Chicken stew casserole
1h 5m·Western
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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
13 steps
- 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!
Progress
0 / 13 steps
