Name: One Pot Chicken Stew Recipe
Ingredients: 1 lb (450g) Chicken Thighs, Diced: Chicken thighs are the star protein of our stew, and for good reason. Compared to chicken breasts, thighs are richer in flavor and boast a higher fat content, which keeps them incredibly moist and tender even after simmering for an extended period. This is crucial for a stew, where dryness is the enemy. Dicing the chicken thighs ensures they cook evenly and integrate seamlessly with the vegetables, making each bite a harmonious blend of textures and tastes. Why Chicken Thighs? As mentioned, chicken thighs are superior to chicken breasts in stews due to their fat content and flavor. They hold up better to longer cooking times without drying out and contribute a deeper, more savory chicken flavor to the broth.; Bone-in vs. Boneless, Skinless: While this recipe calls for boneless, skinless thighs for convenience, you can absolutely use bone-in, skin-on thighs for an even richer flavor. If using bone-in thighs, you might want to brown them whole first to develop deeper flavor, then remove the bones and shred the meat before adding it back to the stew. However, for ease and speed, boneless, skinless diced thighs are ideal for this one-pot recipe.; Chicken Quality: Opt for good quality chicken thighs. Free-range or organic chicken will generally have better flavor and texture. Fresh chicken is always preferable, but frozen and thawed chicken thighs will also work perfectly well. Ensure the chicken is properly thawed before dicing and cooking.; Vegetarian/Vegan Substitution: For a vegetarian or vegan version, you could substitute the chicken with firm tofu or hearty mushrooms like cremini or portobello. Tofu should be pressed to remove excess water and then diced and pan-fried to achieve a similar texture and browning. Mushrooms can be sautéed until browned and slightly softened.; 2 tbsp Olive Oil: Olive oil is the foundation for sautéing and browning in this stew. It provides a healthy fat base and contributes a subtle fruity flavor. Heating the olive oil in the pot creates the perfect environment to develop flavor from the chicken and vegetables as they cook. Why Olive Oil? Olive oil is a healthy monounsaturated fat and adds a pleasant flavor to the stew. Its moderate smoke point makes it suitable for sautéing and browning over medium heat.; Alternative Oils: If you don’t have olive oil, you can use other neutral oils like canola oil, vegetable oil, or avocado oil. Butter can also be used for a richer flavor, or a combination of butter and olive oil for the best of both worlds – the flavor of butter and the higher smoke point of olive oil. Coconut oil could also be used, but it will impart a slight coconut flavor which might not be desirable in a traditional chicken stew.; 1 Onion, Chopped: Onion is an aromatic base ingredient that forms the flavor backbone of countless savory dishes, and this stew is no exception. As it cooks, the onion softens and sweetens, releasing its aromatic compounds into the oil and broth, creating a foundational layer of savory depth. Type of Onion: Yellow or brown onions are the most common and versatile for stews. They have a good balance of sweetness and pungency that mellows out beautifully when cooked. White onions are milder and can also be used. Red onions are generally not preferred for stews as their flavor is sharper and can become overpowering, but in a pinch, they can be used.; Chopping Size: Chopping the onion into roughly uniform pieces ensures even cooking. A medium dice is ideal, about ½ inch pieces. You don’t want them too finely minced as they might disappear into the stew, nor too large as they will take longer to soften.; Shallots or Leeks: For a slightly different flavor profile, you can substitute the onion with shallots or leeks. Shallots are milder and sweeter than onions, while leeks have a delicate oniony flavor. Use 2-3 shallots or 1-2 leeks in place of the onion, ensuring they are properly cleaned and chopped.; 3 Carrots, Sliced: Carrots bring sweetness, color, and a touch of earthiness to the stew. As they cook, they soften and release their natural sugars, adding a subtle sweetness that complements the savory chicken and herbs. They also provide a vibrant orange hue to the stew, making it visually appealing. Type of Carrots: Regular orange carrots are the standard choice. You can use baby carrots for convenience, but they might be slightly less flavorful than full-sized carrots. Consider using rainbow carrots for a more visually interesting stew, although their flavor is generally similar to orange carrots.; Slicing Style: Slicing the carrots into rounds about ¼ inch thick is ideal for even cooking in the stew. You can also chop them into chunks if you prefer a chunkier stew. Avoid slicing them too thinly as they might become mushy during the simmering process.; Other Root Vegetables: If you don’t have carrots, you can substitute them with other root vegetables like parsnips or sweet potatoes. Parsnips have a sweet and slightly peppery flavor that works well in stews. Sweet potatoes add a sweeter and creamier texture.; 2 Potatoes, Diced: Potatoes are the starchy backbone of this stew, adding body and heartiness. As they cook, they soften and thicken the broth slightly, creating a comforting and satisfying