Introduction This hearty chicken and vegetable stew is the kind of comfort food that warms you from the inside out. It is rich, deeply flavorful, and packed with rustic vegetables that simmer slowly until tender. This dish is the definition of home cooking: simple ingredients, slow cooking, and a result so satisfying that every spoonful feels like a hug. Whether you are cooking for family, sharing with friends, or meal prepping for the week, this stew delivers bold taste, nourishment, and pure comfort.
Ingredients Chicken thighs boneless skinless 1.5 kg or 3 pounds Carrots sliced 3 cups Potatoes diced 4 cups Celery chopped 2 cups Onion diced 1 large Garlic minced 4 cloves Olive oil 3 tablespoons Tomato paste 2 tablespoons Chicken broth 8 cups Bay leaves 2 Thyme 1 teaspoon Rosemary 1 teaspoon Smoked paprika 1 teaspoon Salt 1.5 teaspoons Black pepper 1 teaspoon Frozen peas 1.5 cups Corn frozen or canned 1.5 cups Flour 3 tablespoons Water 3 tablespoons Fresh parsley chopped 2 tablespoons
Instructions Heat olive oil in a large pot over medium heat. Add the chicken thighs and sear on both sides until lightly browned. Remove and set aside. Add onion, carrots, celery, and garlic to the pot and cook until soft. Stir in the tomato paste and cook one minute. Return the chicken to the pot and add potatoes, broth, bay leaves, thyme, rosemary, smoked paprika, salt, and black pepper. Bring to a boil then reduce heat and simmer 45 to 55 minutes. Mix flour and water to make a slurry and stir into the stew. Cook 10 more minutes to thicken. Add peas and corn and simmer 5 minutes. Remove bay leaves. Taste and adjust seasoning. Stir in parsley before serving.
Methods Searing the meat builds deep flavor. Slow simmering allows vegetables to soften naturally without falling apart. The slurry thickens the stew smoothly. Layering aromatics like onion, garlic, and herbs gives the stew a rich base. Fresh herbs at the end brighten the overall flavor.
History Stews date back thousands of years and appear in nearly every culture. They were originally made by simmering inexpensive cuts of meat and hearty vegetables over long periods. Chicken stew became especially common in European households, where families used seasonal vegetables and homemade broth. Today, variations of chicken stew exist worldwide, making it one of the most universal comfort dishes ever created.
Benefits This stew is nutrient dense, high in protein from chicken, full of fiber from vegetables, contains vitamins A and C from carrots and peas, provides long lasting energy from potatoes, and is naturally satisfying. It is filling without being heavy and can support balanced eating.
Formation The stew forms its body from the marriage of browned chicken, softened vegetables, infused herbs, and slowly reduced broth. As starch from potatoes and the flour slurry mix with the liquid, the stew becomes thick, velvety, and cohesive. Every ingredient contributes to the final texture.
Conclusion This hearty chicken and vegetable stew stands as a classic, reliable, comforting meal that belongs in every kitchen. It is simple to make, endlessly satisfying, and designed to bring warmth to your table. Each bowl is packed with nourishment, flavor, and tradition.
Lovers People who love rustic food, homemade meals, slow cooked dishes, comforting flavors, and warm hearty bowls adore this recipe. It appeals to families, busy cooks, meal preppers, and anyone who appreciates simple ingredients transformed into something memorable.
Nutrition Approximate per serving assuming 8 servings Calories 330 Protein 28 g Carbohydrates 34 g Fat 9 g Fiber 5 g Sodium varies depending on broth
If you want this stew turned into a slow cooker version, instant pot version, thicker version, or spicy version, just tell me.