An easy stew, packed with flavour and wonderfully wholesome! This chicken thigh stew is perfect for chilly autumn or winter days. Tender chicken, fresh vegetables and fragrant herbs come together to create a warming dish that slowly cooks on the BBQ. Serve with yellow rice, potatoes or fresh bread and enjoy every bite.
Ingredients for chicken thigh stew
500–750 g chicken thighs | 2 garlic cloves | 1 courgette | 3 carrots | 3 white onions | 250 g mushrooms | Fresh thyme | 1 tbsp dried oregano | 2 tins chopped tomatoes (approx. 800 g) | 1 litre chicken stock | Olive oil | BBQ rub or chicken seasoning | 300 g yellow rice
Light the BBQ and aim for a temperature of 150–180 °C in an indirect setup. Place the cast iron braiser in the BBQ so it can preheat properly.
Slice the onions into half rings, the courgette into half-moons and the carrots into slices about 1 cm thick. Finely chop the garlic and slice the mushrooms. Set everything aside.
Pat the chicken thighs dry, drizzle with olive oil and generously season with your favourite BBQ rub or chicken seasoning. Make sure all pieces are well coated.
Pour a good splash of olive oil into the hot pan and add the chicken thighs. Brown them for a few minutes on each side until golden, then remove from the pan and set aside.
Sauté the onions in the pan until lightly golden. Add the carrots and courgette, stir well, then add the garlic. Let it cook for a few minutes, stirring regularly.
Pour in the hot chicken stock and chopped tomatoes. Add 1 tablespoon of oregano and the leaves from a few sprigs of fresh thyme. Stir everything together well.
Return the browned chicken thighs to the pan, making sure they are submerged in the liquid. Cover with the lid and close the BBQ. Let it simmer gently for about 1 hour, stirring occasionally.
After an hour, add the sliced mushrooms to the stew and stir through. Let it cook for another 15 minutes.
Check if the sauce has thickened to your liking. If it’s still quite liquid, remove the lid and let it simmer uncovered for another 15–30 minutes until nicely reduced.
Serve the stew with yellow rice, potatoes or a fresh piece of bread. A dish full of flavour and warmth – perfect for cosy evenings around the table.
Dish up, sit back and savour the rich, full flavour of this BBQ chicken stew.
