Description
This Simple Chicken Stew is a hearty and comforting meal perfect for cozy dinners. Featuring tender chicken pieces simmered with potatoes, carrots, and aromatic spices in a flavorful chicken broth, this stew provides a satisfying and wholesome dish that’s easy to prepare and full of classic flavors.
Ingredients
Scale
Chicken
- 1 lb chicken breast or thighs, cut into bite-sized pieces
Vegetables
- 4 medium potatoes, peeled and sliced into thick wedges
- 3 carrots, peeled and sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids & Seasonings
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and sear them until browned on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for another minute until the garlic is fragrant, stirring frequently to avoid burning.
- Add Vegetables and Broth: Stir in the thick wedges of potatoes, sliced carrots, chicken broth, paprika, and the bay leaf. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to a low simmer. Return the seared chicken pieces to the pot. Let the stew simmer gently for about 25-30 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.
- Season: Taste the stew and season with salt and pepper according to your preference. Remove the bay leaf before serving to avoid unpleasant texture or bitterness.
- Garnish and Serve: Garnish the stew with fresh chopped parsley for a burst of color and fresh flavor. Serve the stew hot, ideally accompanied by crusty bread to soak up the delicious broth.
Notes
- For added flavor, you can brown the vegetables slightly before adding the broth.
- Use bone-in chicken thighs for a richer stew if preferred.
- If you like thicker stew, mash some of the potatoes at the end or add a cornstarch slurry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew can also be made ahead and reheated gently on the stovetop.
