Description
A comforting chicken stew with tender vegetables and a silky broth, perfect for busy weeknights or family gatherings.
Ingredients
- 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced into 1/4-inch rounds
- 2 stalks celery, chopped
- 2 cups potatoes, diced (Yukon Gold or red recommended)
- 2 cups chicken broth (low-sodium preferred)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped parsley or a squeeze of lemon
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic and cook 30–45 seconds until fragrant. Push the onion and garlic to the side of the pot.
- Add the chicken thighs in a single layer and brown 3–4 minutes per side.
- Return any aromatics to the center. Add the carrots, celery, diced potatoes, chicken broth, dried thyme, and dried rosemary. Season lightly with salt and freshly ground pepper. Stir to combine.
- Increase heat until the liquid comes to a gentle boil, then reduce to a low simmer. Cover and cook for 30–40 minutes, stirring occasionally, until the chicken and vegetables are tender.
- Taste and adjust seasoning. If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering stew, cooking 2–3 minutes until thickened.
- Serve hot in bowls with crusty bread or over egg noodles. Garnish with chopped parsley or a lemon wedge.
Notes
For a richer broth, swap 1 cup chicken broth + 1 cup low-sodium beef broth. This recipe is naturally gluten-free. Refrigerate leftovers for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American