Chicken Stew
A hearty and comforting chicken stew, perfect for warming up on chilly days. Easy to make, it’s a delightful blend of tender chicken, vegetables, and savory broth.
Nutrition
Calories: 300cal
Carbohydrate: 25g
Protein: 25g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
6 Servings
Ingredients
- 2 lbs bone-in chicken thighs, skin removed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 4-5 minutes.
- Pour in the chicken broth and scrape up any brown bits from the bottom of the pot with a wooden spoon. This enhances the stew’s flavor.
- Return the browned chicken to the pot. Add the carrots, potatoes, celery, dried thyme, and bay leaf. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and let the stew simmer for about 45 minutes, until the chicken is fully cooked and the vegetables are tender.
- Remove the bay leaf and discard. Take the chicken pieces out of the stew, shred the meat from the bones, and return the meat to the pot. Discard the bones.
- Add the frozen peas to the stew and allow it to cook for another 5-10 minutes.
- Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
- Garnish with chopped fresh parsley right before serving for a fresh touch.
