Hearty Chicken Stew Recipe – Perfect Comfort Food for Winter Nights!
The warmth of this Hearty Chicken Stew, a perfect blend of tender chicken, aromatic vegetables, and a rich, savory broth. This easy-to-make stew is your go-to comfort food for chilly evenings, promising a delightful experience with every spoonful. Ideal for family dinners or a cozy meal with loved ones, this stew will leave everyone craving more!
Dive into the warmth of this Hearty Chicken Stew, a perfect blend of tender chicken, aromatic vegetables, and a rich, savory broth. This easy-to-make stew is your go-to comfort food for chilly evenings, promising a delightful experience with every spoonful. Ideal for family dinners or a cozy meal with loved ones, this stew will leave everyone craving more!
Ingredients
2 tablespoons olive oil
1.5 pounds chicken thighs, cut into pieces
1 large yellow onion, diced
3 carrots, sliced into rounds
2 stalks celery, chopped
Salt to taste
Freshly ground black pepper to taste
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups chicken broth
1/2 cup white wine
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
1 pound potatoes, cubed
1 cup frozen peas
1/4 cup chopped fresh parsley
- Alternative Ingredients
Olive oil can be substituted with any vegetable oil.
Chicken thighs can be replaced with beef or pork for a different flavor.
White wine can be substituted with additional chicken broth or non-alcoholic wine.
Fresh thyme can be replaced with 1 teaspoon dried thyme.
Directions
- Preparing Ingredients – Heat olive oil in a large Dutch oven over medium heat. Add chicken pieces and sear until browned on all sides, about 10 minutes. Remove chicken and set aside.
- Cooking Vegetables – In the same pot, add more oil if needed and sauté onion, carrots, and celery until softened, about 7 minutes. Season with salt and pepper. Stir in garlic and tomato paste; cook until fragrant, about 2 minutes.
- Simmering Stew – Return chicken to the pot. Pour in chicken broth, white wine, Worcestershire sauce, add thyme and bay leaves. Bring to a boil then reduce to a simmer; cover and cook until chicken is tender, about 45 minutes.
- Final Touches – Add potatoes and continue to simmer until tender, about 15 minutes. Remove bay leaves and thyme sprigs. Stir in peas and cook until heated through, about 2 minutes; adjust seasoning with salt and pepper.
- Serving – Ladle stew into bowls and garnish with chopped parsley.
Equipment
- Dutch Oven
- chef's knife
- cutting board
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 22g
- Protein: 28g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 800mg
- Potassium: 750mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 5100IU
- Vitamin C: 21mg
- Calcium: 49mg
- Iron: 2mg
