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There’s something undeniably comforting about a simmering pot of stew on a chilly day. The aroma wafting through the house, the sound of bubbling broth, and the anticipation of a hearty meal can transform any ordinary evening into a special occasion. I still remember the first time I made this Savory Chicken & Garden Medley Stew. It was a gloomy winter afternoon, and I was in need of a pick-me-up. I rummaged through my fridge and pantry, gathering fresh vegetables and chicken thighs, and before I knew it, my kitchen was filled with scents reminiscent of my grandmother's kitchen. This dish has since become a staple in my home, perfect for family dinners or when friends drop by unexpectedly.

Hearty Chicken and Vegetable Stew

Warm up your chilly evenings with a comforting bowl of Savory Chicken & Garden Medley Stew. This delightful recipe combines tender chicken thighs with a variety of colorful vegetables, creating a hearty, nourishing meal that's perfect for family dinners or casual gatherings. Follow easy preparation steps and explore tips for customization to make it your own. Discover the joy of cooking as your kitchen fills with inviting aromas, making each dinner a special occasion.
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless, cut into chunks

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

4 medium carrots, sliced

3 stalks celery, diced

1 medium zucchini, diced

1 red bell pepper, chopped

4 cups chicken broth

1 cup diced tomatoes (canned or fresh)

1 cup green beans, trimmed and cut into 1-inch pieces

2 tsp Italian seasoning

1 tsp smoked paprika

1 bay leaf

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken chunks and season with salt and pepper. Sauté until browned, about 5-7 minutes. Remove chicken and set aside.

    Cook the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Then stir in the garlic and cook for an additional 1 minute until fragrant.

      Add the Vegetables: Add the sliced carrots, diced celery, chopped zucchini, and red bell pepper to the pot. Sauté for about 5 minutes until they begin to soften.

        Combine Ingredients: Return the browned chicken to the pot and mix in the diced tomatoes, chicken broth, green beans, Italian seasoning, smoked paprika, and bay leaf. Stir well to combine all ingredients.

          Simmer the Stew: Bring the stew to a simmer over medium heat. Once it's bubbling, reduce the heat to low, cover with a lid, and let it simmer for 30-45 minutes, or until the chicken is fully cooked and vegetables are tender.

            Final Adjustments: Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

              Serve: Ladle the hearty stew into bowls and garnish with freshly chopped parsley. Enjoy with crusty bread or over a bed of rice for a complete meal!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6 servings