Imagine a dish that wraps you in warmth like a cozy blanket, transforming a dreary, rain-soaked day into a culinary adventure! This Rainy Day Stewed Chicken Veggies recipe is more than just a meal—it's a hearty, soul-soothing experience that promises to chase away the gloomy blues with every tender, flavor-packed bite. Whether you're seeking comfort, nutrition, or simply a delicious one-pot wonder, this recipe is about to become your new go-to comfort food that will have everyone at the table asking for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients by thoroughly washing and patting dry the chicken thighs. Season generously with salt and pepper on both sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and carefully place chicken thighs skin-side down to brown, about 5-6 minutes until golden and crispy.
- Flip chicken thighs and brown the other side for an additional 4-5 minutes. Remove chicken from pot and set aside on a clean plate.
- In the same pot, add chopped onions and minced garlic. Sauté until onions become translucent and fragrant, approximately 3-4 minutes.
- Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Add dried thyme and stir to combine.
- Return chicken thighs to the pot, nestling them into the liquid. Reduce heat to low, cover, and simmer for 1 hour, allowing chicken to become tender.
- After one hour, add mixed vegetables to the pot. Continue cooking for an additional 20-30 minutes until vegetables are soft and chicken is falling-apart tender.
- Taste and adjust seasoning with additional salt and pepper as needed. Let the stew rest for 10 minutes before serving to allow flavors to meld.
- Serve hot in deep bowls, ensuring each portion has chicken and a variety of vegetables. Optionally, garnish with fresh parsley or thyme.
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and tenderness. The bones add depth to the broth, and the skin provides a delightful crispy texture when initially browned.
- Take time to properly brown the chicken—this step builds a rich, complex flavor foundation for your entire stew. Don't rush the browning process; golden-brown is what you're aiming for.
- Use fresh vegetables when possible, but high-quality frozen mixed vegetables work perfectly in a pinch. They'll still provide excellent nutrition and flavor.
- Low and slow is the secret to tender, fall-apart chicken. Resist the urge to increase the heat; gentle simmering ensures the most succulent results.
- Let the stew rest for 10 minutes after cooking. This allows flavors to meld and the sauce to slightly thicken, enhancing the overall taste experience.
- For an extra flavor boost, consider adding a splash of white wine when sautéing the onions or a tablespoon of tomato paste for depth.
- Leftovers? This stew tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 120mg
