Description
This Hearty Chicken and Vegetable Stew is a comforting, nutritious one-pot meal packed with tender chicken thighs and a medley of fresh vegetables, simmered in a flavorful broth with herbs and spices. Perfect for a satisfying dinner, it’s easy to prepare and freezer-friendly for convenient leftovers.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and halved
- 2 tablespoons chopped fresh parsley
Pantry and Spices
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 4 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned, about 5–6 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften, stirring occasionally to prevent sticking.
- Add Remaining Vegetables and Seasoning: Stir in potatoes, zucchini, green beans, dried thyme, rosemary, paprika, salt, and black pepper. Cook together for a minute to combine flavors.
- Incorporate Tomato Paste and Chicken: Add tomato paste to the pot and cook for 1 minute, stirring to coat the vegetables. Return the browned chicken to the pot.
- Add Broth and Simmer: Pour in the chicken broth and add the bay leaf. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until chicken is tender and vegetables are cooked through.
- Thicken the Stew (Optional): If you prefer a thicker stew, stir in the cornstarch slurry and simmer uncovered for an additional 5 minutes until thickened.
- Finish and Serve: Remove the bay leaf, stir in chopped fresh parsley, and serve the stew hot.
Notes
- This stew freezes well and makes great leftovers.
- Swap in sweet potatoes or other seasonal vegetables as desired.
- For a richer flavor, add a splash of white wine with the broth.
