1.5 lbs chicken (thighs or breasts)
3 medium carrots, sliced
2 stalks celery, diced
1 onion, chopped
4 cups chicken broth
2 cups potatoes, diced
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper, to taste
Prep Your Ingredients: Begin by chopping the veggies and cutting the chicken into bite-sized pieces. This will speed up the cooking process.
Sauté Aromatics: In a large pot or dutch oven, heat a tablespoon of olive oil. Add the chopped onion, garlic, and celery. Sauté until softened, about 5-7 minutes.
Add Chicken: Toss in the chicken pieces and cook until slightly browned on the edges, approximately 5-6 minutes.
Add Vegetables and Broth: Stir in the carrots, potatoes, dried thyme, salt, and pepper, followed by the chicken broth. Bring to a gentle boil.
Simmer: Reduce heat to low and let the stew simmer covered for about 30-40 minutes, or until the chicken and potatoes are tender. Stir occasionally to prevent sticking.
Serve: Once everything is cooked through, taste and adjust seasoning. If desired, garnish with fresh parsley before serving.