Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

1 medium onion, diced

3 garlic cloves, minced

3 carrots, sliced

3 celery stalks, sliced

2 medium potatoes, peeled and cubed

1 cup green beans, trimmed and cut into 1-inch pieces

2 tablespoons olive oil

6 cups low-sodium chicken broth

1 tablespoon tomato paste (optional for depth)

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the chicken chunks, season with salt and pepper, and sear until lightly browned on all sides, about 4 to 5 minutes. Remove the chicken from the pot and set aside.

Step 2: In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften. Stir in minced garlic and cook for an additional 1 minute until fragrant.

Step 3: Stir in the tomato paste if using, along with cubed potatoes, green beans, dried thyme, dried rosemary, and the bay leaf. Return the browned chicken to the pot, mixing everything together.

Step 4: Pour in the chicken broth, stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes until the chicken is fully cooked and the vegetables are tender.

Step 5: Taste the stew and adjust salt and pepper according to preference. Remove the bay leaf, sprinkle chopped fresh parsley over the stew for garnish, and serve hot.

Tips & Variations

For a thicker stew, mash some of the potatoes into the broth during the last few minutes of cooking.

Swap chicken thighs for drumsticks or breasts depending on preference and availability.

Add a splash of white wine or a squeeze of lemon juice for extra brightness.

Use fresh herbs if available, adding them towards the end of cooking for maximum flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain texture, adding a little broth or water if it thickens too much. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I use other vegetables in this stew?

Yes! Feel free to add or substitute vegetables like peas, corn, mushrooms, or bell peppers based on what you have on hand or your taste preferences.

Is it necessary to sear the chicken first?

Searing the chicken adds a richer flavor and color to the stew but can be skipped if you’re short on time. The stew will still be delicious without this step.