Need a chicken stew in a hurry? This Quick Chicken Stew is super easy to make and ready in just 45 minutes. Perfect for busy weeknight evenings.
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Chicken stew in a hurry…
Need a chicken stew fast? Your wish is my command! This easy peasy chicken stew is super quick to make – just 45 minutes from start to finish… and only one pot to wash afterwards! But don’t worry – there is no compromise on flavour. This super quick chicken stew is packed full of deliciousness and a real crowdpleaser – perfect for busy weeknight evenings
So easy to make!
Not only is this chicken stew quick… it’s also easy peasy to make (as you’d expect from me!)
All you have to do is lightly fry vegetables and chicken. Meanwhile, make a simple chicken gravy from a stock cube, flour and water. Tip the gravy into the pan and bring to the boil, then put the lid on the pan and put the stew into your preheated oven. Cook for 30 minutes or until the vegetables are tender.
What to serve with chicken stew
To keep things really simple, serve this stew with crusty bread or baked potatoes. (A 200g / 7oz baked potato, cooked at the same temperature as the stew will take approximately 1 hour.)
Alternatively, this stew is also delicious with mashed potatoes or rice. Or – for maximum comfort food vibes – you could pop a few suet dumplings on top of this stew for the last 20 minutes of cooking time.
There’s lots of veg in this stew already, but if you are keen to get your 5 a day, add a green vegetable or two – this Quick Chicken Stew is delicious with green beans, broccoli, green cabbage, or peas!
What to drink with chicken stew
My favourite wine match with this chicken stew is Chardonnay – something from Burgundy, the South of France, Chile or New Zealand would go particularly well.
Otherwise, Chenin Blanc or Sauvignon Blanc (from France or South Africa) would also work well… as would a Sauvignon/Semillon blend – for example, a Bordeaux Blanc.
What to do with leftover Chicken Stew?
This chicken stew makes great leftovers and I highly recommend you make extra to eat the next day or freeze! Simply place the cooked and cooled stew in an airtight container in the fridge, where it will keep for up to 3 days.
To reheat, tip into a saucepan with a splash of cold water, bring to the boil and then simmer for 10 minutes or until the stew is piping hot all the way through.
You can also reheat this in the microwave, if you prefer.
Can you freeze chicken stew?
The stew can absolutely be frozen! In fact, it’s a really great option for filling the freezer. (Top tip – make double and freeze half!)
Place the cooked and cooled stew in an airtight container in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Quick Chicken Stew
- 1 tablespoon olive oil
- 300 g parsnips peeled and chopped into bitesize chunks (roughly 1cm/½inch)
- 300 g carrots peeled and chopped into bitesize chunks (roughly 1cm/½inch)
- 1 large leek sliced (roughly ½cm/¼inch thick)
- 500 g skinless, boneless chicken thigh fillets chopped into bitesize chunks
- 2 tablespoons flour
- 1 chicken stock cube (I use Kallo Organic)
- 750 ml boiling water
- Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the olive oil and vegetables in a flameproof, ovenproof pan. (See Note 1.) Fry over a high heat, stirring frequently, until the vegetables are lightly browned – about 4 minutes.
- Add the chicken and fry for 1 more minute, stirring frequently.
- Meanwhile, make a quick gravy by putting the 2 tablespoons of flour and the crumbled chicken stock cube into a large jug. Add a splash of cold water and stir to make a smooth paste. Then add the boiling water slowly, stirring to ensure there are no lumps.
- Pour the gravy into the pan with the vegetables and chicken. Stir and bring to the boil.
- Put the lid on the pan and put the stew into your preheated oven. Cook for 30 minutes or until the vegetables are tender.
- Serve with mashed potatoes, baked potatoes and/or green vegetables.
- I use a Le Creuset-style cast iron casserole dish, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this stew in a regular saucepan and then tip it into an ovenproof dish to go into the oven.
- I use a 4 litres capacity / 24cm diameter dutch oven. (4.25 quarts / 9.5 inches) There is certainly some flexibility with this stew, however, so a slightly smaller or larger dutch oven / saucepan / ovenproof dish would still work just fine.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Michael McAlpine says
it would be far better to give the size of the dutch oven or saucepan to give people a chance to make the chicken stew without over filling or under filling the dish
Eb Gargano says
Thank you for this excellent suggestion, Michael. I have amended the recipe notes to add that the dutch oven I use is 4 litres capacity / 24cm diameter. (4.25 quarts / 9.5 inches) There is certainly some flexibility with this stew, however, so a slightly smaller or larger dutch oven / saucepan would still work just fine.