Description
This Hearty Chicken and Vegetable Stew is a comforting and nutritious dish featuring tender chicken thighs simmered with a medley of fresh vegetables like carrots, potatoes, celery, green beans, and peas. Seasoned with aromatic herbs such as thyme and rosemary, and simmered in a rich low-sodium chicken broth, this stew is perfect for a cozy meal that’s both filling and wholesome.
Ingredients
Scale
Chicken and Aromatics
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 tablespoons olive oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
Vegetables
- 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 and Seasonings
- 6 cups low-sodium chicken broth
- 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: Stir in the minced garlic and continue sautéing for an additional 1 minute until fragrant.
- Brown Chicken: Increase the heat to medium-high. Add the chicken pieces to the pot and season with salt and pepper. Brown the chicken on all sides, about 5-7 minutes.
- Add Vegetables: Add sliced carrots, diced potatoes, and sliced celery to the pot. Stir well to combine with the chicken.
- Add Broth and Herbs: Pour in the low-sodium chicken broth, then 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.
- Season to Taste: Taste and adjust seasoning with additional salt and pepper if needed.
- Finish and Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped fresh parsley.
Notes
- Use boneless, skinless chicken thighs for tenderness and flavor.
- Low-sodium broth keeps the salt content manageable; adjust seasoning carefully.
- Vegetables can be swapped with seasonal favorites like parsnips or turnips.
- Leftovers can be refrigerated for up to 3 days and often taste better the next day.
- For a thicker stew, mash a few potatoes against the side of the pot before serving.
