Description
This cozy chicken stew is a warm, one-pot meal filled with tender chicken, melting potatoes, and vibrant peas, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb chicken (thighs or breasts), diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups potatoes, diced
- 1 cup green peas
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium heat. Pat the diced chicken dry and add it to the hot oil. Brown the chicken on all sides for about 4–6 minutes until golden. Remove the chicken and set it aside on a plate.
- In the same pot, add the chopped onion, sliced carrots, and chopped celery. Sauté, stirring often, until the vegetables soften and the onion turns translucent, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the browned chicken back to the pot. Pour in the chicken broth and stir in the dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes.
- After 20 minutes, add the diced potatoes and simmer until the potatoes are tender, about 15 more minutes. Stir in the green peas and cook for another 5 minutes until heated through. Taste and adjust seasoning, then remove and discard the bay leaf before serving.
Notes
Serve hot with crusty bread or over rice. Can be adapted with additional vegetables or dairy for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4.5g
- Protein: 35g
- Cholesterol: 80mg