Hearty Chicken Stew
Embrace the comforting flavors of home with this Hearty Chicken Stew—a soul-warming dish that's perfect for cozy evenings. Packed with tender, savory chicken thighs, a medley of vibrant vegetables like carrots, celery, and peas, and fragrant herbs like thyme and rosemary, this hearty stew is a one-pot wonder full of nourishing ingredients. Simmered to perfection in a rich chicken broth enhanced with a hint of tomato paste, the stew's velvety consistency is complemented by soft, melt-in-your-mouth potatoes. Quick to prepare and easy to customize, this recipe is ready in just over an hour and serves six, making it ideal for family dinners or meal prep. Garnished with a sprinkle of fresh parsley for a pop of color and freshness, this chicken stew is as satisfying as it is delicious. Perfect keywords: hearty chicken stew, one-pot recipe, easy comfort food, chicken dinner idea.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 large carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 4-5 minutes per side. Remove chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Pour in the chicken broth and return the chicken thighs to the pot. Add the cubed potatoes, dried thyme, dried rosemary, bay leaf, and the remaining 0.5 teaspoon of salt. Bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the stew.
Stir in the frozen peas and let cook for another 5 minutes until they are heated through.
Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and stir in the chopped fresh parsley.
Serve the chicken stew warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 30.9 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 460 mg | 35% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5943 mg | 126% | |
*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.
