Tender chicken, hearty potatoes, and sweet carrots come together in an ageless classic chicken stew with potatoes and carrots to create a soothing stew. On chilly days, this hearty and flavorful dish is ideal for warming up.
Classic Chicken Stew with Potatoes and Carrots
A comforting stew featuring tender chicken, potatoes, and carrots simmered in a flavorful broth, offering a classic and delightful dining experience.
Equipment
- Large pot or Dutch oven
- wooden spoon
- cutting board and knife
- serving bowl
Ingredients
- chicken thigh
- olive oil
- potatoes
- carrots
- vegetables
- salt and pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs or breasts, skin-side down, and brown them for about 5 minutes on each side. Once browned, remove the chicken from the pot and set it aside.
- In the same pot, add chopped onion and minced garlic. Sauté until the onions turn translucent. Add potato chunks and sliced carrots. Cook for a few minutes until slightly softened.
- Return the browned chicken to the pot. Pour in chicken broth and water. Add dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine all ingredients.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 hour until the chicken is cooked through, and the potatoes and carrots are tender. Stir occasionally.
- Once the stew is done, remove the bay leaf. Ladle the chicken stew with potatoes and carrots into serving bowls. Garnish with chopped parsley. Serve hot and enjoy!
Video
Notes
- Feel free to add other vegetables such as peas or celery for variation.
- For extra flavor, you can add a splash of white wine or a spoonful of tomato paste.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Nutrition
Serving: 700g
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