A comforting one-pot wonder, this hearty chicken and vegetable stew is loaded with juicy chicken thighs, tender potatoes, and colorful veggies. It’s nourishing, easy to customize, and perfect for weeknights or cozy weekends.
2 lb boneless, skinless chicken thighs, trimmed and cut into bite-size chunks
2 tbsp olive oil
1 large yellow onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 medium Yukon Gold potatoes, cut into 1-inch chunks
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup extra chicken broth (if avoiding wine)
4 cups low-sodium chicken broth
1 cup water
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp smoked paprika
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 cup frozen peas
1 tbsp apple cider vinegar or lemon juice
2 tbsp chopped fresh parsley
1. Pat the chicken dry, sprinkle with a pinch of salt and pepper, and warm the olive oil in a large heavy pot over medium-high heat until shimmering.
2. Brown the chicken in two batches, letting the pieces get a golden edge (about 3 to 4 minutes per side); transfer to a bowl, leaving the drippings in the pot.
3. Add the onion, carrots, and celery to the pot with a pinch of salt; cook, stirring, until the vegetables soften, about 5 minutes.
4. Stir in the garlic and tomato paste and cook until the paste darkens slightly and clings to the veggies, about 1 minute.
5. Sprinkle in the flour and stir for 30 seconds to coat everything.
6. Pour in the broth (or broth in place of wine) and scrape up the browned bits; let it bubble for 1 minute.
7. Return the chicken and juices to the pot. Add potatoes, broth, water, bay leaf, thyme, rosemary, smoked paprika, salt, and pepper; stir well.
8. Bring to a gentle boil, then reduce heat and simmer uncovered, stirring occasionally, for 30–40 minutes until the chicken is tender and potatoes are soft.
9. Stir in the peas and simmer 3 to 5 minutes until bright and tender.
10. Remove bay leaf, stir in vinegar or lemon juice, and fresh parsley; adjust seasoning to taste.
11. Let the stew rest off heat for 5 minutes before serving.
For a gluten-free version, use cornstarch instead of flour.
To freeze: Omit peas and add them fresh when reheating.
Can be made a day ahead; flavors improve overnight.
Find it online: https://recipesunfolded.com/hearty-chicken-and-vegetable-stew/