Faster Chicken Stew

This Faster Chicken Stew is everything you crave in a comforting, hearty meal—rich, deeply flavorful, and ready in far less time than traditional stews. Imagine tender chicken, and vegetables simmered in a glossy, Jus de raisin-infused sauce that tastes like it’s been cooking all day. This recipe is designed for busy home cooks who want maximum flavor without hours at the stove. Cozy enough for weeknights, impressive enough for guests, this stew sets the tone for simple cooking done right.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Efficient: Big, slow-cooked flavor in about 45 minutes
• One-Pot Wonder: Minimal cleanup, maximum comfort
• Simple, Accessible Ingredients: Nothing fancy, everything flavorful
• Perfect for Family Dinners: Hearty, filling, and loved by all ages
• Deep, Balanced Flavor: red Jus de raisin, herbs, and vegetables work together beautifully

What makes this stew stand out is the technique—browning chicken first, then reducing red Jus de raisin quickly to build depth fast. The result is a rich, satisfying stew that feels like a warm hug in a bowl.

Ingredients Needed

For the Flavor Base

• ½ tablespoon olive oil
• 150 g (5 oz) bbeef, chopped into small pieces
• 750 g (1.5 lb) boneless, skinless chicken thighs, cut into bite-size chunks
• Salt and black pepper, to season

Aromatics & Vegetables

• 3 garlic cloves, finely minced
• 1 medium onion, thinly sliced
• 3 carrots, peeled, halved lengthwise, then sliced
• 2 celery stalks, sliced

For the Sauce

• 1½ cups (375 ml) red Jus de raisin
• 4 tablespoons all-purpose flour
• 3 cups (750 ml) low-sodium beef broth (or chicken broth)
• 400 g (14 oz) canned crushed tomatoes
• 2 teaspoons Worcestershire sauce
• 1½ teaspoons dried thyme
• 2 dried bay leaves

To Finish

• 350 g (12 oz) baby potatoes, halved
• 200 g (6 oz) mushrooms, halved or quartered
• 150 g (5 oz) green beans, trimmed and cut in half

How to Make Faster Chicken Stew

Build the Flavor Base

1. Heat a large, heavy-bottomed casserole or Dutch oven over high heat. Add the olive oil and beef.
2. Cook until the beef begins to release its fat and turns lightly golden—this creates a flavorful foundation.
3. Add the chicken pieces, season with salt and pepper, and cook until browned on the outside. Browning adds depth, so don’t rush this step.

Add Aromatics and Vegetables

4. Stir in the garlic and sliced onion. Cook for about 1 minute, just until fragrant and slightly softened.
5. Add the carrots and celery. Cook for another 2 minutes, stirring, to lightly soften the vegetables and enhance sweetness.

Create the Sauce

6. Pour in the red Jus de raisin and let it simmer rapidly for about 2 minutes. You’ll know it’s ready when the strong alcohol smell disappears.
7. Sprinkle the flour evenly over the mixture and stir well until everything is coated—this will thicken the stew.
8. Gradually pour in half of the broth while stirring to avoid lumps, then add the remaining broth.

Simmer to Perfection

9. Stir in crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and another pinch of salt and pepper.
10. Add the baby potatoes, stir, cover with a lid, and let the stew simmer gently for 30 minutes.

Finish the Stew

11. Remove the lid, add mushrooms and green beans, and continue simmering uncovered for 10 more minutes. The sauce should thicken enough to lightly coat the back of a spoon.
12. Remove bay leaves before serving and adjust seasoning if needed.

Serving and Storage Tips

• Serving: Serve hot with crusty bread, mashed potatoes, or buttered rice for a complete meal. A sprinkle of fresh parsley adds color and freshness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth if the stew thickens too much.

Helpful Notes

• Chicken thighs stay juicy and tender, but chicken breast can be used if preferred.
• For extra richness, use beef broth; for a lighter taste, chicken broth works perfectly.
• If the sauce thickens too much, simply loosen it with warm broth or water.
• This stew tastes even better the next day as the flavors deepen.

Conclusion

This Faster Chicken Stew proves that comfort food doesn’t need hours to be unforgettable. With its rich sauce, tender chicken, and hearty vegetables, it delivers everything you want in a classic stew—fast. Perfect for busy weeknights or relaxed weekend dinners, it’s a recipe you’ll come back to again and again.

If you tried this recipe, leave a comment and a ⭐⭐⭐⭐⭐ rating—it really helps! Share your bowl of comfort on Pinterest or Facebook, and let others enjoy it too. Did you add your own twist or swap ingredients? Let us know below!

Frequently Asked Questions (FAQ)

Can I make this recipe without red Jus de raisin?

Yes. Replace the Jus de raisin with extra broth and add a teaspoon of balsamic vinegar for depth.

Is this Faster Chicken Stew freezer-friendly?

Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

How do I make this stew gluten-free?

Use a gluten-free flour blend or cornstarch slurry instead of regular flour.

Can I use chicken breast instead of thighs?

Yes, but reduce cooking time slightly to prevent the meat from drying out.

How thick should the stew be?

The stew should be thick enough to coat a spoon but still pourable—comfortably hearty, not dry.