Excellent Chicken Stew
Cozy up with a bowl of this hearty, comforting Excellent Chicken Stew, a one-pot wonder brimming with tender chicken, vibrant vegetables, and rich, savory flavors. Made with succulent boneless chicken thighs, a medley of carrots, celery, and potatoes, and infused with aromatic thyme, rosemary, and a hint of garlic, this stew is a satisfying meal perfect for chilly evenings. The addition of tomato paste deepens the broth while frozen peas bring a pop of color and sweetness to the dish. Ready in just over an hour, this easy chicken stew recipe is sure to become a family favorite, with its tender shredded chicken and wholesome ingredients making it both nutritious and irresistibly delicious. Serve it piping hot with crusty bread for a complete meal that warms you from the inside out!
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Recipe Information
Ingredients
- 800 grams chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 3 medium carrots, sliced
- 3 pieces celery stalks, sliced
- 500 grams potatoes, cubed
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Season the chicken thighs with a pinch of salt and black pepper. Sear them in the pot until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the chicken broth and scrape up any brown bits from the bottom of the pot to enhance the flavor.
Add the potatoes, dried thyme, dried rosemary, and bay leaf. Return the chicken thighs to the pot. Cover and bring to a gentle boil, then reduce the heat to a simmer.
Simmer the stew for 40 minutes, stirring occasionally, until the chicken is tender and the potatoes are fully cooked.
Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf, then taste and adjust the seasoning with salt and black pepper as needed.
Serve the chicken stew hot, garnished with fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 34.1 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6658 mg | 142% | |
*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.
