Hearty Chicken and Vegetable Stew
This hearty chicken and vegetable stew is a comforting dish perfect for chilly days. It's packed with tender chicken, fresh vegetables, and aromatic herbs, making it both nutritious and satisfying. Serve it with crusty bread to soak up the delicious broth.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken thighs to the pot and brown them for about 5 minutes on each side.
- Pour in the chicken broth, then add the carrots, potatoes, green beans, thyme, and rosemary.
- Season with salt and pepper to taste.
- Bring the stew to a gentle boil, then reduce the heat to low and cover.
- Simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the stew.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
- For a spicier kick, add a pinch of red pepper flakes.
Notes
For a spicier kick, add a pinch of red pepper flakes.
You can substitute any vegetables you have on hand, such as peas or corn.
This stew can be stored in the refrigerator for up to 3 days or frozen for longer preservation. Simply reheat before serving.