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Chicken Stew

Chicken Stew
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This classic Chicken Stew is a warm and hearty dish featuring tender bone-in, skinless chicken thighs simmered with fresh vegetables and fragrant herbs. Perfect for chilly days, this stew combines a flavorful broth with carrots, celery, onions, garlic, and potatoes to create a comforting meal that’s simple to prepare and customizable to your taste.

Ingredients

Scale

Protein

  • 2 pounds bone-in, skinless chicken thighs

Vegetables

  • 3 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 medium potatoes, peeled and chopped

Liquids & Broth

  • 6 cups chicken broth

Herbs & Seasonings

  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 tablespoons cooking oil (for browning)

Instructions

  1. Prepare Your Ingredients: Peel and chop the carrots, celery, onions, and potatoes into bite-sized pieces. Mince the garlic and set the fresh thyme aside, making sure all ingredients are ready before cooking.
  2. Brown the Chicken: Heat a large pot or Dutch oven over medium-high heat and add cooking oil. Sear the chicken thighs on both sides until golden brown, locking in flavor and creating a delicious base for the stew. Remove the chicken and set aside temporarily.
  3. Sauté Vegetables and Aromatics: In the same pot, add onions, carrots, celery, and garlic. Cook until softened, stirring occasionally, to meld their flavors and build the savory base for the stew.
  4. Add Broth and Herbs: Return the chicken to the pot and pour in the chicken broth. Add the bay leaves and fresh thyme sprigs. Bring the mixture to a gentle simmer so the flavors combine and the chicken cooks through.
  5. Incorporate Potatoes and Simmer: Add the chopped potatoes to the pot, cover it, and allow the stew to simmer for 25 to 30 minutes, or until the potatoes are tender and the chicken easily falls apart.
  6. Season and Serve: Remove the bay leaves and adjust the seasoning with salt and pepper according to taste. Serve the stew warm, garnished with fresh parsley or cracked black pepper if desired.

Notes

  • Use bone-in chicken thighs for richer flavor and juicier meat.
  • Don’t rush browning the chicken; it enhances the stew’s depth of flavor.
  • Simmer the stew gently on low heat for tender chicken and well-developed flavors.
  • Add fresh thyme towards the end to preserve its delicate aroma.
  • Skim off excess fat from the stew surface for a lighter dish.
  • For a thicker stew, stir in a tablespoon of flour or cornstarch slurry near the end of cooking.
  • The stew stores well in the refrigerator for up to 3 days and freezes for up to 3 months.
  • To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally.

Nutrition

Keywords: chicken stew, comfort food, hearty chicken recipe, easy chicken stew, bone-in chicken stew, chicken and vegetables stew

Find it online: https://marygourmet.com/chicken-stew/