Are you looking for a comforting dish that brings warmth to your table? This chicken stew recipe is the perfect solution. Packed with tender chicken, vibrant vegetables, and aromatic herbs, this stew is a wholesome meal that is easy to prepare. Ideal for cold evenings or family gatherings, this recipe will surely become a favorite in your home. Let’s dive into the details of making this delicious stew!
Ingredients
– 1.5 lbs chicken thighs, boneless and skinless
– 4 cups chicken broth
– 2 cups carrots, diced
– 2 cups potatoes, diced
– 1 cup celery, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp thyme
– 1 tsp rosemary
– Salt and pepper to taste
– 2 tbsp olive oil
Servings and Cooking Time
This recipe serves 4 people. Preparation time is around 15 minutes, while cooking time takes about 45 minutes.
Nutritional Value
Per serving (about 1.5 cups): Calories: 350, Protein: 25g, Carbohydrates: 30g, Fat: 15g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add chicken thighs, browning them on both sides.
5. Pour in chicken broth and bring to a boil.
6. Add diced carrots, potatoes, and celery.
7. Stir in the can of diced tomatoes.
8. Season with thyme, rosemary, salt, and pepper.
9. Reduce heat, cover, and let simmer for 30-35 minutes.
10. Check chicken for doneness; shred if desired and serve hot.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a leaner option. Additionally, feel free to mix in your favorite vegetables like green beans or peas for added nutrition and flavor.
Serving and Pairings
This chicken stew pairs wonderfully with crusty bread, rice, or a simple green salad. For an extra touch, serve with freshly chopped parsley on top for a burst of color and flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This stew can also be frozen for up to 2 months. To reheat, simply thaw overnight in the refrigerator and warm on the stove over low heat.
Cooking Mistakes
- Don’t rush the browning of the chicken; it adds depth of flavor.
- Avoid overcooking the vegetables; they should be tender but not mushy.
- Ensure to taste and adjust seasoning before serving.
- Use fresh herbs for better flavor; dried herbs can be more potent.
- Don’t skip the simmering step; it’s crucial for developing the stew’s flavors.
Helpful Tips
- Prep all ingredients before starting to cook for a smoother process.
- Consider adding a splash of white wine for extra flavor.
- Using homemade broth enhances the overall taste of the stew.
- Let the stew sit for a few hours or overnight for deeper flavors.
FAQs
Can I make this chicken stew in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Start by browning the chicken and onions, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What other vegetables can I use?
You can include vegetables such as bell peppers, zucchini, or corn. Just ensure they are cut into similar sizes for even cooking.
Can I use frozen chicken?
Yes, you can use frozen chicken, but be sure to adjust the cooking time accordingly to ensure it’s fully cooked through.
What can I do if my stew is too thick?
If your stew becomes too thick, simply add more chicken broth or water until you reach your desired consistency.
Is this dish gluten-free?
Yes, this chicken stew recipe is naturally gluten-free as long as you use gluten-free broth.
Conclusion
This chicken stew recipe is not only simple to prepare but also delivers a rich and satisfying flavor that warms the heart. Perfect for family dinners or meal prep, this dish will quickly become a staple in your kitchen. Enjoy every comforting spoonful!
Chicken Stew
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 4 cups chicken broth
- 2 cups carrots diced
- 2 cups potatoes diced
- 1 cup celery chopped
- 1 onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add chicken thighs, browning them on both sides.
- Pour in chicken broth and bring to a boil.
- Add diced carrots, potatoes, and celery.
- Stir in the can of diced tomatoes.
- Season with thyme, rosemary, salt, and pepper.
- Reduce heat, cover, and let simmer for 30-35 minutes.
- Check chicken for doneness; shred if desired and serve hot.