Description
This Hearty Chicken and Vegetable Stew is the ultimate comfort food—rich, flavorful, and packed with tender chicken thighs, hearty potatoes, and colorful veggies. A one-pot meal perfect for cozy nights or healthy weekly meal prep.
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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1/4 cup flour
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2 tbsp butter
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1 onion, diced
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2 carrots, sliced
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2 celery stalks, chopped
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3 garlic cloves, minced
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1.5 lbs small gold potatoes (or Yukon Golds, cut into 1-inch chunks)
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2 cups chicken broth
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2 cups vegetable broth
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1 tsp dried parsley
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp dried sage
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Salt and pepper to taste
Instructions
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Lightly coat chicken thighs in flour, salt, and pepper.
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In a large stewing pot, melt butter over medium heat and sear the chicken until browned on both sides. Remove and set aside.
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In the same pot, sauté onion, carrots, celery, and garlic until soft and fragrant (about 5 minutes).
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Add potatoes, herbs, and pour in chicken and vegetable broth. Stir well.
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Return the chicken to the pot. Cover and simmer for 35–40 minutes until chicken is tender and potatoes are cooked through.
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Remove chicken, shred or chop, and return it to the stew.
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Taste and adjust salt and pepper as needed. Serve warm.
Notes
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Want a thicker stew? Simmer uncovered for 10–15 minutes at the end.
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This stew tastes even better the next day—hello, leftovers!
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Add a handful of spinach or peas at the end for extra color and nutrition.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg