Name: Faster Chicken Stew (Casserole)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Cuisine: American
Ingredients: 0.1 tbsp olive oil; 30 g bacon; 150 g boneless skinless chicken thighs; 0.1 tsp salt; 0.1 tsp pepper; 0.6 clove garlic; 0.2 item onion; 0.6 g carrots; 0.4 stalks celery; 75 ml red wine; 0.8 tbsp flour; 150 ml beef stock; 80 g crushed tomato; 0.4 tsp Worcestershire sauce; 0.3 tsp thyme; 0.4 item bay leaves; 70 g baby potatoes; 40 g mushrooms; 30 g green beans

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Faster Chicken Stew (Casserole)

Faster Chicken Stew (Casserole)

A quick and flavorful chicken stew made with boneless chicken thighs and a rich sauce.

Source

Ingredients:

0.1
tbsp
olive oil
30
g
bacon
150
g
boneless skinless chicken thighs
0.1
tsp
salt
0.1
tsp
pepper
0.6
clove
garlic
0.2
item
onion
0.6
g
carrots
0.4
stalks
celery
75
ml
red wine
0.8
tbsp
flour
150
ml
beef stock
80
g
crushed tomato
0.4
tsp
Worcestershire sauce
0.3
tsp
thyme
0.4
item
bay leaves
70
g
baby potatoes
40
g
mushrooms
30
g
green beans

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Instructions:

Place oil and bacon in a large heavy based casserole pot over high heat.
When the oil is heated and bacon releases some fat, add chicken.
Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
Add garlic and onion, cook 1 minute.
Add celery and carrot, cook 2 minutes.
Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
Add flour, mix until incorporated.
Slowly pour in half the beef broth while stirring, then pour the rest in.
Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
Stir, add potato.
Cover, simmer 30 minutes.
Remove lid, add mushrooms and green beans. Simmer without lid for a further 10 minutes.
Serve with crusty bread, sprinkled with parsley if desired!

Nutrition	Per Serving 748 g	Per 100g
Energy	710.6 kcal	95 kcal
Protein	55.9 g	7.5 g
Fibre	6.7 g	0.9 g
Salt	1.4 g	0.2 g
Sugar	8.4 g	1.1 g
Carbohydrates	33.9 g	4.5 g
Fat	27.8 g	3.7 g

0.1
tbsp
olive oil
30
g
bacon
150
g
boneless skinless chicken thighs
0.1
tsp
salt
0.1
tsp
pepper
0.6
clove
garlic
0.2
item
onion
0.6
g
carrots
0.4
stalks
celery
75
ml
red wine
0.8
tbsp
flour
150
ml
beef stock
80
g
crushed tomato
0.4
tsp
Worcestershire sauce
0.3
tsp
thyme
0.4
item
bay leaves
70
g
baby potatoes
40
g
mushrooms
30
g
green beans

Place oil and bacon in a large heavy based casserole pot over high heat.

When the oil is heated and bacon releases some fat, add chicken.

Sprinkle with salt and pepper and cook, until chicken and bacon is browned.

Add garlic and onion, cook 1 minute.

Add celery and carrot, cook 2 minutes.

Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.

Add flour, mix until incorporated.

Slowly pour in half the beef broth while stirring, then pour the rest in.

Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.

Stir, add potato.

Cover, simmer 30 minutes.

Remove lid, add mushrooms and green beans. Simmer without lid for a further 10 minutes.

Serve with crusty bread, sprinkled with parsley if desired!