Midweek Stew

Warm up your weeknights with this hearty and comforting Midweek Stew, a one-pot wonder that combines tender chicken thighs, vibrant vegetables, and aromatic herbs to create a deliciously satisfying meal in under an hour. Perfect for busy schedules, this easy chicken stew is packed with wholesome ingredients like potatoes, carrots, celery, and peas, all simmered to perfection in a flavorful chicken broth seasoned with garlic, tomato paste, thyme, and a hint of black pepper. The recipe uses simple pantry staples, while a touch of flour lends the stew a rich, creamy texture without the need for heavy cream. Serve this delicious dinner piping hot with a sprinkle of fresh parsley for added brightness—the ultimate quick and cozy solution for midweek meals.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 2 medium carrots
• 2 celery stalks
• 3 medium potatoes
• 1 pound boneless chicken thighs
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Dice the onion, mince the garlic, and chop the carrots and celery into bite-sized pieces. Peel the potatoes and cut them into cubes.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 4

Season the chicken thighs with salt and pepper, then cut them into bite-sized pieces. Add the chicken to the pot and cook until lightly browned, about 5-7 minutes.

Step 5

Sprinkle the flour over the chicken and vegetables, stirring well to coat evenly. Cook for 1 minute to remove the raw flour taste.

Step 6

Pour in the chicken broth and stir in the tomato paste, making sure to scrape the bottom of the pot to deglaze any browned bits.

Step 7

Add the chopped carrots, celery, potatoes, bay leaf, dried thyme, remaining salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

Step 8

Simmer the stew for 25-30 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.

Step 9

Stir in the frozen peas and cook for another 5 minutes to heat through.

Step 10

Remove the bay leaf and garnish the stew with fresh parsley before serving. Adjust seasoning if necessary.

Nutrition Facts

Serving size	2686.6 grams (2686.6g)

Amount per serving	% Daily Value*
Calories	2023

Total Fat 76.20g	98%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 2.80g
Cholesterol 393mg	131%
Sodium 5137mg	223%
Total Carbohydrate 212.00g	77%
Dietary Fiber 32.30g	115%
Total Sugars 39.60g
Protein 136.00g	272%

Vitamin D 0IU	0%
Calcium 441mg	34%
Iron 20mg	111%
Potassium 6765mg	144%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 26.2%

Carbs: 40.8%