This Hearty Chicken Stew with Fresh Vegetables is a warm and comforting dish packed with tender chunks of chicken, colorful veggies like carrots, peas, and potatoes, all simmered together in a flavorful broth. It’s the kind of meal that feels like a big, cozy hug on a chilly day.
I love making this stew when I want something simple but filling, and I always appreciate how the fresh vegetables add a nice touch of sweetness and texture. One of my favorite tricks is to let it cook low and slow so all the flavors really come together. Plus, it’s great for having leftovers that taste even better the next day.
When I serve this stew, I usually pair it with some crusty bread to soak up all that delicious broth. It’s perfect for family dinners or when I want to make something that everyone will enjoy without too much fuss. This stew always brings a little bit of comfort and home to the table, and I think you’ll love it just as much as I do.
Key Ingredients & Substitutions
Chicken Thighs: I prefer bone-in thighs for juicy, tender meat and extra flavor. If you want leaner options, boneless skinless chicken breasts work but cook a bit faster. Bone-in adds richness to the broth.
Vegetables: Carrots, potatoes, and zucchini give the stew great texture and mild sweetness. You can swap zucchini with yellow squash or add celery for more crunch. Feel free to toss in green beans or peas for variety.
Herbs and Seasonings: Fresh thyme and rosemary brighten the flavor, but dried herbs are a handy substitute. If fresh isn’t available, use about one-third the amount of dried herbs since they’re stronger. Paprika adds warmth but is optional.
Broth: Use good-quality chicken broth or stock for the base. If you want to make it vegetarian, swap broth for vegetable stock and replace chicken with hearty mushrooms or beans.
How Do You Get Rich Flavor and Tender Chicken in This Stew?
Start by browning the chicken well in the pot. This step adds a deep flavor through caramelization and keeps the meat juicy. Don’t rush—give the chicken time for a golden crust.
- Heat oil in your pot, then cook chicken skin-side down without moving it for about 3-4 minutes.
- Flip and brown the other side, then remove and set aside.
- Sauté onions and garlic in the same pot to soak up all the flavor bits.
- Add tomato paste and paprika to boost richness.
- Return chicken and vegetables, cover with broth, and simmer gently to keep meat tender.
Slow simmering low and slow helps the chicken stay tender and the veggies soften without falling apart. Check towards the end and adjust seasoning to your taste.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering.
- Sharp chef’s knife – makes chopping vegetables and cutting chicken easy and safe.
- Cutting board – a sturdy surface helps keep your workspace organized while prepping.
- Wooden spoon – perfect for stirring without scratching your pot.
- Measuring spoons and cups – help you add herbs, spices, and liquids just right.
Flavor Variations & Add-Ins
- Try using boneless chicken breasts for a leaner stew that cooks a little faster.
- Add mushrooms for a deeper, earthy flavor and extra texture.
- Stir in a cup of frozen peas near the end for a sweet pop of color and taste.
- Swap rosemary and thyme for oregano and basil for a Mediterranean twist.
Hearty Chicken Stew with Fresh Vegetables
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (700g) bone-in, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 1 medium zucchini, sliced into rounds
- 4 cups (1 liter) chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- 1 bay leaf
- 1 tbsp tomato paste (optional, for richness)
- ½ tsp paprika (optional)
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40 minutes to cook. So, expect roughly 55 minutes from start to finish, perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Season your chicken thighs well with salt and pepper. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them for about 3-4 minutes on each side until they get a nice golden color. Once done, remove the chicken and set it aside.
2. Cook the Vegetables and Build Flavor:
In the same pot, add the diced onion and sauté until it’s soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. If you’re using tomato paste and paprika, add them now and cook for about a minute to deepen the flavors.
3. Combine and Simmer:
Add the chopped carrots, potatoes, and zucchini to the pot and give everything a good stir. Place the browned chicken back into the pot, pour in the chicken broth, and add thyme, rosemary, and the bay leaf. Stir gently to combine. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 35-45 minutes. The chicken should be tender and the vegetables cooked through.
4. Finish and Serve:
Before serving, taste the stew and add any more salt or pepper if you need it. Remove the bay leaf and sprinkle fresh parsley or thyme on top for a fresh, herby touch. Serve hot with crusty bread or over rice for a satisfying meal.
Can I Use Frozen Chicken Thighs for This Stew?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the pieces dry to help with browning and avoid excess water in the stew.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the chicken and sauté the onions and garlic first for the best flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until chicken and vegetables are tender.
How Should I Store Leftovers?
Let the stew cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Substitute Other Vegetables?
Definitely! Feel free to swap or add veggies like green beans, peas, mushrooms, or celery depending on what you have on hand or prefer. Just adjust cooking time if vegetables are softer or firmer.
