Chunky Chicken and Vegetable Stew

There’s nothing quite like a hearty bowl of Chunky Chicken and Vegetable Stew to bring warmth and comfort to any day. This isn’t just a meal; it’s a hug in a bowl, packed with tender, succulent chicken and a colorful medley of nutritious vegetables, all simmering together in a rich, aromatic broth. Designed to be both incredibly satisfying and wonderfully easy to prepare, this stew is the epitome of wholesome home cooking. With its robust flavors and chunky textures, it’s the perfect dish to chase away a chill, nourish the body, and bring everyone to the table for a comforting, delicious experience. It’s a timeless classic that proves simple ingredients can create extraordinary flavor.

Ingredients:

For the Chicken:

• 2 tablespoons olive oil (divided)
• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch chunks
• Salt and freshly ground black pepper, to taste

For the Aromatics & Vegetables:

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 2 medium potatoes (e.g., Yukon Gold or red potatoes), peeled and diced into 1-inch cubes
• 1 cup celery, chopped into ½-inch pieces
• 1 cup green beans, trimmed and chopped into 1-inch pieces
• 1 medium zucchini, diced into 1-inch cubes

For the Broth & Seasoning:

• 4 cups chicken broth (low sodium preferred)
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (crushed between fingers to release aroma)
• ½ teaspoon dried marjoram (optional, for added herb flavor)
• Salt and freshly ground black pepper, to taste

For Garnish:

• 2 tablespoons fresh parsley, finely chopped

Step-by-Step Instructions

1. Brown the Chicken:

1. Heat Oil: Heat 1 tablespoon of olive oil in a large (5-6 quart) Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear Chicken: Add the chicken chunks to the hot pot in a single layer, making sure not to overcrowd. Season lightly with salt and pepper. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides. The chicken doesn’t need to be cooked through at this stage, just nicely seared for flavor.
3. Remove Chicken: Remove the browned chicken from the pot and set it aside on a plate.

2. Sauté Aromatics:

1. Add More Oil (if needed): If the pot looks dry, add the remaining 1 tablespoon of olive oil.
2. Sauté Onion & Garlic: Add the diced onion to the pot and sauté over medium heat for about 3-4 minutes, stirring occasionally, until it begins to soften and become translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

3. Add Vegetables and Liquids:

1. Add Hardier Vegetables: Add the sliced carrots, diced potatoes, and chopped celery to the pot. Stir well to combine with the onions and garlic.
2. Add Broth & Seasoning: Pour in the chicken broth and water. Season with dried thyme, dried rosemary, and a good pinch of salt and pepper.
3. Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil.

4. Simmer the Stew:

1. Reduce Heat & Cover: Once boiling, reduce the heat to low, ensuring the stew maintains a gentle simmer. Cover the pot with a lid.
2. Cook Until Tender: Let the stew simmer for 30-35 minutes, or until the carrots and potatoes are fork-tender.

5. Finish with Remaining Vegetables & Chicken:

1. Add Softer Vegetables: Stir in the green beans and diced zucchini.
2. Return Chicken: Add the browned chicken chunks (and any accumulated juices from the plate) back into the pot.
3. Heat Through: Continue to simmer, uncovered, for an additional 5-7 minutes, or until the green beans and zucchini are tender-crisp and the chicken is fully heated through.
4. Adjust Seasoning: Taste the stew and adjust seasoning with additional salt and pepper if needed.

6. Serve:

1. Garnish: Ladle the hot Chunky Chicken and Vegetable Stew into bowls.
2. Serve Fresh: Garnish each serving with fresh chopped parsley before enjoying this delicious and comforting meal.

Tips, Variations, and Storage

• Chicken Cuts: While thighs are recommended for their juiciness and flavor, boneless, skinless chicken breast can be used. If using breast meat, add it back to the stew for only the last 5-7 minutes to prevent it from drying out.
• Vegetable Medley: Feel free to swap or add other vegetables based on preference and seasonality:
  • Hearty: Sweet potatoes, parsnips, turnips, or butternut squash (add with carrots and potatoes).
  • Leafy Greens: A handful of spinach or kale can be stirred in during the last few minutes.
  • Mushrooms: Sliced mushrooms can be sautéed with the onions.
• Thickening the Stew: If you prefer a thicker stew, you can:
  • Whisk 1-2 tablespoons of cornstarch with a little cold water to create a slurry, then stir it into the simmering stew during the last 10 minutes until thickened.
  • Mash a few of the cooked potato chunks against the side of the pot to naturally thicken the broth.
• Herbs: Use fresh herbs for an even more vibrant flavor! Double the amount if using fresh vs. dried.
• Make Ahead: Stews often taste even better the next day as the flavors have more time to meld.
• Storage: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This stew freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Pairings

• Bread: Crusty bread, dinner rolls, cornbread, or biscuits are perfect for soaking up the delicious broth.
• Grains: A side of plain white rice, brown rice, or quinoa can also be served to make it even heartier.
• Wine: A light-bodied red wine like a Pinot Noir or a crisp white wine such as a Sauvignon Blanc.

Quick Info

• Prep Time: 10 minutes
• Cooking Time: 40-45 minutes
• Total Time: 50-55 minutes
• Kcal: Approximately 320 kcal per serving (varies by ingredients and exact portion size)
• Servings: 6
• Cuisine: American / Comfort Food
• Course: Main Course