Chicken Thigh Stew with Root Vegetables
Chicken Thigh Stew with Root Vegetables
Ingredients
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 parsnips, medium, peeled and cut into 1-inch pieces
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cups chicken broth, low sodium
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
⏱️ 2 min
- 2
Add the chicken to the hot pot in a single layer, working in batches if necessary to avoid overcrowding. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the carrots, potatoes, and parsnips. Cook for 5 minutes, stirring occasionally, to lightly brown the vegetables.
⏱️ 5 min
- 5
Add the tomato paste, dried thyme, and bay leaf to the pot. Stir well and cook for 1 minute, allowing the tomato paste to darken slightly and deepen in flavor.
⏱️ 2 min
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a simmer.
⏱️ 3 min
- 7
Return the seared chicken and any accumulated juices to the pot. Cover, reduce the heat to low, and simmer for 35-45 minutes, or until the chicken is tender and the vegetables are fork-tender.
⏱️ 45 min
- 8
Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Thigh Stew with Root Vegetables
Ingredients
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 parsnips, medium, peeled and cut into 1-inch pieces
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cups chicken broth, low sodium
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
⏱️ 2 min - 2
Add the chicken to the hot pot in a single layer, working in batches if necessary to avoid overcrowding. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the carrots, potatoes, and parsnips. Cook for 5 minutes, stirring occasionally, to lightly brown the vegetables.
⏱️ 5 min - 5
Add the tomato paste, dried thyme, and bay leaf to the pot. Stir well and cook for 1 minute, allowing the tomato paste to darken slightly and deepen in flavor.
⏱️ 2 min - 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a simmer.
⏱️ 3 min - 7
Return the seared chicken and any accumulated juices to the pot. Cover, reduce the heat to low, and simmer for 35-45 minutes, or until the chicken is tender and the vegetables are fork-tender.
⏱️ 45 min - 8
Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min