Winter Warming Chicken Stew
A hearty and comforting stew perfect for chilly days, featuring tender chicken, vibrant vegetables, and rich flavors.
Equipment
- large pot
Ingredients
Essential Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 pound chicken thighs, boneless and skinless, cut into chunks
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- to taste salt and pepper
- 2 cups potatoes, diced
- 1 cup frozen peas
- 1 cup green beans, trimmed and cut into pieces
- to taste fresh parsley, chopped (for garnish)
Optional Ingredients for Extra Flavor
- 1 cup mushrooms, sliced
- 1 teaspoon paprika for a smoky flavor
- 1 cup corn for sweetness
- 1 tablespoon Worcestershire sauce for depth
- 1 teaspoon lemon juice for brightness
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute. Add sliced carrots and celery, cooking for about 5 minutes until softened.
- Increase heat to medium-high and add the chicken thighs, seasoning with salt and pepper. Cook for 5-7 minutes until browned on all sides.
- Pour in 4 cups of chicken broth, add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Stir in diced potatoes and green beans, continuing to simmer for another 15-20 minutes until potatoes are tender.
- Add frozen peas and cook for an additional 5 minutes. Remove bay leaf, adjust seasoning, and serve hot garnished with parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.