Simple Chicken Stew Recipe
This simple chicken stew is packed full of vegetables and is easy to make. It’s also a great way to use up leftover roast chicken. This is a family friendly meal that is both healthy and filling.
Ingredients
- 4 tbsp olive oil extra virgin
- 2 stalks celery
- 2 onions
- 4 carrots medium size
- 3 cloves garlic
- 1 potato medium size
- 1 swede (rutabaga)
- 1 litre bone broth or chicken stock
- 3 dried bay leaves
- 2 tbsp Dijon mustard
- 450 grams chicken thighs or leftover roast chicken
- salt and pepper to taste
Instructions
- Chop up all of your vegetables. That’s the onions, carrots, celery, potatoes, swede (rutabaga) and garlic.
- Add 2 tbsp of olive oil to your pan. Over a medium high heat cook your chicken thighs until they are sealed (no longer raw on the outside). Then remove from the pan and place to one side on a plate.If you are using leftover chicken that has previously been cooked, then you can skip this step!
- Add 2 tbsp of olive oil to your pan. Cook your chopped onions, carrots and celery on a high heat for roughly 5 minutes, until the onions start to become translucent.
- Reduce the temperature to a medium heat and add the potato, swede (rutabaga) and garlic. Cook for another 2 minutes, stirring at regular intervals.
- Add the Dijon mustard, bay leaves and bone broth (or stock) to the pan and mix well. Cook on a high heat until the liquid starts to boil.
- Place the chicken thighs that you sealed earlier (or roast chicken leftovers) in to the pan and cook on a medium high heat for roughly 40 minutes.The cooking time may vary depending on how small you have chopped up your vegetables. Carrots and potatoes take the longest amount of time to cook. Once they feel soft enough to easily pierce with a fork then the stew is ready.
- Taste the stew and then add some salt and pepper if needed. Remove the bay leaves and serve.
Notes
How can I thicken my chicken stew?
If you want to thicken this chicken stew then you can do so by removing a couple of large spoonfuls of the stew and blending it. Once blended into a smooth consistency, return it to the stew and give it a good stir. This will thicken the liquid and make it more of a gravy like texture.
Alternatively, you can whisk together a tablespoon of flour with a tablespoon of cold water in a separate bowl to form a “slurry”. Once smooth, you can add the mixture to the stew and boil for a few minutes whilst giving it a good stir. If you want to keep this recipe gluten free then use gluten free plain flour or cornflour.
Can this stew be made in a slow cooker?
Yes. Simply add all of the ingredients into the slow cooker and set to cook on a high heat for 4 hours or low heat for 6 hours. You can leave out the olive oil if you are using a slow cooker, as this is only needed for the browning process (which you won’t be doing).
How do I make my own bone broth?
Bone broth is surprisingly easy to make at home. I make mine using the leftover chicken bones from a roast dinner. Check out my bone broth recipe HERE.
How to store and reheat
This stew can be made ahead of time and kept in the fridge for up to 3 days. It can also be frozen in a suitable container for up to 3 months.
Allow the stew to cool completely before placing it in the fridge or freezer.
You can reheat this stew on the hob in a saucepan, or in a microwave.
Nutrition
Calories: 540kcal | Carbohydrates: 31g | Protein: 31g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 339mg | Potassium: 1097mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10382IU | Vitamin C: 44mg | Calcium: 107mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!