Sunday Chicken Stew

Name: Sunday Chicken Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 yellow onion (chopped); 2 carrots (peeled and sliced); 2 celery stalks (sliced); 2 clove garlic (minced); 4 cup chicken broth; 1 can diced tomatoes (undrained); 1 tablespoon dried Italian seasoning; 1 cup frozen peas; 2 tablespoon fresh parsley (chopped); 1 whole crusty bread

A comforting and hearty chicken stew packed with tender vegetables in a rich, savory broth, perfect for a cozy fall evening, served with crusty bread for dipping.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $4.58/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 teaspoon salt
0.5 teaspoon black pepper
1 yellow onion (chopped)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
2 clove garlic (minced)
4 cup chicken broth
1 can diced tomatoes (undrained)
1 tablespoon dried Italian seasoning
1 cup frozen peas
2 tablespoon fresh parsley (chopped)
1 whole crusty bread

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Cook until vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Return the browned chicken to the pot. Pour in the chicken broth and canned diced tomatoes (undrained). Stir in the dried Italian seasoning, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until chicken is very tender.
Stir in the frozen peas and cook for 5 minutes, or until heated through.
Taste and adjust seasonings as needed. Serve the stew hot, garnished with fresh parsley if desired, with crusty bread on the side for dipping.

Notes

For a thicker stew, you can mash a few of the cooked carrots or potatoes (if using) against the side of the pot. Leftovers are even better the next day!

Nutrition (per serving)

Calories: 420
Protein: 40.2 g
Carbohydrates: 35.1 g
Fat: 16.5 g
Fiber: 8.1 g
Sodium: 1280 mg
Saturated Fat: 4.5 g
Sugar: 8.5 g
Cholesterol: 120 mg