This easy and hearty chicken stew by Jamie Oliver is the perfect comfort meal. Packed with tender chicken, root vegetables, and a rich, savory broth, it’s simple to make and full of flavor. You can easily swap ingredients based on what’s in your fridge, making it a flexible and nutritious option for any day.
Ingredients Needed
- 2 medium leeks
- 2 carrots
- 2 sticks of celery
- 2 cloves of garlic
- 3 sprigs of fresh thyme
- 3 rashers of higher-welfare smoked streaky bacon
- Olive oil (for cooking)
- 200g (7 oz) celeriac
- 2 parsnips
- 6 new potatoes
- 8 free-range chicken thighs, skin off, bone out
- 1 heaped teaspoon of Marmite (or 1 heaping teaspoon of yeast extract)
- 600ml (2 ½ cups) organic vegetable stock
How To Make Chicken Stew
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 5.
- Prepare the vegetables: Trim, wash, and slice the leeks into 1cm (½ inch) thick pieces; scrub and chop the carrots into rough chunks; finely slice the celery; peel and finely slice the garlic; pick the thyme leaves from the stalks; finely slice the bacon.
- Cook the bacon: Heat a splash of olive oil in a large casserole pan on medium heat, then add the bacon and thyme leaves. Fry for a few minutes until the bacon is golden.
- Cook the vegetables: Add the leeks, carrots, celery, and garlic. Cook for 10 minutes until the leeks soften, stirring regularly.
- Prepare the root vegetables: While the vegetables are cooked, peel and roughly chop the celeriac, parsnips, and potatoes.
- Add the chicken and root vegetables: Add the chicken thighs, celeriac, parsnips, and potatoes to the pan. Stir in the Marmite, then season with black pepper and mix to coat everything.
- Add stock and cook: Pour in the hot stock, bring to a boil, then reduce the heat to low. Wet a piece of greaseproof paper, crumple it, then open it and place it on top of the stew. Cover with a lid and cook in the oven for 1 hour, or until the chicken is tender.
- Finish and serve: After cooking, gently break up the chicken in the stew. Serve in bowls, and optionally pair with broccoli, puff pastry, or pasta for a tasty twist.
Recipe Tips
- Cut vegetables evenly: Chop the vegetables into similar sizes to ensure they cook evenly and create a balanced stew texture.
- Don’t skip the Marmite: Marmite adds a rich, umami depth to the broth, so don’t skip it – it enhances the flavor of the stew.
- Let the stew rest before serving: After cooking, let the stew sit for a few minutes to allow the flavors to deepen and the chicken to absorb the seasoning.
- Customize the vegetables: If you don’t have celeriac or parsnips, feel free to swap them with other root vegetables like turnips or sweet potatoes – the stew will still taste great!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken stew cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the stew cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Pour the stew into a pot and heat on medium-low for 8–10 minutes, stirring occasionally, until it is thoroughly reheated.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 169
- Total Fat: 5.7g
- Saturated Fat: 1.5g
- Cholesterol: 38mg
- Sodium: 350mg
- Potassium: 400mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 10.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Italian Chicken Cacciatore
- Jamie Oliver Chicken Curry With Coconut Milk
- Jamie Oliver Chicken Curry Recipe
- Jamie Oliver Chicken Rogan Josh
Jamie Oliver Chicken Stew
Description
This easy and hearty chicken stew by Jamie Oliver is the perfect comfort meal. Packed with tender chicken, root vegetables, and a rich, savory broth, it’s simple to make and full of flavor. You can easily swap ingredients based on what’s in your fridge, making it a flexible and nutritious option for any day.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 5.
- Prepare the vegetables: Trim, wash, and slice the leeks into 1cm (½ inch) thick pieces; scrub and chop the carrots into rough chunks; finely slice the celery; peel and finely slice the garlic; pick the thyme leaves from the stalks; finely slice the bacon.
- Cook the bacon: Heat a splash of olive oil in a large casserole pan on medium heat, then add the bacon and thyme leaves. Fry for a few minutes until the bacon is golden.
- Cook the vegetables: Add the leeks, carrots, celery, and garlic. Cook for 10 minutes until the leeks soften, stirring regularly.
- Prepare the root vegetables: While the vegetables are cooked, peel and roughly chop the celeriac, parsnips, and potatoes.
- Add the chicken and root vegetables: Add the chicken thighs, celeriac, parsnips, and potatoes to the pan. Stir in the Marmite, then season with black pepper and mix to coat everything.
- Add stock and cook: Pour in the hot stock, bring to a boil, then reduce the heat to low. Wet a piece of greaseproof paper, crumple it, then open it and place it on top of the stew. Cover with a lid and cook in the oven for 1 hour, or until the chicken is tender.
- Finish and serve: After cooking, gently break up the chicken in the stew. Serve in bowls, and optionally pair with broccoli, puff pastry, or pasta for a tasty twist.
Notes
- Cut vegetables evenly: Chop the vegetables into similar sizes to ensure they cook evenly and create a balanced stew texture.
- Don’t skip the Marmite: Marmite adds a rich, umami depth to the broth, so don’t skip it – it enhances the flavor of the stew.
- Let the stew rest before serving: After cooking, let the stew sit for a few minutes to allow the flavors to deepen and the chicken to absorb the seasoning.
- Customize the vegetables: If you don’t have celeriac or parsnips, feel free to swap them with other root vegetables like turnips or sweet potatoes – the stew will still taste great!
Jamie Oliver Chicken Stew