texture. They also absorb the flavors of the broth and other ingredients, becoming incredibly flavorful in their own right. Potato Variety: Yukon Gold or red potatoes are excellent choices for stews. Yukon Golds have a buttery flavor and creamy texture, while red potatoes hold their shape well and are less starchy. Russet potatoes can also be used, but they are starchier and might break down more during cooking, resulting in a thicker stew. If using russets, be mindful of not over-stirring.; Dicing Size: Dice the potatoes into roughly 1-inch cubes. This size allows them to cook through evenly without becoming mushy and provides a satisfying bite in the stew.; Sweet Potatoes: Sweet potatoes can be used in place of regular potatoes for a sweeter stew. They will soften more quickly, so you might want to add them a little later in the cooking process than regular potatoes. They also add a vibrant orange color and extra nutritional value.; 3 Cloves Garlic, Minced: Garlic is another essential aromatic ingredient that adds pungent, savory depth to the stew. Minced garlic releases its flavor quickly when cooked, infusing the oil and broth with its characteristic aroma and taste. Fresh Garlic is Best: Fresh garlic cloves are always preferred over pre-minced garlic or garlic powder for the most vibrant flavor. The flavor of fresh garlic is brighter and more complex.; Mincing vs. Slicing: Mincing the garlic releases its flavor more quickly and evenly into the stew. Sliced garlic will impart a milder flavor and take longer to soften.; Garlic Paste or Powder (Substitutions): In a pinch, you can use garlic paste or garlic powder. Use about 1 teaspoon of garlic paste or ½ teaspoon of garlic powder in place of 3 cloves of fresh garlic. However, the flavor will not be as fresh and vibrant.; 4 Cups Chicken Broth: Chicken broth is the liquid base of the stew, providing moisture and a rich chicken flavor. It brings all the ingredients together and creates the flavorful broth that makes this dish so comforting. Broth vs. Stock: Chicken broth and chicken stock are often used interchangeably, but there is a slight difference. Chicken stock is typically made with bones and has a richer, more gelatinous texture and deeper flavor. Chicken broth is usually made with meat and vegetables and is lighter in flavor. Either broth or stock will work well in this recipe.; Low Sodium Broth: Using low sodium chicken broth is recommended to control the salt level of the stew. You can always add more salt to taste at the end.; Homemade vs. Store-Bought: Homemade chicken broth or stock is always the best for flavor and nutritional value. However, good quality store-bought chicken broth is perfectly acceptable and convenient. Choose a brand that is low in sodium and made with natural ingredients.; Vegetable Broth (Substitution): For a vegetarian or vegan stew, substitute chicken broth with vegetable broth. Choose a good quality vegetable broth for the best flavor.; 1 tsp Dried Thyme: Dried thyme is a classic herb that adds a warm, earthy, and slightly lemony flavor to the stew. It complements chicken and vegetables beautifully and provides a comforting aromatic note. Dried vs. Fresh Thyme: Dried thyme is more potent than fresh thyme. 1 teaspoon of dried thyme is roughly equivalent to 1 tablespoon of fresh thyme. Dried thyme works well in stews as its flavor develops during the simmering process.; Fresh Thyme (Substitution): If using fresh thyme, use about 1 tablespoon of fresh thyme leaves. Add fresh thyme later in the cooking process, about 10-15 minutes before the stew is finished, to preserve its fresh flavor.; Other Herbs (Substitutions): If you don’t have thyme, you can substitute it with other herbs like rosemary, sage, or marjoram. Rosemary has a strong piney flavor, sage is earthy and slightly peppery, and marjoram is similar to oregano but milder and sweeter.; 1 tsp Dried Oregano: Dried oregano adds a slightly pungent, peppery, and earthy flavor to the stew. It is another classic herb that pairs well with chicken, vegetables, and tomatoes (although we are not using tomatoes in this recipe, oregano still complements the other flavors). Dried vs. Fresh Oregano: Similar to thyme, dried oregano is more potent than fresh oregano. 1 teaspoon of dried oregano is roughly equivalent to 1 tablespoon of fresh oregano.; Fresh Oregano (Substitution): If using fresh oregano, use about 1 tablespoon of fresh oregano leaves. Add fresh oregano later in the cooking process to preserve its fresh flavor.; Italian Seasoning Blend (Substitution): If you don’t have dried thyme and oregano separately, you can use Italian seasoning blend, which usually contains thyme, oregano, basil, rosemary, and marjoram. Use about 2 teaspoons of Italian seasoning blend in place of 1 teaspoon of dried thyme and 1 teaspoon of dried oregano.; Salt and Pepper to Taste: Salt and pepper are essential seasonings that enhance the flavors of all the other ingredients in the stew. Salt brings out the natural flavors, while pepper adds a subtle warmth and spice. Type of Salt: Kosher salt or sea salt are generally preferred for cooking as they are less processed and have a cleaner taste than iodized table salt.; Freshly Ground Black Pepper: Freshly ground black pepper has a more robust and aromatic flavor than pre-ground pepper.

