Description
A simple and comforting chicken stew made with pantry staples and fresh vegetables, perfect for weeknight dinners and meal prep.
Ingredients
- 2 lbs chicken thighs (bone-in or boneless; skin-on for extra flavor)
- 1 medium onion, diced
- 2 carrots, sliced into rounds or half-moons
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium if preferred)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and warm until shimmering.
- Add the diced onion, sliced carrots, and chopped celery. Season lightly with salt. Cook, stirring occasionally, until softened and translucent — about 5–7 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Push the vegetables to the sides and place the chicken thighs skin-side down. Sear until deeply browned, 3–5 minutes per side.
- Pour in 4 cups chicken broth and add 1 tsp dried thyme, 1 tsp dried rosemary, plus salt and pepper to taste. Scrape the pan bottom to release any browned bits.
- Bring to a gentle simmer, cover, and cook for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred.
- Remove the chicken from the pot. Let cool slightly, then shred with two forks, discarding bones if used. Return the shredded chicken to the pot and stir to combine.
- Taste and adjust seasoning. Serve warm.
Notes
Boneless thighs save time; add a bay leaf while simmering for extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American