Chick N Caboodle
Comforting and hearty, Chick N Caboodle is the ultimate one-pot chicken and vegetable stew that's perfect for cozy family dinners or meal prepping. This recipe features tender seared chicken thighs simmered with baby red potatoes, fragrant aromatics, and a medley of vegetables, all infused with earthy thyme and rosemary. A splash of low-sodium chicken broth ties it all together for a flavorful, wholesome dish that comes together in under an hour. Finished with vibrant frozen green beans and a sprinkle of fresh parsley, this easy-to-make meal is loaded with nutrients and bursting with flavor. Whether you're craving a warming bowl of stew or a healthy dinner option, Chick N Caboodle has you covered! Keywords: chicken stew recipe, one-pot dinner, hearty chicken and vegetable stew, healthy comfort food, family-friendly meal.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1.5 lbs baby red potatoes, quartered
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- 1 cup frozen green beans
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sear the chicken in the hot oil for 3-4 minutes per side until golden brown. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion, carrots, and celery for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, cooking for an additional 30 seconds until aromatic.
Add the quartered baby red potatoes, seared chicken thighs, chicken broth, thyme, rosemary, and bay leaf to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the mixture simmer for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Remove the chicken from the pot and shred or chop it into bite-sized pieces. Discard the bay leaf.
Return the shredded chicken to the pot and stir in the frozen green beans. Simmer for another 5 minutes, or until the green beans are heated through.
Taste the stew and adjust seasoning with the remaining salt and black pepper, if needed.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 31.3 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 350 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5508 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
