Cozy Chicken Stew
A flavorful, one-pot chicken stew with tender chicken thighs and fresh vegetables in a rich tomato broth. High in protein and fiber, low in saturated fat, and ready in under an hour. Perfect for easy weeknight dinners or meal prep.
Equipment
- 1 Dutch oven or large pot (6–8 qt)
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Wooden Spoon
- 1 measuring cup
- 1 tablespoon and teaspoon
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 medium carrots peeled and chopped
- 1 red bell pepper chopped
- 1 medium zucchini chopped
- 1 medium potato chopped
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 28-ounce can whole tomatoes
- 2 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 tablespoon white wine vinegar
- 1 cup fresh parsley chopped
Instructions
- Prepare the Chicken (Season & Pat Dry): Start by removing the chicken thighs from their packaging and patting each piece dry with paper towels. Drying the meat ensures it browns properly and develops deeper flavor. Sprinkle a generous pinch of kosher salt and freshly cracked black pepper evenly over both sides of each thigh. Set the seasoned chicken aside while you prepare the vegetables.
- Heat the Oil (Pan Preparation): Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of extra virgin olive oil and let it warm until it shimmers lightly and smells fragrant. The shimmering oil indicates it’s hot enough to sear the chicken without sticking, helping to lock in flavor and moisture.
- Brown the Chicken (Sear to Perfection): Carefully place the chicken thighs into the hot oil, seasoned side down first. Let them cook undisturbed for about 4 minutes until the bottom develops a golden-brown crust. Flip each thigh gently with tongs and cook the second side for another 3 minutes. Browning adds depth and richness to the stew. Remove the chicken from the pot and transfer it to a plate. Don’t worry if it isn’t fully cooked yet; it will finish cooking in the stew.
- Sauté the Aromatics (Vegetable Base): Keeping the pot over medium-high heat, add the chopped onion, minced garlic, diced carrots, red bell pepper, zucchini, and potato. Sprinkle in 1 teaspoon paprika, 1 teaspoon ground coriander, 1 teaspoon dried oregano, and a pinch of salt and pepper. Stir frequently for 7–8 minutes until the vegetables begin to soften and lightly caramelize. The natural sweetness of the vegetables will deepen the stew’s flavor.
- Add Tomatoes and Broth (Build the Stew): Pour in the whole canned tomatoes, including the juices. Use a wooden spoon to gently crush the tomatoes, breaking them into chunky pieces. Add the 2 cups of low-sodium chicken broth and the 2 sprigs of fresh thyme. Stir everything together to combine, creating a rich, aromatic base for your stew.
- Combine Chicken with Vegetables (Simmering Stage): Return the browned chicken thighs to the pot, nestling them into the tomato-vegetable mixture. Increase the heat to high and bring the liquid to a gentle boil, stirring occasionally. This step helps the flavors meld and begins tenderizing the chicken. After 5 minutes of boiling, reduce the heat to medium-low. Partially cover the pot with a lid and allow the stew to simmer gently for 20–30 minutes, stirring occasionally. The chicken should be fork-tender, and the broth should thicken into a jammy consistency.
- Finish with Freshness (Vinegar & Parsley): Once the chicken is fully cooked and the vegetables are soft, remove the thyme sprigs from the pot. Stir in 1 tablespoon of white wine vinegar to brighten the flavors. Finally, fold in 1 cup of freshly chopped parsley for a burst of color and freshness. Taste the stew and adjust seasoning with additional salt or pepper if desired.
- Serve the Stew (Plating & Enjoyment): Ladle the stew into individual bowls, making sure each portion has a balance of chicken, vegetables, and broth. Serve it warm, either on its own or paired with crusty bread, rice, or couscous for a complete meal. This stew also reheats beautifully, making it a great choice for leftovers or meal prep.
Notes
- Use boneless, skinless chicken thighs for tender, juicy meat; bone-in thighs or drumsticks are optional with slightly longer cooking.
- Swap or add seasonal vegetables like sweet potatoes, green beans, or mushrooms to vary flavor and texture.
- Crush canned tomatoes by hand or with a wooden spoon for a rustic, chunky consistency.
- Use high-quality extra virgin olive oil to enhance flavor and nutritional benefits.
- Simmer gently rather than rapidly boiling to keep chicken moist and allow flavors to meld.
- Toast spices briefly with vegetables to release their aroma and deepen the stew’s flavor.
- Fresh herbs like parsley and thyme at the end give brightness and freshness to the stew.
