One Pot Chicken and Vegetable Stew

Simmer your way to cozy comfort with this hearty One Pot Chicken and Vegetable Stew, a perfect choice for busy weeknights or chilly evenings. Packed with tender bone-in chicken thighs, vibrant vegetables like carrots, celery, and red potatoes, and seasoned with aromatic thyme and garlic, this dish is a flavorful and wholesome meal that comes together in under one hour. The best part? Everything cooks in a single pot, making cleanup a breeze. This satisfying stew is finished with a pop of sweetness from frozen peas and a garnish of fresh parsley, making it as visually appealing as it is delicious. Serve it piping hot with crusty bread or over a bed of rice for a soul-warming dish your family will love. Perfectly comforting, easy, and packed with nutrition, this stew is a true one-pot wonder!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 pieces chicken thighs, bone-in and skin-on
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced into rounds
• 2 stalks celery stalks, sliced
• 4 small red potatoes, diced
• 4 cups chicken broth
• 1 leaf bay leaf
• 1 teaspoon fresh thyme
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

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

Step 3

Sear the chicken thighs in the pot for 4-5 minutes on each side until golden brown. Remove and set aside.

Step 4

In the same pot, add the diced yellow onion and cook for 2-3 minutes until translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the sliced carrots, celery, and diced potatoes to the pot. Cook for 3-4 minutes, stirring occasionally.

Step 7

Pour in 4 cups of chicken broth and scrape the bottom of the pot to release any browned bits.

Step 8

Return the seared chicken thighs to the pot and add the bay leaf and fresh thyme.

Step 9

Bring the stew to a boil, then reduce the heat to low and cover with a lid. Simmer for 35-40 minutes, or until the chicken is tender and the vegetables are cooked through.

Step 10

Remove the chicken thighs and shred the meat off the bones using two forks. Discard the bones and return the shredded chicken to the pot.

Step 11

Stir in 1 cup of frozen peas and cook for 2-3 more minutes, until heated through.

Step 12

Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

Step 13

Garnish with fresh parsley (optional) and serve hot with crusty bread or over rice.

Nutrition Facts

Serving size	(2425.0g)

Amount per serving	% Daily Value*
Calories	2222.5

Total Fat 122.7g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 564mg	0%
Sodium 5222.4mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 19.7g	0%
Total Sugars 25.7g
Protein 166.5g	0%

Vitamin D 0IU	0%
Calcium 361.0mg	0%
Iron 15.4mg	0%
Potassium 4999.9mg	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: 49.0%

Protein: 29.6%

Carbs: 21.4%