Winter is a good time for meals that feel filling and easy to put together. Chicken stews with potatoes and vegetables work well for that. Here are 15 recipes that keep things simple with common ingredients. Each one focuses on hearty flavors and straightforward steps. You can pick what fits your usual cooking style and time.
Helpful Tips Before You Start
A few adjustments make these chicken stews thicker and more flavorful.
Use Bone-In Chicken Thighs
They release more flavor into the broth than breasts. Remove the skin before cooking to keep the stew from turning greasy.
Pick Waxy Potatoes
Yukon Gold or red potatoes hold their shape after hours of simmering. Russets break down and can thicken the broth too much.
Brown the Chicken First
Sear pieces in the pot until golden on all sides. This step adds depth that plain simmering cannot create.
Cut Vegetables in Large Chunks
Carrots, celery, and onions should be roughly the same size. Smaller pieces turn mushy during the long cook time.
Simmer Low and Covered
Keep the heat gentle once everything is in the pot. A slow bubble prevents the potatoes from falling apart.
Classic Herbed Chicken Stew with Potatoes and Carrots
This stew brings together tender chicken, soft potatoes, and sweet carrots in a savory broth. The dried herbs give it a steady, comforting flavor that feels right for cold evenings. It works well as a weeknight family meal or a make-ahead option for busy days.
The texture stays hearty without being heavy. Chicken stays moist while the vegetables soak up the herb flavor during simmering.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 4 medium Yukon gold potatoes, cubed
- 3 large carrots, peeled and sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the thyme, rosemary, salt, and black pepper. Cook for 1 minute to wake up the herbs.
- Pour in the chicken broth. Add the potatoes and carrots.
- Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook uncovered for 25 minutes until the potatoes and carrots are tender and the chicken is cooked through.
- Remove the pot from heat. Stir in the fresh parsley just before serving.
Notes
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Creamy Mushroom Chicken Stew with Yukon Gold Potatoes
This stew brings together tender chicken pieces, earthy mushrooms, and buttery Yukon Gold potatoes in a rich cream sauce. It works well on cold evenings when you want something hearty but not heavy. The flavors stay mild and comforting, with the potatoes soaking up the broth while keeping their shape.
The recipe uses simple stovetop simmering to build layers without much hands-on time. Yukon Golds add a creamy texture that pairs nicely with the mushrooms and chicken.
Equipment
- Dutch Oven
- Cutting Board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1.5 pounds Yukon Gold potatoes, diced into 1-inch pieces
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
- Add the onion, carrots, celery, and mushrooms to the pot. Cook for 6 minutes until the vegetables soften and the mushrooms release their liquid.
- Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir for another minute to coat everything evenly.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, thyme, salt, and pepper. Return the chicken to the pot.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes until the potatoes are tender.
- Stir in the heavy cream and simmer uncovered for 5 more minutes. Taste and adjust salt or pepper if needed. Sprinkle with fresh parsley before serving.
Notes
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife
Spicy Chipotle Chicken Stew with Sweet Potatoes and Corn
This stew combines tender chicken with sweet potatoes and corn in a smoky chipotle broth. It works well on cold nights when you want a filling meal that still feels light enough for regular weeknight cooking. The sweet potatoes break down slightly to thicken the broth while the corn stays firm for contrast.
The chipotle adds steady heat without overpowering the vegetables. Chicken thighs stay moist during simmering, and a simple base of onion and garlic keeps the focus on the main ingredients.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1 cup corn kernels
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the sweet potato cubes, minced chipotle peppers, and cumin. Cook for 2 minutes to coat everything evenly.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the sweet potatoes are tender.
- Add the corn, salt, and black pepper. Simmer uncovered for 5 more minutes.
- Remove the pot from heat. Stir in the chopped cilantro and serve with lime wedges on the side.
Notes
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife
Rich Tomato-Braised Chicken Stew with Potatoes and Zucchini
This stew combines tender chicken with potatoes and zucchini in a thick tomato sauce. It works well on cold evenings when you need a filling meal that comes together in one pot.
The braising method builds deep flavor from the tomatoes while the vegetables soften just enough. Potatoes add heartiness and zucchini keeps the texture balanced.
