Step 1: Prepare the Ingredients

  1. Wash and pat dry the chicken pieces. If using bone-in chicken, trim any excess fat.
  2. Chop all the vegetables into bite-sized pieces to ensure even cooking.
  3. Mince the garlic and set aside.

Step 2: Sear the Chicken

  1. Heat olive oil or butter in a large pot or Dutch oven over medium-high heat.
  2. Sear the chicken pieces on both sides until golden brown. This step adds depth to the flavor. (Cook for about 4-5 minutes per side.)
  3. Remove the chicken from the pot and set aside.

Step 3: Sauté the Aromatics

  1. In the same pot, add a little more oil if needed and sauté the onions until soft and translucent (about 3-4 minutes).
  2. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

Step 4: Build the Stew Base

  1. Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
  2. Add the thyme, rosemary, and bay leaf, mixing well with the onion and garlic mixture.
  3. Deglaze the pot by adding a splash of chicken stock, scraping up any browned bits from the bottom of the pot.

Step 5: Combine and Simmer

  1. Return the seared chicken to the pot and pour in the remaining chicken stock and water.
  2. Add the chopped potatoes, carrots, and celery to the pot. Bring the mixture to a boil.
  3. Reduce the heat to low, cover the pot, and let the stew simmer gently for 30-40 minutes, stirring occasionally.

Step 6: Add the Final Vegetables

  1. Add the green beans and peas (if using) during the last 10 minutes of cooking. These vegetables cook quickly and will retain a slight crunch, adding texture to the stew.

Step 7: Check and Adjust

  1. Taste the stew and adjust the seasoning with salt and pepper.
  2. If the broth is too thick, add a little water or stock. If you prefer a thicker consistency, mash a few potato pieces directly in the pot.

Step 8: Serve and Garnish

  1. Remove the bay leaf before serving.
  2. Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of freshness.
  3. Serve hot with crusty bread, rice, or simply on its own.

Tips for Success

  • Choose the Right Chicken: Bone-in chicken provides a richer flavor, but boneless chicken works well for easier eating.
  • Vegetable Variety: Feel free to add other vegetables like parsnips, turnips, or sweet potatoes to customize your stew.
  • Make Ahead: This stew tastes even better the next day as the flavors meld together.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Why You’ll Love This Recipe

This hearty chicken and vegetable stew is a complete meal in a single pot. It’s nourishing, full of flavor, and endlessly adaptable to your preferences. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to satisfy. Enjoy the warmth and goodness with every spoonful!