Description
Warm and filling chicken stew made with tender chicken thighs, hearty vegetables, and simple herbs, perfect for chilly evenings.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced into 1/4-inch rounds
- 2 stalks celery, chopped
- 2 cups Yukon Gold or red potatoes, diced
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 30–45 seconds until fragrant.
- Push the aromatics to the side of the pot; place the chicken thighs in a single layer and brown for 3–4 minutes per side.
- Return onion and garlic to center; add carrots, celery, diced potatoes, chicken broth, thyme, and rosemary. Season with salt and pepper.
- Increase heat to bring to a gentle boil, then lower to a simmer. Cover and cook for 30–40 minutes until chicken is 165°F and vegetables are tender.
- Taste and adjust salt and pepper. For a thicker stew, mash 1 cup of the cooked potatoes into the broth or whisk cornstarch with cold water and stir in.
- Serve hot in deep bowls with crusty bread or biscuits.
Notes
For a lighter stew, swap half the potatoes for cauliflower florets. Fresh herbs can replace dried.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American