Rustic Chicken and Root Vegetable Stew
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
A warming, hearty stew loaded with tender chicken, earthy root vegetables, and aromatic herbs simmered in a rich broth until everything is perfectly tender and flavorful.
Ella x
Ingredients
- 600 gchicken breast(cut into 3cm cubes)
- 300 gpotatoes(diced)
- 250 gcarrots(cut into chunks)
- 200 gparsnips(diced)
- 2 stalkscelery(sliced)
- 1onion(diced)
- 3garlic cloves(minced)
- 1000 mlchicken stock
- 30 mlolive oil
- 4 sprigsfresh thyme
- 2bay leaves
- to tastesalt and pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Season chicken cubes with salt and pepper, then brown them in batches for 3-4 minutes per side until golden. Transfer to a plate.
Tip: Don't overcrowd the pot—browning in batches ensures better color and flavor.
- 2
In the same pot, sauté the diced onion and celery for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
Tip: This aromatic base adds depth to your stew.
- 3
Return the browned chicken to the pot, then add diced potatoes, carrots, and parsnips. Stir to combine everything evenly.
Tip: Cut vegetables to similar sizes so they cook at the same rate.
- 4
Pour in the chicken stock and add the thyme sprigs and bay leaves. Bring to a boil, then reduce heat to low and simmer covered for 30 minutes.
Tip: A gentle simmer keeps the chicken tender rather than tough.
- 5
Taste and adjust seasoning with salt and pepper as needed. Remove thyme sprigs and bay leaves before serving.
Tip: Bay leaves and thyme sprigs should always be removed before eating.
- 6
Ladle into bowls and serve hot, optionally garnished with fresh parsley if desired.
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