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Chicken Vegetable Winter Stew
Chicken Vegetable Winter Stew
Equipment
- 5 1/2-quart saucepan
- Tongs
- Cutting Board
- Chefs Knife
- Soup ladle
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery cut into 1 inch pieces
- 1 carrot cut into 1-inch pieces
- 1 zucchini cut into 1-inch pieces
- 1 small onion chopped
- 1 clove garlic minced
- 2 cups butternut squash peeled, cut into bite size pieces
- to taste Salt
- to taste freshly ground pepper
- 2 cups low salt chicken stock
- 14 ounces diced tomatoes with their liquid
- 1 tablespoon tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried thyme leaves
- 1 ½ pounds chicken thighs with skin
- 1 red potato cleaned, not peeled, cut into bite size pieces
- Crusty bread for serving with stew
Instructions
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.
- Add the prepped celery, carrot, zucchini, onion, garlic, and butternut squash. Sauté the vegetables until the onions are translucent, about 6 minutes.
- Season with salt and pepper. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf, and thyme. Stir to dissolve the tomato paste in the liquid.
- Add the chicken thighs; pressing them in to submerge.
- Bring to a simmer. Reduce the heat to low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
- Using tongs, carefully transfer the chicken thighs to a cutting board and remove the skin.
- Using a knife and fork, shred the meat right off the bone and cut into bite-sized pieces. Discard the bay leaf. Add the chicken meat back into the stew.
- Add the red potatoes to the pot and simmer until the liquid has reduced into a stew consistency and the potatoes have cooked, about 10 minutes.
- Season with salt and pepper, to taste. Ladle and serve in a soup bowl with some bread on the side.
Notes
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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