Provençal Chicken & Vegetable Stew with Quinoa

A robust and aromatic chicken stew, rich with herbs de Provence, tomatoes, and tender vegetables, served alongside fluffy quinoa for a complete and satisfying meal.

• Prep: 25 min
• Cook: 50 min
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: French
• Difficulty: Medium
• Cost: $3.82/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• healthy
• roast
• savory

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
• 2 tablespoon olive oil (divided)
• 1 yellow onion (large, chopped)
• 3 carrots (peeled, sliced)
• 2 celeries (sliced)
• 4 clove garlic (minced)
• 1 red bell pepper (cored, seeded, chopped)
• 28 ounce diced tomatoes (undrained)
• 4 cup chicken broth (gluten-free)
• 1 tablespoon Herbs de Provence
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoon red wine vinegar
• 1 cup quinoa (uncooked)
• 2 cup water
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Pat the chicken thigh pieces dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Remove browned chicken to a plate and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the yellow onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. Add the garlic and red bell pepper to the pot and cook for another 2-3 minutes, until fragrant.
5. Stir in the diced tomatoes (undrained), chicken broth, Herbs de Provence, dried thyme, bay leaf, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer.
6. Return the browned chicken thigh pieces to the pot. Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is tender and cooked through.
7. While the stew simmers, rinse the uncooked quinoa under cold running water in a fine-mesh sieve. Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
8. Remove the bay leaf from the stew. Stir in the red wine vinegar. Taste and adjust seasonings as needed.
9. Serve the Provençal Chicken & Vegetable Stew warm over a bed of fluffy quinoa. Garnish with fresh parsley, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This stew freezes well for longer storage.

Nutrition (per serving)

• Calories: 420
• Protein: 38.5 g
• Carbohydrates: 33.2 g
• Fat: 15.8 g
• Fiber: 6.1 g
• Sodium: 750 mg
• Saturated Fat: 3.7 g
• Sugar: 7.5 g
• Cholesterol: 115 mg