Not a Soup Not a Stew Chicken
Cozy up to the ultimate comfort meal with "Not a Soup Not a Stew Chicken," a one-pot wonder that combines the richness of a stew with the lightness of a hearty soup. This dish features tender, golden-seared chicken thighs nestled into a medley of baby potatoes, carrots, celery, and aromatic spices like thyme, oregano, and paprika. Thickened slightly with flour and simmered in a flavorful broth with crushed tomatoes, this recipe delivers bold, satisfying flavors without being too heavy. Ready in just over an hour, this versatile meal is perfect for weeknight dinners or weekend gatherings. Serve it with crusty bread, rice, or mashed potatoes to soak up the savory sauce, and top it off with a sprinkle of fresh parsley for a vibrant finish.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, sliced into coins
- 2 stalks celery stalks, chopped
- 12 pieces baby potatoes, halved
- 3 cups chicken broth
- 1 cup canned crushed tomatoes
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with a mix of salt, pepper, and paprika on both sides.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs to the hot skillet and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the sliced carrots, chopped celery, and baby potatoes. Cook for 5-6 minutes, stirring occasionally, to slightly soften the vegetables.
Sprinkle the flour over the vegetables and mix well, coating them evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the chicken broth and crushed tomatoes, scraping the bottom of the skillet to release any browned bits for added flavor.
Stir in the thyme, oregano, and a pinch more salt and pepper. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the mixture. Cover with a lid and simmer on low heat for 35-40 minutes until the chicken is tender and cooked through.
Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.
Serve hot with crusty bread, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 21.1 g | ||
| Protein | 185.0 g | 370% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5947 mg | 127% | |
*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.
