Fall Chicken and Vegetable Stew
This hearty stew combines tender chicken, roasted root vegetables, and aromatic herbs simmered in a savory broth. The dish features a thick, comforting texture with colorful vegetables and shredded chicken, creating a warming, rustic meal perfect for fall evenings.
Equipment
- Large pot or Dutch oven
- Sharp Knife
- Cutting Board
- Wooden spoon or silicone spatula
Ingredients
- 1.5 pounds bone-in chicken thighs skin removed if desired
- 2 large carrots peeled and chopped
- 2 large parsnips peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 cup onions chopped
- 1 cup celery chopped
- to taste salt and pepper
Instructions
- Heat the large pot over medium heat and add the olive oil. Once shimmering, place the chicken thighs into the pot and brown on both sides until golden, about 4-5 minutes per side. Remove and set aside.
- Add chopped onions, carrots, parsnips, and celery into the same pot. Sauté until the vegetables are softened and fragrant, about 5-7 minutes, stirring occasionally. The vegetables should be starting to brown slightly.
- Stir in the minced garlic and chopped thyme, cooking for about 30 seconds until the garlic is fragrant and translucent. This releases the aromatic oils and heightens the flavor.
- Return the browned chicken thighs to the pot, placing them on top of the vegetables. Pour in the chicken broth, ensuring that the ingredients are partly submerged. Bring the mixture to a gentle simmer.
- Cover the pot, lower the heat to maintain a gentle simmer, and cook for about 45 minutes. Check occasionally to skim any foam or impurities from the surface, and season with salt and pepper to taste.
- Once the chicken is tender and falling off the bone, remove the thighs and shred the meat using two forks. Discard any bones and return the shredded chicken to the stew, stirring to combine.
- Adjust seasoning with additional salt and pepper if needed. Let the stew simmer uncovered for an additional 10 minutes to allow the flavors to meld and the broth to slightly thicken.
- Serve the hearty stew hot, with seasonal bread or simply as is. The vegetables should be tender, and the broth rich and flavorful, with shredded chicken throughout.
Notes
For added richness, stir in a tablespoon of butter at the end. Feel free to swap in other root vegetables like sweet potatoes or add a splash of soy sauce for depth.