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Chicken and Vegetable Stew

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

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  • Author: Johnny

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.

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Find it online: https://www.johnnyrecipes.com/hearty-chicken-and-vegetable-stew-a-comforting-one-pot-meal/