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Chicken Stew

A comforting and hearty chicken stew filled with tender chicken, vegetables, and flavorful broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds bone-in chicken thighs skin removed
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups potatoes cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Start by removing the skin from the chicken thighs.
  2. In a large pot, heat olive oil over medium heat and brown the chicken on both sides for about 5-7 minutes.
  3. Remove the chicken and set aside. Add the diced onion, carrots, and celery to the pot and sauté for about 5 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Return the chicken to the pot and add the chicken broth, potatoes, thyme, and rosemary.
  6. Add salt and pepper to taste, then bring the stew to a boil.
  7. Reduce the heat and let it simmer for 45 minutes.
  8. After simmering, remove the chicken, shred it with two forks, and return it to the pot.
  9. Serve hot, garnished with fresh parsley.

Notes

Feel free to customize with your favorite vegetables or spices.