Here’s a nourishing, satisfying dish that’s perfect for cooler days or when you need a wholesome, one-pot meal:
🍲 Hearty Chicken and Vegetable Stew
This stew features tender chunks of chicken simmered with root vegetables, herbs, and a savory broth. It’s rustic, rich, and packed with flavor — the kind of meal that warms you from the inside out.
🧾 Ingredients (Serves 4–6)
🐔 For the Stew:
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1½ lbs boneless skinless chicken thighs or breasts, cut into chunks
(thighs recommended for more flavor) -
Salt & black pepper
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2 tbsp olive oil or butter
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1 onion, chopped
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2 celery stalks, chopped
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3 carrots, peeled and sliced
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3 garlic cloves, minced
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2 potatoes (Yukon gold or red), cubed
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1 parsnip or turnip, cubed (optional but flavorful)
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1½ tsp dried thyme or 2 tsp fresh
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1 tsp dried rosemary
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1 bay leaf
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1 tbsp tomato paste (adds depth)
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4 cups chicken broth (low sodium)
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½ cup frozen peas or green beans (added at the end)
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1 tbsp lemon juice or splash of vinegar (to brighten)
Optional:
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2 tbsp flour (to lightly thicken)
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2 tbsp chopped parsley, for garnish
🔪 Instructions
1. Brown the Chicken
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Season chicken with salt and pepper.
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In a large pot or Dutch oven, heat oil over medium heat.
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Sear chicken in batches until lightly browned (about 4–5 minutes). Remove and set aside.
2. Build the Base
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In the same pot, sauté onion, carrots, and celery until soft (5–6 minutes).
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Add garlic and tomato paste; cook 1 minute more.
3. Simmer the Stew
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Return chicken to the pot. Add potatoes, herbs, and bay leaf.
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Stir in chicken broth. Bring to a simmer.
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Cover and cook on low heat for 25–30 minutes, until veggies are tender and chicken is cooked through.
4. Optional Thickening
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If you’d like it thicker:
Mix 2 tbsp flour with ¼ cup cold water (or broth) to make a slurry. Stir into the stew during the last 10 minutes and simmer uncovered until slightly thickened.
5. Finish & Serve
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Add peas (or green beans) and cook another 5 minutes.
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Remove bay leaf. Stir in lemon juice and parsley.
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Taste and adjust salt/pepper as needed.
🍽️ Serving Ideas:
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With crusty bread, biscuits, or cornbread
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Over a scoop of rice or buttered noodles
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Add a dollop of sour cream for extra richness
✅ Tips:
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Want even more depth? Add a splash of white wine when sautéing the veggies.
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Make it creamy: Stir in ¼ cup of cream or coconut milk at the end.
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Leftovers keep well and taste even better the next day!
Would you like a slow cooker, Instant Pot, or gluten-free version of this stew?