Equipment
- Large Dutch oven
- Cutting board
- Sharp knife
Ingredients
- 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 2 medium zucchini, sliced into half-moons
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
- Add the onion, garlic, and carrots to the pot. Cook for 4 minutes until the onion softens.
- Stir in the crushed tomatoes, chicken broth, oregano, salt, and pepper. Return the chicken to the pot and bring the mixture to a simmer.
- Add the potatoes. Cover and simmer for 20 minutes, stirring occasionally.
- Add the zucchini and continue simmering uncovered for 10 more minutes until the potatoes are tender and the sauce has thickened.
Notes
Cuisine: Italian
Equipment: Large Dutch oven, Cutting board, Sharp knife
Moroccan-Spiced Chicken Stew with Potatoes, Chickpeas, and Apricots
This stew brings warm spices and sweet dried fruit together in one pot. It works well on cold evenings when you want something hearty but not heavy. The potatoes soak up the broth while the apricots add little bursts of sweetness against the tender chicken and chickpeas.
The finished dish has a thick, savory broth with soft vegetables and a mild spice level that builds gently. It pairs nicely with simple sides like rice or flatbread for a complete winter meal.
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1.5 pounds boneless chicken thighs, cut into chunks
- 2 medium potatoes, cubed
- 2 carrots, sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic, cumin, coriander, cinnamon, and paprika. Cook for 1 minute until the spices smell fragrant.
- Add the chicken pieces and cook until they are lightly browned on all sides, about 5 to 6 minutes.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
- Add the potatoes and carrots. Cover the pot and simmer for 20 minutes.
- Stir in the chickpeas and chopped apricots. Continue simmering uncovered for 10 more minutes until the potatoes are tender.
- Season with salt and black pepper to taste. Ladle into bowls and top with fresh cilantro before serving.
Notes
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Hearty Irish-Style Chicken Stew with Potatoes and Leeks
This chicken stew brings together tender pieces of chicken, soft potatoes, and mild leeks in a savory broth. It works well for cold winter nights when you want something filling without much fuss. The result is a thick, comforting stew with gentle herb flavor and a mix of soft and chunky textures.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 4 medium leeks, white and light green parts only, sliced
- 4 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 3 cups chicken broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the sliced leeks, carrots, and minced garlic. Cook for 3 to 4 minutes until the leeks soften.
- Add the cubed potatoes, chicken broth, thyme, and bay leaves. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the potatoes are tender and the chicken is cooked through.
- Remove the bay leaves. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Notes
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife
Aromatic Coconut Curry Chicken Stew with Potatoes and Spinach
This stew combines tender chicken pieces and soft potatoes in a gently spiced coconut broth. Fresh spinach wilts in at the end to add color and a light vegetable note. It works well on cold nights when you want a one-pot meal that feels both filling and soothing.
The curry flavor stays balanced thanks to creamy coconut milk, while the potatoes help thicken the sauce naturally as they cook. The result is a cozy bowl with layers of aroma and a smooth texture that pairs easily with rice or bread.
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 4 medium Yukon gold potatoes, diced into 1-inch chunks
- 5 cups fresh spinach leaves
- 1 (14-ounce) can full-fat coconut milk
- 2 cups chicken broth
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the chicken pieces along with the salt and black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Sprinkle the curry powder over the chicken and stir to coat everything evenly. Cook for 1 minute more.
- Add the diced potatoes and chicken broth. Bring the mixture to a simmer, then cover and cook for 15 minutes until the potatoes are tender.
- Pour in the coconut milk and stir well. Simmer uncovered for 5 minutes to let the flavors blend.
- Add the spinach leaves in batches, stirring until they wilt into the stew. Remove from heat and serve.
Notes
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon
Smoky Paprika Chicken Stew with Root Vegetables and Celery
This stew combines tender chicken with potatoes, carrots, parsnips, and celery in a broth flavored by smoked paprika. It works well on cold nights when you need a one-pot meal that feels hearty without much effort. The root vegetables turn soft while the celery keeps a bit of bite, and the paprika adds a gentle smokiness.
