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Simple Chicken Vegetable Stew Recipe

American · Main course · 55 min total

A hearty and comforting stew with tender chicken and colorful vegetables in a savory broth, perfect for a cozy weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium potato, peeled and cubed
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
2. In the same pot, add onion and garlic; cook until softened, about 3 minutes. Add carrots, celery, and potato; cook for 2 minutes.
3. Pour in chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
4. Return chicken to the pot. Add frozen peas and cook for 5 more minutes until chicken is cooked through. Season with salt and pepper. Remove bay leaf before serving.

Tips

• For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into stew during the last 5 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

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