🍲 Hearty Chicken and Vegetable Stew
⭐ Ingredients (Serves 4–6):
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1 ½ lbs (680 g) boneless, skinless chicken thighs or breasts, cut into chunks
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2 tbsp olive oil
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Salt & black pepper, to taste
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1 medium onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, chopped
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2 potatoes (Yukon Gold or red), diced
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1 parsnip or turnip, peeled and chopped (optional)
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1 cup green beans, trimmed and cut (or frozen)
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6 cups chicken broth (preferably low sodium)
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1 tsp dried thyme
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½ tsp dried rosemary
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1 bay leaf
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2 tbsp tomato paste (optional, for depth)
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1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
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Fresh parsley, chopped (for garnish)
🧑🍳 Instructions:
1. Sear the Chicken:
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Season chicken pieces with salt and pepper.
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Add chicken and sear until lightly browned (about 4–5 minutes). Remove and set aside.
2. Sauté the Veggies:
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In the same pot, add onion, garlic, carrots, and celery. Cook until softened (5 minutes).
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Stir in tomato paste (if using) and cook for another minute.
3. Simmer the Stew:
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Return chicken to the pot.
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Add potatoes, parsnip/turnip, green beans, broth, thyme, rosemary, and bay leaf.
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Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, until chicken is tender and veggies are cooked through.
4. Thicken (Optional):
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If you like a thicker stew, mix cornstarch with water and stir it in during the last 5 minutes.
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Simmer until the stew reaches your desired consistency.
5. Finish and Serve:
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Remove bay leaf.
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Taste and adjust seasoning.
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Garnish with fresh parsley and serve hot with crusty bread or biscuits.
🥄 Tips:
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Swap in seasonal veggies like butternut squash, peas, or kale.
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Use rotisserie chicken for a quicker version (add it during the last 10 minutes).
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Let it sit a few hours or overnight—flavors deepen beautifully.
Would you like a slow cooker, Instant Pot, or low-carb version of this stew?