Description
A warm, simple meal that cooks in one pot and fills the house with good smells. This easy stew uses chicken thighs, vegetables, tomatoes, and broth for a cozy bowl of comfort.
Ingredients
Scale
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4–6 chicken thighs (bone-in or boneless, skin on or off)
- 3 cups chicken broth (low-sodium if preferred)
- 1 can (14 oz) diced tomatoes, undrained
- 2 bay leaves
- 1–2 teaspoons dried thyme (or a few fresh sprigs)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prepare ingredients: chop onion, garlic, carrots, and celery. Measure broth and open tomatoes.
- Heat a large pot over medium heat and add olive oil.
- Add the diced onion and minced garlic; cook until onion softens and turns translucent (about 3–4 minutes).
- Stir in the chopped carrots and celery; cook for about 4–5 minutes until starting to soften.
- Push the vegetables aside and add the chicken thighs; brown each side for 2–3 minutes.
- Pour in the chicken broth and can of diced tomatoes. Scrape the bottom of the pot.
- Add bay leaves, thyme, salt, and pepper; stir to combine.
- Bring to a gentle boil, then lower heat and simmer for 30–40 minutes until chicken reaches 165°F (74°C).
- Taste and adjust seasoning as needed; remove bay leaves before serving.
Notes
Serve with crusty bread, rice, or buttered egg noodles. Garnish with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 105mg