Underground Chicken Stew

Cozy up with a bowl of hearty and flavorful Underground Chicken Stew, a soul-warming one-pot meal that blends tender, seared chicken thighs with a medley of rustic root vegetables and aromatic spices. This stew is simmered to perfection in a rich, comforting broth infused with dry white wine, smoked paprika, and thyme, creating a depth of flavor that is utterly irresistible. With golden potatoes, carrots, parsnips, and celery adding texture and nutrition, this dish is as wholesome as it is satisfying. Perfect for a comforting dinner that feeds the whole family, this easy-to-make recipe can be ready in just over an hour, making it ideal for weeknight meals or lazy weekends. Serve it with a sprinkle of fresh parsley for an added touch of brightness and enjoy the ultimate comfort food experience. Keywords: chicken stew, one-pot meal, hearty stew, comfort food, chicken thigh recipe, root vegetable stew.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin removed)
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 3 medium, sliced carrots
• 2 medium, sliced parsnips
• 3 medium, cubed gold potatoes
• 2 sliced celery stalks
• 4 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 whole bay leaf
• 1 teaspoon, dried thyme
• 1 teaspoon smoked paprika
• 2 teaspoons, or to taste salt
• 1 teaspoon, or to taste black pepper
• 2 tablespoons olive oil
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear them in the pot until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

Step 3

Lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, stirring occasionally.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste, smoked paprika, and thyme. Cook for another minute to toast the spices and deepen the flavor.

Step 6

Deglaze the pot by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Step 7

Add the chicken broth, bay leaf, carrots, parsnips, gold potatoes, and celery to the pot. Stir everything together.

Step 8

Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.

Step 9

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 40-45 minutes, stirring occasionally.

Step 10

After cooking, remove the bay leaf and taste the stew. Adjust the seasoning with additional salt and black pepper if needed.

Step 11

Serve the stew hot, optionally garnished with freshly chopped parsley for a burst of freshness.

Nutrition Facts

Serving size	3186.5 grams (3186.5g)

Amount per serving	% Daily Value*
Calories	2222

Total Fat 80.90g	104%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 4.60g
Cholesterol 380mg	127%
Sodium 8139mg	354%
Total Carbohydrate 198.10g	72%
Dietary Fiber 35.40g	126%
Total Sugars 48.60g
Protein 139.40g	279%

Vitamin D 20IU	100%
Calcium 636mg	49%
Iron 17mg	95%
Potassium 7048mg	150%

*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: 35.0%

Protein: 26.8%

Carbs: 38.1%