Directions
- Heat olive oil in a large pot over medium heat. Add chicken and brown on all sides. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until onions are translucent, about 3–4 minutes.
- Add carrots, celery, potatoes, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in chicken broth and return the chicken to the pot. Stir in thyme, rosemary, bay leaf, salt, and pepper.
- Bring the stew to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, until vegetables are tender and chicken is cooked through.
- Remove the bay leaf and taste for seasoning adjustments. Stir in fresh parsley before serving.
Recipe Details
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Swap chicken with turkey or lean beef for a different protein option.
- Add green beans, peas, or corn for extra veggie goodness.
- Use sweet potatoes instead of regular potatoes for a slightly sweet twist.
Serving Suggestions
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