Sunday Afternoon Stew

Name: Sunday Afternoon Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (large, diced); 4 clove garlic (minced); 3 carrots (medium, peeled and sliced); 3 celeries (sliced); 3 potatoes (medium, scrubbed and cut into 1-inch cubes); 2 can cannellini beans (15-ounce, rinsed and drained); 1 can diced tomatoes (14.5-ounce, undrained); 4 cup vegetable broth; 2 tablespoon tomato paste; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1 bay leaf; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 6 whole wheat dinner rolls

A comforting, richly flavored chicken and vegetable stew, loaded with protein and fiber, perfect for a cozy meal with easy reheating.

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $4.00/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Halal

Ingredients

2 tablespoon olive oil
2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (large, diced)
4 clove garlic (minced)
3 carrots (medium, peeled and sliced)
3 celeries (sliced)
3 potatoes (medium, scrubbed and cut into 1-inch cubes)
2 can cannellini beans (15-ounce, rinsed and drained)
1 can diced tomatoes (14.5-ounce, undrained)
4 cup vegetable broth
2 tablespoon tomato paste
1 tablespoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1.5 teaspoon salt
0.5 teaspoon black pepper
6 whole wheat dinner rolls

Instructions

Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat. Add chicken thighs and brown on all sides for 5-7 minutes. Remove chicken and set aside.
Add yellow onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened. Stir in minced garlic and tomato paste; cook for 1 minute more until fragrant.
Return chicken to the pot. Add potatoes, cannellini beans, diced tomatoes, vegetable broth, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir everything together.
If using a Dutch oven, bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until chicken is tender and vegetables are soft. Stir occasionally. If using a slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Remove bay leaf before serving. Serve the stew warm with whole wheat dinner rolls.
Divide remaining stew into airtight containers and refrigerate for future meals.

Notes

This stew reheats beautifully and the flavors deepen overnight. Store individual portions in airtight containers for easy meal prep during the week.

Nutrition (per serving)

Calories: 445
Protein: 37.8 g
Carbohydrates: 44.5 g
Fat: 15.3 g
Fiber: 12.3 g
Sodium: 710 mg
Saturated Fat: 3.7 g
Sugar: 5.9 g
Cholesterol: 110 mg