Chicken and Vegetable Stew

Hearty stews, particularly this rosemary-seasoned one, are rewarding comfort food year-round.

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  • 8 small chicken thighs (about 2 pounds total)
  • 2 tablespoons cooking oil
  • 2 cups water
  • 8 small new potatoes, halved
  • 2 stalks celery, bias sliced into 3/4-inch pieces (2 cups)
  • 1 cup fresh green beans, cut into 1-1/2-inch pieces or frozen cut green beans
  • 1 small onion, chopped (1/3 cup)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1 zucchini, quartered lengthwise and cut into 1/2-inch slices (1-1/4 cups)
  • 1/4 cup cold water
  • 2 tablespoons all-purpose flour
  • Snipped parsley (optional)
  • 4 medium carrots, sliced into 1-inch pieces (2 cups)
Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Drain fat.
Add 2 cups water, potatoes, carrots, celery, fresh green beans (if using), onion, tomato paste, bay leaf, salt, and rosemary. Bring to boiling. Reduce heat; cover and simmer for 25 minutes.
Add zucchini and frozen green beans (if using). Cook, covered, for 10 to 15 minutes more or until chicken is tender and no longer pink. Discard bay leaf.
Combine 1/4 cup water and flour. Add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Sprinkle with parsley, if desired. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 424, Fat, total (g) 15, chol. (mg) 93, sat. fat (g) 4, carb. (g) 43, pro. (g) 31, sodium (mg) 581, Percent Daily Values are based on a 2,000 calorie diet
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