Hearty Chicken and Vegetable Stew: A Comforting One-Pot Meal

As the days grow cooler, there’s nothing quite like a warm, hearty stew to bring comfort to your table. This Hearty Chicken and Vegetable Stew combines tender chicken, flavorful vegetables, and a rich broth to create a dish that’s both satisfying and nutritious. Perfect for family dinners or meal prepping for the week, this stew is sure to become a staple in your recipe collection.​

Why You’ll Love This Recipe

• Flavorful and Filling: The combination of chicken, vegetables, and herbs creates a rich and satisfying flavor profile.​
• Nutritious: Packed with protein, vitamins, and minerals, this stew is as healthy as it is delicious.​
• One-Pot Convenience: Minimal cleanup makes this recipe perfect for busy weeknights.​
• Make-Ahead Friendly: Tastes even better the next day, making it ideal for leftovers.​

Ingredients

To prepare this hearty stew, you’ll need the following ingredients:

• Protein:

  • 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces​

  • 6 oz thick-cut bacon, cut into 1/2-inch pieces

• Vegetables:

  • 1 medium yellow onion, chopped​

  • 3 cloves garlic, minced​

  • 2 stalks celery, washed and chopped into 1/4-inch slices​

  • 12 oz carrots, scrubbed and chopped into 1/4-inch rounds​

  • 14 oz Yukon Gold potatoes, scrubbed and chopped into 1/2-inch cubes​

  • 13 oz frozen peas​

• Liquids:

  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)​

  • 4 cups low-sodium beef broth​

• Other Ingredients:

  • 2 teaspoons olive oil​

  • 6 oz tomato paste​

  • 1/4 cup all-purpose flour​

  • 2 teaspoons Worcestershire sauce​

  • 2 teaspoons dried thyme​

  • 2 bay leaves

  • 1/2 teaspoon salt​

  • 1/2 teaspoon black pepper​

Equipment Needed

• Large Dutch oven or heavy-bottomed pot​

• Wooden spoon or spatula​

• Knife and cutting board​

• Measuring cups and spoons​

• Lidded jar or shaker for slurry

Instructions

Follow these steps to create your Hearty Chicken and Vegetable Stew:

1. Cook the Bacon:

   • In a large Dutch oven, heat 2 teaspoons of olive oil over medium-high heat.​

   • Add the chopped bacon and cook until most of the fat has rendered, about 6-7 minutes.​

2. Brown the Chicken:

   • Add the chicken pieces to the pot with the bacon.​

   • Cook, stirring occasionally, until the chicken is nearly cooked through and no pink spots remain, approximately 7-8 minutes.​

3. Sauté the Aromatics:

   • Add the minced garlic, chopped onion, celery, and carrots to the pot.​

   • Cook for 4 minutes, allowing the vegetables to soften slightly.​

4. Incorporate Tomato Paste and Wine:

   • Stir in the tomato paste and red wine, bringing the mixture to a simmer.​

   • Cook for 2 minutes to allow the alcohol to evaporate and the flavors to meld.

5. Prepare the Slurry:

   • In a lidded jar or shaker, combine 1/4 cup of all-purpose flour with 1 cup of cold beef broth.​

   • Shake well to create a smooth slurry.

6. Add Broth and Thicken:

   • Pour the remaining 3 cups of beef broth into the pot and bring to a boil.​

   • Slowly add the slurry while stirring continuously.​

   • Allow the mixture to return to a boil to thicken.​

7. Season and Add Potatoes:

   • Stir in the Worcestershire sauce, dried thyme, bay leaves, salt, pepper, and chopped potatoes.

