What is the best cut of chicken for this stew?

Boneless, skinless chicken thighs are ideal as they remain tender and flavorful after slow cooking.

Can I use frozen vegetables?

Yes, frozen peas are added towards the end to maintain their texture, while other vegetables are best fresh for optimal flavor.

Mash a few of the cooked potatoes into the broth to create a thicker texture without altering the flavor.

Dried thyme, rosemary, and a bay leaf infuse the stew with aromatic, earthy notes that complement the chicken and vegetables.

Yes, all ingredients are naturally gluten-free, making it suitable for those avoiding gluten.

A comforting, robust stew loaded with tender chicken, seasonal vegetables, and aromatic herbs—perfect for a cozy meal.

This hearty chicken and vegetable stew has been a family favorite, bringing warmth and comfort on chilly evenings.

Meats: 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite sized pieces
Vegetables: 2 tablespoons olive oil, 1 large yellow onion, diced, 3 cloves garlic, minced, 3 medium carrots, peeled and sliced, 2 celery stalks, sliced, 2 medium potatoes, peeled and cubed, 1 cup (150 g) green beans, trimmed and cut into 1 inch pieces, 1 cup (150 g) frozen peas
Liquids: 4 cups (950 ml) low sodium chicken broth, 1 cup (240 ml) water
Herbs & Seasonings: 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt or to taste, ½ teaspoon black pepper, 2 tablespoons fresh parsley, chopped (for garnish)

Step 1:: Heat olive oil in a large Dutch oven or heavy pot over medium high heat. Add the chicken and cook for 5 6 minutes until lightly browned. Remove the chicken and set aside.
Step 2:: In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
Step 3:: Return the chicken to the pot. Add potatoes, green beans, chicken broth, water, bay leaf, thyme, rosemary, salt, and pepper. Stir to combine.
Step 4:: Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the chicken is tender and vegetables are cooked through.
Step 5:: Add the frozen peas and cook uncovered for an additional 5 minutes.
Step 6:: Remove the bay leaf. Adjust seasoning as needed.
Step 7:: Serve hot, garnished with fresh parsley.

This stew always brings my family together around the table, sharing stories and laughter with every spoonful.

Add other seasonal vegetables like parsnips or turnips for variety. Pairs well with crusty bread and a light white wine such as Sauvignon Blanc.

Large Dutch oven or heavy pot, Cutting board, Chef’s knife, Wooden spoon

Contains no common allergens. Double check chicken broth labels for hidden allergens if sensitive.

This stew is perfect for meal prep and tastes even better the next day.

→ What is the best cut of chicken for this stew?: Boneless, skinless chicken thighs are ideal as they remain tender and flavorful after slow cooking.
→ Can I use frozen vegetables?: Yes, frozen peas are added towards the end to maintain their texture, while other vegetables are best fresh for optimal flavor.
→ How can I thicken the stew?: Mash a few of the cooked potatoes into the broth to create a thicker texture without altering the flavor.
→ What herbs are used in this stew?: Dried thyme, rosemary, and a bay leaf infuse the stew with aromatic, earthy notes that complement the chicken and vegetables.
→ Is this dish suitable for gluten-free diets?: Yes, all ingredients are naturally gluten-free, making it suitable for those avoiding gluten.