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Hearty Chicken and Vegetable Stew

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Ingredients:

2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, cut into chunks
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 large potato, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
4 cups chicken broth
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

Cook the Chicken:

Heat olive oil in a large pot or Dutch oven over medium heat.
Add chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove and set aside.

Sauté Vegetables:

In the same pot, add diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Add garlic and cook for another minute.

Simmer the Stew:

Return the chicken to the pot and pour in chicken broth and diced tomatoes. Stir in thyme and rosemary.
Add the potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

Add Remaining Vegetables:

Stir in green beans and corn. Simmer uncovered for another 10 minutes until the vegetables are tender and the stew is slightly thickened.

Serve:

Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 280 kcal per serving | Servings: 6 servings

Tips:

For extra thickness, mash some of the potatoes directly in the pot.
Add a splash of cream or milk for a richer stew.

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