Looking for a meal that’ll warm you up from the inside
out? This chicken stew does the trick. It’s loaded with tender chicken, plenty
of veggies, and a broth that’s rich and satisfying. The flavors just come
together and make you want to go back for seconds. Whether you’re winding down
on a chilly night or celebrating something special, this stew is pure comfort
in a bowl.
PHOTO: MURRAY HALL; FOOD STYLING:
TAYLOR ANN SPENCER
Why This Stew Works
This stew is all about simple food that tastes amazing. The
chicken gets super tender, the vegetables soak up all that flavor, and the
broth is exactly what you want when you need something cozy. You don’t need
fancy skills or crazy ingredients, either—just a little time and a big pot. If
you love comfort food, or you’re just tired of the same old dinners, this one’s
a winner.
Prep Time: 20 minutes
Cook Time: 1 hour.
Total Time: 1 hour 20
minutes
Serves: 4-6
Difficulty: Easy
What You’ll Need
·
1-pound boneless, skinless chicken breast or
thighs
·
2 medium potatoes, peeled and diced.
·
1 large carrot, peeled and sliced.
·
1 large onion, chopped.
·
2 cloves garlic, minced.
·
4 cups of chicken broth
·
1 teaspoon dried thyme
·
Salt and pepper, to taste
Tools
·
Big pot or Dutch oven
·
Cutting board
·
Knife
·
Measuring cups and spoons
How to
Make It
Step 1.
Chop up the onion, potatoes, and carrot into bite-sized
pieces. Mince the garlic.
Step 2.
Heat a splash of oil in your pot over medium-high. Add the
chicken and brown it for about 5–7 minutes. Take the chicken out and set it
aside.
Step 3.
Add the onion to the pot and cook until it’s tender—about 3
minutes. Add the potatoes and carrot, and give them another 5 minutes to soften
up.
Step 4.
Pour in the chicken broth. Add thyme, salt, and pepper. Stir
it all together. Return the chicken to the pot and bring everything to a
boil.
Step 5.
Turn the heat down and let it simmer for 30–40 minutes. The
chicken will be cooked through, and the vegetables will be nice and tender.
Step 6.
Serve hot. Spoon it into bowls and top with fresh herbs if
you’ve got them. Crusty bread on the side? Yes, please.
Macronutrients (per serving, approx.)
v
Calories: 250-350
v
Protein: 30-40g
v
Fat: 10-15g
v
Carbs: 20-25g
A Few Extra Tips
·
Chicken breast or thighs both work—use what you
like.
·
Want it heartier? Toss in some noodles or rice.
·
Switch up the veggies- peas or corn are great.
·
This stew loves a side of crusty bread or
crackers.
FAQs
1. Can I use a slow cooker?
Yes. Brown the chicken and vegetables first, then transfer
everything to the slow cooker. Let it cook on low for 6 to 8 hours.
2. How do I store leftovers?
Pop any leftover stew in an airtight container and keep it
in the fridge for up to three days.
3. Can I freeze it?
Absolutely. Cool the stew, then freeze it in a sealed
container or freezer bag for up to three months.
4. What’s the best chicken to use?
Boneless, skinless breasts or thighs work great.
5. Can I add other stuff?
Go for it. Noodles, rice, extra veggies, this stew is
flexible.
6. How should I serve it?
Hot, with some fresh herbs or a hunk of bread.
Give this chicken stew a try. It’s the kind of meal that
just makes everything feel a little better.
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