Description
Get ready to dive into the coziest, most soul-warming dish you’ll make this season—Hearty Chicken Stew. With succulent seared chicken thighs, a rainbow of garden vegetables, and a rich, savory broth, this easy dinner idea is everything you want in a one-pot meal. It’s the kind of food that brings everyone around the table and leaves them asking for seconds. Whether you’re looking for quick dinner recipes, wholesome comfort food, or meal prep ideas, this chicken stew is a winner every time.
It’s packed with flavor and layered textures—from tender potatoes and carrots to sweet peas and buttery pearl onions. Perfect for lazy weekends, chilly evenings, or when you just want a no-fuss meal that feels like a hug in a bowl. If you’re on the hunt for healthy dinner ideas or hearty food ideas that feed a crowd, this one’s for you.
Ingredients
6 bone-in, skin-on chicken thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
3 garlic cloves, minced
3 carrots, peeled and chopped
1 cup pearl onions (fresh or frozen)
2 cups baby potatoes, halved
1 cup mushrooms, halved
1½ cups frozen green peas
2 tablespoons all-purpose flour
3 cups chicken broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken thighs dry and season with salt and pepper. Sear in olive oil until golden on both sides. Remove and set aside.
- In the same pot, melt butter. Sauté diced onion for 2-3 minutes, then add garlic and cook 30 seconds more.
- Stir in carrots, pearl onions, mushrooms, and potatoes. Cook 5-6 minutes until lightly browned. Add flour and mix well.
- Pour in chicken broth, then stir in tomato paste, thyme, and bay leaf. Scrape the bottom of the pot to release flavor bits.
- Return chicken to the pot. Simmer on low, covered, for 40-45 minutes.
- Add peas and cook uncovered for another 5-7 minutes. Adjust salt and pepper. Discard bay leaf.
- Garnish with chopped parsley and serve hot.