Description
A hearty, comforting stew loaded with tender chicken, buttery potatoes, and sweet carrots simmered in a savory herb-infused broth. Perfect for cozy evenings or prepping meals ahead of time.
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
1.5 lbs Yukon gold or red potatoes, peeled and cubed
4 large carrots, peeled and chopped
1 large onion, diced
3 cloves garlic, minced
5 cups chicken broth
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried)
2 tbsp olive oil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in garlic and cook for 1 minute.
- Add chicken pieces and brown on all sides (5-7 minutes).
- Stir in carrots and potatoes. Add bay leaves and thyme.
- Pour in chicken broth until all ingredients are covered by about an inch.
- Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes until vegetables are tender and chicken is cooked through.
- Remove bay leaves and thyme. Season with salt and pepper.
- Stir in fresh parsley just before serving.