By Bobby Abernathy
Peel and chop the onions and garlic. Peel and slice the carrots. Peel and cube the potatoes into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
Add the chicken pieces to the pot. Cook until browned on all sides, about 5-7 minutes.
Add the carrots and potatoes to the pot. Stir well to combine.
Pour in the chicken broth and add the bay leaves, thyme, salt, and pepper. Stir well and bring to a boil.
Once boiling, reduce heat to low and cover the pot. Let it simmer for about 30-40 minutes or until the potatoes and chicken are cooked through.
Remove the bay leaves, adjust seasoning with more salt and pepper if needed.
Garnish with chopped parsley before serving. Serve hot and enjoy!
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This Stew Main Course recipe is ready in 1 hour and features chicken, potatoes, onions and other delicious ingredients. Contains 400 calories total.
Peel and chop the onions and garlic. Peel and slice the carrots. Peel and cube the potatoes into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
Add the chicken pieces to the pot. Cook until browned on all sides, about 5-7 minutes.
Add the carrots and potatoes to the pot. Stir well to combine.
Pour in the chicken broth and add the bay leaves, thyme, salt, and pepper. Stir well and bring to a boil.
Once boiling, reduce heat to low and cover the pot. Let it simmer for about 30-40 minutes or until the potatoes and chicken are cooked through.
Remove the bay leaves, adjust seasoning with more salt and pepper if needed.
Garnish with chopped parsley before serving. Serve hot and enjoy!
Calories per Serving: 400
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