Ingredients

1 lb (450g) Chicken Thighs, Diced: Chicken thighs are the star protein of our stew, and for good reason. Compared to chicken breasts, thighs are richer in flavor and boast a higher fat content, which keeps them incredibly moist and tender even after simmering for an extended period. This is crucial for a stew, where dryness is the enemy. Dicing the chicken thighs ensures they cook evenly and integrate seamlessly with the vegetables, making each bite a harmonious blend of textures and tastes.
- Why Chicken Thighs? As mentioned, chicken thighs are superior to chicken breasts in stews due to their fat content and flavor. They hold up better to longer cooking times without drying out and contribute a deeper, more savory chicken flavor to the broth.
- Bone-in vs. Boneless, Skinless: While this recipe calls for boneless, skinless thighs for convenience, you can absolutely use bone-in, skin-on thighs for an even richer flavor. If using bone-in thighs, you might want to brown them whole first to develop deeper flavor, then remove the bones and shred the meat before adding it back to the stew. However, for ease and speed, boneless, skinless diced thighs are ideal for this one-pot recipe.
- Chicken Quality: Opt for good quality chicken thighs. Free-range or organic chicken will generally have better flavor and texture. Fresh chicken is always preferable, but frozen and thawed chicken thighs will also work perfectly well. Ensure the chicken is properly thawed before dicing and cooking.
- Vegetarian/Vegan Substitution: For a vegetarian or vegan version, you could substitute the chicken with firm tofu or hearty mushrooms like cremini or portobello. Tofu should be pressed to remove excess water and then diced and pan-fried to achieve a similar texture and browning. Mushrooms can be sautéed until browned and slightly softened.

2 tbsp Olive Oil: Olive oil is the foundation for sautéing and browning in this stew. It provides a healthy fat base and contributes a subtle fruity flavor. Heating the olive oil in the pot creates the perfect environment to develop flavor from the chicken and vegetables as they cook.
- Why Olive Oil? Olive oil is a healthy monounsaturated fat and adds a pleasant flavor to the stew. Its moderate smoke point makes it suitable for sautéing and browning over medium heat.
- Alternative Oils: If you don’t have olive oil, you can use other neutral oils like canola oil, vegetable oil, or avocado oil. Butter can also be used for a richer flavor, or a combination of butter and olive oil for the best of both worlds – the flavor of butter and the higher smoke point of olive oil. Coconut oil could also be used, but it will impart a slight coconut flavor which might not be desirable in a traditional chicken stew.