   • Reduce the heat to a simmer, cover the pot, and cook for 25 minutes, stirring occasionally to prevent sticking.​

8. Add Peas:

   • Stir in the frozen peas and cook for an additional 5-7 minutes until they are heated through.​

9. Serve:

   • Remove the bay leaves before serving.​

   • Ladle the stew into bowls and serve with crusty bread for a complete meal.​

Nutritional Information

Each serving of this Hearty Chicken and Vegetable Stew provides approximately:​

• Calories: 469 kcal​

• Total Fat: 30g

  • Saturated Fat: 7g​

• Cholesterol: 146mg​

• Sodium: 890mg​

• Total Carbohydrates: 45g​

Tips for the Best Hearty Chicken and Vegetable Stew

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To ensure your stew is packed with flavor and has the perfect texture, follow these expert tips. First, always brown the chicken and bacon before adding the broth. This step enhances the depth of flavor by creating caramelization on the meat’s surface, which translates into a richer and more complex stew. Additionally, using chicken thighs instead of chicken breasts ensures the meat remains juicy and tender after simmering. Thighs have more fat content and connective tissue, which break down beautifully, creating a melt-in-your-mouth experience.

Another crucial tip is to let the stew simmer gently. Cooking at a low temperature for a longer period allows all the flavors to meld together. If you’re in a rush, it may be tempting to crank up the heat, but this can lead to tough chicken and unevenly cooked vegetables. Patience is key when making a hearty stew. Also, don’t skip the step of thickening the broth with a slurry. The combination of flour and cold broth helps achieve a luscious, velvety consistency without lumps. If you prefer an even thicker stew, consider mashing a few of the potatoes directly in the pot and stirring them in.

Fresh herbs can elevate the flavor of your stew. While dried thyme and bay leaves are essential during cooking, finishing with a handful of freshly chopped parsley or thyme just before serving adds brightness. Additionally, a squeeze of lemon juice or a splash of apple cider vinegar at the end can balance the richness and bring out the flavors even more. Finally, like most stews, this one tastes even better the next day. If you have time, prepare it in advance and let it rest overnight in the refrigerator. The flavors will intensify, creating an even more delicious dish when reheated.

What to Serve with Chicken and Vegetable Stew

This hearty stew is satisfying on its own, but pairing it with the right side dishes can elevate the meal even further. A loaf of crusty bread, such as a French baguette or homemade sourdough, is an excellent choice. The bread is perfect for dipping into the thick broth and soaking up every last bit of flavor. If you prefer something lighter, consider serving the stew with a side of steamed rice or quinoa. These grains complement the rich flavors of the stew and provide an additional source of fiber and protein.

For a balanced meal, a fresh salad on the side can provide a refreshing contrast to the warm, hearty stew. A simple green salad with a lemon vinaigrette or a tangy coleslaw can help cleanse the palate. Roasted vegetables, such as Brussels sprouts, asparagus, or green beans, also pair wonderfully with this dish, adding an extra layer of texture and nutrition. If you’re entertaining guests, a glass of dry red wine, like Merlot or Cabernet Sauvignon, can enhance the deep flavors of the stew and make for a more sophisticated dining experience.

Storage and Reheating Instructions

One of the best things about this Hearty Chicken and Vegetable Stew is how well it stores and reheats. To store leftovers, allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four days. If you plan to keep it longer, consider freezing it. To freeze, place the cooled stew in a freezer-safe container or heavy-duty freezer bag, leaving some space at the top to allow for expansion. Properly stored, it can last in the freezer for up to three months.

When reheating the stew, always do so gently to preserve the texture of the ingredients. If reheating from the refrigerator, simply transfer the stew to a pot and warm it over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of broth or water to restore the desired consistency. For frozen stew, it’s best to let it thaw overnight in the refrigerator before reheating, but if you’re short on time, you can reheat it straight from frozen by placing it in a pot over low heat and allowing it to warm up slowly. Avoid microwaving the stew on high, as this can make the chicken tough and unevenly heat the dish.

Common Questions About Chicken and Vegetable Stew

Can I make this stew in a slow cooker? Yes! To make this stew in a slow cooker, first brown the bacon and chicken in a pan before adding them to the slow cooker. Then, sauté the onion, garlic, celery, and carrots in the same pan to bring out their flavors before transferring them as well. Add the broth, wine, tomato paste, Worcestershire sauce, and seasonings, then cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the peas during the last 30 minutes of cooking.

Can I substitute other vegetables? Absolutely. This recipe is very versatile, and you can swap out vegetables based on your preference or what you have on hand. Sweet potatoes, butternut squash, parsnips, and bell peppers all work well in this stew. If adding leafy greens like spinach or kale, stir them in during the last few minutes of cooking to prevent overcooking.

