Hearty Chicken and Vegetable Stew with Herbs
A comforting and filling stew with tender chicken, potatoes, carrots, and savory herbs, perfect for a satisfying dinner.
Ingredients
- •2 tablespoons olive oil
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 large yellow onion, chopped
- •2 cloves garlic, minced
- •4 medium carrots, peeled and cut into 1/2-inch rounds
- •3 stalks celery, chopped
- •4 medium russet potatoes, peeled and cut into 1-inch cubes
- •4 cups chicken broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 teaspoon dried thyme
- •1/2 teaspoon dried rosemary
- •1/4 cup all-purpose flour
- •1/2 cup frozen peas
- •2 tablespoons fresh parsley, chopped (for garnish)
- •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. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- 3
Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- 4
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes (undrained), dried thyme, and dried rosemary. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Return the browned chicken to the pot. Add the cubed potatoes. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and potatoes are tender.
- 6
Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning if necessary. Ladle the hearty stew into bowls, garnish with fresh parsley, and serve hot.
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