Hearty Chicken and Root Vegetable Stew

A comforting and flavorful stew made with chicken and root vegetables, simmered in a savory broth.

By RecipeBoss

Servings

Time Required

1 hr

Ingredients

1.5 lbs chicken thighs

2 medium carrot

2 medium parsnip

2 medium potatoes

1 medium onion

2 stalks celery stalk

4 cups chicken broth

2 tbsp olive oil

2 tbsp all-purpose flour

1 tsp thyme

1 leaf bay leaf

1 tsp salt

0.5 tsp black pepper

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1
Peel and chop the carrots, parsnips, and potatoes into 1-inch pieces. Chop the onion and celery. Cut the chicken thighs into 1-inch pieces.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
5 min
3
Add the chopped onion and celery to the pot and cook until softened, about 5 minutes.
5 min
4
Sprinkle the flour over the vegetables and stir for 1 minute to cook the flour.
5
Gradually whisk in the chicken broth until smooth. Add the chopped carrots, parsnips, and potatoes, thyme, bay leaf, salt, and black pepper. Return the browned chicken to the pot.
6
Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until vegetables are tender and chicken is cooked through. Remove bay leaf before serving.
30 min

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