1 Onion, Chopped: Onion is an aromatic base ingredient that forms the flavor backbone of countless savory dishes, and this stew is no exception. As it cooks, the onion softens and sweetens, releasing its aromatic compounds into the oil and broth, creating a foundational layer of savory depth.
- Type of Onion: Yellow or brown onions are the most common and versatile for stews. They have a good balance of sweetness and pungency that mellows out beautifully when cooked. White onions are milder and can also be used. Red onions are generally not preferred for stews as their flavor is sharper and can become overpowering, but in a pinch, they can be used.
- Chopping Size: Chopping the onion into roughly uniform pieces ensures even cooking. A medium dice is ideal, about ½ inch pieces. You don’t want them too finely minced as they might disappear into the stew, nor too large as they will take longer to soften.
- Shallots or Leeks: For a slightly different flavor profile, you can substitute the onion with shallots or leeks. Shallots are milder and sweeter than onions, while leeks have a delicate oniony flavor. Use 2-3 shallots or 1-2 leeks in place of the onion, ensuring they are properly cleaned and chopped.

3 Carrots, Sliced: Carrots bring sweetness, color, and a touch of earthiness to the stew. As they cook, they soften and release their natural sugars, adding a subtle sweetness that complements the savory chicken and herbs. They also provide a vibrant orange hue to the stew, making it visually appealing.
- Type of Carrots: Regular orange carrots are the standard choice. You can use baby carrots for convenience, but they might be slightly less flavorful than full-sized carrots. Consider using rainbow carrots for a more visually interesting stew, although their flavor is generally similar to orange carrots.
- Slicing Style: Slicing the carrots into rounds about ¼ inch thick is ideal for even cooking in the stew. You can also chop them into chunks if you prefer a chunkier stew. Avoid slicing them too thinly as they might become mushy during the simmering process.
- Other Root Vegetables: If you don’t have carrots, you can substitute them with other root vegetables like parsnips or sweet potatoes. Parsnips have a sweet and slightly peppery flavor that works well in stews. Sweet potatoes add a sweeter and creamier texture.

2 Potatoes, Diced: Potatoes are the starchy backbone of this stew, adding body and heartiness. As they cook, they soften and thicken the broth slightly, creating a comforting and satisfying texture. They also absorb the flavors of the broth and other ingredients, becoming incredibly flavorful in their own right.
- Potato Variety: Yukon Gold or red potatoes are excellent choices for stews. Yukon Golds have a buttery flavor and creamy texture, while red potatoes hold their shape well and are less starchy. Russet potatoes can also be used, but they are starchier and might break down more during cooking, resulting in a thicker stew. If using russets, be mindful of not over-stirring.
- Dicing Size: Dice the potatoes into roughly 1-inch cubes. This size allows them to cook through evenly without becoming mushy and provides a satisfying bite in the stew.
- Sweet Potatoes: Sweet potatoes can be used in place of regular potatoes for a sweeter stew. They will soften more quickly, so you might want to add them a little later in the cooking process than regular potatoes. They also add a vibrant orange color and extra nutritional value.

3 Cloves Garlic, Minced: Garlic is another essential aromatic ingredient that adds pungent, savory depth to the stew. Minced garlic releases its flavor quickly when cooked, infusing the oil and broth with its characteristic aroma and taste.
- Fresh Garlic is Best: Fresh garlic cloves are always preferred over pre-minced garlic or garlic powder for the most vibrant flavor. The flavor of fresh garlic is brighter and more complex.
- Mincing vs. Slicing: Mincing the garlic releases its flavor more quickly and evenly into the stew. Sliced garlic will impart a milder flavor and take longer to soften.
- Garlic Paste or Powder (Substitutions): In a pinch, you can use garlic paste or garlic powder. Use about 1 teaspoon of garlic paste or ½ teaspoon of garlic powder in place of 3 cloves of fresh garlic. However, the flavor will not be as fresh and vibrant.

