Description
A hearty, comforting chicken stew loaded with tender chicken, vegetables, and potatoes, simmered to perfection the old-fashioned way. Perfect for a cozy family dinner.
Ingredients
Scale
- 2 lbs bone-in, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 3 medium potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side. Remove chicken and set aside.
- In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
- Return the chicken to the pot. Add chicken broth, potatoes, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 45-50 minutes, until chicken and vegetables are tender. Remove the chicken, shred the meat, and discard the bones.
- Return shredded chicken to the pot. Stir in frozen peas and cook for 5 more minutes. Adjust seasoning as needed. Serve hot.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg