Mary Berry Chicken Stew Recipe

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This comforting chicken stew is a classic, hearty dish inspired by the timeless cooking style of Mary Berry. Tender chicken pieces are gently simmered with vegetables in a rich, savoury broth that feels both wholesome and satisfying. The texture is thick yet silky, with soft vegetables and melt-in-the-mouth chicken. It is an easy, one-pot recipe that takes around 1 hour from start to finish, making it perfect for a cosy family meal.

Ingredients

For the stew base

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 carrots, peeled and sliced
2 celery sticks, sliced
500g chicken thighs or breast, cut into chunks
2 tbsp plain flour
750ml chicken stock
1 bay leaf
1 tsp dried thyme
Salt and black pepper to taste

For the vegetables

150g baby potatoes, halved
100g peas (fresh or frozen)
100g mushrooms, sliced

For finishing

2 tbsp fresh parsley, chopped

How to Make Mary Berry Chicken Stew Recipe

Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook gently for 5 minutes until softened. Stir in the garlic, carrots, and celery and cook for another 3 minutes.
Brown the chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides. Sprinkle over the flour and stir well to coat everything evenly.
Add the stock: Slowly pour in the chicken stock while stirring to prevent lumps. Add the bay leaf, thyme, salt, and pepper.
Simmer the stew: Bring to a gentle boil, then reduce the heat and cover. Let it simmer for 25 minutes, stirring occasionally.
Add vegetables: Stir in the potatoes, mushrooms, and peas. Continue cooking uncovered for another 20 minutes until the vegetables are tender and the stew has thickened.
Finish and serve: Remove the bay leaf and stir in the fresh parsley. Taste and adjust seasoning if needed before serving hot.

Tips

How do I keep the chicken tender?

Use chicken thighs for extra juiciness and avoid boiling the stew rapidly. A gentle simmer keeps the meat soft and succulent.

Why is my stew too thin?

Let it simmer uncovered for longer to reduce the liquid, or mash a few potatoes into the stew to naturally thicken it.

Can I add more vegetables?

Yes, root vegetables like parsnips or swede work beautifully and add extra depth of flavour.

How do I deepen the flavour?

A splash of white wine added before the stock can enhance the richness and give the stew a more complex taste.

Serving Suggestions

Serve with warm crusty bread
Pair with creamy mashed potatoes
Enjoy alongside steamed green vegetables
Perfect with buttered rice for a lighter option

Storage

Room temperature

Allow the stew to cool slightly, then store within 2 hours of cooking. Do not leave it out for extended periods.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove until piping hot.

Freezing

This stew freezes well for up to 3 months. Cool completely before freezing and defrost overnight in the fridge before reheating.

Nutrition

Calories: 320 kcal
Carbohydrates: 22g
Protein: 28g
Fat: 14g
Saturated Fat: 3g
Sodium: 580mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but be careful not to overcook it as it can become dry. Reduce simmering time slightly if needed.

Can I make this stew in advance?

Yes, this stew actually tastes better the next day as the flavours develop further. Store in the fridge and reheat gently.

Can I cook this in a slow cooker?

Yes, brown the chicken and vegetables first, then transfer to a slow cooker and cook on low for 6 to 7 hours.

What herbs work best in chicken stew?

Thyme and bay leaves are classic choices, but parsley, rosemary, or tarragon can also be added for variation.