4 Cups Chicken Broth: Chicken broth is the liquid base of the stew, providing moisture and a rich chicken flavor. It brings all the ingredients together and creates the flavorful broth that makes this dish so comforting.
- Broth vs. Stock: Chicken broth and chicken stock are often used interchangeably, but there is a slight difference. Chicken stock is typically made with bones and has a richer, more gelatinous texture and deeper flavor. Chicken broth is usually made with meat and vegetables and is lighter in flavor. Either broth or stock will work well in this recipe.
- Low Sodium Broth: Using low sodium chicken broth is recommended to control the salt level of the stew. You can always add more salt to taste at the end.
- Homemade vs. Store-Bought: Homemade chicken broth or stock is always the best for flavor and nutritional value. However, good quality store-bought chicken broth is perfectly acceptable and convenient. Choose a brand that is low in sodium and made with natural ingredients.
- Vegetable Broth (Substitution): For a vegetarian or vegan stew, substitute chicken broth with vegetable broth. Choose a good quality vegetable broth for the best flavor.

1 tsp Dried Thyme: Dried thyme is a classic herb that adds a warm, earthy, and slightly lemony flavor to the stew. It complements chicken and vegetables beautifully and provides a comforting aromatic note.
- Dried vs. Fresh Thyme: Dried thyme is more potent than fresh thyme. 1 teaspoon of dried thyme is roughly equivalent to 1 tablespoon of fresh thyme. Dried thyme works well in stews as its flavor develops during the simmering process.
- Fresh Thyme (Substitution): If using fresh thyme, use about 1 tablespoon of fresh thyme leaves. Add fresh thyme later in the cooking process, about 10-15 minutes before the stew is finished, to preserve its fresh flavor.
- Other Herbs (Substitutions): If you don’t have thyme, you can substitute it with other herbs like rosemary, sage, or marjoram. Rosemary has a strong piney flavor, sage is earthy and slightly peppery, and marjoram is similar to oregano but milder and sweeter.

1 tsp Dried Oregano: Dried oregano adds a slightly pungent, peppery, and earthy flavor to the stew. It is another classic herb that pairs well with chicken, vegetables, and tomatoes (although we are not using tomatoes in this recipe, oregano still complements the other flavors).
- Dried vs. Fresh Oregano: Similar to thyme, dried oregano is more potent than fresh oregano. 1 teaspoon of dried oregano is roughly equivalent to 1 tablespoon of fresh oregano.
- Fresh Oregano (Substitution): If using fresh oregano, use about 1 tablespoon of fresh oregano leaves. Add fresh oregano later in the cooking process to preserve its fresh flavor.
- Italian Seasoning Blend (Substitution): If you don’t have dried thyme and oregano separately, you can use Italian seasoning blend, which usually contains thyme, oregano, basil, rosemary, and marjoram. Use about 2 teaspoons of Italian seasoning blend in place of 1 teaspoon of dried thyme and 1 teaspoon of dried oregano.

Salt and Pepper to Taste: Salt and pepper are essential seasonings that enhance the flavors of all the other ingredients in the stew. Salt brings out the natural flavors, while pepper adds a subtle warmth and spice.
- Type of Salt: Kosher salt or sea salt are generally preferred for cooking as they are less processed and have a cleaner taste than iodized table salt.
- Freshly Ground Black Pepper: Freshly ground black pepper has a more robust and aromatic flavor than pre-ground pepper.
- Seasoning Throughout Cooking: It’s important to season the stew throughout the cooking process, not just at the end. Season the chicken when browning, season the vegetables as they sauté, and season the broth when you add it. Taste and adjust seasoning as needed at the end of cooking.

Fresh Parsley for Garnish: Fresh parsley adds a bright, fresh, and slightly peppery flavor to the stew when used as a garnish. It also provides a pop of green color, making the stew more visually appealing.
- Flat-Leaf (Italian) Parsley: Flat-leaf parsley (Italian parsley) is generally preferred for garnish as it has a more robust flavor than curly parsley.
- Chopping Parsley: Finely chop the fresh parsley just before serving to preserve its fresh flavor and aroma.
- Other Garnishes (Substitutions): If you don’t have parsley, you can garnish the stew with other fresh herbs like chopped chives, dill, or cilantro, depending on your preference. A dollop of sour cream or plain yogurt can also be a nice garnish for added creaminess.

