Hearty Chicken and Potato Stew with Fresh Herbs
A comforting and robust stew featuring tender chicken, hearty potatoes, and a medley of vegetables, all simmered in a savory broth and brightened with fresh herbs. Perfect for a satisfying dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •2 tbsp olive oil
- •1 large yellow onion, chopped
- •2 carrots, peeled and diced
- •2 celery stalks, diced
- •3 cloves garlic, minced
- •1 tsp dried thyme
- •1/2 tsp dried rosemary
- •4 cups chicken broth
- •1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- •1 cup frozen peas
- •1/4 cup fresh parsley, chopped
- •2 tbsp fresh chives, chopped
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Add the chopped onion, carrots, and celery to the pot. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- 3
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes to the pot. Return the browned chicken to the pot.
- 4
Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
- 5
Stir in the frozen peas, fresh parsley, and fresh chives. Cook for an additional 2-3 minutes, until the peas are heated through. Taste and adjust seasoning with salt and pepper as needed.
- 6
Ladle the hearty chicken and potato stew into bowls and serve hot.
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