Description
A hearty and comforting chicken stew perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced carrots, diced potatoes, and sliced celery to the pot. Cook for about 5 minutes, stirring occasionally.
- Sprinkle in the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the chicken thighs. Cover and simmer for 30 minutes, stirring occasionally.
- After 30 minutes, add the frozen peas and cook for an additional 5 minutes.
- Remove the bay leaf before serving. Garnish with fresh parsley.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 5 minutes of cooking.
- You can substitute chicken thighs with chicken breasts if you prefer a leaner option, but thighs tend to be more tender and flavorful in stews.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg