Chicken Stew Recipe
Ingredients:
1 lb 450 g chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
3 medium potatoes, peeled and cubed
1 cup green beans, trimmed and halved
4 cups chicken broth
1 cup diced tomatoes canned or fresh
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour optional, for thickening
1/4 cup fresh parsley, chopped for garnish
Directions:
Prepare the chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 4-5 minutes until browned. Remove the chicken and set aside.
Cook the vegetables: Add the remaining olive oil to the pot. Sauté the onion and garlic for 2-3 minutes until fragrant. Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
Add broth and seasonings: Pour in the chicken broth and diced tomatoes. Stir in the thyme, paprika, rosemary, and browned chicken. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
Add green beans: Stir in the green beans and cook for an additional 10-15 minutes until the vegetables are tender and the stew has thickened slightly. If you prefer a thicker stew, mix the flour with 1/4 cup of water to create a slurry and stir it into the stew during the last 5 minutes of cooking.
Serve and garnish: Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes
Kcal: 320 kcal per serving Servings: 4
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