Description
A warm, comforting one-pot stew filled with tender chicken thighs, savory onions, and hearty vegetables.
Ingredients
Scale
- 1.5 lbs chicken thighs
- 2 large onions, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 carrots, diced
- 2 potatoes, diced
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Slice onions and mince garlic while the oil warms. Dice carrots and potatoes. Pat chicken thighs dry and season with salt and pepper.
- Add sliced onions and minced garlic to the pot. Sauté until onions are translucent, about 6–8 minutes. Push onions aside and add chicken thighs, browning both sides, about 3–4 minutes per side. Stir in diced carrots and potatoes, then pour in chicken broth. Add thyme, paprika, and season to taste.
- Bring to a gentle boil. Reduce heat to low, cover, and simmer for 30–40 minutes, until chicken is cooked through and vegetables are tender.
- Remove chicken, shred or cut into bite-size pieces, and return to stew. Adjust seasoning and serve hot, garnished with chopped parsley.
Notes
Serve with crusty bread to soak up the broth or spoon over rice for a heartier meal. For added richness, a dollop of sour cream or yogurt on top works well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 150mg