Garlic Balsamic Chicken Stew
Warm up your kitchen with this hearty Garlic Balsamic Chicken Stew, a comforting one-pot recipe that’s packed with bold flavors and wholesome ingredients. Tender, seared chicken thighs simmer alongside baby potatoes, carrots, and celery in a rich broth infused with the tangy depth of balsamic vinegar, aromatic garlic, and fragrant herbs like thyme and rosemary. This savory stew is easy to prepare, with only 20 minutes of prep time, making it perfect for cozy weeknight dinners or casual entertaining. Served steaming hot and optionally garnished with fresh parsley, it’s a satisfying dish that combines rustic charm with a gourmet twist. Perfect for anyone searching for a flavorful chicken stew recipe or a crowd-pleasing comfort food idea!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 0.25 cup balsamic vinegar
- 4 cups chicken broth
- 1 14-ounce can crushed tomatoes
- 1.5 pounds baby potatoes, halved or quartered
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear them in the pot for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots and celery to the pot, stirring occasionally, and cook for 4-5 minutes until slightly softened.
Deglaze the pot by pouring in the balsamic vinegar, scraping the bottom with a wooden spoon to release any browned bits.
Pour in the chicken broth and add the crushed tomatoes, stirring to combine.
Return the seared chicken thighs to the pot, along with the halved or quartered baby potatoes. Add the dried thyme and rosemary, and stir.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the chicken is tender and the potatoes are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 44.1 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 537 mg | 41% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7953 mg | 169% | |
*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.
