Gordon Ramsay Chicken Stew Recipe

This delicious and easy chicken stew is a comforting, hearty meal perfect for any day. Packed with tender chicken, veggies, and creamy goodness, it’s a quick and nutritious dish. You can easily customize it with whatever ingredients you have on hand, making it a versatile favorite for busy weeknights.

Ingredients Needed:

• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs
• 2 stalks celery, diced
• 1 medium carrot, peeled and diced
• 1 small onion, chopped
• 1 can of tomatoes, including the liquid
• 1 tablespoon tomato paste
• 5 tablespoons flour
• ¼ cup white wine
• 4 cups chicken broth or chicken stock
• 1 teaspoon dried basil leaves
• ½ teaspoon dried thyme leaves
• ½ red pepper, diced
• 1 cup peas
• 1 can kidney beans, drained and rinsed
• 1 ½ cups potatoes, peeled and diced
• ½ cup heavy cream
• Kosher salt
• Black pepper
• Fresh parsley, chopped.

How To Make Chicken Stew Recipe?

1. Brown the Chicken: Heat 15 ml olive oil in a large pot. Brown the chicken thighs for 5–7 minutes on each side, then remove from the pot.
2. Cook Vegetables: Add the remaining 15 ml olive oil to the pot. Sauté the celery, carrot, and onion for 5 minutes, until the onion is soft. Season with salt and pepper.
3. Add Tomato Paste: Stir in 15 g tomato paste and cook for 2 minutes.
4. Add Flour: Sprinkle 45 g flour over the vegetables, stir, and cook for 2 minutes.
5. Deglaze with Wine: Add 60 ml white wine, scraping any bits from the pot to add flavor.
6. Add Liquids and Herbs: Stir in the tomatoes, chicken broth, basil, and thyme. Bring to a simmer for 2 minutes.
7. Cook Chicken and Red Pepper: Add the red pepper and browned chicken thighs to the pot. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
8. Add Veggies and Cream: Stir in peas, kidney beans, potatoes, and heavy cream. If too thin, mix 30 g flour with 240 ml water or broth and add to the stew. Simmer uncovered for 15 minutes.
9. Taste and Season: Taste the stew and add more salt and pepper if needed.
10. Shred Chicken: Remove chicken from the pot, shred or chop it, and return it to the stew.
11. Serve: Ladle the stew into bowls and garnish with fresh parsley. Enjoy!

Recipe Tips:

• Use bone-in chicken thighs: They add more flavor and keep the meat tender during cooking.
• Don’t skip the deglazing step: Scraping the browned bits from the pot enhances the stew’s flavor.
• Adjust the consistency: If the stew is too thin, add a flour-water mixture to thicken it to your liking.
• Let the stew simmer: Give it enough time to cook for the full 30 minutes to allow all the flavors to develop.
• Taste before serving: Add extra salt or pepper as needed for perfect seasoning.

How To Store & Reheat Leftovers?

• Refrigerate: Let the chicken stew cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
• Freeze: After it cools, put the stew in a freezer-safe container. It can stay frozen for up to 3 months.
• Reheat: Heat the stew in a pot on medium for 10-15 minutes, stirring occasionally, until hot.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 600 mg
• Potassium: 600 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Sugars: 5 g
• Protein: 25 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Roasted Chicken Recipe
• Gordon Ramsay Chicken Soup Recipe
• Gordon Ramsay Chicken Salad Recipe