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
Scale
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.
