Country Chicken and Root Vegetable Stew

Name: Country Chicken and Root Vegetable Stew
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1 yellow onion (medium, chopped); 3 carrots (peeled, sliced); 2 parsnips (peeled, sliced); 2 celeries (stalks, sliced); 3 clove garlic (minced); 2 tablespoon tomato paste; 4 cup chicken broth; 1 bay leaf; 1 teaspoon dried thyme; 1.5 pound broccoli (florets)

A comforting and hearty chicken stew packed with nourishing root vegetables like carrots and parsnips, slowly simmered for deep, savory flavors, served with vibrant steamed broccoli.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Servings: 4
Cuisine: British
Difficulty: Easy
Cost: $4.84/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Paleo
High-Protein
High-Fiber
Whole30
Soy-Free
Low-Fat

Ingredients

1 tablespoon olive oil
1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1 yellow onion (medium, chopped)
3 carrots (peeled, sliced)
2 parsnips (peeled, sliced)
2 celeries (stalks, sliced)
3 clove garlic (minced)
2 tablespoon tomato paste
4 cup chicken broth
1 bay leaf
1 teaspoon dried thyme
1.5 pound broccoli (florets)

Instructions

Season chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Add chopped yellow onion, sliced carrots, sliced parsnips, and sliced celery to the pot. Sauté for 8-10 minutes until vegetables start to soften.
Stir in minced garlic and tomato paste and cook for 1 minute more until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add bay leaf, dried thyme, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.
Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 40-45 minutes, or until chicken is cooked through and vegetables are very tender. Remove bay leaf before serving.
About 10 minutes before the stew is ready, prepare the broccoli. Steam broccoli florets until tender-crisp, about 5-7 minutes. Season lightly with salt.
Serve the hearty chicken stew hot, with steamed broccoli on the side.

Notes

Chicken thighs are excellent for stews as they stay moist and flavorful during longer cooking times. If the stew is too thin, remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate.

Nutrition (per serving)

Calories: 402
Protein: 41.1 g
Carbohydrates: 37.8 g
Fat: 12.6 g
Fiber: 9.8 g
Sodium: 1724 mg
Saturated Fat: 2.8 g
Sugar: 12.3 g
Cholesterol: 144 mg