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Chicken Stew

A comforting chicken stew recipe that combines chicken thighs, vegetables, and herbs to create a nourishing dish perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Chicken thighs, bone-in and skin-on Skinless chicken can be used for a lighter option.
  • 2 tablespoons Olive oil Ideal for sautéing; use butter for a richer taste.
  • 1 large Onion, diced Builds a flavor base; shallots work in a pinch.
  • 3 pieces Carrots, sliced Adds sweetness; parsnips can be a nice twist.
  • 2 stalks Celery, chopped Contributes texture; fennel can replace it.
  • 3 cloves Garlic, minced Essential aromatics; garlic powder works but will lack freshness.
  • 4 cups Chicken broth Creates the stew base; vegetable broth can be used for a vegetarian touch.
  • 2 pieces Potatoes, peeled and cubed Acts as a thickener; sweet potatoes can offer a unique taste.
  • 1 cup Frozen peas Adds freshness and color; consider green beans as an alternative.
  • 1 teaspoon Dried thyme Infuses herbal notes; fresh herbs are always a welcome substitution.
  • 1 teaspoon Dried rosemary Infuses herbal notes; fresh herbs can be substituted.
  • 2 pieces Bay leaves Enhances the aroma; omit if unavailable.
  • to taste Salt and pepper Essential seasonings; adjust based on broth saltiness.
  • for garnish Fresh parsley, chopped Elevates the dish presentation; skip if desired.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Introduce the minced garlic and cook for another minute, ensuring it doesn’t burn.
  4. Next, add in the carrots, celery, and potatoes, stirring frequently for about five minutes.
  5. Add the chicken thighs, ensuring they’re evenly distributed among the veggies.
  6. Pour in the chicken broth, and sprinkle the thyme, rosemary, bay leaves, salt, and pepper over the mixture.
  7. Let the stew come to a gentle boil, then reduce the heat to low; cover and let it simmer for at least an hour, until the chicken is tender.
  8. Lastly, stir in the frozen peas just before serving, letting them heat through.

Notes

Serve warm garnished with fresh parsley alongside crispy bread or buttery biscuits. Stews can taste better the next day!