If you’re on the hunt for a stew that feels like a warm hug in a bowl, you absolutely have to try this Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe. It’s a beautiful celebration of tender chicken thighs mingling with vibrant root vegetables in a savory, herb-infused broth that develops even more depth when batch-cooked. Perfect for cozy nights or meal prepping for the week ahead, this stew combines simplicity with soul-satisfying flavor in every bite.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step toward creating a stew that’s as colorful as it is comforting. Each component plays a vital role in building layers of taste, texture, and warmth that make this dish unforgettable.
- Olive oil: This helps brown the chicken beautifully and adds a silky base to the stew.
- Boneless skinless chicken thighs (1.5 kg): They stay juicy and tender after long cooking, making each spoonful hearty and satisfying.
- Onions (2 large, diced): Bring a subtle sweetness and form the flavor foundation when sautéed.
- Garlic (4 cloves, minced): Adds a punch of aromatic depth that complements the herbs perfectly.
- Carrots (4 large, sliced 1 cm thick): These root vegetables add a tender bite and natural sweetness.
- Parsnips (2, sliced 1 cm thick): Their earthiness beautifully balances the carrots and enriches the stew.
- Potatoes (400 g, diced 2 cm): They provide a creamy texture once cooked and help thicken the broth naturally.
- Dried thyme (2 tsp): Infuses the stew with a fragrant herbal note.
- Dried rosemary (1 tsp): Offers a pine-like brightness that cuts through the richness of the chicken.
- Bay leaves (2): Slowly release a deep, savory aroma that ties all the flavors together.
- Chicken stock (1.2 l): The cooking liquid that carries all the savory goodness and nourishes the vegetables and meat.
- Tomato paste (2 Tbsp): Adds umami and a slight tang, elevating the stew’s complexity.
- Salt & pepper: Essential seasoning that balances and brightens every element.
- Chopped parsley (2 Tbsp, optional): A fresh finish that adds color and a mild herbal lift.
How to Make Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large, heavy pot over medium-high heat — this is key to getting a lovely golden crust on your chicken. Brown the chicken thighs in two batches to avoid crowding the pan, about 4 minutes per side, then set them aside. This step seals in the juices, ensuring every bite stays tender and flavorful.
Step 2: Sauté Onions and Garlic
Next, add the diced onions and minced garlic to the pot. Cook them for about 3 minutes until the onions become translucent and soft, releasing those sweet, fragrant aromas that kick off the heartiness of the stew.
Step 3: Caramelize Tomato Paste
Stir in your tomato paste and let it cook for 1 minute. This caramelization step deepens the natural sweetness of the paste and builds a rich flavor base that makes this Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe stand out.
Step 4: Combine Chicken and Vegetables
Return the browned chicken to the pot, then add the carrots, parsnips, and potatoes along with the dried thyme, rosemary, bay leaves, and the chicken stock. This careful layering of ingredients ensures the vegetables and meat cook evenly while soaking up those incredible herbs.
Step 5: Simmer for Tenderness
Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1 hour and 15 minutes, allowing all the flavors to meld and the chicken to become melt-in-your-mouth tender.
Step 6: Thicken and Season
After the long simmer, lift the lid and let the stew simmer for another 15 minutes uncovered. This thickens the broth deliciously. Finish by seasoning generously with salt and pepper to taste, ensuring a perfectly balanced dish.
Step 7: Cool and Store
Once cooled, divide your stew into airtight containers. This Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe is designed to keep beautifully for up to 4 days in the refrigerator, or you can freeze it for up to 3 months to enjoy later.
Step 8: Reheat and Garnish
When you’re ready to enjoy leftovers, gently reheat the stew. A sprinkle of fresh chopped parsley on top adds a vibrant, fresh touch that brightens the rich flavors instantly.
How to Serve Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe
Garnishes
A simple handful of freshly chopped parsley or a sprinkle of cracked black pepper can transform your stew from comforting to chef’s-kiss good. These little touches add freshness and visual appeal that make each serving special.
Side Dishes
This stew shines on its own but pairs wonderfully with crusty bread for soaking up every last bit of broth. Creamy mashed potatoes or a side of buttered noodles also complement the stew’s hearty texture, making it even more filling and satisfying.
Creative Ways to Present
For an inviting presentation, serve your stew in rustic bowls with a swirl of crème fraîche or dollop of sour cream. You can also top with toasted nuts or a sprinkle of smoked paprika for a gourmet twist that will impress friends or family.
