Quick Chicken Stew (Casserole)
A cozy, rich chicken stew that tastes like it simmered all day — ready in just an hour! The secret? Juicy boneless chicken thighs, smoky turkey bacon, and hearty beef broth for deep, slow-cooked flavor.
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Servings: 5
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Ingredients
- ½ tbsp olive oil
- 150 g / 5 oz turkey bacon, chopped
- 750 g / 1½ lb boneless, skinless chicken thighs, cut into 3 cm (1¼") pieces (see Note 1)
- ½ tsp each salt and pepper
- 3 cloves garlic, minced (about 1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, and sliced 1 cm (⅓") thick
- 2 celery stalks, sliced 1 cm (⅓") thick
- 1½ cups (375 ml) red chicken broth(see Note 2)
- 4 tbsp all-purpose flour
- 3 cups (750 ml) low-sodium beef broth (or chicken broth, see Note 3)
- 400 g / 14 oz canned crushed tomatoes
- 2 tsp Worcestershire sauce
- ½ tsp each salt and pepper
- 1½ tsp dried thyme
- 2 dried bay leaves
- 350 g / 12 oz baby potatoes, halved
- 200 g / 6 oz mushrooms, halved or quartered if large
- 150 g / 5 oz green beans, trimmed and halved
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Brown the turkey bacon & chicken:
Heat olive oil in a large, heavy-based casserole pot over high heat. Add turkey bacon and cook until it starts to release its fat. Add the chicken, season with salt and pepper, and cook until golden brown. -
Add aromatics:
Stir in the garlic and onion. Cook for 1 minute, then add celery and carrot. Sauté for 2 more minutes. -
Deglaze with chicken broth:
Pour in the chicken broth and simmer rapidly for about 2 minutes, until the alcohol aroma dissipates. -
Thicken with flour:
Sprinkle in the flour and stir until fully incorporated. -
Add liquids & seasoning:
Gradually pour in half the beef broth while stirring, then add the rest. Stir in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and remaining salt and pepper. Add the potatoes. -
Simmer:
Cover and simmer gently for 30 minutes. -
Add vegetables:
Remove the lid, add mushrooms and green beans, and simmer uncovered for another 10 minutes, allowing the sauce to thicken.
(Note: Keep the lid off during this step — this is essential for a rich, thick sauce!) -
Serve:
Ladle into bowls, sprinkle with parsley if desired, and serve with warm crusty bread.
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Chicken: Boneless thighs are best for tenderness and flavor. If using breast, add it only during the final 5 minutes of cooking to avoid drying out.
For bone-in pieces, increase simmer time and add extra water as needed. -
Beef vs. chicken broth:
Beef broth gives a deeper flavor and richer color. Chicken broth works too, but will yield a lighter stew.