Description
A hearty chicken stew made with tender chicken thighs and a medley of vegetables.
Ingredients
Scale
- 2 pounds chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 potatoes, peeled and cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Season the chicken thighs with salt and pepper. Add to the pot and brown on both sides (about 5 minutes per side). Remove and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté until softened (about 5 minutes). Stir in the garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the thyme, rosemary, and bay leaves. Give it a good stir.
- Place the browned chicken thighs back into the pot. Bring to a simmer.
- Stir in the cubed potatoes and let the stew simmer for 30 minutes, covered.
- After 30 minutes, add the frozen peas to the pot and cook for another 5 minutes.
- Taste the stew and adjust seasoning with more salt and pepper if necessary. Remove bay leaves.
- Remove chicken thighs from the pot, shred the meat off the bones, and return the shredded chicken to the stew.
- Sprinkle fresh parsley on top before serving.
Notes
- This stew can be stored in the refrigerator for up to 3 days.
- It freezes well, making it a great make-ahead meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 90mg