Make Ahead and Storage
Storing Leftovers
Once you’ve made your stew, simply let it cool completely before transferring to airtight containers. It stays fresh and flavorful in the fridge for up to 4 days, giving you plenty of time to savor it at your leisure.
Freezing
This Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe freezes beautifully. Portion it into freezer-safe containers and keep for up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat gently.
Reheating
Reheat the stew slowly on the stove over medium-low heat or in the microwave, stirring occasionally. This prevents the chicken from drying out and helps maintain that luscious, comforting texture we all love.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts if you prefer leaner meat. Just keep in mind that breasts can dry out more easily, so be careful not to overcook them during the long simmer.
What can I do if I don’t have parsnips?
If parsnips aren’t available, you can swap them with extra carrots, turnips, or even sweet potatoes to keep that root-vegetable goodness with a slightly different flavor profile.
Is this stew suitable for freezing and batch cooking?
Absolutely! In fact, this Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe is perfect for batch cooking. It freezes well and tastes even better the next day once the flavors have had time to develop.
Can I make this stew in a slow cooker?
Yes! You can brown the chicken and sauté the onions and garlic on the stove, then transfer everything to a slow cooker, cooking on low for 6-8 hours or on high for 3-4 hours.
How thick should the stew broth be?
The broth should be rich and slightly thickened but still spoonable, not a gravy. Simmering uncovered at the end helps reduce excess liquid naturally.
Final Thoughts
There’s something truly special about a stew that you can make in batches, freeze, and enjoy whenever you need a cozy meal. This Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe ticks all those boxes and tastes like you put hours of love into every spoonful. Give it a try soon; your future self — and your taste buds — will thank you!
Print
Batch-Cook Hearty Chicken & Root-Vegetable Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Western
Description
This hearty Chicken & Root-Vegetable Stew is a comforting meal perfect for batch cooking. Tender chicken thighs are simmered with carrots, parsnips, potatoes, and aromatic herbs in a flavorful tomato-infused chicken stock, resulting in a rich, satisfying stew that can be enjoyed throughout the week or frozen for later meals.
Ingredients
Meat
- 1.5 kg boneless skinless chicken thighs, cut into 3 cm chunks
Vegetables
- 2 large onions, diced
- 4 cloves garlic, minced
- 4 large carrots, sliced 1 cm thick
- 2 parsnips, sliced 1 cm thick
- 400 g potatoes, 2 cm dice
- 2 tbsp chopped parsley (optional finish)
Herbs & Spices
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt & pepper to taste
Liquids & Oils
- 2 tbsp olive oil
- 1.2 l chicken stock
- 2 tbsp tomato paste
Instructions
- Heat Oil and Brown Chicken: Heat olive oil in a heavy 6-litre pot over medium-high heat. Brown the chicken thighs in two batches, cooking each side for about 4 minutes until nicely browned. Remove chicken and set aside.
- Sauté Onions and Garlic: Add diced onions and minced garlic to the pot and sauté for 3 minutes or until the onions become translucent and fragrant.
- Caramelise Tomato Paste: Stir in the tomato paste and cook for 1 minute to caramelise, deepening its flavor and enhancing the stew’s richness.
- Add Ingredients to Pot: Return the browned chicken to the pot and add sliced carrots, parsnips, diced potatoes, dried thyme, dried rosemary, bay leaves, and chicken stock.
- Simmer Stew: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1 hour and 15 minutes, allowing flavors to meld and ingredients to become tender.
- Thicken the Stew: Remove the lid and simmer uncovered for an additional 15 minutes to thicken the stew. Taste and season generously with salt and pepper.
- Cool and Store: Let the stew cool completely. Divide into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months for later use.
- Reheat and Serve: When ready to eat, reheat gently on the stovetop or microwave. Garnish with chopped parsley if desired, and serve hot.
Notes
- Use boneless skinless chicken thighs for tender and flavorful meat that doesn’t dry out during simmering.
- Slicing root vegetables uniformly ensures even cooking throughout the stew.
- Simmering uncovered at the end thickens the stew naturally; avoid adding extra flour or thickeners.
- This stew keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months—perfect for meal prep.
- Reheat gently to preserve the texture of the chicken and vegetables.
- Fresh parsley adds a bright, fresh finish but can be omitted if unavailable.
