Description
A hearty and comforting Rustic Chicken & Potato Stew featuring tender chicken, Yukon gold potatoes, carrots, and aromatic herbs simmered in a flavorful chicken broth. Perfect for a family meal, this stew is packed with nutrients and warm flavors that bring a taste of home cooking to your table.
Ingredients
Scale
Protein & Vegetables
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1.5 lbs Yukon gold or red potatoes, peeled and cubed
- 4 large carrots, peeled and chopped
- 1 large onion, diced
- 3 cloves garlic, minced
Liquids & Herbs
- 5 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1/4 cup chopped fresh parsley
Oils & Seasonings
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the onions: Heat olive oil in a large Dutch oven over medium heat. Add diced onions and cook until they become translucent, approximately 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Brown the chicken: Add the chicken chunks to the pot and cook, turning occasionally, until all sides are nicely browned, about 5 to 7 minutes. This step enhances the stew’s depth of flavor.
- Add vegetables and herbs: Stir in the peeled and chopped carrots and cubed potatoes. Add the bay leaves and fresh thyme sprigs (or dried thyme). These herbs will infuse the stew with their fragrance.
- Pour in chicken broth: Pour the chicken broth over the ingredients until everything is covered by about an inch. This liquid will become the stew’s flavorful base.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven with its lid and let it simmer gently for 35 to 40 minutes, or until the vegetables are tender and the chicken is cooked through.
- Finish and season: Remove the bay leaves and thyme sprigs from the stew. Season with salt and freshly ground black pepper to taste, enhancing the overall flavor balance.
- Add fresh parsley: Just before serving, stir in the chopped fresh parsley to add a burst of color and fresh herbaceous notes.
Notes
- For a thicker stew, mash some of the potatoes in the pot before serving.
- Use chicken thighs for juicier, more flavorful meat; breasts will be leaner.
- Feel free to substitute fresh thyme with dried, adjusting the quantity accordingly.
- Leftovers reheat well and can taste even better the next day.
- This stew can be made in advance and stored in the refrigerator for up to 3 days.
