One-Pot Chicken and Vegetable Stew Recipe
A hearty and comforting one-pot chicken and vegetable stew made with tender chicken thighs, fresh vegetables, and aromatic herbs simmered to perfection in a savory chicken broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into chunks
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 potatoes, diced
Herbs and Broth
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley, for garnish
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken chunks with salt and pepper, then add them to the pot. Brown the chicken on all sides, about 5-7 minutes, until nicely seared. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened and fragrant, about 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Chicken and Broth: Return the browned chicken to the pot. Pour in the chicken broth, then add the diced potatoes, dried thyme, and dried rosemary. Stir to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Serve and Garnish: Once cooked, ladle the stew into bowls and garnish with fresh parsley. Serve hot for a cozy meal.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breast can be substituted if preferred.
- For extra depth, add a splash of white wine when adding the broth.
- Feel free to swap in other root vegetables like parsnips or turnips.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Consider serving with crusty bread or over cooked rice for a more filling meal.
