Description
A hearty, home-style stew featuring tender chicken, rustic potatoes, sweet carrots, and aromatic herbs in a deeply flavorful broth. This dish warms from the inside out and is perfect for cozy nights or nourishing family meals.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and chopped
- 3 large carrots, peeled and sliced
- 2 celery stalks (optional), diced
- 4 cups low-sodium chicken broth
- 1/2 cup water (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
- Optional: 1 tablespoon tomato paste, dash of smoked paprika
Instructions
- Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear chicken until lightly golden, then remove and set aside.
- Add remaining oil and sauté onions until translucent. Stir in garlic for 30 seconds.
- Deglaze pot with a splash of broth or white wine.
- Add potatoes, carrots, and celery. Stir to combine.
- Return chicken to pot. Pour in broth. Add thyme, rosemary, bay leaf, salt, pepper, and optional tomato paste or paprika.
- Bring to a boil, then reduce to a simmer. Cover and cook 35–40 minutes, until vegetables are tender.
- Remove bay leaf. Taste and adjust seasoning.
- Garnish with parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes