Giada's Chicken Stew

Warm and comforting, Giada’s Chicken Stew is a hearty, flavor-packed dish perfect for weeknight dinners or cozy gatherings. Tender, seared chicken thighs simmer in a rich, aromatic broth infused with dry white wine, garlic, and a medley of herbs like thyme, oregano, and bay leaf. Loaded with chunks of red potatoes, carrots, and celery, this one-pot meal is both nutritious and satisfying. With a prep time of just 20 minutes, this savory stew comes together easily, making it ideal for busy schedules. Serve it with crusty bread to soak up the flavorful broth, and don’t forget the finishing touch of fresh parsley for a burst of brightness. Whether you’re craving comfort food or meal-prepping for the week, this chicken stew is sure to become a family favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds chicken thighs, boneless and skinless
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 medium yellow onion, chopped
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 4 cups chicken broth
• 14.5 ounces diced tomatoes, canned
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 3 medium red potatoes, cut into chunks
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Step 3

Sear the chicken thighs in the pot until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

Step 4

In the same pot, add the chopped onion, carrots, and celery. Cook for 5-6 minutes until softened.

Step 5

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

Step 6

Deglaze the pot by pouring in the white wine, scraping the browned bits from the bottom with a wooden spoon. Let the wine reduce for 2 minutes.

Step 7

Add the chicken broth, diced tomatoes (with their juice), dried thyme, dried oregano, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine.

Step 8

Return the seared chicken thighs to the pot and add the chunks of red potatoes.

Step 9

Bring the stew to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes or until the chicken is cooked through and the potatoes are tender.

Step 10

Remove the bay leaf and discard. Shred the chicken into bite-sized pieces if desired.

Step 11

Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3248.8g)

Amount per serving	% Daily Value*
Calories	2486.2

Total Fat 104.9g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 5973.3mg	0%
Total Carbohydrate 137.6g	0%
Dietary Fiber 20.7g	0%
Total Sugars 33.8g
Protein 207.2g	0%

Vitamin D 0IU	0%
Calcium 525.2mg	0%
Iron 17.7mg	0%
Potassium 6440.1mg	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: 40.6%

Protein: 35.7%

Carbs: 23.7%