Roasted Vegetable and Chicken Stew
A warm, comforting stew with roasted vegetables, tender chicken, and nutrient-rich kale. Quick to prepare, naturally high in protein, and packed with fiber, this stew is perfect for a hearty weeknight dinner or make-ahead meal prep.
Equipment
- 1 Baking sheet
- 1 Dutch oven or large heavy-bottomed soup pot
- 1 Immersion Blender
- 1 Sturdy wooden spoon
- Measuring Cups and Spoons
- Cutting board and chef’s knife
Ingredients
- 8 oz baby bella mushrooms quartered
- 4 large carrots peeled and sliced into ½-inch rounds
- 1½ lbs Yukon Gold potatoes cubed (approx. 5 medium)
- 5 tbsp olive oil divided
- 1½ tsp kosher salt divided
- 1½ tsp freshly ground black pepper divided
- ½ tsp harissa powder
- 4 chicken thighs skin-on and bone-in (approx. 1½ lbs)
- ¼ cup all-purpose flour
- ½ large yellow onion chopped
- 3 large garlic cloves minced
- ½ tsp ground cumin
- 1 tsp ground turmeric
- ⅓ cup white wine
- 6 cups 48 oz chicken stock
- 2 bay leaves
- 3 large kale leaves stems removed and torn
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). This ensures the vegetables roast evenly and develop vibrant colors without over-browning. Proper preheating is key to achieving tender, flavorful veggies that will enhance the depth of your stew.
- Prepare and Arrange the Vegetables: Wash and quarter the mushrooms, peel and slice the carrots into ½-inch rounds, and cube the Yukon Gold potatoes into uniform 1-inch pieces. Spread the vegetables on a large baking sheet in separate rows—keeping mushrooms, carrots, and potatoes apart. This separation helps you control cooking times and maintain the integrity of each vegetable’s flavor and texture.
- Season and Oil the Vegetables: Drizzle 3 tablespoons of olive oil evenly over the vegetables. Sprinkle ¾ teaspoon of kosher salt, ¾ teaspoon freshly ground black pepper, and ½ teaspoon of harissa powder over each row. Toss each type of vegetable gently to ensure an even coating. The olive oil helps them roast to a tender texture, while the harissa adds a subtle, smoky warmth.
- Roast the Vegetables: Place the seasoned vegetables in the preheated oven and roast for 20–25 minutes. The goal is tender vegetables with vivid colors, not a browned, caramelized finish. Check doneness by piercing the carrots and potatoes with a fork—they should be soft but not mushy. Once done, set the vegetables aside to cool slightly while you prepare the stew base.
- Prepare the Chicken: Trim any excess fat from the chicken thighs but keep the skin intact for roasting. Pat them dry to ensure they brown evenly. Sprinkle ¾ teaspoon salt and ¾ teaspoon freshly ground black pepper over the chicken. Dry, seasoned skin will crisp beautifully in the pan, adding flavor to both the chicken and the stew.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed soup pot over medium heat. Once the oil shimmers, place the chicken thighs skin side down. Sear for about 7 minutes until the skin is golden and crisp. Flip the thighs and cook an additional 5 minutes. Some bits may stick to the pan—this is fine, as these brown bits (fond) will later enhance the stew’s flavor. Transfer the chicken to a plate; it does not need to be fully cooked at this stage.
- Make the Roux: Using the same pot and chicken fat, sprinkle ¼ cup of all-purpose flour evenly into the pan. Stir constantly with a sturdy wooden spoon, scraping the fond from the bottom. Cook for about 6 minutes until the mixture turns golden and has a slightly nutty aroma. This roux will thicken the stew and provide a rich, velvety base.
- Sauté Onion, Garlic, and Spices: Add the chopped onion, minced garlic, ½ teaspoon ground cumin, and 1 teaspoon ground turmeric to the roux. Stir continuously, scraping the bottom of the pot to combine the flavors. Cook for 5 minutes until the onions soften and the spices release their aroma. The roux may become crumbly initially; continue stirring—it will integrate into a smooth base.
- Deglaze with Wine: Slowly pour ⅓ cup of white wine into the pot, stirring and scraping the bottom to release any remaining browned bits. Allow the wine to simmer for about 1 minute. Deglazing not only adds depth and acidity but also lifts the concentrated flavors left from the chicken and vegetables.
- Add Chicken Stock and Bay Leaves: Gradually add 6 cups of chicken stock, stirring continuously to prevent lumps. Add 2 bay leaves to the simmering pot. Bring the mixture to a gentle simmer over medium-low heat. Avoid boiling, as this can toughen the chicken and affect the texture of the soup.
- Simmer the Chicken: Remove the skin from the chicken thighs and discard. Add the thighs to the pot of simmering stock. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer gently for 25 minutes, stirring occasionally. The chicken will cook through while infusing the stew with rich flavor.
- Puree Half of the Roasted Vegetables: Use tongs to carefully remove the chicken and bay leaves, setting them aside. Take half of the roasted carrots and potatoes and add them to the pot.Use an immersion blender to puree the vegetables directly into the soup until smooth and creamy. This creates a luscious, velvety texture without needing cream.
- Reintroduce Remaining Vegetables: Add the remaining roasted potatoes, carrots, and all mushrooms back into the pot. Stir gently to warm the vegetables without overcooking. This layered approach keeps the vegetables intact and visually appealing while adding texture to the stew.
- Shred the Chicken: Once the chicken has cooled enough to handle, use two forks to shred it into bite-sized pieces. Discard the bones. Return the shredded chicken to the pot, stirring to combine thoroughly with the pureed and whole vegetables.
- Add Kale and Finish Cooking: Tear 3 large kale leaves into bite-sized pieces and stir them into the stew. Allow the kale to wilt over low heat for 2–3 minutes. Taste the stew and adjust seasoning if necessary with additional salt or pepper. The kale adds vibrant color, fiber, and a subtle earthy flavor to balance the rich chicken and vegetables.
- Serve and Enjoy: Ladle the stew into bowls while still warm. Serve with crusty bread or your favorite side. Leftovers can be stored in the refrigerator for up to 7 days or frozen for up to 1 month, making this an excellent meal-prep-friendly recipe. Enjoy a hearty, protein-packed, and fiber-rich stew perfect for everyday comfort food.
Notes
- Vegetable Prep Matters: Cut vegetables into uniform sizes for even roasting. Keeping them in separate rows while roasting helps retain individual flavors and textures.
- Chicken Choice: Bone-in, skin-on thighs add flavor and richness, but you can substitute boneless, skinless thighs for a leaner option.
- Spice Adjustments: Harissa adds warmth; adjust the amount to suit your heat preference. Turmeric and cumin provide earthy undertones that balance the sweetness of roasted vegetables.
- Puree for Creaminess: Pureeing half the roasted vegetables adds body and creaminess without dairy. You can skip this step if you prefer a chunkier stew.
- Make-Ahead Friendly: Both the roasted vegetables and the stew base can be prepared ahead, making weeknight dinners easier and faster.
