Chicken and Vegetable Stew -

Chicken and Vegetable Stew

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6

Course: Main Course

Cuisine: American

Ingredients

2 lbs boneless, skinless chicken thighs or chicken breasts, cut into bite-size pieces

2 tablespoons olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

3 carrots, sliced

3 celery stalks, sliced

1 lb potatoes, peeled and cut into chunks

1 cup green beans, trimmed and chopped

1 cup frozen peas

4 cups chicken broth

2 tablespoons tomato paste

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 bay leaf

1 teaspoon salt, or to taste

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

Optional Thickener

1 tablespoon cornstarch

2 tablespoons cold water

Instructions

Prepare the chicken: Pat the chicken dry and season it with salt and black pepper.

Brown the chicken: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and cook for 4–5 minutes, until lightly browned. Transfer to a plate.

Cook the vegetables: Add the onion, carrots, and celery to the same pot. Cook for about 4–5 minutes until they begin to soften.

Add the aromatics: Stir in the garlic, tomato paste, thyme, and rosemary. Cook for about 1 minute until fragrant.

Build the stew: Return the chicken to the pot. Add the potatoes, chicken broth, and bay leaf. Stir everything together and bring to a gentle boil.

Simmer: Reduce the heat, partially cover, and simmer for 20–25 minutes, or until the potatoes and carrots are tender and the chicken reaches 165°F internally.

Add remaining vegetables: Stir in the green beans and frozen peas. Simmer for another 5–7 minutes until tender.

Thicken if desired: Mix the cornstarch with cold water until smooth. Slowly stir it into the simmering stew and cook for 2–3 minutes until the broth thickens.

Finish and serve: Remove the bay leaf, taste, and adjust the salt and pepper. Sprinkle with fresh parsley and serve warm.

Notes

Chicken thighs give the stew a richer flavor and stay especially tender.

Add peas near the end to keep them bright and prevent overcooking.

For a creamier stew, stir in ½ cup heavy cream during the final few minutes.

If the stew becomes too thick, add a splash of chicken broth.

Serve with crusty bread, biscuits, cornbread, or dinner rolls.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

Freezing: Freeze individual portions in freezer-safe containers. Keep in mind that potatoes may become slightly softer after thawing and reheating.