Easy Chicken Stew Recipe
This easy chicken stew recipe is the ultimate comfort food. Tender chicken thighs and chunks of soft carrots, celery and mushrooms in a thick, savoury gravy make the perfect weeknight meal when the weather starts getting cold.
Ingredients
- 1-2 tbsp olive oil
- 1 kg skinless, boneless chicken thighs cut into 2.5 cm (1 inch) pieces
- 1 onion chopped
- 2 stalks celery cut into 1 inch pieces
- 4 large carrots cut into 1 inch pieces
- 2 cloves garlic minced
- 3 tbsp arrowroot
- 2 tsp salt
- ground pepper to taste
- 1 bay leaf
- 1 tbsp dried thyme
- 750 ml stock or bone broth
- 400 g button or chestnut mushrooms halved
Instructions
- Heat the olive oil in a Dutch oven or large saucepan. Add the chicken and fry on a medium heat for about 5 minutes or until the chicken is browned on all sides. Do not overcrowd the chicken - fry in batches if necessary. Do not stir too often, this may make the chicken release water.
- When the chicken is browned, remove from the pan.
- Reduce the heat to low, add the onions and fry for 3-5 minutes.
- Add the carrots and celery and fry for a minute or so. Then add the garlic and continue frying for 1 minute.
- Return the chicken to the pan and coat the meat and veg with the arrowroot. Cook gently for 1 minute.
- Add salt, thyme, pepper, bay leaf and stock/broth. Bring to the boil, reduce the heat and simmer for 30 minutes.
- While the stew is simmering, fry the mushrooms on medium high for 5 minutes with 1/2 tsp salt until they start to release their juices.
- Add the fried mushrooms to the stew and continue cooking for 15 minutes.
Notes
We love to serve this hearty, wholesome stew over mashed potatoes with a side of green beans. It is also excellent over rice, or even pasta.
If you are looking to add extra greens, serve with a lamb's tongue or baby spinach salad.