Hearty Chicken and Vegetable Stew

A comforting and rustic stew featuring tender chicken thighs, earthy mushrooms, and root vegetables simmered in a rich tomato base, perfect for a chilly evening.

By RecipeBoss

Servings

Time Required

2 hr

Ingredients

2 lbs chicken thighs

16 oz mushrooms

3 medium carrots

3 stalks celery stalks

28 oz tomatoes

1.5 lbs potatoes

1 medium onion

4 cloves garlic

3 tbsp olive oil

4 cups chicken broth

1 tsp oregano

0.5 tsp thyme

1.5 tsp salt

0.75 tsp black pepper

* We may earn a small commission for you using these links. Thank you for supporting us!

Instructions

1
Cut chicken thighs into bite-sized pieces. Clean and slice mushrooms. Peel and chop carrots, celery, and potatoes into 1-inch chunks. Mince onion and garlic.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
3
Add chopped carrots, celery, and onion to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
5 min
4
Stir in the mushrooms and cook for another 3-4 minutes until they release their liquid.
3 min
5
Return the chicken to the pot. Add the chopped potatoes, canned tomatoes (undrained), chicken broth, oregano, thyme, salt, and black pepper. Stir to combine.
6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until potatoes and carrots are tender and chicken is cooked through. Stir occasionally.
45 min
7
Taste and adjust seasoning with salt and pepper if needed before serving.
8
Serve hot, garnished with fresh parsley if desired.
9
Place servings into bowls.
10
Arrange garnished bowls on a platter.

Perfect With

crusty breadside saladmashed potatoes