Cozy Chicken Stew
Ingredients:
- 4 boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 4 potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 cup peas (fresh or frozen)
- 4 cups chicken broth
- 2 chicken stock cubes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
- Prepare the Ingredients:
- Cut the chicken thighs into bite-sized pieces.
- Chop the onion and mince the garlic.
- Slice the carrots and celery.
- Peel and dice the potatoes.
- Trim and cut the green beans.
- Sear the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces and sear until they are browned on all sides. Remove the chicken and set it aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the sliced carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- Add the Broth and Spices:
- Pour in the chicken broth and add the chicken stock cubes, stirring until they dissolve.
- Add the bay leaf, dried thyme, dried rosemary, salt, and pepper.
- Simmer the Stew:
- Return the seared chicken to the pot.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
- Add the Green Beans and Peas:
- Add the green beans and peas to the pot.
- Continue to simmer for another 10 minutes, until the green beans are tender but still bright green.
- Finish and Serve:
- Remove the bay leaf from the stew.
- Taste and adjust the seasoning with salt and pepper if needed.
- Garnish with freshly chopped parsley.
- Enjoy:
- Serve the chicken stew hot, with a side of crusty bread or over a bed of rice if desired.
