Description
A comforting, nourishing stew with tender chicken, root vegetables, and fragrant herbs in a rich broth. This one-pot meal is perfect for busy nights, offering warmth and flavor in every spoonful.
Ingredients
500g boneless, skinless chicken thighs
1 medium onion, chopped
3 garlic cloves, minced
2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup frozen peas
1 cup chopped celery
1 tsp fresh thyme
1 tsp fresh rosemary
6 cups chicken broth
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Sauté onion and garlic until fragrant, about 3 minutes.
Add chicken thighs, cook until browned, 5-6 minutes.
Stir in carrots, potatoes, celery, thyme, and rosemary.
Pour in chicken broth, bring to a boil, then reduce heat.
Simmer uncovered for 25-30 minutes until chicken and vegetables are tender.
Stir in peas and cook for 5 more minutes.
Season with salt and pepper to taste.
Notes
Use pre-cooked chicken to save time
Substitute any root vegetables you prefer (e.g., parsnips or turnips)
Add peas during the last 5 minutes to retain color and texture
Store in airtight containers for 3-4 days in the fridge