Description
A hearty and comforting chicken stew packed with vegetables and tender chicken, perfect for a cozy meal.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 cup green beans, trimmed and halved
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
- In the same pot, add onion and garlic. Sauté for 2-3 minutes until fragrant.
- Add carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
- Return chicken to the pot. Add diced tomatoes, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
- Add green beans and continue to simmer for another 15 minutes until vegetables are tender and chicken is cooked through.
- If a thicker stew is desired, mix flour with a bit of water to make a slurry and stir into the pot. Cook for an additional 5 minutes.
- Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
- You can use chicken breasts instead of thighs if preferred.
- Add other vegetables like peas or corn for extra variety.
- For a creamier stew, stir in a splash of cream or milk at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg