Craving a comforting bowl of chicken stew but short on time? Get ready to discover a ridiculously easy recipe that delivers maximum flavor with minimal effort.
We're talking tender chicken, vibrant veggies, and a secret technique for achieving crispy chicken skin, even in a stew – prepare to be amazed!
Ingredients You'll Need
Okay, let's talk ingredients—we're gonna need some good stuff to make this stew rock! For the heart of our stew, grab about 3 pounds of bone-in, skin-on chicken—thighs and drumsticks work great!
You'll also need: some olive oil, salt, pepper, two onions, garlic, three large carrots, and four celery stalks—basically, the veggie dream team! Half a cup of white wine gives it a yummy depth, but water works too, don't sweat it. While we're aiming for simplicity, don't underestimate the boost that baking the stew as a casserole can give; a casserole dish is an excellent way to turn this stew into a complete and convenient one-dish meal.
Flour (3 tbsp) helps thicken things up, plus three cups of low-sodium chicken broth for that savory base. Grab two tablespoons of tomato paste, and two teaspoons of Worcestershire sauce—that's the secret flavor bomb!
Lastly, don't forget the herbs—thyme (fresh or dried) and a couple of bay leaves. Oh, and some baby potatoes!
Step-by-Step Instructions
Now I am going to walk you through exactly how I make this killer chicken stew! First, I preheat the oven to 350°F. Then, I heat olive oil in a big pot. Season the chicken with salt and pepper, and brown it on both sides until golden brown. Don't overcrowd the pot – do it in batches if you need to. After that, I remove the chicken and set it aside. This recipe is designed to be quick like a 30 minute curry but with a stew twist. Next, if there's too much oil, discard some. Then, I add onion and garlic, and cook for a couple of minutes. I then chuck in the carrots and celery, and cook for another minute. After that, I add wine and stir, scraping up the tasty bits from the bottom – flavor town! I cook until the wine is almost reduced, then sprinkle in flour.
Tips for Crispy Chicken Skin
Getting the chicken skin crispy is easier than you think – it's all about keeping it above the liquid! I always make sure that during baking, the chicken pieces sit on top of the veggies. Don't overcrowd the pot, or you'll end up steaming the chicken. Aim for good airflow to get maximal crispiness!
Before baking, I also pat the chicken skin dry with paper towels. This removes excess moisture and really helps crisp it up in the oven. Don't skip this step!
I prefer baking uncovered for the last 40 minutes – this lets the skin get beautifully browned and crispy whilst the potatoes are cooking. Watch it carefully, and if some pieces seem to be browning too quickly, you can move them around or reduce oven temperature slightly.
Serving Suggestions
I think serving this Chicken Stew is one of the best parts because you can pile it high into bowls – making it look rustic and comforting! A generous sprinkle of fresh thyme or parsley adds a bright pop of color that makes it look oh-so-appetizing.
Don't forget the bread! You've gotta serve this stew with warm, crusty bread – seriously, it's a must. I mean, how else are you gonna get every last drop of that incredible sauce? Trust me; you won't want to waste any!
Now, if you're feeling extra fancy, garlic bread is a winner! It's a bit over the top, but who's counting calories when you're having this much fun?! Make it and you won't regret it! Enjoy every bite!
Recipe Notes
Before we wrap up, a heads up on a small detail can change the dinner game! Don't have a large ovenproof pot? No sweat!
I understand kitchen limitations. You can actually cook this whole recipe on the stovetop through step 7. Then, just tip everything into a baking pan. Easy peasy! Now, you can proceed with the recipe as normal.
One little note – the nutrition info assumes six servings. Also, it figures you're drinking every last drop of that delicious sauce! The fat looks kinda high, but that's because the calculation doesn't account for the fat you toss out after browning the chicken skin. If you ditch around 2 tablespoons – poof! – calories drop, fat goes down!
Short Recipe Version
Quick Chicken Stew
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add frozen peas and parsley. Cook until peas are heated through, about 5 minutes.
Nutrition Information (Per Serving Approximate) :
- Calories: 250
- Protein: 30g
- Fat: 8g
- Carbohydrates: 15g