Ingredients
- Bone-in chicken thighs or breast, as preferred
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup diced celery
- 1 cup diced onions
- 3 cloves garlic, minced
- 4-6 cups chicken broth
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the onions and garlic in olive oil or butter until soft and fragrant.
- Brown the chicken pieces on all sides to lock in flavor.
- Add the diced carrots, potatoes, and celery, stirring briefly.
- Pour in the chicken broth and add bay leaves; bring to a gentle boil.
- Season with thyme, salt, and pepper.
- Reduce heat, cover, and let simmer for 30-40 minutes until chicken is tender.
- Thicken the stew, if desired, with cornstarch mixed with cold water.
- Finish with fresh parsley before serving.
- Serve hot with crusty bread or rice.
Notes
Let the stew cool completely before storing in an airtight container. It can last for up to 3-4 days in the refrigerator or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free