Filling Vegetable and Chicken Stew

Tender chicken, fresh veggies, and aromatic herbs combine to create a filling and healthy dish known as hearty chicken and vegetable stew. On a cold day, it’s ideal for a warm dinner. Here’s a quick recipe for this filling stew:

Components:

1. One pound of skinless, boneless chicken breasts or thighs, chopped into small pieces
2. Two tablespoons of olive oil
3. One medium onion, chopped; two minced garlic cloves; two peeled and chopped carrots; two celery stalks; and two medium potatoes, peeled and diced
4. One cup of green beans, cut into 1-inch pieces after trimming
5. One diced zucchini and four cups of low-sodium chicken broth
6. One teaspoon of dried thyme
7. One teaspoon of dried oregano
8. Half a teaspoon of salt, or to taste
9. 1/4 teaspoon of black pepper
10. One bay leaf
11. One cup of tinned, frozen, or fresh corn kernels
12. For a creamier texture, you can add half a cup of heavy cream or half-and-half.
13. Chopped fresh parsley (for garnish)

Directions:

1. First, sauté the chicken:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season with salt and pepper after adding the chicken pieces. Cook for 5 to 7 minutes, or until the chicken is browned on all sides. After taking the chicken out of the saucepan, place it aside.

2. Add the vegetables and sauté them:

• Add the last tablespoon of olive oil to the same pot. Add the chopped garlic and onion, and cook for 2 to 3 minutes, or until the garlic is aromatic and the onion is transparent.
  To gently soften the veggies, add the potatoes, carrots, and celery and continue to sauté for another five minutes.

3. Include the herbs and broth:

• Put the chicken back in the pot when it has browned. Season with more salt and pepper after adding the bay leaf, thyme, oregano, and chicken broth. Mix to blend.

4. Let the stew simmer:

• After bringing the stew to a boil, lower the heat and simmer it, covered, for 25 to 30 minutes, or until the chicken is cooked through and the veggies are soft.

5. Include the remaining veggies:

• After adding the corn, zucchini, and green beans to the pot, cook for ten to fifteen more minutes, or until the veggies are soft but still have color.

6. The optional creamy option:

• Stir in the heavy cream or half-and-half in the final minutes of cooking if you want a creamier stew.

7. Offer:

• From the stew, remove the bay leaf. If necessary, taste and adjust the seasoning.
  Add freshly chopped parsley as a garnish after ladling the stew into dishes.

Advice:

• Options for chicken: You can use either breasts or thighs, but in stews, thighs are usually more flavorful and tender.
• Vegetable variations: Depending on what you have on hand, you can add or swap out different vegetables like squash, peas, or parsnips.
• Plan ahead: The next day, this stew is even delicious! Leftovers can be frozen for up to three months or kept in the refrigerator for up to three days in an airtight container.
• Thickening the stew: While the stew is simmering, you can add a small cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon water) or mash a few of the potatoes if you like your stew thicker.

With an abundance of vegetables and a flavorful broth that will warm you from the inside out, this hearty chicken and vegetable stew is ideal for a satisfying, healthful lunch. Have fun!