Old Fashioned Chicken & Vegetable Stew

There are certain aromas that instantly transport me back to my grandmother’s kitchen, and the comforting scent of a simmering chicken stew is undoubtedly one of them. I can still picture her, apron dusted with flour, stirring a pot that seemed to hold the very essence of warmth and home. This isn’t just a recipe; it’s a culinary embrace, a hug in a bowl, reminiscent of simpler times and the joy of sharing a hearty meal with loved ones.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 4
• Yield: Approximately 4-6 servings
• Dietary Type: Hearty, Comfort Food

Ingredients

Here’s what you’ll need to create this soul-warming stew:

• 3 tablespoons plain flour
• 2 teaspoons dried thyme
• 4 skinless chicken leg quarters
• 4 slices smoked back bacon, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 150 g button mushrooms, halved or quartered if large
• 500 ml dry cider
• 300 ml chicken stock
• 2 bay leaves
• 400 g carrots, peeled and cut into chunks
• 2 leeks, trimmed, washed, and sliced

Equipment Needed

To bring this stew to life, you’ll want to have a few key pieces of equipment ready:

• A large, heavy-bottomed casserole dish with a lid.
• A frying pan.
• A bag (a sturdy plastic bag or a large resealable bag works well) for flouring the chicken.
• A sharp knife for chopping.
• A cutting board.
• A wooden spoon or heatproof spatula for stirring.

Instructions

Let’s get cooking! Follow these steps to create a truly memorable stew.

1. Preheat the Oven: Begin by preheating your oven to gas mark 4. This is roughly equivalent to 180°C (350°F).

2. Prepare the Chicken: In your bag, combine the 3 tablespoons of plain flour and 2 teaspoons of dried thyme. Joint the 4 skinless chicken leg quarters into manageable pieces if they aren’t already. Add the chicken pieces to the bag, seal it securely, and give it a good shake to ensure the chicken is evenly coated with the flour and herb mixture.

3. Brown the Chicken: Heat a little oil in your frying pan over medium-high heat. Carefully add the floured chicken pieces, working in batches if necessary to avoid overcrowding the pan. Brown each piece on all sides until golden. Once browned, transfer the chicken to your casserole dish.

4. Sauté the Vegetables: In the same frying pan, add the chopped 4 slices of smoked back bacon. Cook until it’s rendered most of its fat and is starting to crisp. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan. Add the chopped 2 medium onions and 2 celery ribs to the bacon fat. Fry for about 10 minutes, stirring occasionally, until the vegetables are soft and have taken on a lovely coloured hue.

5. Combine and Simmer: Add the sautéed onions and celery to the casserole dish with the browned chicken. If there’s any leftover flour mixture in the bag, add that in as well. Stir in the 150 g of button mushrooms and the sliced 2 leeks. Pour in the 500 ml of dry cider and the 300 ml of chicken stock. Add the 2 bay leaves.

6. Braise in the Oven: Bring the contents of the casserole dish to a boil on the stovetop. Once it’s bubbling, carefully place the casserole dish into the preheated oven. Bake for one hour. After the first hour, reduce the oven temperature or the heat on the stovetop if you’re finishing it there, and continue to cook until the chicken and vegetables are tender. This second stage of simmering is crucial for allowing the flavours to meld and the stew to become luxuriously rich.

Expert Tips & Tricks

• For extra depth of flavour, consider adding a diced garlic clove along with the onions and celery.
• If you don’t have dry cider, a good quality dry white wine or even extra chicken stock can be used as a substitute, though the cider brings a unique fruity tang.
• Don’t rush the browning of the chicken. This step is vital for developing a rich, golden crust and contributing to the overall flavour profile of the stew.
• Taste and adjust seasoning before serving. You might want to add a pinch of salt and freshly ground black pepper to enhance the flavours.
• If the stew seems a little thin, you can thicken it slightly in the last 15-20 minutes of cooking by uncovering the dish, or by making a slurry of a tablespoon of flour mixed with a little cold water and stirring it into the simmering stew.

Serving & Storage Suggestions

This Old Fashioned Chicken & Vegetable Stew is wonderfully versatile. It’s traditionally served piping hot, with a generous dollop of creamy mashed potatoes or a hunk of crusty bread to soak up every last drop of the flavourful sauce. A side of steamed green beans or peas would offer a lovely fresh contrast.

For storage, allow the stew to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or use a microwave. This stew also freezes beautifully; store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, here’s an estimated breakdown for a typical serving:

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20 g	26%
Saturated Fat	6 g	30%
Cholesterol	120 mg	40%
Sodium	800 mg	35%
Total Carbohydrate	35 g	13%
Dietary Fiber	7 g	25%
Sugars	15 g	30%
Protein	30 g	60%

Note: Percentages are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Heartier Root Vegetables: Feel free to add other root vegetables like parsnips or swede (rutabaga) along with the carrots for an even more robust stew.
• Herbal Notes: While thyme is classic, a sprig of fresh rosemary or a pinch of sage can add a different dimension to the flavour profile.
• For a touch of sweetness: A tablespoon of honey or maple syrup can be added along with the stock for a subtle sweet note that complements the savoury flavours.
• Creamy Finish: For a richer, more decadent stew, stir in a splash of double cream or a swirl of crème fraîche just before serving.

FAQs

Q: What type of chicken is best for this stew?
A: Skinless chicken leg quarters are ideal as they provide excellent flavour and moisture during the long cooking process, helping to keep the stew from drying out.

Q: Can I make this stew ahead of time?
A: Absolutely! This stew often tastes even better the next day as the flavours have more time to meld. Prepare it as directed and reheat gently before serving.

Q: How can I make the stew thicker if it’s too thin?
A: You can create a slurry by mixing 1 tablespoon of plain flour with 2 tablespoons of cold water until smooth. Stir this into the simmering stew during the last 15-20 minutes of cooking, allowing it to thicken.

Q: Is it essential to use dry cider?
A: While dry cider contributes a unique flavour, a good quality dry white wine or even extra chicken stock can be used as a substitute if cider is unavailable.

Q: What kind of bread is best for serving with this stew?
A: A crusty baguette, a rustic sourdough, or even a hearty wholemeal loaf are perfect for dipping into the rich sauce of this stew.

Final Thoughts

There’s a profound satisfaction in preparing a dish that nourishes both body and soul. This Old Fashioned Chicken & Vegetable Stew is a testament to the power of simple ingredients and patient cooking. It’s a recipe that asks for little more than your time and attention, and in return, it offers a comforting embrace, a taste of tradition, and a memory in every spoonful. I encourage you to gather your ingredients, put on some good music, and let the aromas fill your kitchen. When you serve it, watch as smiles spread around the table – that’s the true magic of this timeless stew.