Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil (or butter)
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste (optional)
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 4–5 medium Yukon Gold potatoes, chopped
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme or a bundle of fresh thyme
- 1 tsp rosemary (dried or fresh sprigs)
- 1 tsp vinegar or juice of 1/2 lemon
- Chopped parsley or fresh herbs to finish
Instructions
- Heat oil in a Dutch oven or heavy-bottomed pot over medium heat.
- Brown chicken thighs in batches on both sides. Remove and set aside.
- Add diced onions, carrots, and celery. Sauté until softened.
- Add garlic and optional tomato paste. Stir and cook briefly.
- Return chicken to pot. Pour in chicken broth. Add bay leaves and herbs.
- Bring to a boil, then reduce heat and let simmer gently uncovered for 30–45 minutes.
- Add chopped potatoes during the last 20 minutes of simmering.
- If a thicker stew is desired, mix 1 tbsp flour or cornstarch with cold water and stir in near the end.
- Season with salt and pepper in layers. Taste before serving.
- Finish with a splash of lemon juice or vinegar for brightness. Garnish with parsley.
Notes
Avoid overcrowding the pot when browning chicken. Add delicate veggies like peas or kale during the last 10–15 minutes. For best flavor, let stew rest or refrigerate overnight and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg