This Herb-Infused Chicken Stew is your comforting one-pot wonder, perfect for any season. With hearty vegetables and aromatic herbs, it’s a soul-soothing dish that's simple enough for a weeknight yet impressive for guests.
The star of the dish is definitely the chicken thighs. They remain tender and juicy throughout cooking, absorbing all the rich flavors of the stew. Carrots and potatoes add a hearty texture, while celery gives a subtle crunch and depth of flavor. A large onion and garlic are your flavor base, essential for aroma and taste. The chicken broth and water create a savory and light base, while olive oil ensures everything cooks smoothly. The dried thyme and rosemary bring an earthy aroma, with a bay leaf adding a subtle, complex layer. Finally, seasoning with salt and pepper ties everything together.
This stew pairs wonderfully with crusty bread to soak up the delicious broth. A side of steamed green beans or a simple green salad can add a fresh contrast to the dish. For a more robust meal, serve it over a bed of fluffy rice or creamy mashed potatoes.
Start by heating up your pot over medium heat and adding the olive oil. Once the oil is shimmering, place the chicken thighs in gently, letting them brown on all sides. This usually takes about 8 minutes. Remove them and let them rest for a moment.
In the same pot, toss in your onions and garlic. Stir for a minute until they're fragrant, then add the carrots, celery, and potatoes. Let these cook for about 5 minutes so they start to soften.
Return the browned chicken to the pot, pouring in the chicken broth and water to cover everything nicely. Stir in the thyme, rosemary, and drop in a bay leaf. Season with salt and pepper to your liking.
Bring everything to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for a good 45 minutes. This lets the chicken cook through and the vegetables become perfectly tender. Remember to remove that bay leaf before serving!
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