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Chicken Stew (Casserole)
Recipe video above. This is the faster way to make a chicken stew (casserole) that's done in an hour but tastes like it's been simmering all day! The trick is to use boneless thigh fillets, beef instead of chicken broth, a good slug of red wine and BACON!
👥 5 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Place oil and bacon in a large heavy based casserole pot over high heat.
2
When the oil is heated and bacon releases some fat, add chicken.
3
Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
4
Add garlic and onion, cook ⏱️ 1 minute.
onion (, sliced)1(750ml) beef stock/broth (, low sodium (or chicken, Note 3))3 cups
5
Add celery and carrot, cook ⏱️ 2 minutes.
6
Add red wine, allow to simmer rapidly ⏱️ 2 minutes until the winey alcohol smell is gone.
7
Add flour, mix until incorporated.
flour4 tbsp(750ml) beef stock/broth (, low sodium (or chicken, Note 3))3 cups
8
Slowly pour in half the beef broth while stirring, then pour the rest in.
9
Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
(750ml) beef stock/broth (, low sodium (or chicken, Note 3))3 cupsdried bay leaves2
10
Stir, add potato.
11
Cover, simmer ⏱️ 30 minutes.
12
Remove lid, add mushrooms and green beans. Simmer without lid* for a further ⏱️ 10 minutes.
13
Serve with crusty bread, sprinkled with parsley if desired!
Nutrition Facts
calories
510 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
1231 mg
protein Content
40 g
cholesterol Content
162 mg
carbohydrate Content
29 g
saturated Fat Content
5 g
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