Description
This hearty and comforting Chicken Stew is a perfect one-pot meal for any day of the week. Tender chicken, savory vegetables, and aromatic herbs simmer together to create a flavorful dish that the whole family will love.
Ingredients
Scale
Chicken Stew:
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken thighs or breasts, cut into chunks
- Salt and black pepper to taste
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Season and brown chicken: Season chicken with salt and pepper, then add to the pot and sear for 5–6 minutes until browned. Remove and set aside.
- Cook vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Add herbs and tomato paste: Stir in thyme, rosemary, and tomato paste, cooking for 1 minute.
- Add potatoes and broth: Add potatoes and chicken broth, then return chicken to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 30–35 minutes, stirring occasionally.
- Finish stew: Stir in peas and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with fresh parsley before serving.
Notes
- For a thicker stew, mash a few potato cubes into the broth before serving.
- You can also add corn or green beans for extra vegetables.
- Serve with crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Stew
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg
