Classic Hearty Chicken Stew
Rich, filling, and supremely comforting, this Classic Hearty Chicken Stew is the perfect winter warmer. This recipe feeds four people easily and any leftovers are delicious the next day.
- 2 Tbsp plain flour
- 6 large chicken thighs, bone in OR: 1 x 1.6kg chicken, jointed
- 2 Tbsp neutral oil, (or butter)
- 2 large onions, peeled, halved and sliced
- 2 Tbsp tomato paste
- 500 ml chicken stock
- 125 ml white wine, (optional)
- 3 medium potatoes, quartered
- 3 carrots, thickly sliced
- 200 g mushrooms, chopped
- 2 cloves garlic, peeled and sliced
- 2 tsp dried thyme leaves
- 2 bay leaves
- sea salt & black pepper
- crusty white bread
- peas, optional
- mashed potatoes, optional
Heat the oven to 200°C / 400°F / Gas 6. Spread the flour on a plate and season well with salt and pepper. Remove the skin from the chicken thighs and discard, then coat the thighs in the seasoned flour, shaking off any excess.
In a large, lidded casserole dish or frying pan (see pictures) heat the oil or butter over medium heat, then brown the chicken thighs for 5 minutes on each side, turning only once. Remove the thighs from the pan and set aside.Add the onions to the pan and cook, stirring for 2-3 minutes until softened. Stir the tomato paste into the stock, then pour the stock and wine (if using) into the pan and use a wooden spoon to scrape up all the delicious browned on flavour on the bottom of the pan (deglaze) then add the potatoes, carrots, mushrooms, garlic, thyme and bay leaves to the pan, giving it all a good stir to mix it together. Season well with plenty of salt and pepper.
Arrange the chicken thighs in a single layer on top, nestling them in among the vegetables, cover with a lid (or a double layer of tinfoil if you don’t have a lid) and cook in the preheated oven for 1 hour.
When the chicken is cooked, remove from the oven, take off the lid (smells delicious doesn’t it?) and taste to see if it needs any more salt and pepper. Use two forks to pull the now meltingly tender chicken away from the bone in large chunks, remove the bones and discard. Stir the stew one last time then serve with lots of crusty white bread, or creamy mashed potatoes. (Yes, I know there are potatoes in the stew, but there is always room for mashed potatoes at my table) I always like to serve this with a big bowl of tender, bright green peas, tossed lightly with a little butter, though it is good just as is.