Description
A warm and savory chicken stew that’s budget-friendly, family-friendly, and packed with flavor—perfect for weeknight dinners.
Ingredients
- 2 lbs chicken thighs (bone-in or boneless; skin-on recommended)
- 1 medium onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium if preferred)
- 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 olive oil and warm until shimmering.
- Add the diced onion, sliced carrots, and chopped celery. Season lightly with salt and cook until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Push the vegetables to the pot’s edges and place chicken thighs skin-side down. Sear until deeply browned, about 3–5 minutes per side.
- Pour in the chicken broth. Add thyme, rosemary, and salt and pepper. Scrape the bottom of the pot to release browned bits.
- Bring to a gentle simmer, cover, and cook for 25–30 minutes until chicken is cooked through.
- Remove chicken to a plate, let cool slightly, discard bones, and shred the meat.
- Return shredded chicken to the pot, stir to combine, and taste for seasoning. Serve warm.
Notes
For a lighter broth, skim excess fat from the surface before shredding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American