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Faster Chicken Stew
carrie

Faster Chicken Stew

This faster chicken stew delivers rich, slow-cooked flavor in a fraction of the time. Tender chicken, hearty vegetables, and a glossy jus de raisin-infused sauce come together in one comforting, deeply satisfying pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Ingredients Method Notes

Ingredients
  

Flavor Base
  • ½ tbsp olive oil
  • 5 oz beef chopped into small pieces
  • 1.5 lb boneless, skinless chicken thighs cut into bite-size chunks
  • salt and black pepper to taste
Aromatics & Vegetables
  • 3 cloves garlic finely minced
  • 1 medium onion thinly sliced
  • 3 carrots peeled and sliced
  • 2 stalks celery sliced
Sauce
  • 1.5 cups red jus de raisin
  • 4 tbsp all-purpose flour
  • 3 cups low-sodium beef or chicken broth
  • 14 oz canned crushed tomatoes
  • 2 tsp Worcestershire sauce
  • 1.5 tsp dried thyme
  • 2 bay leaves
To Finish
  • 12 oz baby potatoes halved
  • 6 oz mushrooms halved or quartered
  • 5 oz green beans trimmed and halved

Method
 

  1. Heat a large Dutch oven over high heat. Add olive oil and beef, cooking until lightly golden and fat renders.
  2. Add chicken, season with salt and pepper, and brown well on all sides.
  3. Stir in garlic and onion, cooking briefly until fragrant. Add carrots and celery and cook for 2 minutes.
  4. Pour in the jus de raisin and simmer rapidly for 2 minutes. Sprinkle flour over the mixture and stir to coat.
  5. Gradually add broth, then stir in tomatoes, Worcestershire sauce, thyme, bay leaves, and potatoes.
  6. Cover and simmer gently for 30 minutes.
  7. Add mushrooms and green beans, then simmer uncovered for 10 minutes until thick and glossy. Remove bay leaves and adjust seasoning.

Notes

This stew thickens as it sits. Add a splash of broth when reheating if needed. Chicken thighs are recommended for best texture.