Warm and hearty, this chicken stew recipe is a perfect dish for any occasion. Loaded with tender chicken, fresh vegetables, and aromatic herbs, it’s a comforting meal that fills the home with delightful aromas. Whether you’re looking for a family dinner or a dish to impress guests, this stew is sure to satisfy. Let’s dive into the ingredients and steps to create this delicious stew.
Ingredients
– 1 lb (450g) chicken thighs, boneless and skinless
– 2 cups chicken broth
– 1 medium onion, chopped
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 bell pepper, diced
– 2 potatoes, cubed
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 2 tbsp olive oil
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 28g
– Fat: 12g
– Carbohydrates: 25g
– Fiber: 4g
This nutritional value is based on a serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add diced chicken thighs and cook until browned on all sides.
5. Season with salt, pepper, thyme, and rosemary.
6. Incorporate sliced carrots, chopped celery, and diced bell pepper.
7. Pour in chicken broth and bring the mixture to a boil.
8. Reduce heat and add cubed potatoes.
9. Cover and simmer for 30 minutes, stirring occasionally.
10. Adjust seasoning if needed and serve hot.
Alternative Ingredients
You can substitute chicken thighs with chicken breast for a leaner option. Additionally, feel free to use seasonal vegetables like zucchini or green beans instead of the listed vegetables.
Serving and Pairings
This chicken stew pairs wonderfully with crusty bread, rice, or a fresh garden salad. It can also be served with a sprinkle of fresh parsley on top for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pot over low heat or in the microwave until heated through. This stew can be frozen for up to 3 months; just make sure to cool it completely before freezing.
Cooking Mistakes
– Don’t rush the browning of the chicken for better flavor.
– Avoid overcooking the vegetables to retain their texture.
– Use low-sodium broth to control saltiness.
– Make sure to season throughout the cooking process.
– Don’t skip the resting time after cooking for flavors to meld.
Helpful Tips
– For a thicker stew, mix a tablespoon of cornstarch with cold water and stir in before serving.
– Add a splash of white wine for a depth of flavor.
– Experiment with different herbs like basil or oregano for variations.
– If you prefer a spicier stew, add red pepper flakes to taste.
FAQs
Can I use frozen chicken for this stew?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand for even cooking. Adjust cooking time accordingly if using frozen pieces.
How can I make this stew vegetarian?
Replace chicken with hearty vegetables like mushrooms or use chickpeas for protein. Substitute chicken broth with vegetable broth for a completely vegetarian dish.
What can I do if my stew is too salty?
To counteract saltiness, add a peeled potato to the stew while it cooks. The potato will absorb some of the salt. Remove it before serving.
Can I add dumplings to this stew?
Absolutely! You can drop biscuit dough or make dumplings and cook them in the stew during the last 20 minutes of cooking for a heartier dish.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Make sure to keep them in an airtight container for freshness.
Conclusion
This chicken stew recipe is not only simple to prepare but also a delightful meal that the whole family will love. With its rich flavors and hearty ingredients, it’s sure to become a staple in your home. Enjoy the warmth and comfort of a homemade stew any day of the week!
Chicken Stew
Ingredients
- 1 lb 450g chicken thighs, boneless and skinless
- 2 cups chicken broth
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 1 bell pepper diced
- 2 potatoes cubed
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced chicken thighs and cook until browned on all sides.
- Season with salt, pepper, thyme, and rosemary.
- Incorporate sliced carrots, chopped celery, and diced bell pepper.
- Pour in chicken broth and bring the mixture to a boil.
- Reduce heat and add cubed potatoes.
- Cover and simmer for 30 minutes, stirring occasionally.
- Adjust seasoning if needed and serve hot.
