Description
A warm, satisfying chicken stew filled with tender chicken thighs, vegetables, and a savory broth, perfect for a family-friendly weeknight dinner.
Ingredients
- 2 lbs boneless, skinless chicken thighs (trim excess fat)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced into 1/4-inch rounds
- 2 stalks celery, chopped
- 2 cups potatoes, diced (Yukon Gold or red recommended)
- 2 cups chicken broth (low-sodium preferred)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook 30–45 seconds until fragrant.
- Push the onion and garlic to the side of the pot. Add the chicken thighs in a single layer and brown them 3–4 minutes per side; this builds flavor and seals juices.
- Return any aromatics to the center, then add the carrots, celery, diced potatoes, chicken broth, thyme, and rosemary. Season lightly with salt and a few grinds of black pepper. Stir to combine.
- Increase heat to bring the pot to a gentle boil, then reduce to a low simmer. Cover and cook 30–40 minutes, stirring occasionally, until vegetables are tender and the chicken reaches an internal temperature of 165°F.
- Taste and adjust seasoning with more salt and pepper if needed. If you prefer a thicker stew, mash a cup of potatoes into the broth or stir in a cornstarch slurry and simmer 2–3 minutes until thickened. Serve hot.
Notes
For a lighter stew, swap half the thighs for boneless chicken breast, but watch cooking time to prevent drying. Serve with crusty bread or over buttered egg noodles.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American