Comforting stew with tender chicken, fresh veggies, and herbs, perfect for a warm, hearty meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and cubed
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup frozen peas
→ Liquids
10 - 4 cups low-sodium chicken broth
11 - 1 cup water
→ Herbs & Seasonings
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 teaspoon salt, or to taste
16 - ½ teaspoon black pepper
17 - 2 tablespoons fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add chicken pieces and cook 5-6 minutes until lightly browned. Remove chicken and set aside.
02 - In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
03 - Return chicken to pot. Add potatoes, green beans, chicken broth, water, bay leaf, thyme, rosemary, salt, and pepper. Stir well to combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until chicken is tender and vegetables are cooked through.
05 - Stir in frozen peas and cook uncovered for 5 more minutes.
06 - Remove bay leaf. Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
