Go Back
Rosemary Chicken and Root Vegetable Stew
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless chicken thighs, cubed
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 2 parsnips, sliced
  • 1 onion, diced
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the cubed chicken thighs and cook until lightly browned on all sides.
  • Add the diced onion to the pot and cook for 3 minutes until it softens. Stir in the chopped rosemary and cook for 1 minute more.
  • Add the sliced carrots, cubed potatoes, and sliced parsnips. Pour in the chicken broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the vegetables are tender and the chicken is cooked through.
  • Season with salt and pepper to taste before serving.

Notes

Cut the root vegetables into similar-sized pieces so they cook evenly. If the stew thickens too much during simmering, add a splash more broth. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stove.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife