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Delicious And Easy Chicken Thigh Stew Recipes

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10 Best Chicken Thigh Stew Recipes Yummly
10 Best Chicken Thigh Stew Recipes Yummly from www.yummly.com

Description

Chicken thigh stew is a hearty, comforting meal that can be easily prepared with minimal ingredients. The dish is perfect for colder days when you need something warm to fill you up. With a combination of tender chicken thighs and flavorful vegetables, this stew is a crowd-pleaser that everyone will love.

Prep Time

The prep time for this recipe is around 15-20 minutes, depending on how quickly you can chop your vegetables and prepare your chicken.

Cook Time

The cook time is approximately 45 minutes to an hour, depending on how long you let the stew simmer.

Ingredients

  • 8 chicken thighs, bone-in, skin-on
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 cup chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method

  1. Season the chicken thighs with salt and pepper on both sides.
  2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
  3. Add the chicken thighs to the pot, skin-side down, and cook until browned, about 5-6 minutes. Flip the chicken over and brown the other side for an additional 3-4 minutes. Remove the chicken from the pot and set aside.
  4. Add the onion, garlic, celery, and carrots to the pot and cook until the vegetables have softened, about 5-7 minutes.
  5. Add the chicken broth, water, bay leaf, thyme, salt, and pepper to the pot and stir to combine.
  6. Add the chicken thighs back to the pot, making sure they are submerged in the liquid.
  7. Bring the mixture to a boil, then reduce the heat to low and let the stew simmer for 45 minutes to an hour, or until the chicken is cooked through and tender.
  8. Remove the chicken thighs from the pot and shred the meat from the bones. Discard the bones and skin.
  9. Add the shredded chicken back to the pot and stir to combine.
  10. Serve the stew hot with your favorite crusty bread or over rice.

Notes

You can add any vegetables you like to this recipe, such as potatoes or bell peppers. Feel free to experiment with different herbs and spices to make the stew your own.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 420
  • Protein: 32g
  • Carbohydrates: 8g
  • Fat: 29g
  • Saturated Fat: 7g
  • Cholesterol: 200mg
  • Sodium: 970mg
  • Potassium: 620mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 80% DV
  • Vitamin C: 10% DV
  • Calcium: 4% DV
  • Iron: 15% DV

Recipes FAQ

Can I use boneless, skinless chicken thighs for this recipe?

Yes, you can use boneless, skinless chicken thighs if you prefer. Just be aware that the meat may not be as tender as bone-in chicken, so adjust the cooking time accordingly.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Brown the chicken thighs in a pan first, then add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Can I freeze this stew?

Yes, you can freeze this stew for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. Thaw the stew in the fridge overnight before reheating.

Recipe Tips

  • For extra flavor, add a splash of red wine to the pot before adding the broth and water.
  • If you don't have a Dutch oven or large pot, you can use a large skillet to brown the chicken and a separate pot to cook the vegetables and stew.
  • If you prefer a thicker stew, you can stir in a tablespoon of cornstarch mixed with cold water during the last 10 minutes of cooking.

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