Chicken Stew
This hearty, homemade Chicken Stew is a big pot of delicious goodness that’s hard to beat on a cold, rainy day! It’s super simple to make, simmers away in the background and is ideal for batch cooking for the whole family.
Servings: 4
Ingredients
- 2 tbsp Olive oil
- 600 g Chicken thighs (boneless and skinless) Cut into chunks (4-5 per thigh)
- 1 Onion Finely diced
- 2 Carrots Peeled and sliced into 2cm chunks
- 3 Celery stalks Sliced into 2cm thick slices
- 3 Garlic cloves Crushed
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tbsp Plain flour (all-purpose flour)
- 750 ml Chicken stock Made with stock cube
- 750 g Baby potatoes Halved
- 2 tsp Worcestershire sauce
- 150 g Peas
- 100 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 30 g Parsley Chopped
- Sea salt and freshly ground black pepper
Instructions
- Brown the chicken: Heat the olive oil in a large, heavy saucepan or casserole dish over medium-high heat. Brown the chicken for 4-5 minutes until lightly golden then remove to a plate. (You may need to do this in batches to make sure the chicken has room to brown.)
- Now soften the vegetables: Reduce the heat to medium and cook the onions, carrots and celery for 8-10 minutes until starting to soften. Stir in the garlic and dried herbs and cook for a minute more.
- Make up the broth: Add the flour, stir well, then slowly pour in the chicken stock while stirring to make sure the flour doesn’t turn lumpy.
- Next ingredients in: Add the potatoes, Worcestershire sauce and the chicken back to the pan, with any of the juices from the plate, and bring the stew to a gentle simmer.
- Simmer: Partially cover the pot with a lid and cook for 35-45 minutes, stirring every so often until the potatoes are tender and the chicken cooked through.
- To finish: Stir through the peas and cream, along with the chopped parsley. Season to taste with salt and pepper before serving.
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Notes
If it’s too thick: If you find there’s too much liquid has cooked away while it’s bubbling, you can always add a splash more stock to loosen the stew a little.
If it needs thickening up: You could also remove the lid for the last 10 mins of cooking if you want it a little thicker.
Nutrition
Calories: 560kcal | Carbohydrates: 43g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 177mg | Sodium: 511mg | Potassium: 1478mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6576IU | Vitamin C: 55mg | Calcium: 111mg | Iron: 4mg