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Hearty Chicken Stew

Hearty Chicken Stew

By Max Headroom

Total: 1 hour 15 minutes
Main CourseStewComfort Food

Ingredients

  • 500 g chicken
  • 2 medium carrots
  • 1 large onions
  • 3 medium potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 leaf bay leaf

Instructions

1

Prepare the ingredients: peel and chop the carrots and potatoes into bite-sized pieces, chop the onions, and mince the garlic.

2

Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

3

In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.

4

Add the carrots and potatoes to the pot. Sauté for another 5 minutes.

5

Return the chicken to the pot, then add the chicken broth, dried thyme, dried rosemary, salt, black pepper, and bay leaf.

6

Bring the stew to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.

7

Remove the bay leaf, and taste the stew. Adjust seasoning with more salt and pepper if needed.

8

Serve hot and enjoy your hearty chicken stew!

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Hearty Chicken Stew

By Max Headroom

Main CourseStewComfort Food
Hearty Chicken Stew - chicken, carrots recipe

This Main Course Stew Comfort Food recipe is ready in 1 hour 15 minutes and features chicken, carrots, onions and other delicious ingredients. Contains 450 calories total.

1 hour 15 minutes

Ingredients

  • 500 g chicken
  • 2 medium carrots
  • 1 large onions
  • 3 medium potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 leaf bay leaf

Instructions

1

Prepare the ingredients: peel and chop the carrots and potatoes into bite-sized pieces, chop the onions, and mince the garlic.

2

Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

3

In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.

4

Add the carrots and potatoes to the pot. Sauté for another 5 minutes.

5

Return the chicken to the pot, then add the chicken broth, dried thyme, dried rosemary, salt, black pepper, and bay leaf.

6

Bring the stew to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.

7

Remove the bay leaf, and taste the stew. Adjust seasoning with more salt and pepper if needed.

8

Serve hot and enjoy your hearty chicken stew!

Nutritional Information

Calories per Serving: 450

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🥘 More with chicken🥘 More with carrots🥘 More with onions

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