Ingredients:
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, cut into chunks
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 large potato, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
4 cups chicken broth
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Add garlic and cook for another minute.
Simmer the sauce
Return the chicken to the pot and pour in chicken broth and diced tomatoes. Stir in thyme and rosemary.
Add the potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Add Remaining Vegetables:
Stir in green beans and corn. Simmer uncovered for another 10 minutes until the vegetables are tender and the stew is slightly thickened.
Serve:
Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 280 kcal per serving | Servings: 6 servings
Tips:
For extra thickness, mash some of the potatoes directly in the pot.
Add a splash of cream or milk for a richer stew.
