Ingredients
1 lb chicken thighs, boneless and skinless, cut into bite-size pieces
1 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, minced
4 cups chicken broth
2 medium potatoes, peeled and cubed
1 bay leaf
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
1. 1. Dice the onion, carrots, celery, and potatoes. Mince the garlic.
2. 2. Heat olive oil in a pot over medium-high heat. Add chicken and cook until browned, 5-7 minutes. Set aside.
3. 3. In the same pot, sauté onions, carrots, and celery for 5 minutes. Add garlic and cook for another minute.
4. 4. Return chicken to the pot. Add chicken broth, potatoes, bay leaf, thyme, salt, and pepper. Stir.
5. 5. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
6. 6. Remove bay leaf, taste, adjust seasoning if needed, and garnish with parsley.
Notes
Add extra veggies like peas or green beans for texture.
For a spicier stew, add cayenne pepper or red pepper flakes.
Mash some potatoes in the stew for a thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg