Description
A warm and comforting chicken stew with hearty vegetables and a rich broth.
Ingredients
- 4 chicken thighs (bone-in, skin-on preferred; boneless works too)
- 2 cups mixed vegetables (carrots, peas, potatoes – fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Push the aromatics to the side and add the chicken thighs, skin-side down if applicable. Cook until browned, 4–6 minutes per side.
- Pour in 4 cups chicken broth, then stir in the mixed vegetables, thyme, rosemary, and season with salt and pepper.
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, or until the chicken is cooked through and vegetables are tender.
- For a thicker stew, whisk 2 tablespoons flour into 3–4 tablespoons cold water to form a smooth slurry. Stir it into the stew and simmer for another 3–5 minutes until thickened.
- Taste and adjust seasoning. Serve hot.
Notes
For a gluten-free version, omit the flour and simmer longer to reduce, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American