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Instructions

Heat olive oil in a large pot over medium heat.
- Pot Choice: Use a large, heavy-bottomed pot or Dutch oven. A heavy-bottomed pot distributes heat evenly, preventing hot spots and ensuring even cooking. A Dutch oven is ideal for stews as it retains heat well and can be used both on the stovetop and in the oven (though we are not using the oven in this recipe, its heat retention is still beneficial).
- Heat Level: Medium heat is crucial for browning the chicken and sautéing the vegetables without burning them. If the oil starts to smoke excessively, reduce the heat slightly.
- Oil Temperature: Let the olive oil heat up for a minute or two until it shimmers. This indicates that the oil is hot enough for cooking.

Add chicken and brown for about 5 minutes.
- Browning the Chicken: Browning the chicken is a crucial step for developing flavor. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when the chicken surface is browned, creating complex and savory flavors that are essential for a rich stew.
- Don’t Overcrowd the Pot: Brown the chicken in batches if necessary to avoid overcrowding the pot. Overcrowding will lower the temperature of the oil and cause the chicken to steam rather than brown. Browning in batches ensures each piece of chicken gets good contact with the hot pot surface and browns properly.
- Doneness is Not the Goal: The goal at this stage is to brown the chicken, not to cook it through. The chicken will finish cooking in the stew later. Browning should take about 5 minutes per batch, turning the chicken to brown on all sides. The chicken should be nicely browned on the outside but still raw inside.

Stir in onion and garlic, cooking until softened.
- Building Aromatics: After browning the chicken, remove it from the pot and set aside. Add the chopped onion to the pot and cook in the rendered chicken fat and olive oil. This step builds another layer of flavor by sautéing the aromatics.
- Softening the Onion: Cook the onion until it is softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. The onion should become fragrant and slightly sweet.
- Adding Garlic Later: Add the minced garlic after the onion has softened. Garlic cooks faster than onion and can burn easily if added too early. Cook the garlic for about 1 minute, or until fragrant, being careful not to let it burn. Burnt garlic will taste bitter.

Add carrots and potatoes, cooking for another 3 minutes.
- Layering Vegetables: Add the carrots and potatoes to the pot after the onion and garlic have softened. Sautéing the root vegetables briefly helps to soften them slightly and release their flavors before adding the broth.
- Even Cooking: Stir the carrots and potatoes to coat them with the oil and aromatics. Cook for about 3 minutes, stirring occasionally, until they are slightly softened. This short sautéing step also helps to prevent the potatoes from becoming too mushy in the stew.

Pour in chicken broth, thyme, oregano, salt, and pepper.
- Adding Liquids and Seasonings: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom of the pot. These browned bits are called “fond” and are packed with flavor. Deglazing incorporates this flavor into the broth.
- Herb Infusion: Add the dried thyme and dried oregano to the broth. These herbs will infuse their flavors into the stew as it simmers.
- Seasoning for Flavor: Season with salt and pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust to your liking later in the cooking process. Remember, you can always add more seasoning, but you can’t take it away.

Bring to a boil, then reduce heat and simmer for 25 minutes until veggies are tender.
- Bringing to a Boil: Bring the stew to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low to maintain a gentle simmer.
- Simmering for Tenderness: Simmer the stew for about 25 minutes, or until the vegetables are tender and the chicken is cooked through. Simmering allows the flavors to meld together and the vegetables to become perfectly tender.
- Checking for Doneness: To check if the vegetables are tender, pierce them with a fork. They should be easily pierced without resistance. To check if the chicken is cooked through, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Alternatively, you can cut into a piece of chicken to check that it is no longer pink and the juices run clear.

Garnish with parsley before serving.
- Fresh Garnish: Just before serving, garnish the stew with freshly chopped parsley. Parsley adds a fresh, vibrant flavor and visual appeal.
- Serving Hot: Serve the One Pot Chicken Stew hot and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 320
Fat: 12g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g