A Cozy One-Pot Chicken Stew for Busy Nights

This chicken stew is the kind of recipe that rewards patience more than effort, most of the cook time is hands-off.

Ingredients (serves 4)

4 boneless chicken thighs, 2 carrots (chopped), 2 celery stalks (chopped), 1 onion (diced), 3 cloves garlic (minced), 3 cups chicken broth, 2 potatoes (cubed), 1 tsp thyme, 2 tbsp olive oil, salt and pepper to taste.

Method

Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large pot over medium-high heat and sear the chicken for about 3 minutes per side, until browned but not fully cooked through. Remove and set aside.

In the same pot, add the onion, carrots, and celery, cooking for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

Return the chicken to the pot along with the broth, potatoes, and thyme. Bring to a boil, then reduce to a low simmer, cover, and let cook for 30 to 35 minutes, until the chicken is fully cooked and the potatoes are tender.

Shred the chicken directly in the pot with two forks, stir everything together, and adjust seasoning to taste before serving.

Notes

This stew tastes even better the next day, making it a solid make-ahead option for a busy week.