A cozy, soul-warming stew filled with tender chicken, hearty vegetables, and a savory, herbed broth that tastes like it simmered all day (even if it didn’t). This is comfort food at its finest!
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth
- 1/2 cup frozen peas (optional)
- Salt and pepper, to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Directions
- Sear the chicken:
In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned (doesn’t need to be cooked through). Remove and set aside. - Sauté the vegetables:
In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened. - Add tomato paste and herbs:
Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1 minute to release the flavors. - Build the stew:
Return chicken to the pot. Add potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer for 30–35 minutes, uncovered, until chicken is tender and potatoes are soft. - Thicken if desired:
If you prefer a thicker stew, mix 2 tablespoons of flour with 1/4 cup of water to form a slurry. Stir it into the stew and simmer for 5–10 more minutes until thickened. - Finish it off:
Stir in peas (if using) and cook another 5 minutes. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with fresh parsley.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories and Servings:
Serves 6
Approx. 400–450 calories per serving
Let me know if you want to turn this into a slow cooker or Instant Pot version!