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Hearty Chicken and Vegetable Stew Recipe

American · Main course · 60 min total

A comforting one-pot meal with tender chicken and a medley of vegetables in a rich, savory broth. Perfect for a cozy dinner.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
3. Add carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
4. Pour in chicken broth and diced tomatoes. Stir in thyme, rosemary, and bay leaf. Bring to a boil.
5. Return chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender and chicken is cooked through.
6. Stir in frozen peas and cook for 2-3 minutes until heated through. Remove bay leaf. Season with salt and pepper to taste. Serve hot.

Tips

• For a thicker stew, mash some of the potatoes against the side of the pot before adding peas.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
• Feel free to add other vegetables like green beans or corn.

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