Mary Berry Chicken Stew​ Recipe

This hearty Mary Berry Chicken Stew is made with tender chicken thighs, sweet carrots, leeks, celery, and a rich, savory gravy. This recipe creates a comforting and flavorful one-pot meal that is deeply satisfying. It’s the perfect family dinner for a chilly autumn or winter evening, making enough for 4-6 people.

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Mary Berry Chicken Stew Ingredients

• 2 tbsp olive oil
• 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 medium onions, chopped
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large leek, white and light green parts only, washed and sliced
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (optional, can substitute with more chicken stock)
• 4 cups (about 1 liter) chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped, for garnish

How To Make Mary Berry Chicken Stew

1. Brown the chicken: Pat the chicken pieces dry and season with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in batches and cook until golden brown on all sides. Do not overcrowd the pot. Remove the browned chicken and set aside.
2. Sauté the vegetables: Reduce the heat to medium. Add the onions, carrots, and celery to the same pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the sliced leek and cook for another 2-3 minutes.
3. Create the gravy base: Sprinkle the flour over the vegetables and stir continuously for one minute. This step cooks out the raw flour taste. If using wine, pour it in and stir, scraping up any browned bits from the bottom of the pot. Let it bubble for a minute.
4. Simmer the stew: Gradually pour in the chicken stock, stirring constantly to prevent lumps. Return the browned chicken to the pot. Add the thyme sprigs and the bay leaf. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 45-60 minutes, or until the chicken is tender and the sauce has thickened.
5. Finish and serve: Remove the thyme sprigs and bay leaf. Taste the stew and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley and serve hot.

Recipe Tips

• Use Chicken Thighs: Chicken thighs are the best choice for stews because they remain moist and tender even after long simmering. Chicken breasts can become dry.
• Don’t Skip Browning: Searing the chicken before simmering creates a deep, rich flavor in the final stew. This process is called the Maillard reaction and it’s essential for the best taste.
• Low and Slow is Key: After bringing the stew to a boil, reduce the heat to a gentle simmer. Boiling it rapidly can make the chicken tough. A slow simmer allows the flavors to meld together perfectly.
• Let it Rest: Like many stews, the flavor of this dish actually improves if made a day ahead. This gives the ingredients time to mingle and deepen.

What To Serve Chicken Stew

This classic chicken stew is perfect served with creamy mashed potatoes to soak up the delicious gravy. It’s also wonderful with fluffy dumplings cooked on top during the last 20 minutes of simmering. For a simpler side, serve it with crusty bread for dipping or over a bed of egg noodles. A side of steamed green beans or peas adds a nice touch of green.

How To Store Chicken Stew Leftovers

• Refrigerate: Allow the stew to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
• Freeze: This stew freezes beautifully. Once cool, place it in a freezer-safe container or zip-top bag, leaving a little space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Chicken Stew Nutrition Facts

• Calories: 410 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 135mg
• Sodium: 750mg
• Total Carbohydrate: 22g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 38g

Frequently Asked Questions

• Can I make this stew in a slow cooker? Yes, this recipe adapts well to a slow cooker. Brown the chicken and sauté the vegetables on the stovetop as directed first. Transfer everything to the slow cooker, add the liquids and herbs, and cook on low for 6-8 hours or on high for 3-4 hours.
• Can I add other vegetables? Of course! Feel free to add mushrooms, potatoes, or parsnips along with the other vegetables. If using frozen peas, stir them in during the last 5 minutes of cooking.
• How do I thicken the stew if it’s too thin? If your stew isn’t as thick as you’d like, you can let it simmer uncovered for the final 15-20 minutes to allow some of the liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering stew until it thickens.

Try More Recipes:

• Mary Berry Marry Me Chicken​ Recipe
• Mary Berry Sticky Chicken Wings Recipe
• Mary Berry Chicken Leek And Mushroom Pie Recipe​