Here’s a Hearty Chicken and Vegetable Stew recipe that’s nourishing, cozy, and packed with flavor! This is perfect for a chilly day or when you need something comforting and filling.
Ingredients:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs (or breasts, if you prefer leaner meat), cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, diced (Yukon Gold or Russet work well)
- 2 stalks celery, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces (or peas, if you prefer)
- 1 zucchini, sliced (optional, for extra veggies)
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- 1/2 cup frozen corn kernels (optional, for sweetness)
- 1/2 cup heavy cream (optional, for richness)
Instructions:
1. Brown the Chicken:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and season with a little salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables:
- In the same pot, add a little more olive oil if needed. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften and the onions become translucent.
- Add the diced potatoes, zucchini (if using), and green beans (or peas) and cook for another 2-3 minutes.
3. Add the Broth and Seasonings:
- Pour in the chicken broth and water, stirring to combine.
- Add the thyme, rosemary, bay leaf, and a pinch of salt and pepper. Stir everything together and bring it to a simmer.
4. Simmer the Stew:
- Return the browned chicken to the pot and stir. Lower the heat to a gentle simmer.
- Cover the pot and let the stew cook for 25-30 minutes or until the chicken is fully cooked and the vegetables are tender. Stir occasionally.
5. Add Final Touches:
- If you’re using frozen corn, add it during the last 10 minutes of cooking.
- For a creamier stew, stir in the heavy cream after the stew is done cooking, and simmer for another 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve:
- Remove the bay leaf before serving.
- Ladle the stew into bowls and garnish with fresh parsley if desired.
- Serve with crusty bread or a side salad for a complete meal!
Tips:
- Slow Cooker Option: You can make this stew in the slow cooker by adding all the ingredients (except for the cream and parsley) to the slow cooker, and cooking on low for 6-7 hours or high for 3-4 hours. Stir in the cream at the end.
- Substitute Veggies: Feel free to add other vegetables like parsnips, squash, or spinach, depending on what you have on hand.
- Thicken the Stew: If you like a thicker stew, you can mash a few of the potatoes in the pot before serving to help thicken the broth.
- Herb Variations: You can use fresh herbs if you have them on hand. Use about 3 sprigs each of thyme and rosemary, and remove them before serving.
This Hearty Chicken and Vegetable Stew is perfect for warming up on a cold day, and it’s a complete meal with protein, veggies, and comforting broth. Enjoy! 🥣🌿
