Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew is a comforting and nutritious dish filled with tender chicken, fresh vegetables, and flavorful herbs. It’s perfect for a cozy meal on a chilly day. Here’s a simple recipe to make this hearty stew:

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 zucchini, chopped
• 4 cups chicken broth (low-sodium preferred)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 bay leaf
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup heavy cream or half-and-half (optional, for a creamier texture)
• • Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
  • Ladle the stew into bowls and garnish with fresh chopped parsley.Fresh parsley, chopped (for garnish)
    

    Instructions:

    1. Sauté the chicken:

    • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides (about 5-7 minutes). Remove the chicken from the pot and set it aside.

    2. Sauté the vegetables:

    • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
    • Add the carrots, celery, and potatoes, and sauté for an additional 5 minutes to lightly soften the vegetables.

    3. Add broth and herbs:

    • Return the browned chicken to the pot. Add the chicken broth, thyme, oregano, bay leaf, and season with additional salt and pepper. Stir to combine.

    4. Simmer the stew:

    • Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes or until the vegetables are tender and the chicken is cooked through.

    5. Add the remaining vegetables:

    • Add the green beans, zucchini, and corn to the pot, and cook for an additional 10-15 minutes, until the vegetables are tender but still vibrant.

    6. Creamy option (optional):

    • If you want a creamier stew, stir in the heavy cream or half-and-half during the last few minutes of cooking.

    7. Serve:

  Tips:

  • Chicken options: You can use chicken breasts or thighs, but thighs tend to be more flavorful and tender in stews.
  • Vegetable variations: You can add or substitute other vegetables like parsnips, peas, or squash depending on what you have on hand.
  • Make ahead: This stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
  • Thickening the stew: If you prefer a thicker stew, you can mash a few of the potatoes or add a small cornstarch slurry (mix 1 tbsp cornstarch with 1 tbsp water) to the stew while it simmers.

  This Hearty Chicken and Vegetable Stew is perfect for a filling, healthy meal, with loads of vegetables and a savory broth that will warm you up from the inside out. Enjoy!