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Coles

  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Soy free
  • Dairy free
  • Lactose free
  • No added sugar
  • High in protein
  • High in dietary fibre
  • 2 serves veg or fruit

In just 1 hour, you can serve up this rustic chicken stew with deep flavours, melt-in-your-mouth chicken and sweet vegetables.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Chicken stew

Ingredients

  • 1 bunch sage
  • 2 tbs olive oil
  • 4 shallots, quartered
  • 300g baby potatoes, quartered
  • 2 medium carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, crushed
  • 1 large lemon, rind finely grated
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) chicken stock
  • 1 tbs Dijon mustard
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 1 cup (120g) frozen peas
  • Toasted sourdough, to serve

Nutritional information

Per serve: Energy: 1774kJ/424 Cals (20%), Protein: 34g (68%), Fat: 19g (27%), Sat Fat: 4g (17%), Sodium: 797mg (40%), Carb: 26g (8%), Sugar: 7g (8%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Finely chop half the sage. Set aside remaining sage leaves to serve.

  2. Step 2

    Heat half the oil in a large heavy-based saucepan over medium heat. Add the shallot, potato, carrot and celery. Cook, stirring, for 10 mins or until vegetables soften slightly. Add the garlic, chopped sage and half the lemon rind. Sprinkle over the flour and stir to combine. Add the chicken stock and stir to combine. Add the mustard and chicken and stir to combine. Bring to the boil.

  3. Step 3

    Reduce heat to low and bring to a simmer. Cook, covered, for 25 mins or until the chicken is cooked through and the sauce thickens slightly.

  4. Step 4

    Add the peas and cook, stirring, for 2 mins or until peas are heated through. Season to taste.

  5. Step 5

    Meanwhile, heat the remaining oil in a small frying pan over medium heat. Add reserved whole sage leaves and cook, turning, for 2 mins or until crisp. Drain on paper towel.

  6. Step 6

    Serve chicken stew with toasted sourdough. Sprinkle with fried sage leaves and remaining lemon rind.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Use leftover potatoes and celery in another warming dish, like this fennel, potato and celery soup with dukkah.

Chicken stew recipe

Chicken stew in under 1 hour? Yes, please! Being able to do all the cooking for a meal in a single pot makes stews a go-to family dinner staple. This simple chicken stew recipe provides your family with tender, sweet veggies and good quality protein in one dish. Using chicken thigh fillets allows you to make stew quickly, but still get super tender and juicy meat. You’ll especially enjoy the gravy, which holds the delicious aromas and flavours from sage, garlic, lemon rind, mustard and shallots. It has an incredible umami flavour that will keep you coming back for seconds.

How to make the best chicken stew with vegetables

Here are some tips to take this easy chicken stew from good to outstanding:

  • Choose skinless chicken thigh fillets, not chicken breast or pre-roasted chicken, as these will end up dry and grainy.
  • Chop the chicken thigh into similarly sized pieces so they cook evenly.
  • If you want extra flavour, brown the chopped chicken in oil in batches before adding it to the stew.
  • After browning the chicken, pour some water into the pan to help release the brown bits of chicken and drippings. These carry a ton of flavour that you can add to your stew.
  • No one likes mushy veggies. To prevent this, cut the veggies into larger pieces.
  • If you prefer a thicker stew, simmer with the lid off during the final 10 minutes of cooking.
  • If you want a creamier stew, add a splash of thickened cream at the end.

Serving and storing chicken stew

Serve chicken stew with a carb that will allow you to soak and mop up the delicious thick gravy. Rice, bread, corn bread, garlic bread, pasta, noodles, polenta or couscous are good matches. To store leftover chicken stew, cool it down first, then transfer to an airtight container in the fridge. It will keep for up to 3 days. To freeze the stew, cool it down, then freeze in an airtight container or several smaller airtight containers for up to 3 months.

Love this recipe?

This is the best chicken stew recipe for using up whatever veggies you have in the fridge to make a meal that will go down without any fuss. For other flavour-packed stew recipes, check out Curtis Stone’s beef and Guinness stew, chicken meatball stroganoff and slow-cooked Mexican lamb stew

FAQs

Chicken stew

Chicken stew
  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Ingredients
  • 1 bunch sage
  • 2 tbs olive oil
  • 4 shallots, quartered
  • 300g baby potatoes, quartered
  • 2 medium carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, crushed
  • 1 large lemon, rind finely grated
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) chicken stock
  • 1 tbs Dijon mustard
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 1 cup (120g) frozen peas
  • Toasted sourdough, to serve
    Description

    In just 1 hour, you can serve up this rustic chicken stew with deep flavours, melt-in-your-mouth chicken and sweet vegetables.

    Method
    1. Step 1

      Finely chop half the sage. Set aside remaining sage leaves to serve.

    2. Step 2

      Heat half the oil in a large heavy-based saucepan over medium heat. Add the shallot, potato, carrot and celery. Cook, stirring, for 10 mins or until vegetables soften slightly. Add the garlic, chopped sage and half the lemon rind. Sprinkle over the flour and stir to combine. Add the chicken stock and stir to combine. Add the mustard and chicken and stir to combine. Bring to the boil.

    3. Step 3

      Reduce heat to low and bring to a simmer. Cook, covered, for 25 mins or until the chicken is cooked through and the sauce thickens slightly.

    4. Step 4

      Add the peas and cook, stirring, for 2 mins or until peas are heated through. Season to taste.

    5. Step 5

      Meanwhile, heat the remaining oil in a small frying pan over medium heat. Add reserved whole sage leaves and cook, turning, for 2 mins or until crisp. Drain on paper towel.

    6. Step 6

      Serve chicken stew with toasted sourdough. Sprinkle with fried sage leaves and remaining lemon rind.