Description
A comforting and hearty chicken and vegetable stew made with tender chicken, fresh vegetables, and aromatic herbs, perfect for a nourishing meal any day of the week.
Ingredients
Scale
Protein
- 1.5 lbs of chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Liquids & Canned Goods
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup water
- 1 can (14 oz) diced tomatoes
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Add Garlic: Add the minced garlic, cooking for another 1 minute until fragrant.
- Brown Chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides.
- Add Vegetables: Stir in the carrots, celery, and potatoes.
- Add Liquids and Tomatoes: Pour in the chicken broth and water, followed by the diced tomatoes and their juices.
- Season the Stew: Add the thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.
- Simmer: Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer for about 30 minutes, or until the vegetables are tender and chicken is cooked through.
- Add Peas: In the last 5 minutes of cooking, add the frozen peas to the pot and stir.
- Finish and Serve: Discard the bay leaf and stir in the chopped parsley before serving hot.
Notes
- You can substitute chicken thighs for breasts for a juicier stew.
- Feel free to add other vegetables like mushrooms or green beans.
- Adjust seasoning to taste and add red pepper flakes for a spicy kick.
- Serve with crusty bread or over rice for a complete meal.
