Hearty Chicken and Vegetable Stew with Potatoes and Carrots
A comforting and satisfying stew packed with tender chicken, hearty potatoes, sweet carrots, and savory herbs. Perfect for a cozy dinner.
Ingredients
- •2 tbsp 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 medium russet potatoes, peeled and cut into 1-inch cubes
- •4 cups chicken broth
- •1 (14.5 oz) can diced tomatoes, undrained
- •1 tsp dried thyme
- •1/2 tsp dried rosemary
- •1/4 cup all-purpose flour
- •1/2 cup frozen peas
- •Salt and freshly ground black pepper to taste
- •Fresh parsley, chopped, for garnish (optional)
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 browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, carrots, and potatoes, and cook for another 3-5 minutes, stirring occasionally.
- 3
Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
- 4
Gradually pour in the chicken broth and diced tomatoes, stirring constantly to prevent lumps. Add the browned chicken back to the pot, along with dried thyme and rosemary. Bring the stew to a simmer.
- 5
Once simmering, reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
- 6
Stir in the frozen peas and cook for another 2-3 minutes, or until heated through. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley, if desired, before serving.
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