Description
A warm and savory chicken stew that delivers deep flavor with soft vegetables, perfect for easy weeknight comfort.
Ingredients
- 2 lbs chicken thighs (bone-in or boneless; skin-on recommended for extra flavor)
- 1 medium onion, diced
- 2 carrots, sliced into rounds or half-moons
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and warm until shimmering.
- Add diced onion, carrots, and celery. Season lightly with salt. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant; don’t let it brown.
- Push the vegetables to the sides of the pot and place the chicken thighs skin-side down (if using skin-on). Sear until deeply browned, about 3–5 minutes per side.
- Pour in 4 cups chicken broth. Add 1 tsp dried thyme and 1 tsp dried rosemary, plus salt and pepper to taste. Scrape the bottom of the pot to release browned bits.
- Bring to a gentle simmer, cover, and cook 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and pulls apart easily.
- Remove the chicken to a cutting board, let cool slightly, then shred with two forks. Return the shredded chicken to the pot, stir to combine, and taste. Adjust salt and pepper before serving.
Notes
Boneless thighs shorten cook and shred time slightly. For a thicker stew, mash a few cooked carrot rounds into the broth or stir in a small cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food