Perfect Chicken Stew
Warm, hearty, and bursting with flavor, this Perfect Chicken Stew is the ultimate comfort food that will quickly become a family favorite. Made with tender, bone-in chicken thighs, vibrant vegetables like carrots, celery, and golden potatoes, and infused with aromatic herbs such as thyme and bay leaf, this recipe delivers a rich, savory broth that soothes the soul. The caramelized tomato paste adds a subtle depth of flavor, while a finishing touch of fresh parsley brightens every spoonful. Ready in just over an hour and packed with nutrient-rich ingredients like garlic and peas, this one-pot meal is as nourishing as it is delicious. Whether you’re cozying up on a chilly evening or meal-prepping for a busy week, this chicken stew is a wholesome, satisfying choice that’s perfect for any occasion.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 4 medium carrots (peeled and sliced into 1/2-inch pieces)
- 3 stalks celery stalks (chopped)
- 4 medium gold potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
Season the chicken thighs on both sides with half the salt and pepper.
Sear the chicken thighs in the pot for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Stir to coat the vegetables in the oil and cook for 5 minutes.
Push the vegetables to one side of the pot and add the tomato paste, stirring it for 1-2 minutes to caramelize slightly.
Pour in the chicken broth and stir to deglaze the pot, scraping the bottom to release any brown bits.
Return the seared chicken thighs to the pot and add the thyme sprigs and bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the chicken is tender and the vegetables are cooked through.
Remove the thyme sprigs and bay leaf. Shred the chicken into bite-sized pieces using two forks and return it to the stew.
Stir in the frozen peas and cook for 2-3 more minutes until heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 30.1 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 373 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4516 mg | 96% | |
*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.
