Faster Chicken Stew (Casserole)

This faster chicken stew casserole delivers all the comforting richness of a traditional slow-cooked stew, but in a fraction of the time. With tender chicken thighs, savory bacon, aromatic vegetables, and a deep red wine and beef broth base, this recipe is designed to impress without hours on the stove. It’s perfect for a cozy dinner, offering a hearty, warming dish that’s packed with flavor. The beauty of this version lies in its simplicity and speed—it’s a one-pot wonder that turns humble ingredients into a deeply satisfying meal. Whether you're cooking for the family or preparing make-ahead meals, this chicken stew is sure to be a new favorite.

Ingredients

• 0.5 tbsp olive oil

• 150g (5 oz) bacon, chopped

• 750g (1.5 lb) boneless, skinless chicken thighs, cut into 3cm (1.25") pieces

• Salt and pepper, to taste

• 3 garlic cloves, minced

• 1 onion, sliced

• 3 carrots, peeled, halved lengthwise, sliced 1cm thick

• 2 celery stalks, sliced 1cm thick

• 1½ cups (375ml) red wine

• 4 tbsp flour

• 3 cups (750ml) low-sodium beef broth

• 2 tsp Worcestershire sauce

• 2 tsp Dijon mustard

• 1 tsp dried thyme

• 1 bay leaf

• 200g (7 oz) button mushrooms, halved

• 2 cups baby potatoes, halved

• 2 cups green beans, trimmed

• Chopped parsley, for garnish
  
  

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped bacon and cook until browned and crisp.

2. Season the chicken pieces with salt and pepper. Add to the pot and sear until golden brown on all sides. Remove the chicken and set aside.

3. In the same pot, add garlic, onion, carrots, and celery. Sauté for several minutes until the vegetables soften.

4. Pour in the red wine, scraping up the brown bits on the bottom of the pot, and allow to simmer for a few minutes to reduce slightly.

5. Sprinkle flour over the vegetable mixture and stir to coat evenly.

6. Gradually pour in the beef broth while stirring to avoid lumps.

7. Add Worcestershire sauce, Dijon mustard, thyme, and the bay leaf to the pot.

8. Return the chicken to the pot along with the mushrooms and baby potatoes. Bring everything to a gentle boil.

9. Reduce heat, cover, and let simmer for about 30 minutes.

10. Add green beans during the final 10 minutes of cooking, letting them become tender yet still vibrant.

11. Remove the bay leaf, taste and adjust seasoning, then garnish with freshly chopped parsley before serving.
    
    

Serving and Nutritional Information

This chicken stew casserole serves 6 people and is perfect for a complete, filling dinner. Serve it as is, or with crusty bread or mashed potatoes on the side to soak up the flavorful sauce.

Approximate Nutritional Values (per serving):

• Calories: 400–500 kcal

• Protein: 35–45g

• Carbohydrates: 20–30g

• Fat: 15–25g

• Fiber: 4–6g
  
  

These values may vary based on the brands and specific ingredients used. This dish provides a balanced mix of protein, healthy fats, and fiber, making it both satisfying and nutritious.