If you’re looking for a hearty meal that brings comfort to the table, this chicken stew recipe is just what you need. Packed with tender chicken, fresh vegetables, and a rich broth, this stew warms the soul and fills the belly. Perfect for family gatherings or cozy nights in, this dish is sure to please everyone. Read on to learn how to create this delightful stew that’s both simple and satisfying.
Ingredients
– 2 lbs chicken thighs, boneless and skinless
– 4 cups chicken broth
– 2 carrots, chopped
– 2 potatoes, diced
– 1 onion, chopped
– 2 celery stalks, sliced
– 1 bell pepper, diced
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tbsp olive oil
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 1 hour.
Nutritional Value
Each serving (1 cup) of this chicken stew contains approximately 350 calories, 25g protein, 15g fat, and 30g carbohydrates. This nutritional breakdown is based on a single serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in garlic and cook for another minute until fragrant.
4. Add chicken thighs to the pot and brown on all sides.
5. Sprinkle with thyme, salt, and pepper, mixing well.
6. Pour in chicken broth and bring to a boil.
7. Add carrots, potatoes, celery, and bell pepper.
8. Stir in the bay leaf and reduce heat to a simmer.
9. Cover and let stew cook for 45 minutes, stirring occasionally.
10. Remove bay leaf before serving and adjust seasoning as needed.
Alternative Ingredients
Feel free to substitute chicken thighs with chicken breasts for a leaner option. You can also swap the vegetables based on your preference or what’s in season, such as using green beans or peas instead of carrots.
Serving and Pairings
This chicken stew pairs wonderfully with crusty bread or over a bed of rice. You can also serve it with a light salad for a refreshing contrast to the hearty stew.
Storage and Reheating
Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. This stew can also be frozen for up to 3 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
– Avoid overcrowding the pot when browning chicken.
– Don’t skip seasoning; it enhances flavor.
– Stir occasionally to prevent sticking.
– Ensure vegetables are cut evenly for uniform cooking.
– Adjust cooking time based on your stovetop heat levels.
Helpful Tips
– Let the stew sit for a few minutes before serving to enhance flavors.
– Use homemade broth for a richer taste.
– Adjust the thickness by adding more or less broth.
– Garnish with fresh parsley for a pop of color.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand for even cooking.
What vegetables can I add to the stew?
You can add vegetables like zucchini, green beans, or peas based on your preferences.
How can I make this stew spicier?
Add red pepper flakes or diced jalapeños to the stew for an extra kick of heat.
Can I make this stew in a slow cooker?
Absolutely! Just add all ingredients to the slow cooker and cook on low for 6-8 hours.
How do I thicken my chicken stew?
You can thicken the stew by mixing a tablespoon of cornstarch with water and stirring it in, or by mashing some of the potatoes.
Conclusion
This chicken stew recipe is a delightful way to enjoy a classic comfort dish. With its rich flavors and hearty ingredients, it’s perfect for family dinners or meal prep. Enjoy this nourishing stew any day of the week!
Chicken Stew
Ingredients
- 2 lbs chicken thighs boneless and skinless
- 4 cups chicken broth
- 2 carrots chopped
- 2 potatoes diced
- 1 onion chopped
- 2 celery stalks sliced
- 1 bell pepper diced
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add chicken thighs to the pot and brown on all sides.
- Sprinkle with thyme, salt, and pepper, mixing well.
- Pour in chicken broth and bring to a boil.
- Add carrots, potatoes, celery, and bell pepper.
- Stir in the bay leaf and reduce heat to a simmer.
- Cover and let stew cook for 45 minutes, stirring occasionally.
- Remove bay leaf before serving and adjust seasoning as needed.
