Tangy Chicken Stew
Warm up with a bowl of Tangy Chicken Stew, a comforting one-pot meal bursting with hearty vegetables and zesty flavors. This recipe combines tender, shredded chicken thighs with a medley of carrots, celery, and russet potatoes simmered in a rich tomato and chicken broth base. A splash of freshly squeezed lemon juice and aromatic bay leaves elevate the stew with a tangy twist, making it a standout dish for cozy dinners. Ready in just an hour, this wholesome and flavorful stew is perfect for chilly evenings or meal prep, serving up to four. Garnish with fresh thyme for an extra layer of brightness, and enjoy a savory dish that's as nutritious as it is delicious! Keywords: Tangy Chicken Stew, one-pot meal, easy chicken recipe, hearty stew, tangy flavor, meal prep idea.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and chopped)
- 2 medium celery stalks (chopped)
- 1 large russet potato (peeled and diced)
- 14 ounces crushed tomatoes
- 4 cups chicken broth
- 3 tablespoons lemon juice (freshly squeezed)
- 2 pieces bay leaves
- 1 tablespoon fresh thyme (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 2-3 minutes on each side until browned. Remove from the pot and set aside.
To the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chopped carrots, celery, and diced potato to the pot. Cook for 5 minutes, stirring occasionally.
Return the browned chicken thighs to the pot and pour in the crushed tomatoes and chicken broth. Stir to combine.
Add the lemon juice and bay leaves. Bring the mixture to a simmer over medium heat.
Cover the pot and reduce the heat to low. Let the stew cook for 30-35 minutes, or until the chicken is tender and the vegetables are cooked through.
Remove the chicken thighs from the stew and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Discard the bay leaves and serve hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 29.3 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4570 mg | 97% | |
*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.
