Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew

Description

This Hearty Chicken and Vegetable Stew is the ultimate comfort food — rich, warming, and packed with wholesome goodness. Tender chicken pieces are simmered with hearty vegetables like potatoes, carrots, and celery in a flavorful herb-infused broth. Whether you’re cooking for a chilly evening or a nourishing family dinner, this stew delivers deep flavor and satisfying texture in every spoonful.

Ingredients

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients:

• 2 tablespoons olive oil

• 1½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into chunks

• Salt and black pepper, to taste

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, chopped

• 3 medium potatoes, peeled and cubed

• 1 cup green beans, trimmed and cut into 2-inch pieces

• 1 cup frozen peas

• 4 cups (1 liter) chicken broth

• 1 cup water

• 1 tablespoon tomato paste (optional, for richer flavor)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• 2 tablespoons all-purpose flour (optional, for thicker stew)

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sear the Chicken:
   Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper. Add to the pot and sear for 4–5 minutes until browned. Remove and set aside.

2. Sauté Vegetables:
   In the same pot, add onions, garlic, carrots, and celery. Cook until fragrant and slightly softened, about 5 minutes.

3. Add Broth and Potatoes:
   Stir in tomato paste, thyme, rosemary, and bay leaf. Pour in chicken broth and water. Add potatoes and return chicken to the pot.

4. Simmer:
   Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes until chicken is tender and vegetables are cooked.

5. Add Green Beans and Peas:
   Stir in green beans and peas during the last 10 minutes of cooking.

6. Thicken (Optional):
   For a thicker stew, dissolve flour in a small amount of water and stir into the pot. Cook for 5 more minutes.

7. Finish & Serve:
   Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving warm.

Notes

• You can substitute chicken with turkey or leftover roasted chicken.

• For extra depth, deglaze the pot with a splash of white wine before adding the broth.

• Add corn, mushrooms, or bell peppers for variation.

• For a gluten-free option, skip the flour or use cornstarch slurry.

Tips

• Cut vegetables into similar sizes so they cook evenly.

• Use bone-in chicken for richer broth flavor, then shred before serving.

• Let the stew sit for 10–15 minutes before serving to allow flavors to blend.

• Double the batch — it freezes beautifully for up to 3 months.

Nutritional Information (Per Serving)

• Calories: 310 kcal

• Protein: 32 g

• Carbohydrates: 28 g

• Fat: 9 g

• Fiber: 5 g

• Sugar: 5 g

• Sodium: 620 mg

Health Benefits

• High in Protein: Supports muscle repair and immune health.

• Rich in Vitamins and Minerals: Loaded with vitamin A, C, and potassium from vegetables.

• Low in Fat: A heart-healthy comfort meal.

• Hydrating: Broth-based stews help replenish fluids during colder months.

Q&A Section

Q1: Can I make this stew in a slow cooker?
Yes! Add all ingredients (except peas and green beans) to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in peas and green beans in the last 30 minutes.

Q2: How can I make it creamier?
Stir in ½ cup of cream or coconut milk near the end of cooking for a rich, velvety texture.

Q3: What’s the best side to serve with this stew?
Crusty bread, buttered rolls, or a light green salad pair perfectly.

Q4: Can I use frozen vegetables?
Absolutely! Frozen vegetables work well; just add them during the last 15 minutes of simmering.

Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat on the stove or microwave until piping hot.