Chicken Stew
This cozy, one-pot chicken stew brings together tender chicken, root vegetables, and a rich broth for a hearty, slow-cooked comfort food that’s easy enough for a busy weeknight and special enough for Sunday dinner.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 large yellow onion diced
- 3 carrots carrots peeled and cut into 1-inch pieces
- 2 celery stalks celery stalks sliced diagonally
- 4 cloves garlic minced
- 2 medium Yukon Gold potatoes cubed
- 6 cups low-sodium chicken broth homemade or store-bought
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 bay leaves bay leaves
- 1 teaspoon smoked paprika optional for warmth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- Splash of fresh lemon juice
- Handful of chopped parsley for garnish
Instructions
- Heat olive oil in a Dutch oven, season chicken, and sear until golden. Transfer to a plate.
- Cook onion, carrot, and celery until onions turn translucent. Add garlic and thyme.
- Deglaze with broth, add potatoes, bay leaves, and nestle chicken back in. Simmer gently.
- Cover and simmer until chicken is tender and veggies are soft but intact. Avoid stirring too much.
- Remove bay leaves, shred or chop chicken, return to pot, stir in lemon juice, taste and adjust seasoning. Ladle into bowls and garnish with parsley.
Notes
Stirring too often can make veggies break down; let them simmer undisturbed. For a creamier broth, blend half the stew and mix back in. Toss in frozen peas or corn in the last 5 minutes for color and texture.
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