Description
This Simple Chicken Stew is a wholesome, hearty comfort meal perfect for cozy dinners. Tender chicken pieces simmered with potatoes, carrots, and fragrant herbs create a flavorful and satisfying stew that warms you from the inside out.
Ingredients
Scale
Meat
- 1 lb chicken breast or thighs, cut into bite-sized pieces
Vegetables
- 4 medium potatoes, peeled and sliced into thick wedges
- 3 carrots, peeled and sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Oils
- 4 cups chicken broth
- 2 tbsp olive oil
Spices and Herbs
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant, stirring frequently to avoid burning.
- Add Vegetables and Broth: Stir in the potato wedges, sliced carrots, chicken broth, paprika, and bay leaf. Bring the mixture to a boil over medium-high heat, then reduce heat to a gentle simmer.
- Simmer the Stew: Return the seared chicken to the pot. Cover and simmer the stew for 25-30 minutes, or until the potatoes and carrots are tender and the chicken is fully cooked through.
- Season: Taste the stew and season with salt and pepper according to your preference. Remove and discard the bay leaf before serving.
- Garnish and Serve: Garnish the stew with freshly chopped parsley. Serve the chicken stew hot, ideally accompanied by crusty bread for dipping.
Notes
- Use chicken thighs for a juicier, more flavorful stew or breasts for a leaner option.
- If you prefer a thicker stew, mash some of the potatoes against the side of the pot before serving.
- Feel free to add other vegetables like celery or peas based on your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This stew freezes well; store in airtight containers for up to 3 months.
