Sunday Chicken Stew
Warm, hearty, and brimming with classic comfort, this Sunday Chicken Stew is the ultimate one-pot meal to gather loved ones around the table. Featuring tender, bone-in chicken thighs simmered to perfection with rich chicken stock, a medley of vegetables like potatoes, carrots, and celery, and aromatic herbs like thyme and rosemary, this stew is a true celebration of cozy home cooking. A dollop of tomato paste adds a subtle depth of flavor, while fresh parsley ties everything together with a burst of freshness. With just 20 minutes of prep time and a hands-off simmer that turns simple ingredients into an incredibly flavorful dish, this recipe is perfect for lazy Sundays. Serve it hot with crusty bread or over rice, and relish the comforting taste of tradition in every bite. Keywords: Sunday Chicken Stew, chicken thigh stew, one-pot chicken recipe, hearty chicken stew, comfort food recipe.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 3 medium potatoes
- 4 large garlic cloves
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 unit bay leaf
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Season the chicken thighs with a pinch of salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Dice the onion, slice the carrots and celery, and chop the potatoes into 1-inch chunks. Mince the garlic cloves.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the garlic, carrots, and celery, and cook for another 3 minutes, stirring occasionally.
Add the tomato paste to the pot and stir well, allowing it to cook for about 1 minute.
Pour in the chicken stock, then stir in the thyme, rosemary, and bay leaf. Return the seared chicken thighs to the pot.
Bring the stew to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Add the chopped potatoes to the pot and continue to simmer for an additional 20-25 minutes, or until the potatoes are fork-tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Season with additional salt and pepper to taste. Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve the chicken stew hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.8 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2738 mg | 58% | |
*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.
