Midweek Stew
Warm up your weeknights with this hearty and comforting Midweek Stew, a one-pot wonder that combines tender chicken thighs, vibrant vegetables, and aromatic herbs to create a deliciously satisfying meal in under an hour. Perfect for busy schedules, this easy chicken stew is packed with wholesome ingredients like potatoes, carrots, celery, and peas, all simmered to perfection in a flavorful chicken broth seasoned with garlic, tomato paste, thyme, and a hint of black pepper. The recipe uses simple pantry staples, while a touch of flour lends the stew a rich, creamy texture without the need for heavy cream. Serve this delicious dinner piping hot with a sprinkle of fresh parsley for added brightness—the ultimate quick and cozy solution for midweek meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 3 medium potatoes
- 1 pound boneless chicken thighs
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion, mince the garlic, and chop the carrots and celery into bite-sized pieces. Peel the potatoes and cut them into cubes.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Season the chicken thighs with salt and pepper, then cut them into bite-sized pieces. Add the chicken to the pot and cook until lightly browned, about 5-7 minutes.
Sprinkle the flour over the chicken and vegetables, stirring well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Pour in the chicken broth and stir in the tomato paste, making sure to scrape the bottom of the pot to deglaze any browned bits.
Add the chopped carrots, celery, potatoes, bay leaf, dried thyme, remaining salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the stew for 25-30 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
Stir in the frozen peas and cook for another 5 minutes to heat through.
Remove the bay leaf and garnish the stew with fresh parsley before serving. Adjust seasoning if necessary.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1352 mg | 29% | |
*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.
