Hearty Chicken and Vegetable Stew

Hi there, food lover! 👋 Ready to fill your kitchen with the comforting aroma of a slow-simmered classic? Today, we’re diving into a timeless favorite that has warmed hearts and homes for generations — Hearty Chicken and Vegetable Stew 🍗🥕🌿

This stew is a celebration of wholesome simplicity — tender chicken pieces mingling with chunky vegetables, simmered gently in a rich, savory broth. It’s the kind of meal that reminds you of cozy evenings by the fire, when family gathers around the table to share warmth and laughter. Traditionally, such stews were made to stretch humble ingredients into something magical — a meal that nourishes both body and soul.

The beauty of this dish lies in its versatility. You can use whatever veggies you have on hand — from carrots and potatoes to peas and green beans — and it will still turn out delicious. It’s hearty enough to stand on its own, but pairs beautifully with crusty bread or fluffy rice. So, grab your pot and let’s make a stew that will have everyone coming back for seconds! 🥣❤️

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🧺 Ingredients

Main Ingredients:

• 1 ½ lbs (700 g) chicken thighs or breasts, cut into chunks
• 2 tbsp olive oil or butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 medium potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 cup green beans, trimmed and halved
• 1 cup frozen peas
• 5 cups chicken broth
• 2 tbsp flour (optional, for thickening)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Optional Enhancements:

• ½ cup corn kernels
• ½ tsp smoked paprika for depth
• Fresh parsley for garnish 🌿
• A squeeze of lemon juice for brightness 🍋

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👩‍🍳 Step-by-Step Directions

1. Prepare the ingredients.
   Chop all the vegetables into even pieces for even cooking. Pat the chicken dry and season lightly with salt and pepper.
2. Brown the chicken.
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 5–7 minutes. Remove and set aside.
3. Sauté the aromatics.
   In the same pot, add a bit more oil if needed. Sauté onions and garlic for 2 minutes until fragrant. Stir in carrots and celery, cooking for another 3–4 minutes.
4. Build the stew base.
   Sprinkle in flour and stir well to coat the vegetables — this helps thicken the stew later. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
5. Add the chicken back in.
   Return the browned chicken to the pot. Add potatoes, thyme, bay leaf, and paprika (if using). Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
6. Add the remaining veggies.
   Stir in green beans and peas. Continue to simmer for another 10 minutes until all vegetables are tender and the stew has reached your desired consistency.
7. Season and serve.
   Taste and adjust with salt, pepper, and a squeeze of lemon juice if desired. Remove the bay leaf before serving.
8. Garnish and enjoy!
   Ladle the stew into bowls, garnish with fresh parsley, and serve warm with a slice of crusty bread.

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🧠 Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 40 minutes
⏳ Total Time: 55 minutes
🍽️ Servings: 6

⚡ Calories per serving: ~380
💪 Protein: 32g
🥔 Carbohydrates: 28g
🥑 Fat: 15g
🧂 Sodium: 480mg
🌾 Fiber: 5g
💧 Cholesterol: 85mg

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Bon appétit and happy cooking! 👩🍳🍽️