Hearty Chicken and Vegetable Stew
A comforting one-pot stew with tender chicken, fresh vegetables, and a rich, savory broth—perfect for cozy dinners.
Ingredients
- 1.5 lbs 680g boneless, skinless chicken thighs
- 1 large onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- Vegetables
- 3 medium carrots sliced {150g}
- 3 celery stalks chopped {120g}
- 2 large potatoes cubed {400g}
- 1 cup green beans trimmed and halved {100g}
- 1 cup frozen peas {130g} optional
- Liquid & Seasonings
- 4 cups low-sodium chicken broth {946ml}
- 1 14.5 oz can diced tomatoes {411g}
- 2 tbsp tomato paste {30g}
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & black pepper to taste
Instructions
- Sauté Aromatics
- Heat olive oil in a Dutch oven over medium heat.
- Add onion; cook 3–4 minutes until soft. Stir in garlic; cook 30 seconds.
- Brown Chicken
- Add chicken; cook 5–6 minutes until lightly browned. Season with salt, pepper, thyme, and rosemary.
- Simmer Stew
- Stir in carrots, celery, potatoes, and tomato paste.
- Pour in broth and tomatoes; add bay leaf. Bring to a boil, then simmer covered for 25 minutes.
- Finish & Serve
- Add green beans and peas; simmer 10 more minutes.
- Discard bay leaf. Adjust seasoning and garnish with parsley.
Notes
Substitutions: Use chickpeas for a vegetarian version.
Storage: Refrigerate for 3–4 days or freeze for 3 months.
Thickening: Mix 1 tbsp cornstarch with 2 tbsp water for a richer broth.