Rustic Chicken and Root Vegetable Stew
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is my go to comfort food when I want something hearty and satisfying without spending hours in the kitchen. Chicken and root vegetable stew comes together in just 45 minutes and uses simple ingredients you probably already have on hand, making it budget friendly and perfect for a weeknight dinner. The carrots are packed with beta carotene which is wonderful for your eyesight, and the whole dish gets its deep flavor from garlic, thyme, and bay leaves. There's something wonderfully rustic about this stew that feels like a warm hug in a bowl.
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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