Description
This comforting chicken stew features tender chicken thighs, fresh vegetables, and aromatic herbs simmered in a rich broth, making it the perfect dish for chilly days. Enjoy a wholesome meal that warms the soul!
Ingredients
Scale
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup celery, chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Season the chicken thighs generously with salt and pepper on both sides.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown.
- Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
- In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for 1 minute, stirring frequently.
- Add the sliced carrots and chopped celery, cooking for about 5 minutes until softened.
- Incorporate the diced potatoes and stir to combine.
- Pour in the diced tomatoes with their juice and chicken broth. Stir to combine.
- Add the dried thyme, dried rosemary, and bay leaf.
- Return the seared chicken thighs to the pot, ensuring they are submerged in the broth.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30-40 minutes.
- Check the chicken for doneness (internal temperature should reach 165°F/75°C). Remove the chicken and shred it into bite-sized pieces, discarding skin and bones.
- Return the shredded chicken to the pot and add the frozen peas. Simmer for an additional 5-10 minutes.
- Adjust seasoning with salt and pepper if needed, and remove the bay leaf.
- Ladle the stew into bowls and garnish with fresh parsley.
- Serve with crusty bread or over rice for a heartier meal. Enjoy!
Notes
- This stew can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months. Reheat on the stove over low heat, adding a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes