By Joseph Restucci
Peel and chop the onion and garlic cloves finely. Peel and cut the potatoes into 1-inch cubes.
Heat the olive oil in a large pot over medium heat.
Add the chopped onions to the pot and sauté until translucent, about 5 minutes.
Add the garlic and sauté for another minute until fragrant.
Place the chicken thighs in the pot. Cook for 5 minutes on each side or until browned.
Add the cubed potatoes, chicken broth, thyme, rosemary, salt, black pepper, and bay leaf to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30 to 35 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove the bay leaf before serving. Adjust seasoning with salt and pepper to taste if necessary.
Serve the stew hot, optionally garnished with fresh herbs like parsley if available.
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This Stew Chicken Dinner recipe is ready in 1 hour and features chicken thighs, onion, potatoes and other delicious ingredients. Contains 450 calories total.
Peel and chop the onion and garlic cloves finely. Peel and cut the potatoes into 1-inch cubes.
Heat the olive oil in a large pot over medium heat.
Add the chopped onions to the pot and sauté until translucent, about 5 minutes.
Add the garlic and sauté for another minute until fragrant.
Place the chicken thighs in the pot. Cook for 5 minutes on each side or until browned.
Add the cubed potatoes, chicken broth, thyme, rosemary, salt, black pepper, and bay leaf to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30 to 35 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove the bay leaf before serving. Adjust seasoning with salt and pepper to taste if necessary.
Serve the stew hot, optionally garnished with fresh herbs like parsley if available.
Calories per Serving: 450
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