Succulent Stewed Chicken

Description:
This Succulent Stewed Chicken recipe is a comforting and flavorful dish featuring tender chicken slow-cooked in a savory broth with vegetables and herbs. The result is a delicious, rich stew that’s perfect for any occasion. The long cooking time allows the flavors to meld beautifully, making each bite a mouthwatering experience.

Ingredients (Serves 4-6)

• Bone-in, skinless chicken thighs or breasts: 4-6 pieces (about 2 lbs/900 g)
• Olive oil: 2 tbsp
• Yellow onion (chopped): 1 medium
• Carrots (sliced): 2 medium
• Celery stalks (chopped): 2
• Garlic cloves (minced): 3
• Diced tomatoes (canned): 1 can (14.5 oz/400 g)
• Chicken broth: 4 cups (960 ml)
• Potatoes (peeled and cubed): 2 medium
• Frozen peas: 1 cup (150 g)
• Bay leaves: 2
• Thyme (fresh or dried): 1 tsp
• Rosemary (fresh or dried): 1 tsp
• Salt: 1 ½ tsp (or to taste)
• Black pepper: ½ tsp (or to taste)
• Lemon juice (optional, for finishing): 1 tbsp
• Fresh parsley (chopped, for garnish)

Instructions:

Step 1: Brown the Chicken

1. Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown the Chicken: Season the chicken with salt and pepper. Add the chicken to the pot and brown on both sides for about 4-5 minutes per side. Remove the chicken from the pot and set it aside.

Step 2: Sauté the Vegetables

1. Cook the Onions and Garlic: In the same pot, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
2. Add the Carrots and Celery: Stir in the carrots and celery and cook for another 3-4 minutes, stirring occasionally.

Step 3: Simmer the Stew

1. Add Liquids and Herbs: Pour in the chicken broth and diced tomatoes (with juices). Add the bay leaves, thyme, and rosemary, then stir to combine.
2. Return the Chicken: Add the browned chicken back into the pot. Make sure the chicken is mostly submerged in the liquid.
3. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 45-60 minutes, or until the chicken is fully cooked and tender.

Step 4: Add Potatoes and Finish Cooking

1. Add Potatoes: Add the cubed potatoes and continue to simmer for another 20-30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
2. Add Peas: Stir in the frozen peas and cook for another 5-7 minutes, just until the peas are heated through.

Step 5: Final Touches

1. Season to Taste: Taste the stew and adjust the seasoning with more salt and pepper if needed.
2. Add Lemon Juice: If desired, add a tablespoon of lemon juice for a touch of brightness.
3. Garnish and Serve: Remove the bay leaves and rosemary sprigs (if using fresh). Garnish with freshly chopped parsley before serving.

Tips for Success:

• Chicken Choice: Bone-in, skinless chicken thighs are ideal for stews because they stay juicy and tender, but you can also use chicken breasts if preferred.
• Vegetable Variations: Feel free to add other vegetables like parsnips, turnips, or green beans for additional flavor and texture.
• Slow Cooker Option: To make this in a slow cooker, brown the chicken and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Recommendations:

• Serve with Crusty Bread: This stew pairs wonderfully with a slice of crusty bread or a fresh baguette to soak up the flavorful broth.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: The stew can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.

Nutrition (Per Serving, based on 6 servings):

• Calories: ~300
• Protein: 30 g
• Fat: 12 g
• Carbohydrates: 25 g
• Sugar: 6 g
• Fiber: 5 g

This Succulent Stewed Chicken is a comforting, flavorful meal perfect for any season. It’s a crowd-pleaser that’s sure to satisfy your family or guests with its tender chicken and hearty vegetables!