Craving comfort food that's both satisfying and simple? Look no further than this chicken stew casserole recipe, a hearty dish packed with flavor and surprisingly easy to whip up. Get ready to ditch complicated meals and embrace a new weeknight favorite!
Ingredients You'll Need
Okay, so, wanna whip up this awesome Chicken Stew Casserole? First, grab 0.5 tbsp of olive oil, then 150g of chopped bacon… because bacon makes everything better!
Next, you're gonna need 750g of boneless, skinless chicken thighs, cut 'em up into 3cm pieces. Don't forget 1/2 tsp each of salt and pepper to give it that zing.
Now, let's get some veggies! Three minced garlic cloves (or 1 tbsp) are a must! Plus, one sliced onion, three sliced carrots, and two sliced celery stalks.
For that extra flavor, 1 1/2 cups of red wine – it adds a magic touch, trust me. Oh, and don't forget 4 tbsp of flour to thicken things up nicely!
We'll need 3 cups of beef broth (low sodium is the way to go!), 400g of canned crushed tomatoes, 2 tsp of Worcestershire sauce – because, yum! Just like chicken cacciatore, the quality of ingredients has a big impact on the finished dish.
A bit more seasoning: 1/2 tsp each of salt and pepper, 1 1/2 tsp of dried thyme, and two bay leaves for that herby goodness. Finally, 350g of halved baby potatoes, 200g of halved mushrooms, and 150g of halved green beans!
Step-by-Step Stew Assembly
Now that you've prepped all the ingredients, it's time to start assembling this hearty Chicken Stew Casserole! First, I want you to put the olive oil and bacon into a large pot over high heat – get that bacon sizzling! Once the bacon's released some fat, toss in the chicken. The nice thing about this recipe is that it's a great weeknight meal idea. Sprinkle with half a teaspoon each of salt and pepper and cook 'til the chicken and bacon are nicely browned and delicious-looking. Next, add the minced garlic and sliced onion, cooking for about a minute until fragrant – yum!
Throw in the celery and carrots for two minutes before pouring in red wine, about 1 1/2 cups, and simmer rapidly for another two minutes. I know, it smells amazing, right? Now, stir in 4 tablespoons of flour, then slowly add 3 cups of beef broth, followed by 14 ounces of crushed tomatoes, then add 2 teaspoons of Worcestershire sauce, thyme, and bay leaves followed by 1/2 teaspoon salt and pepper each. Stir it all together, add the potatoes, cover, and simmer for 30 minutes. Almost there!
Tips For The Best Stew
I've got some fun tricks up my sleeve to make your Chicken Stew Casserole taste like it came from a fancy restaurant – not just your kitchen!
First, don't skimp on the browning. Color equals flavor, so get that chicken and bacon nice and brown before adding anything else. It's like giving your stew a flavor boost from the start!
Next, wine is your friend! I use 1 1/2 cups of dry red wine. Let it simmer for a minute or two to cook off the alcohol – you don't want a boozy stew, trust me!
Also, use beef broth – yes, beef–instead of chicken broth for a richer, deeper flavor. I know, sounds weird, but it works! Three cups is perfect for that yummy stock.
Finally, don't forget the thyme and bay leaves – 1 1/2 teaspoons and two leaves, respectively. They add warmth and complexity. Who knew being a chef could be this easy?!
Short Recipe Version
Chicken Stew Casserole Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 6
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cubed
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 package (about 14 oz) refrigerated pie crusts
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown chicken in batches and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
- Stir in chicken broth, peas, corn, thyme, salt, and pepper. Bring to a simmer.
- Return chicken to the pot. Cover and simmer for 45 minutes, or until chicken is very tender.
- In a small bowl, whisk together heavy cream and flour until smooth. Stir into the stew. Cook until thickened, about 2-3 minutes.
- Pour stew into a 9×13 inch baking dish.
- Top with pie crusts, crimping the edges to seal. Cut slits in the top to vent steam.
- Bake for 30-40 minutes, or until crust is golden brown.
Nutrition Information (per serving, estimated):
- Calories: 450-550
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 30-40g