What if I don’t want to use wine? If you prefer not to cook with alcohol, you can substitute the wine with an equal amount of additional beef broth or a combination of broth and a tablespoon of balsamic vinegar or Worcestershire sauce for added depth of flavor.

Can I use chicken breasts instead of thighs? While chicken thighs are recommended for their tenderness and rich flavor, chicken breasts can be used if preferred. However, keep in mind that chicken breasts cook faster and can become dry if overcooked, so reduce the cooking time slightly.

Final Thoughts

This Hearty Chicken and Vegetable Stew is the perfect comfort food for any season. With its rich flavors, nutritious ingredients, and easy one-pot cooking method, it’s a recipe that you’ll want to make again and again. Whether you’re preparing it for a cozy family dinner, meal prepping for the week, or serving guests, this stew is sure to impress. Plus, with plenty of ways to customize the ingredients and cooking method, you can make it uniquely your own.

Hearty Chicken and Vegetable Stew: A Comforting One-Pot Meal

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• Author: Johnny

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Ingredients

To prepare this hearty stew, you’ll need the following ingredients:

• Protein:

  • 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces​

  • 6 oz thick-cut bacon, cut into 1/2-inch pieces

• Vegetables:

  • 1 medium yellow onion, chopped​

  • 3 cloves garlic, minced​

  • 2 stalks celery, washed and chopped into 1/4-inch slices​

  • 12 oz carrots, scrubbed and chopped into 1/4-inch rounds​

  • 14 oz Yukon Gold potatoes, scrubbed and chopped into 1/2-inch cubes​

  • 13 oz frozen peas​

• Liquids:

  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)​

  • 4 cups low-sodium beef broth​

• Other Ingredients:

  • 2 teaspoons olive oil​

  • 6 oz tomato paste​

  • 1/4 cup all-purpose flour​

  • 2 teaspoons Worcestershire sauce​

  • 2 teaspoons dried thyme​

  • 2 bay leaves

  • 1/2 teaspoon salt​

  • 1/2 teaspoon black pepper​

Equipment Needed

• Large Dutch oven or heavy-bottomed pot​

• Wooden spoon or spatula​

• Knife and cutting board​

• Measuring cups and spoons​

• Lidded jar or shaker for slurry

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Instructions

Follow these steps to create your Hearty Chicken and Vegetable Stew:

1. Cook the Bacon:

   • In a large Dutch oven, heat 2 teaspoons of olive oil over medium-high heat.​

   • Add the chopped bacon and cook until most of the fat has rendered, about 6-7 minutes.​

2. Brown the Chicken:

   • Add the chicken pieces to the pot with the bacon.​

   • Cook, stirring occasionally, until the chicken is nearly cooked through and no pink spots remain, approximately 7-8 minutes.​

3. Sauté the Aromatics:

   • Add the minced garlic, chopped onion, celery, and carrots to the pot.​

   • Cook for 4 minutes, allowing the vegetables to soften slightly.​

4. Incorporate Tomato Paste and Wine:

   • Stir in the tomato paste and red wine, bringing the mixture to a simmer.​

   • Cook for 2 minutes to allow the alcohol to evaporate and the flavors to meld.

5. Prepare the Slurry:

   • In a lidded jar or shaker, combine 1/4 cup of all-purpose flour with 1 cup of cold beef broth.​

   • Shake well to create a smooth slurry.

6. Add Broth and Thicken:

   • Pour the remaining 3 cups of beef broth into the pot and bring to a boil.​

   • Slowly add the slurry while stirring continuously.​

   • Allow the mixture to return to a boil to thicken.​

7. Season and Add Potatoes:

   • Stir in the Worcestershire sauce, dried thyme, bay leaves, salt, pepper, and chopped potatoes.

   • Reduce the heat to a simmer, cover the pot, and cook for 25 minutes, stirring occasionally to prevent sticking.​

8. Add Peas:

   • Stir in the frozen peas and cook for an additional 5-7 minutes until they are heated through.​

9. Serve:

   • Remove the bay leaves before serving.​

   • Ladle the stew into bowls and serve with crusty bread for a complete meal.