Homemade Chicken Stew
Servings: 4 serves
This comforting Homemade Chicken Stew tastes like it’s been cooking for hours, but is actually quick, easy and all made in one pan. It’s a full meal in a bowl, so no extra sides are needed.
Ingredients
CHICKEN
- 2 tbsp olive oil
- 800 g 1 lb 12 oz boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- ¼ cup 60 ml water
STEW
- 1 brown onion diced
- 1 tbsp freshly grated garlic
- 2 stalks celery diced
- 2 carrots sliced into rounds
- ½ cup 125 ml dry white wine (optional, can be omitted)
- 2 tbsp unsalted butter see Note 1 to make recipe dairy-free
- ¼ cup 35 g plain (all-purpose) flour
- 5 cups 1.25 litres chicken stock
- 2 tsp dried thyme can be substituted with Italian mixed herbs/Italian seasoning or dried oregano
- 2 medium potatoes cut into 3 cm (1¼ inch) pieces (waxy are best)
- 1 tbsp Worcestershire sauce
- ¼ cup 60 ml thickened (heavy) cream (optional) (see Note 1 to make recipe dairy-free)
- ½ cup 50 g freshly grated parmesan (see Note 1 to make recipe dairy-free)
- 2 tbsp finely chopped flat-leaf Italian parsley, plus extra for garnish
- Crusty buttered bread to serve
Instructions
- Brown the chicken – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and sprinkle it with salt and pepper. Cook for 3–4 minutes, tossing regularly until browned all over. Remove the chicken and set aside (it will continue cooking in the stew).
- Add the water to the pan and stir to scrape up any tasty bits stuck to the bottom of the pan.
- Cook the veggies – To the same pan, add the onion, garlic, celery and carrot. Cook, stirring, for 3–4 minutes until slightly softened.
- Make the stew – Add the white wine and cook, stirring, for 1–2 minutes, or until most of the liquid has evaporated.
- Add the butter and cook for 1 minute, or until melted, then add the flour, stirring for 1 minute or until the flour has dissolved and formed a paste around the vegetables.
- Cook the chicken in the stew – Return the chicken to the pan. Add the chicken stock, dried thyme, potatoes and Worcestershire sauce. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 15–18 minutes or until the vegetables are tender and the soup has thickened.
- Add the cream and cheese – Turn the heat off. Add the cream and parmesan (if using), followed by the parsley. Stir to combine.
- Serve – To serve, divide the stew among four bowls, top with extra parsley and season again with salt and pepper if needed. Serve with the crusty buttered bread on the side.
Notes
Note 1 – To make this dairy-free, instead of butter, use 2 extra tablespoons of olive oil. Omit the cream and also omit the parmesan (just add extra salt, if needed, at the end).
Make Ahead
You can make the entire stew up to 3 days in advance and store in the fridge in an airtight container – but don’t add the cream or parmesan. Reheat gently on the stovetop, adding a splash of stock or water if needed to loosen it. Add the cream and parmesan just before serving for best results.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge for best results. Reheat on the stovetop or in the microwave with a splash of stock or water.Scan for full recipe:
