Chicken Carrot Stew
Warm up with a hearty bowl of Chicken Carrot Stew, a comforting one-pot wonder packed with tender, golden-seared chicken thighs, sweet carrots, and hearty potatoes simmered in a richly seasoned chicken broth. This dish combines the earthiness of dried thyme and rosemary with the savory depth of garlic and onions, making it a delightful blend of rustic flavors. Perfect for busy weeknights or cozy family dinners, this stew is easy to prepare with just 15 minutes of prep and simmers slowly for optimal flavor. Serve it steaming hot, garnished with fresh parsley for a vibrant touch, and enjoy a wholesome, soul-soothing meal that’s ideal for any season. Keywords: Chicken Carrot Stew, hearty stew, one-pot dinners, comfort food, easy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 medium carrots
- 1 large yellow onion
- 2 medium celery stalks
- 4 pieces garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken broth
- 2 medium potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
Peel and slice the carrots into 1/2-inch rounds. Dice the onion and celery, and mince the garlic cloves. Peel and cut the potatoes into 1-inch chunks.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
In the same pot, add the diced onion, celery, and garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the carrots and potatoes, cooking for another 2-3 minutes to allow them to begin softening.
Return the chicken thighs to the pot and pour in the chicken broth, ensuring the liquid covers the ingredients.
Add the dried thyme, dried rosemary, bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low, cover with a lid, and simmer for 40 minutes, stirring occasionally.
Remove the lid, discard the bay leaf, and check the seasoning. Adjust salt and pepper if needed.
Serve the Chicken Carrot Stew hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.2 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5418 mg | 115% | |
*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.