The result is a balanced, savory dish that reheats well for lunches or dinners later in the week.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 4 medium Yukon gold potatoes, cubed
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons smoked paprika
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Chopped fresh parsley, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 6 minutes.
- Add the onion, garlic, celery, carrots, and parsnips to the pot. Cook for 5 minutes, stirring now and then, until the vegetables begin to soften.
- Stir in the smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the potatoes, chicken broth, and bay leaves. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the potatoes and other vegetables are tender and the chicken is cooked through.
- Remove the bay leaves. Ladle the stew into bowls and top with chopped parsley before serving.
Notes
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board
Bright Lemon Garlic Chicken Stew with Potatoes and Green Beans
This stew brings a bright lift to winter meals with tender chicken, soft potatoes, and crisp green beans in a light broth. The garlic and lemon keep the flavors fresh while the potatoes make it filling enough for cold evenings. It works well for weeknight dinners when you want something warm but not too heavy.
The dish stays simple with everyday ingredients and one pot cooking. Green beans added near the end keep their color and slight crunch against the creamy potatoes.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1.5 pounds boneless chicken thighs, cut into chunks
- 4 medium potatoes, diced
- 12 ounces green beans, trimmed and halved
- 1 onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and thyme, then add the chicken chunks. Cook until the chicken is lightly browned on all sides.
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a simmer and cook for 15 minutes.
- Add the green beans and continue simmering until the potatoes are tender and the beans are still bright, about 8 more minutes.
- Remove the pot from the heat and stir in the lemon juice and zest. Season with salt and black pepper.
- Sprinkle with fresh parsley before serving.
Notes
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife
Rustic Tuscan Chicken Stew with Potatoes, Kale, and White Beans
This stew combines tender pieces of chicken with soft potatoes and wilted kale in a broth seasoned with rosemary and thyme. It works well on cold nights when you need a one-pot meal that feels filling yet simple to prepare.
The white beans give the stew a creamy texture while the vegetables add natural sweetness and color. Each bite has a balance of savory herbs and earthy flavors that hold up well for leftovers.
Equipment
- Dutch oven
- Cutting board
- Chef’s knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 4 medium Yukon gold potatoes, diced
- 1 bunch kale, stems removed and leaves chopped
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add the onion, garlic, and carrots. Stir and cook for 3 minutes until the onion starts to soften.
- Stir in the potatoes, rosemary, thyme, bay leaf, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes until the potatoes are tender.
- Add the kale and cannellini beans. Stir gently and cook uncovered for 5 more minutes until the kale wilts.
Notes
Cuisine: Italian
Equipment: Dutch oven, Cutting board, Chef’s knife
Beer-Braised Chicken Stew with Potatoes and Winter Root Vegetables
This stew brings together tender chicken and hearty root vegetables in a rich broth made with beer. The long simmer creates deep flavor while keeping the chicken moist and the vegetables soft but intact. It works well on cold evenings when you want a filling one-pot meal.
The beer adds a subtle malt note that pairs with the earthy sweetness of parsnips and carrots. Potatoes help thicken the broth slightly as they cook. The result is a balanced, savory stew that feels both familiar and a bit special.
Equipment
- Dutch Oven
- Cutting Board
- Wooden Spoon
Ingredients
- 1.5 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 3 medium potatoes, cubed
- 12 ounces beer
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 4 minutes per side. Remove the chicken and set it aside.
- Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the sliced carrots, sliced parsnips, and cubed potatoes. Cook for another 3 minutes, stirring occasionally.
- Pour in the beer and scrape the bottom of the pot to loosen any browned bits. Let the beer simmer for 2 minutes.
- Return the chicken thighs to the pot. Add the chicken broth and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
- Remove the lid and simmer uncovered for 10 more minutes to thicken the broth slightly. Taste and adjust salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.
Notes
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Wooden Spoon
Mediterranean Chicken Stew with Potatoes, Olives, and Bell Peppers
This stew brings together tender chicken, soft potatoes, and colorful bell peppers in a broth flavored with olives and herbs. It makes a solid choice for chilly evenings when you want something filling but not too heavy. The olives add a savory edge that balances the mild vegetables and chicken.
