Description
A cozy, rich chicken stew filled with tender chicken thighs, vibrant vegetables, and fragrant herbs, perfect for chilly evenings.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 6 cups chicken broth
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery, sautéing until softened, around 5-7 minutes.
- Add minced garlic and cook for another minute, allowing it to fragrant up the kitchen.
- Add chicken thighs to the pot and brown on all sides for about 5-8 minutes.
- Pour in chicken broth, and add diced potatoes and herbs to the mixture.
- Season with salt and pepper, then bring the pot to a boil.
- Reduce heat and let it simmer for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
- Carefully remove the chicken from the stew, shred it with forks, and return it to the pot.
- Serve hot, savoring the delightful blend of flavors.
Notes
This chicken stew keeps well in the fridge for up to 3 days, and the flavors only get better over time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg