Description
A hearty and comforting chicken stew made with tender chicken pieces, vegetables, and a flavorful broth, perfect for a cozy meal.
Ingredients
Units
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
- In the same pot, add onion and garlic. Sauté for 2-3 minutes until fragrant.
- Add carrots, potatoes, and celery. Cook for another 5 minutes, stirring occasionally.
- Stir in the thyme, rosemary, bay leaf, and tomato paste. Mix well.
- Return the chicken to the pot and pour in the chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken and vegetables are tender.
- If a thicker stew is desired, mix flour with a small amount of water to form a slurry and stir it into the stew. Simmer for another 5-10 minutes.
- Remove the bay leaf, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.
Notes
- For extra flavor, use bone-in chicken pieces and remove bones before serving.
- Feel free to add other vegetables like peas or green beans.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg