Description

This hearty chicken stew combines tender boneless skinless chicken thighs with savory bacon, fresh vegetables, and a rich red wine and tomato sauce. Simmered to perfection in a heavy-based casserole pot, this comforting dish offers deep, complex flavors enhanced by aromatic herbs and Worcestershire sauce. Served best with crusty bread, it makes for a perfect warming meal on cooler days.

Ingredients

Scale

Meat & Protein

0.5 tbsp olive oil
150g/5oz bacon, chopped
750g/1.5lb boneless skinless chicken thighs, cut into 3cm/1.25″ pieces

Vegetables & Aromatics

3 garlic cloves, minced (approx. 1 tbsp)
1 onion, sliced
3 carrots, peeled, halved lengthwise, sliced 1cm/1/3″ thick
2 celery stalks, sliced 1cm/1/3″ thick
350g/12oz baby potatoes, halved
200g/6oz mushrooms, halved (large ones quartered)
150g/5oz green beans, trimmed and halved

Liquids & Sauces

1 1/2 cups (375ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
3 cups (750ml) low sodium beef stock or broth (chicken stock can be substituted)
400g/14oz canned crushed tomatoes
2 tsp Worcestershire sauce

Dry Ingredients & Spices

4 tbsp flour
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp dried thyme
2 dried bay leaves

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Instructions

Heat oil and bacon: Place olive oil and chopped bacon in a large heavy-based casserole pot over high heat. Allow the oil to warm and the bacon to release some fat.
Cook chicken: Add chicken pieces to the pot. Sprinkle with salt and pepper, and cook until the chicken and bacon are browned and nicely caramelized.
Sauté garlic and onion: Add minced garlic and sliced onion to the pot. Cook for about 1 minute until fragrant.
Add celery and carrot: Incorporate the sliced celery and carrots, cooking for an additional 2 minutes to soften slightly.
Deglaze with wine: Pour in the red wine, allowing it to simmer rapidly for 2 minutes to cook off the alcohol and intensify flavor.
Incorporate flour: Sprinkle flour over the mixture and stir thoroughly until fully incorporated, which will help thicken the stew.
Add broth gradually: Slowly add half of the beef broth while stirring continuously to avoid lumps, then add the rest of the broth.
Add tomatoes and seasonings: Stir in crushed tomatoes, Worcestershire sauce, dried thyme, bay leaves, and season with additional salt and pepper to taste.
Add potatoes and simmer: Mix in the halved baby potatoes. Cover the pot and simmer the stew gently for 30 minutes to allow flavors to meld and potatoes to cook through.
Add mushrooms and green beans: Remove the lid and add mushrooms and green beans to the stew. Continue simmering uncovered for another 10 minutes to thicken the sauce and cook the vegetables.
Serve: Remove bay leaves and serve the stew hot, optionally garnished with chopped parsley and accompanied by crusty bread.

Notes

Keep the lid off during the last 10 minutes to allow the sauce to thicken properly. The video shows an error by putting the lid back on.
Boneless chicken thighs are preferred as they stay juicy with the simmering time. If using chicken breast, add it only for the last 5 minutes to avoid overcooking.
For bone-in chicken, add water and simmer longer or use a slow-cooked oven chicken stew recipe for crisp skin.
Dry, full-bodied red wines like Cabernet Sauvignon or Merlot add great flavor; avoid lighter wines like Pinot Noir.
Guinness or stout beers work well as a substitute for red wine, adding rich, dark flavor.
For a non-alcoholic version, brown the bacon, mushrooms, and chicken separately to create flavorful fond before combining and proceeding with the recipe.
Beef stock offers a deeper color and richer flavor, but chicken stock is a fine substitute.

Nutrition

Serving Size: 1 serving (approx. 340g)
Calories: 420 kcal
Sugar: 7 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 110 mg