Chicken and Vegetable Stew: Hearty, Cozy, One-Pot Comfort Food

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season chicken with salt, pepper, and garlic powder (optional).
3. Add chicken and brown 3–4 minutes (it doesn’t need to cook through yet). Remove to a plate.

2) Sauté the aromatics

1. Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened.
2. Add garlic and cook 30 seconds.
3. Stir in tomato paste (optional) and cook 1 minute.

3) Simmer

1. Return chicken to the pot.
2. Add broth, thyme, rosemary, paprika, bay leaves, and Worcestershire (optional).
3. Bring to a gentle boil, then reduce to a simmer.
4. Add potatoes and simmer 15–20 minutes until potatoes are fork-tender.

4) Add quick-cooking vegetables

1. Add green beans, corn, peas, and zucchini (if using).
2. Simmer 5–8 minutes until tender.
3. Add spinach/cabbage in the last 2 minutes if using.

5) Thicken the stew

1. Choose a thickener. For easiest: whisk flour or cornstarch with water until smooth.
2. Stir slurry into simmering stew and cook 2–4 minutes until thickened.
3. Remove bay leaves. Taste and adjust salt/pepper.

6) Finish and serve

1. Stir in lemon juice for brightness (optional).
2. Add parsley and a splash of cream if you want a creamy finish.
3. Serve hot with bread, biscuits, or rice.

Serving and Storage:

• Serve: with crusty bread, cornbread, biscuits, or over rice.
• Refrigerate: store in an airtight container up to 4 days.
• Freeze: freeze up to 2 months. (If adding cream, freeze before adding it and stir in after reheating.)
• Reheat: warm on the stovetop over medium-low, adding broth if it thickens too much.

Tips:

• Brown the chicken: adds flavor and keeps pieces from tasting “boiled.”
• Cut veggies evenly: helps everything cook at the same speed.
• Don’t overcook peas: add near the end so they stay bright and sweet.
• Adjust thickness: add more slurry for thicker stew, more broth for lighter.
• Brighten at the end: a splash of lemon makes the whole pot taste fresher.

Variations:

• Creamy chicken stew: stir in 1/4–1/2 cup cream at the end.
• Herb-forward: add fresh thyme/rosemary and finish with fresh parsley.
• Spicy: add red pepper flakes or diced jalapeño with the onion.
• Low-carb: replace potatoes with cauliflower florets or turnips.
• Slow cooker: cook on LOW 6–7 hours, add peas/green beans in last 30 minutes, thicken at the end.

Conclusion:

Chicken and Vegetable Stew is a simple, nourishing meal that always hits the spot—tender chicken, hearty vegetables, and a
savory broth that tastes even better the next day. Keep it classic, customize it with your favorite vegetables, or make it
creamy and rich. No matter how you serve it, this is the kind of one-pot comfort food you’ll want in your regular rotation.

FAQ:

Can I use rotisserie chicken?

Yes. Skip browning, add cooked rotisserie chicken near the end (after potatoes are tender) and simmer 5–10 minutes to warm.

What’s the best cut of chicken for stew?

Chicken thighs stay juicier and more tender, but chicken breast works well if you don’t overcook it.

How do I make it thicker without flour?

Use cornstarch slurry, or mash some potatoes in the pot, or blend 1–2 cups of stew and stir back in.

Can I add noodles or rice?

Yes. Add cooked rice at serving time, or simmer noodles separately and add just before serving to prevent sogginess.

Can I make this in a slow cooker?

Yes. Add everything except quick vegetables (peas, corn) and thickeners. Cook on LOW 6–7 hours. Add peas/corn in the last
30 minutes, then thicken.