Chicken and Vegetable Stew
A warm and comforting chicken and vegetable stew packed with tender chicken, hearty potatoes, and a medley of fresh vegetables. Perfect for chilly evenings and meal prepping!
Ingredients
- 1½ to 2 pounds chicken parts (thighs, drumsticks, or a mix) bone-in for richer flavor
- 2 tablespoons olive oil or vegetable oil for browning chicken and sautéing vegetables
- 1 large onion, chopped adds natural sweetness
- 3 to 4 carrots, sliced for color and sweetness
- 2 to 3 celery ribs, sliced provides an earthy backbone
- 2 to 3 cloves garlic, minced for deep flavor
- 2 to 3 potatoes, peeled and cut into chunks for heartiness
- 4 cups chicken broth or stock homemade or store-bought
- 1 tablespoon tomato paste optional, for color and depth
- 1 teaspoon dried thyme for an herbal touch
- 1 teaspoon dried rosemary for aromatic depth
- 1 bay leaf adds subtle flavor
- Salt and black pepper to taste
- Additional vegetables peas, green beans, bell peppers, corn (optional)
- Fresh parsley or green onions optional, for garnish
Instructions
- Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat.
- Pat the chicken dry, season lightly with salt and pepper, and brown it on all sides for about 3–4 minutes per side. Remove and set aside.
- Lower the heat to medium, add the chopped onion, carrots, and celery, and sauté for 5–6 minutes, stirring frequently.
- Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Stir in tomato paste (if using), dried thyme, rosemary, and any other preferred spices to coat the vegetables.
- Return the browned chicken to the pot and pour in the chicken broth. Add the bay leaf and season with more salt and pepper to taste.
- Add potatoes and any additional vegetables, then bring the stew to a gentle boil.
- Reduce the heat to low, cover, and let simmer for 30–40 minutes until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf and taste the broth. Adjust salt, pepper, or herbs as needed.
- For a thicker consistency, mash a few potato chunks against the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer for a few more minutes.
- Garnish with fresh parsley or chopped green onions before serving.
Notes
To enhance the flavor, let the stew rest for a few hours before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. This stew also freezes well for up to 3 months.