A Chicken Stew Recipe with Vegetables and Herbs

Ingredients

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 potatoes, peeled and diced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. If you’re searching for a chicken stew recipe that’s both easy and satisfying, start by seasoning your chicken with salt and pepper. In a large pot, heat olive oil and brown the chicken on all sides. Remove and set aside.

2. In the same pot, sauté the onion, garlic, carrots, and celery for about 5 minutes until softened.

3. Return the chicken to the pot. Add potatoes, broth, thyme, rosemary, and bay leaf. Bring to a boil.

4. Lower the heat, cover, and simmer for 30–35 minutes until the chicken is tender and the vegetables are fully cooked.

5. If you prefer a thicker stew, mix flour with 2 tablespoons of water and stir into the pot. Simmer for an additional 5 minutes.

6. Remove the bay leaf. Adjust seasoning if needed. Garnish with parsley and serve warm.

Notes

• This is a chicken stew recipe that works great for meal prep or freezing
• Serve it with rice, bread, or just enjoy it as-is
• Swap chicken for turkey or chickpeas for a variation
• Refrigerate leftovers for up to 3 days