Chicken Vegetable Stew
A warm, comforting bowl of tender chicken and chunky vegetables simmered in a light, herby broth. This one-pot American homestyle stew comes together with simple ingredients and delivers big, nourishing flavor for any night of the week.
For 4 servings
- prep
Prep the ingredients.
1.Cut chicken thighs into 1-inch chunks and pat dry.2.Dice the onion, mince the garlic, chop the carrots into rounds, slice the celery, and cube the potatoes.3.Measure out the herbs and gather the peas. - saute · ~5 min
Brown the chicken.
1.Heat the olive oil in a dutch oven over medium-high heat.2.Add the chicken pieces in a single layer and sear until golden on all sides, about 5 minutes.3.Remove the chicken to a plate and set aside.TIPDon't crowd the pot—brown in batches for a deeper stew flavor. - saute · ~8 min
Sauté the aromatics and vegetables.
1.Add the diced onion to the pot and cook until softened, about 4 minutes.2.Stir in the minced garlic and cook for 30 seconds until fragrant.3.Add the carrots and celery, and sauté for 3 minutes. - simmer · ~25 min
Build the stew and simmer.
1.Return the browned chicken to the pot along with the potatoes, water, thyme, rosemary, and bay leaf.2.Season with salt and black pepper, then stir well.3.Bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.TIPA gentle simmer, not a rapid boil, keeps the chicken tender. - simmer · ~5 min
Finish with peas and adjust.
1.Stir in the frozen peas and cook uncovered for 5 more minutes until heated through.2.Taste the broth and adjust salt and pepper if needed. Remove the bay leaf. - garnish
Garnish with fresh parsley and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken thighs dry before browning to ensure a deep golden sear.
- 2Cut the potato and carrot into uniform 1-inch cubes so they cook evenly in 25 minutes.
- 3Use a Dutch oven or heavy-bottomed pot for even heat distribution and better browning.
- 4Skim any foam or excess fat from the surface during simmering for a clearer broth.
- 5Add the frozen peas at the very end to preserve their bright color and slight bite.
- 6Let the stew rest for 5 minutes off the heat before serving to meld the flavors.
Adapt it for your goals.
Low-oil
Sauté the aromatics in 2 tablespoons of water or chicken broth instead of olive oil, and skip browning the chicken (poach it directly in the simmering liquid). This cuts fat while keeping the stew flavorful.
high proteinHigh-protein
Replace half the potatoes with an extra 200g of chicken thigh (or add a can of drained chickpeas). This boosts protein without altering the stew's hearty texture.
gluten freeGluten-free
This stew is naturally gluten-free as written. To keep it so, double-check that your dried herbs and any store-bought broth (if used instead of water) are certified gluten-free.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide high-quality protein that supports muscle maintenance and repair, while staying relatively lean when skinless.
Packed with Fiber-Rich Vegetables
Carrots, celery, potatoes, and peas contribute dietary fiber, which aids digestion and promotes feelings of fullness.
Good Source of Vitamin A
Carrots are loaded with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Low in Added Fat
With only one tablespoon of olive oil for the entire pot, this stew is a lighter option that still delivers satisfying flavor.
Frequently asked questions
Yes, but chicken breast cooks faster and can dry out. Add it after the vegetables have simmered for 15 minutes, then cook just 10 more minutes until done.
