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- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized chunks - 3 medium carrots, peeled and sliced into rounds - 3 medium potatoes, peeled and diced into evenly-sized cubes - 1 medium onion, finely chopped - 2 cloves garlic, minced The main ingredients create the heart of the dish. I love using boneless skinless chicken thighs. They stay moist and add great flavor. The carrots and potatoes bring sweetness and texture. Onions and garlic give depth. - 4 cups chicken broth (preferably low-sodium) - 1 cup frozen green peas - 2 tablespoons olive oil - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 bay leaf - Salt and freshly ground black pepper, to taste - 2 tablespoons cornstarch (optional, for thickening) The broth forms a rich base. Low-sodium chicken broth helps control salt levels. Fresh thyme and bay leaves add a lovely aroma. I always keep salt and pepper handy to adjust flavor. If you like a thick stew, cornstarch works well. - Fresh parsley, finely chopped, for garnish Fresh parsley adds a pop of color and flavor. It brightens each bowl of stew and makes it look appealing. I always recommend using fresh herbs for the best taste. {{ingredient_image_2}} Heat 2 tablespoons of olive oil in a large pot over medium heat. When the oil shimmers, add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 4-5 minutes until the onion turns soft and fragrant. This step builds the base flavor for your stew. Next, add 1.5 lbs of bite-sized chicken thighs to the pot. Cook the chicken for about 5-7 minutes until it is brown on all sides. Stir occasionally to ensure even cooking. Browning the chicken helps deepen the stew's flavor. Once the chicken is browned, toss in 3 sliced carrots and 3 diced potatoes. Stir everything well and let it cook for another 3 minutes. This brief cooking time helps mix the flavors. Then, pour in 4 cups of chicken broth, along with a bay leaf and fresh thyme. Season with salt and pepper to taste. Increase the heat to bring the stew to a gentle boil. After it boils, reduce the heat to low. Cover the pot and let it simmer for 30 minutes. Stir occasionally to prevent sticking. This slow cooking allows the flavors to meld together. If you prefer a thicker stew, mix 2 tablespoons of cornstarch with a few tablespoons of cold water to create a smooth slurry. Stir this slurry into the stew during the last 10 minutes of cooking. This will help you reach your desired thickness. About 5 minutes before serving, add 1 cup of frozen peas to the pot. Stir gently until they are heated through. Before serving, remove the bay leaf and taste the stew. Adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls and garnish with fresh parsley for a pop of color and fresh flavor. To make your chicken stew burst with flavor, focus on sautéing. Start by heating olive oil in your pot until it shimmers. Add chopped onion and minced garlic. Sauté them for about 4-5 minutes until they smell great and the onion is soft. This step builds a solid base for your stew. You can swap chicken thighs for chicken breast if you prefer. Chicken breast is leaner but may dry out a bit. For veggies, try parsnips instead of potatoes or add green beans for a fresh twist. You can even use firm tofu for a vegetarian option. A heavy-bottomed pot works best for this stew. It helps distribute heat evenly. A wooden spoon is perfect for stirring as it won’t scratch your pot. Use a lid that fits snugly to keep moisture inside while it simmers. These tools help create a rich and tasty dish. Pro Tips Brown the Chicken: Taking the time to brown the chicken adds a depth of flavor to your stew that enhances the overall taste. Use Fresh Herbs: Fresh thyme gives a brighter flavor compared to dried. If possible, use fresh herbs for the best results. Customize Your Veggies: Feel free to add other vegetables like celery or bell peppers based on your preference or what you have on hand. Let It Rest: Allow the stew to sit for a few minutes after cooking. This helps the flavors meld together even more before serving. {{image_4}} You can switch up the protein in your chicken stew. Try using beef, turkey, or even vegetarian options. - Beef: Use chuck roast or stew meat. Cut it into bite-sized pieces. Cook it longer for tenderness. - Turkey: Use turkey thighs or breast. The flavor is similar to chicken but with a twist. - Vegetarian: Replace chicken with hearty vegetables like mushrooms or chickpeas. Add tofu for extra protein. Adjusting flavors can make your stew unique. You can add spices or herbs for different tastes. - Spicy Versions: Add red pepper flakes or cayenne pepper. This gives your stew a nice kick. - Extra Seasonings: Try adding paprika, cumin, or rosemary. These spices enhance the stew's depth. You can change your stew based on the season. Use fresh, seasonal ingredients for variety. - Spring: Add fresh asparagus or green beans for a light touch. - Summer: Toss in zucchini or corn for sweetness. - Fall: Use butternut squash or sweet potatoes for warmth. - Winter: Root vegetables like parsnips or turnips add heartiness. Feel free to explore these variations. Each option brings new flavors and excitement to your classic chicken stew! To store leftover chicken stew, let it cool first. Then, pour it into an airtight container. Make sure to cover it tightly. Place the container in the fridge within two hours of cooking. Leftover chicken stew stays fresh for up to three days. Reheat it on the stovetop or in the microwave until hot. Freezing chicken stew is easy. Use freezer-safe bags or containers. Leave some space for the stew to expand as it freezes. Write the date on the container. This way, you won't forget when you made it. Chicken stew can last for up to three months in the freezer. To reheat, thaw it in the fridge overnight. Then, warm it on the stove or microwave until hot. You can get creative with leftover stew. Use it as a filling for pot pies or empanadas. Mix it with pasta for a quick meal. You can also serve it over rice or quinoa for a new twist. If you have a lot, consider making a hearty soup. Just add some broth and extra veggies. This way, you can enjoy your chicken stew in different ways! Yes, you can use chicken breast. However, chicken thighs add more flavor and keep moisture. Breasts can dry out if cooked too long. If you use breasts, check for doneness sooner. You can store chicken stew in the fridge for up to three days. Make sure to keep it in an airtight container. If you want to store it longer, freeze it for up to three months. Yes, you can use a slow cooker. Brown the chicken and sauté the onion and garlic first. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Some great sides include crusty bread, rice, or a fresh salad. These dishes will complement the stew's rich flavors. You can also serve it with mashed potatoes for a fun twist. This blog post shared the key ingredients for a hearty chicken stew, including chicken thighs, veggies, and broth. We explored step-by-step instructions for cooking, tips to enhance flavor, and variations to suit your tastes. Remember, experimenting with ingredients can lead to great results. A well-made stew warms the heart and home. Enjoy making it your own, and don’t shy away from trying new flavors. Cooking can be fun, and your kitchen adventures await!

Hearty Classic Chicken Stew

A comforting and flavorful chicken stew loaded with vegetables and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
  • 3 medium carrots, peeled and sliced into rounds
  • 3 medium potatoes, peeled and diced into evenly-sized cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (preferably low-sodium)
  • 1 cup frozen green peas
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 leaf bay leaf
  • to taste salt and freshly ground black pepper
  • 2 tablespoons cornstarch (optional, for thickening)
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the finely chopped onion and minced garlic. Sauté for about 4-5 minutes, or until the onion is translucent and fragrant.
  • Next, introduce the chunks of chicken to the pot. Brown the chicken on all sides, stirring occasionally, which should take about 5-7 minutes. This step enhances the flavor of your stew.
  • Once the chicken is browned, incorporate the sliced carrots and diced potatoes. Stir well and allow them to cook alongside the chicken for an additional 3 minutes, mixing the flavors.
  • Pour in the chicken broth and add the fresh thyme, bay leaf, and a generous pinch of salt and pepper. Increase the heat to bring the stew to a gentle boil.
  • Once boiling, reduce the heat to low. Cover the pot with a lid and let the stew simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  • If you prefer a thicker stew, mix the cornstarch with a few tablespoons of cold water to form a smooth slurry. Stir this mixture into the simmering stew during the last 10 minutes of cooking to reach your desired consistency.
  • About 5 minutes before serving, add the frozen peas to the stew and stir gently until they are heated through.
  • Before serving, remove the bay leaf and taste the stew. Adjust seasoning by adding more salt and pepper if necessary.
  • Ladle the hearty chicken stew into bowls and garnish each serving with a sprinkle of freshly chopped parsley for a burst of color and flavor.

Notes

For a thicker stew, use cornstarch to adjust the consistency.
Keyword chicken stew, comfort food, hearty