Down Home Chicken Stew
Cozy up with a bowl of hearty Down Home Chicken Stew, the ultimate one-pot comfort food that’s bursting with flavor and wholesome ingredients. This classic recipe combines tender, shredded chicken thighs with a medley of vibrant vegetables like carrots, celery, and russet potatoes, all simmered in a rich, savory broth infused with herbs and spices. Topped off with sweet peas and a sprinkle of fresh parsley, this soul-warming stew is as nutritious as it is satisfying. Perfect for a family dinner or meal prep, this easy chicken stew comes together in just over an hour, delivering a homemade dish that tastes like it has been simmering all day. Serve it with crusty bread for a complete down-home experience! Keywords: hearty chicken stew, one-pot recipes, comfort food, chicken thigh stew, easy homemade stew.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 3 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the pot for about 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened.
Add the carrots, celery, and garlic, stirring occasionally, and cook for another 4-5 minutes until the vegetables begin to soften.
Stir in the cubed potatoes, chicken broth, diced tomatoes (with their juice), bay leaves, thyme, paprika, salt, and black pepper.
Return the chicken thighs to the pot, submerging them in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew.
Stir in the frozen peas and let the stew simmer for an additional 5 minutes to heat the peas through.
Remove the bay leaves before serving and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 7207 mg | 313% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 48.4 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 718 mg | 55% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 8774 mg | 187% | |
*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.
