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Hearty Chicken and Vegetable Stew

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A simple, satisfying one-pot meal using chicken, vegetables, and a savory broth, perfect for cozy nights.

Ingredients

Scale
  • 1.5–2 lb (700–900 g) boneless, skinless chicken thighs or breasts, cut into chunks
  • 2 tbsp olive oil or neutral oil
  • 1 large onion, diced
  • 2–3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2–3 medium potatoes, cut into 1-inch pieces
  • 2 celery stalks, sliced (optional)
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme (or a few sprigs fresh)
  • Salt and pepper to taste
  • 2 cups chopped kale or spinach, stirred in at the end
  • Fresh parsley and lemon wedges to serve

Instructions

  1. Pat the chicken dry and season with salt and pepper.
  2. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown chicken in batches, 3–4 minutes per side. Remove and set aside.
  3. Add onion and a pinch of salt to the pot. Sauté until translucent, about 4 minutes. Add garlic and cook 30 seconds.
  4. Stir in carrots, potatoes, and celery. Cook 3–4 minutes to take off the raw edge.
  5. Return chicken to the pot. Pour in broth and add thyme and bay leaf. Bring to a simmer.
  6. Lower heat, cover, and simmer gently 20–25 minutes, until vegetables are tender and chicken reaches 165°F (74°C).
  7. Stir in chopped kale or spinach and cook 2 minutes more. Adjust seasoning with salt, pepper, and lemon. Serve hot.

Notes

Leftover stew tastes even better the next day. It can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/hearty-chicken-and-vegetable/

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