Chicken Stew with Roasted Balsamic Vegetables

Cozy up with this hearty Chicken Stew with Roasted Balsamic Vegetables—a soul-warming dish that’s bursting with rich flavors and wholesome ingredients. Tender bone-in chicken thighs are simmered in a savory broth infused with garlic, thyme, and bay leaves, creating a comforting base for this rustic stew. The star of the recipe is the colorful array of roasted red potatoes, zucchini, and red bell peppers, caramelized in a luscious balsamic and honey glaze for a perfect balance of sweet and tangy. With a prep-and-cook time of just 80 minutes, this one-pot meal is ideal for busy weeknights or casual family dinners. Serve it hot, topped with a sprinkle of fresh parsley for a fresh, zesty finish. This chicken stew is not just a meal—it’s a bowl of pure comfort. Perfect for searches like "easy chicken stew," "one-pot dinner recipes," and "stew with roasted vegetables."

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces bone-in, skinless chicken thighs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large carrots, sliced into 1/2-inch rounds
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 medium red potatoes, quartered
• 2 medium zucchini, chopped
• 1 large red bell pepper, diced
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons chopped parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken thighs on both sides (about 4 minutes per side), then remove them from the pot and set aside.

Step 4

In the same pot, add another 1 tablespoon of olive oil, followed by the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Pour in the chicken broth, then add the bay leaves and dried thyme. Bring the mixture to a boil.

Step 7

Return the browned chicken thighs to the pot, reduce the heat to a simmer, cover, and cook for 25 minutes.

Step 8

While the stew is simmering, prepare the roasted vegetables. In a large mixing bowl, combine the red potatoes, zucchini, and red bell pepper. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 9

Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20 minutes.

Step 10

In a small bowl, whisk together the balsamic vinegar and honey. After 20 minutes of roasting, remove the vegetables from the oven and drizzle the balsamic mixture over them. Toss to coat evenly and return to the oven for an additional 10 minutes.

Step 11

After the stew has simmered for 25 minutes, add the roasted vegetables to the pot. Simmer everything together, uncovered, for another 10 minutes to allow the flavors to meld.

Step 12

Taste and adjust seasoning with additional salt and pepper if needed.

Step 13

Serve the chicken stew hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(4343.4g)

Amount per serving	% Daily Value*
Calories	3422.9

Total Fat 158.7g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 981mg	0%
Sodium 9205.2mg	0%
Total Carbohydrate 214.0g	0%
Dietary Fiber 28.0g	0%
Total Sugars 65.6g
Protein 280.9g	0%

Vitamin D 0IU	0%
Calcium 604.2mg	0%
Iron 22.8mg	0%
Potassium 9793.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 33.0%

Carbs: 25.1%