Underground Chicken Stew
Cozy up with a bowl of hearty and flavorful Underground Chicken Stew, a soul-warming one-pot meal that blends tender, seared chicken thighs with a medley of rustic root vegetables and aromatic spices. This stew is simmered to perfection in a rich, comforting broth infused with dry white wine, smoked paprika, and thyme, creating a depth of flavor that is utterly irresistible. With golden potatoes, carrots, parsnips, and celery adding texture and nutrition, this dish is as wholesome as it is satisfying. Perfect for a comforting dinner that feeds the whole family, this easy-to-make recipe can be ready in just over an hour, making it ideal for weeknight meals or lazy weekends. Serve it with a sprinkle of fresh parsley for an added touch of brightness and enjoy the ultimate comfort food experience. Keywords: chicken stew, one-pot meal, hearty stew, comfort food, chicken thigh recipe, root vegetable stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin removed)
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 3 medium, sliced carrots
- 2 medium, sliced parsnips
- 3 medium, cubed gold potatoes
- 2 sliced celery stalks
- 4 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 1 teaspoon, dried thyme
- 1 teaspoon smoked paprika
- 2 teaspoons, or to taste salt
- 1 teaspoon, or to taste black pepper
- 2 tablespoons olive oil
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear them in the pot until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste, smoked paprika, and thyme. Cook for another minute to toast the spices and deepen the flavor.
Deglaze the pot by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add the chicken broth, bay leaf, carrots, parsnips, gold potatoes, and celery to the pot. Stir everything together.
Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 40-45 minutes, stirring occasionally.
After cooking, remove the bay leaf and taste the stew. Adjust the seasoning with additional salt and black pepper if needed.
Serve the stew hot, optionally garnished with freshly chopped parsley for a burst of freshness.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 8139 mg | 354% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 48.6 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 636 mg | 49% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7048 mg | 150% | |
*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.
