This hearty chicken stew recipe can be easily adapted to suit your taste and the seasonal ingredients available to you. It showcases the versatility of chicken as a protein, allowing it to absorb the flavors of the accompanying spices and vegetables, resulting in a dish that is both comforting and satisfying.
Ingredients
Scale:
2 lbs bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 medium potatoes, diced
2 cups green beans, trimmed and cut into 1-inch pieces
Prepare the Ingredients: Begin by gathering all your ingredients. Chop the vegetables and set them aside, ensuring uniform sizes for even cooking.
Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the chicken thighs, skin-side down. Cook for about 5-7 minutes until golden brown and crispy. Flip and brown the other side for another 5 minutes.
Sauté the Aromatics: In the same pot, add the chopped onion and cook for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional minute.
Add the Vegetables: Add the carrots, potatoes, and green beans to the pot. Stir well to combine with the onions and garlic.
Combine Ingredients: Return the browned chicken to the pot, nestling it among the vegetables. Pour in the chicken broth, ensuring the chicken is submerged. Add the thyme, rosemary, paprika, salt, and pepper.
Simmer: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Prepare the Dumplings (optional): If you’re making dumplings, mix the flour, baking powder, and salt in a bowl. Stir in the melted butter and milk until just combined.
