Hearty Chicken & Veg Stew
A classic, comforting chicken and vegetable stew made with tender chicken pieces, hearty potatoes, carrots, and aromatics, simmered in a rich, savory broth.
Ingredients
- 1 tablespoon sesame oil
- 1.5 pound boneless skinless chicken thighs or breasts
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and cubed
- 2 medium carrots peeled and sliced
- 4 cups chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the browned chicken to the pot. Add cubed potatoes and sliced carrots. Pour in the chicken broth. Season with salt and black pepper.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
For extra flavor, add a bay leaf and a sprig of fresh thyme to the stew while it simmers. You can also thicken the broth slightly by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 5 minutes of cooking. Feel free to add other vegetables like peas, green beans, or celery.