without lid for a further 10 minutes.
- Serve with crusty bread, sprinkled with parsley if desired!
Notes
Lid needs to stay off to thicken sauce. Prefer boneless thighs for juiciness.
Nutrition
Serving: 1servingCalories: 510kcalCarbohydrates: 29gProtein: 40gFat: 20gSaturated Fat: 5gCholesterol: 162mgSodium: 1231mgPotassium: 1654mgFiber: 5gSugar: 8gVitamin A: 6550IUVitamin C: 23.3mgCalcium: 104mgIron: 6mg
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