Description
A hearty, comforting stew made with tender chicken, creamy potatoes, sweet carrots, and a fragrant blend of herbs simmered in a rich broth. Perfect for cozy evenings or meal prepping ahead.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- 4 medium potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme or rosemary (or 1 tbsp fresh)
- 1 bay leaf (optional)
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add chicken pieces, season with salt and pepper, and brown on all sides.
- Add potatoes and carrots, stirring to coat in the aromatics.
- Pour in the chicken broth until ingredients are just covered.
- Add herbs and bay leaf (if using). Bring to a boil.
- Reduce heat, cover, and simmer for 30–40 minutes until chicken is cooked and vegetables are tender.
- Remove bay leaf and stir in chopped parsley.
- Serve hot with your favorite side or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes