Description
A hearty and comforting chicken stew filled with tender chicken and colorful vegetables, perfect for any cozy evening.
Ingredients
Scale
- 2 pounds chicken thighs, skinless and boneless
- 4 cups chicken broth
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups celery, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Toss in the diced onions and sauté them for about 3-4 minutes, or until they become translucent and fragrant.
- Add the minced garlic to the pot, and cook for an additional minute. Next, mix in the chopped celery and carrots, stirring everything together for about 5 more minutes.
- Add your chicken to the pot, cooking until it starts to brown.
- Pour in the chicken broth, add the chopped potatoes, dried thyme, rosemary, and bay leaves. Season generously with salt and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes.
- About 10 minutes before it’s ready, if you’re using peas, toss them in.
- Before serving, remove the bay leaves, taste, and adjust the seasoning if necessary. Sprinkle chopped parsley on top.
Notes
Feel free to swap in turkey for chicken, or a variety of vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg