Description
This hearty Chicken Stew (Casserole) is a comforting and flavorful dish made with tender chicken, vegetables, and aromatic herbs simmered in a rich broth. Perfect for cozy dinners, this recipe combines simple ingredients into a satisfying one-pot meal that’s easy to prepare and can be adapted to gluten-free diets.
Ingredients
Scale
Chicken and Base
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- Salt and pepper to taste
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
Seasoning and Liquids
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 1 cup dry white wine (or chicken broth)
- 3 cups low-sodium chicken broth
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in batches for 3 to 4 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant, stirring occasionally.
- Add Tomato Paste and Flour: Stir in the tomato paste and flour, cooking for 1 minute to create a flavorful base that will help thicken the stew.
- Deglaze with Wine: Pour in the white wine (or chicken broth) to deglaze the pot, scraping up any browned bits stuck to the bottom to incorporate their rich flavor into the stew.
- Simmer the Stew: Return the browned chicken to the pot. Add the chicken broth, thyme, bay leaves, paprika, and cubed potatoes. Bring everything to a boil, then reduce heat to low, cover, and simmer gently for 30 to 35 minutes until the chicken is tender and potatoes are cooked through.
- Add Peas and Finish: Stir in the frozen peas and cook for another 5 minutes until heated through. Remove the bay leaves, taste, and adjust seasoning with more salt or pepper if needed. Sprinkle fresh parsley over the stew before serving.
Notes
- For a richer, creamier stew, add a splash of cream at the end of cooking.
- Bone-in chicken can be used for more flavor; just remove bones before serving.
- This stew freezes well – allow to cool completely before freezing in airtight containers.
- Serve with crusty bread or over mashed potatoes for extra comfort.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5 g
- Sodium: 510 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 105 mg
