Description
This hearty chicken and vegetable stew is a comforting and nutritious one-pot meal, perfect for chilly days. Tender chicken thighs are simmered with a medley of fresh vegetables and fragrant herbs in a flavorful low-sodium chicken broth, creating a satisfying dish that’s both wholesome and delicious.
Ingredients
Scale
Meat
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 stalks celery, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
Liquids & Seasonings
- 6 cups low-sodium chicken broth
- 4 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Brown Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Season with salt and pepper. Brown the chicken on all sides, about 5-7 minutes.
- Add Vegetables: Once the chicken is browned, add the sliced carrots, diced potatoes, and sliced celery to the pot. Stir to combine.
- Add Broth and Herbs: Pour in the chicken broth and add the green beans, frozen peas, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- Simmer Stew: Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for 30-40 minutes, or until the chicken is tender and the vegetables are cooked through.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley.
Notes
- For a thicker stew, you can mash some of the potatoes against the side of the pot and stir.
- Chicken thighs provide a richer flavor and remain tender; skinless cuts reduce fat content.
- Feel free to substitute or add other vegetables like parsnips or mushrooms.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
