Description
A hearty and flavorful stew made with tender chicken and fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds boneless chicken thighs, cut into pieces
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bay leaf
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken pieces and brown on all sides, about 5 minutes.
- Add onion, garlic, carrots, and celery; cook until softened, about 5 minutes.
- Pour in chicken broth and add potatoes, green beans, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through and vegetables are tender.
- Remove bay leaf before serving. Garnish with fresh herbs.
Notes
For a thicker stew, add a slurry of flour and water during the last 10 minutes of cooking. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g