The dish works well for weeknight dinners or weekend meal prep since it reheats nicely. Expect a thick stew texture with distinct chunks of potato and pepper throughout.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
- 4 medium potatoes, peeled and cubed
- 2 bell peppers, sliced into strips
- 1/2 cup Kalamata olives, pitted and halved
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, then cook for 3 minutes until the onion softens.
- Add the chicken pieces to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Stir in the cubed potatoes, sliced bell peppers, diced tomatoes, chicken broth, and dried oregano. Season with salt and black pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes until the potatoes are tender.
- Stir in the halved olives and cook uncovered for 5 more minutes to warm them through.
- Remove the pot from the heat and sprinkle the chopped parsley over the top before serving.
Notes
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife
Ginger-Soy Chicken Stew with Sweet Potatoes and Bok Choy
This ginger-soy chicken stew combines tender pieces of chicken with sweet potatoes and bok choy in a savory broth. It works well on cold nights when you want a simple one-pot meal that feels both filling and light.
The ginger and soy sauce create a balanced savory flavor with a hint of warmth. Sweet potatoes give the stew body while bok choy adds freshness at the end.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup soy sauce
- 4 cups chicken broth
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 4 heads baby bok choy, chopped
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
- Add the chicken pieces to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Pour in the soy sauce and chicken broth. Stir to combine and bring the mixture to a simmer.
- Add the sweet potato cubes. Cover the pot and simmer for 15 minutes until the sweet potatoes are tender when pierced with a fork.
- Stir in the chopped bok choy. Cook uncovered for 3 minutes until the bok choy wilts but stays bright green.
- Taste and add salt and black pepper if needed. Ladle the stew into bowls and top with sliced green onions.
Notes
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife
Creamy Parmesan Chicken Stew with Potatoes and Peas
This stew brings together tender chicken, soft potatoes, and sweet peas in a rich parmesan broth. It works well on cold evenings when you want something warm and filling without much fuss. The cream and cheese give it a smooth texture while the vegetables add heartiness.
It suits weeknight dinners or weekend meal prep because the ingredients cook in one pot. The flavor stays mild and savory, with the parmesan adding a light nuttiness that pairs nicely with the potatoes.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic, then cook until the onion turns soft.
- Add the chicken pieces and cook until they lose their pink color on the outside. Stir in the thyme, salt, and pepper.
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
- Lower the heat and stir in the heavy cream along with the frozen peas. Simmer gently for 5 more minutes.
- Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the broth.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Harissa-Spiced Chicken Stew with Potatoes and Roasted Vegetables
This stew brings bold spice to a simple winter meal. Harissa paste gives the chicken and broth a warm kick while roasted vegetables add depth and a bit of char. It works well on cold evenings when you want something filling but not heavy.
The potatoes stay soft in the broth and the roasted vegetables keep some bite. Chicken thighs stay tender after simmering. The finished dish tastes savory with a steady heat that builds slowly.
Equipment
- Dutch Oven
- Baking Sheet
- Wooden Spoon
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 pound Yukon gold potatoes, cut into 1-inch cubes
- 3 medium carrots, cut into 1-inch pieces
- 2 red bell peppers, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 3 tablespoons harissa paste
- 4 cups chicken broth
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees. Toss the carrots, bell peppers, and onion with 1 tablespoon olive oil, 1 tablespoon harissa paste, and half the salt and pepper. Spread on a baking sheet and roast for 25 minutes until the edges brown.
- While the vegetables roast, heat the remaining tablespoon of olive oil in a Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 6 minutes.
- Stir in the garlic and cook for 1 minute. Add the remaining harissa paste and stir to coat the chicken.
- Add the potatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until the potatoes are tender.
- Stir the roasted vegetables into the pot. Simmer uncovered for 5 minutes to let the flavors combine. Taste and add the remaining salt and pepper if needed.
- Ladle into bowls and sprinkle with chopped parsley before serving.
Notes
Cuisine: Mediterranean
Equipment: Dutch Oven, Baking Sheet, Wooden Spoon
