Cozy Dutch Oven Chicken Stew
A heartwarming dish filled with tender chicken, hearty vegetables, and a rich broth, perfect for cold winter evenings.
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup peas (frozen or fresh)
Instructions
Cooking Steps
- Heat the olive oil in your Dutch oven over medium heat until it’s shimmering.
- Add the chicken thighs and sear for about 5-7 minutes on each side until golden brown. Remove from the pot and set aside.
- Sauté the chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.
- Stir in the carrots and potatoes, cooking for around 5 minutes.
- Return the seared chicken to the pot. Add the chicken broth, dried thyme, and rosemary. Season with salt and pepper, then bring to a boil and reduce to a simmer.
- Cover the Dutch oven and simmer for about 30-40 minutes, until the chicken is fully cooked and the vegetables are tender.
- Stir in the peas just a few minutes before serving to warm them up.
- Dish out into bowls, serve hot, and enjoy!
Notes
For perfect results, consider substitutions for chicken thighs with boneless chicken breasts (avoid overcooking). For added flavor, you might want to include a bay leaf or a squeeze of lemon juice.