Description
This Hearty Chicken and Vegetable Stew is a comforting one-pot meal featuring tender chicken, fresh vegetables, and aromatic herbs simmered to perfection in a flavorful broth. Perfect for a wholesome family dinner, this recipe is easy to prepare and delivers a warm, satisfying dish that you’ll absolutely love.
Ingredients
Scale
Protein
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
Liquids & Seasonings
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth
- 1 tablespoon tomato paste (optional for depth)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Sear them until they are lightly browned on all sides, about 4 to 5 minutes. Once browned, remove the chicken and set it aside.
- Sauté Vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Cook the mixture for 5 to 7 minutes until the vegetables have softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: Stir in the tomato paste if using, then add the cubed potatoes, green beans, dried thyme, dried rosemary, and bay leaf. Return the browned chicken to the pot and mix everything together.
- Simmer the Stew: Pour in the low-sodium chicken broth and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 30 to 35 minutes, or until the chicken is fully cooked through and the vegetables are tender.
- Season and Serve: Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf. Garnish with freshly chopped parsley before serving hot for a comforting meal.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs keep the stew juicier.
- Tomato paste is optional but adds a nice depth of flavor.
- Ensure to trim and cut the green beans into 1-inch pieces for even cooking.
- You can substitute potatoes with sweet potatoes for a different twist.
- For a thicker stew, mash some of the potatoes after cooking or add a slurry of cornstarch and water.
